Garden & Gun Magazine Spotlights a’Verde
Blistered Okra with Basil Sauce Chef Katsuji Tanabe dishes out traditional Mexican dishes with Japanese and North Carolina twists. “In Mexico, we don’t eat okra,” says Katsuji Tanabe, the Mexico City-raised chef of the recently opened a’Verde Cocina + Tequila Bar in Cary, North Carolina. “But we do have nopales—a cactus that’s very slimy and has always …