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Old-world roots meet modern sensibility at Sun of Wolf
The maja lasagna at Sun of Wolf is Executive Chef Paulina Sol's mother's recipe. Roasted poblano peppers, fresh spinach, pan-seared mushrooms sautéed in garlic, sundried tomatoes, onions and white wine and a three-cheese blend are layered between pasta sheets. The dish is served with a creamy chipotle sauce, tomatillo salsa, arugula and in-house-pickled onions sweetened with piloncillo, a Mexican brown sugar. Housemade guajillo pepper oil is drizzled over the top of the Palo Alto restaurant dish on Feb. 25, 2020. Photo by Magali Gauthier.

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