Abalone with Tomatillo Juice

Chef Diego Hernández Velasco Baquedano of Corazon de Tierra created a pairing with Casa Dragones of Abalone from Ensenada, with red seaweed, pickled onion, celery root with ginger, basil, and lemon, topped with tomatillo juice. Chef Hernández tells us, “This dish goes very well with Casa Dragones because of the aromatic quality.”