Mystified by an item on the Dashi Sichuan Kitchen + Bar menu? Restaurant owner Kristina Zhao will put it in context.
Pig tongue? “People eat lengua all the time,” she explains.
Cold meats? “What about sandwiches? And people love charcuterie,” she offers.
And pig intestines? “What about tripas?” she counters. “People around here eat it all the time.”