Brooklyn, N.Y.
September 2017
A partnership between Chad Shaner, J.T. Stewart and T.J. Steele, Claro celebrates Oaxacan cuisine with a special focus on corn, barbacoa and mezcal. Steele has traveled extensively throughout Oaxaca, making barbacoa with the masters. At Claro, barbacoa, or goat, is dry rubbed with spices and steamed in avocado leaves over the backyard grill. Working directly with Oaxacan farmers, Claro sources non-genetically modified heirloom corn in black, yellow, red, white, green, and purple and has plans to plant corn on one of Steele’s properties in Oaxaca and his home in upstate New York. House-made masa is used extensively, from the tortillas grilled on the Mexican clay comal to the beverages served at the bar adorned with tiles made by an Oaxacan artist.