Escabeche vegetables (Mexican pickled vegetables) are tangy, crunchy pickles that can be enjoyed on their own as a side dish, or used to flavor to tacos, burritos, and other Mexican dishes.

The escabeche should be made at least 2 hours and up to 1 day before serving. Refrigerate leftover canned mussels for up to 1 day. Make the escabeche: In a small skillet over medium heat, warm 1 ...

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Bar Mar's menu divides into the following sections: Little Snacks, like mussels in escabeche, made with mussels, sherry ...

Matthew Kang is the Lead Editor of Eater LA. He has covered dining, restaurants, food culture, and nightlife in Los Angeles ...