The Code of Slaw

Everything about this light, almost mayo-free slaw is understated, like the creator of the original secret sauce. And that’s why it works. Ari LeVaux

When I ask a chef for a recipe to print in this column, I know it’s no small request. It’s the core blueprint of their business. A storehouse of value and trade secret all in one.

Amazingly, most agree. But when I showed up at Tia’s Big Sky Artisanal Mexican Restaurant to pick up my take-out, I had already come to the conclusion that Tia would not be cooperating.