May 23, 2014 12:00 AM
Dumplings, glutinous rice and pork buns – yes. Roving steam table carts – yes. Congee with cut-up fried doughnuts – yes and yes. Dim sum? In Tacoma? Oh, yes.
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Anthony Hubbard, executive chef of Brewers Row in Tacoma, explains how he prepares al pastor.
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