squid seca at bar wayō—the next in a long line of seca dishes via @majordomola. the dish was originally inspired by a salsa seca at @eastsidetacos with its dry mix of seeds, nuts, chili, and spices. the first time dave chang tried it, it reminded him of a snack of puffed rice, peanuts, beef jerky, and dried fish his grandfather used to wash down with a cold beer. it was also similar to japanese furikake or togarashi. at majordōmo, it’s been served with everything from butterball potatoes to fried oxtail. at bar wayō, they sub in squid. the best way to eat it is to eat almost everything—the peppers, only if you really dare.