By Emily Monaco Chef Edgar Escalante grew up in Mexico City and spent his early years working at his family’s Italian restaurant before venturing to Spain to work in Michelin-starred kitchens. All of these experiences have informed his approach to the menu at Dirty Habit, where he also never shies away from putting his own spin on classics from as far afield as Japan or as close to home as the USA. Take his signature burger, for instance, which begins with a bun sure to be a conversation starter: Made with the tangzhong (or water roux) that lends such a light, fluffy texture to Japan’s milk br…
