Charcoal grilled duck breast glazed with Mexican pibil, tamal stuffed with duck liver, salsa verde, reduction of duck jus and pibil. And of course there were duck empanadas. The pastry was in terracotta color( thanks to the addition of paprika) matching the interior color theme! Onto desserts we had roselle granita with blueberries and queso fresco, Peruvian St Martin chocolate and cashew, delightful trio of sweet treats- picaron( Peruvian pumpkin+sweet potato doughnut), Mexican chocolate truffle with chipotle, lime and coconut brigadeiro. There were afajores to take home too😍
I often get asked what draws me to Latin American food. Well there are many popular dishes( tamales, empanadas and ceviche for example) served on almost every Latin American tables, the recipes and cooking styles vary though. They represent each region’s unique geography, agriculture and cultural influences( from indigenous natives to European colonizers to Asian immigrants). And that makes this robust and flavorful cuisine so much fun to explore. Congratulations again @zea.tpe 🎉 Thank you for having us over before the official opening. Can’t wait to return!
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