Our friends south of the border have certainly enriched our tables with their full-flavored cuisine. You might not own a comal, but between a grill and a good cast iron skillet, you’ll be well on your way to reproducing some of the flavors that Mexican Americans have contributed to our kitchens.
Charred Baby Carrot Wraps – Multi colored baby carrots, charred to add a little depth, then wrapped in a flour tortilla. We’ll serve them cut in half to reveal the rainbow of colors inside and drizzle them with a poblano & cilantro sour cream.
Grilled Pork with Pepita-Chili Salsa – Skewers of pork shoulder, rubbed with a tasty seasoning blend, then grilled to tender perfection. Pumpkin seeds and blistered mild chilis combine with some of the usual suspects to make a salsa with a most wonderful texture.
Esquites Americano - This is a northern take on a south of the border street-food classic. Grilled Corn, peppers, onions, and more, lightly tossed with a creamy lime & cumin dressing. A salad you’ll not soon forget.
Steak & Smashed Potatoes – An incredibly large T-bone is treated to a slightly spicy rub, then served with Sauteed mild chilis. Baby potatoes smashed with a chipotle crème make a hearty and delicious side.
Pineapple-Mango Glace – Fresh fruit puree, frozen into a glistening cube, then unmolded and topped with a fresh tropical fruit salsa. Refreshing, pretty, and easy!