![]() ![]() Accompanied by corn esquites and roasted peanuts, this plate embodies a harmonious blend of coastal and inland flavors. The perfectly cooked salmon is adorned with a creamy poblano sauce, adding a touch of smokiness and depth to the dish. Grilled Salmon: A Fusion of Coastal Flavorsįor seafood enthusiasts, the Grilled Salmon is a true delicacy. This dish pays tribute to the time-honored flavors of Mexico, showcasing Chef Salas’ expertise in mole preparation and Chef Sandoval’s commitment to elevating classic dishes. Mole, a traditional Mexican sauce, is a labor of love, often prepared with a multitude of ingredients and simmered for hours. Enmolada is a tortilla dipped in a rich mole sauce, adding depth and complexity to the dish. Grilled skirt steak takes center stage, accompanied by refried beans, rajas (sliced poblano peppers), and corn enmolada. The Steak Tampiqueña embodies the essence of Mexican culinary heritage. Steak Tampiqueña: A Homage to Mexican food With each bite, the collaboration between Chef Salas and Chef Sandoval becomes evident, honoring Mexican tradition while introducing contemporary flair. Served with the option of warm flour or corn tortillas, the dish invites diners to create their own personalized fajita feast. ![]() The succulent proteins are complemented by roasted sweet peppers, creamy guacamole, pico de gallo, and crema. Guests can choose from an array of protein options, such as Roasted Chicken, Skirt Steak, Shrimp, or Veggies (vegan). Let’s delve into the ingredients, preparation methods, and the inspiration behind these remarkable dishes: See the lunch/dinner menu.Ī celebration of the vibrant and bold flavors of Mexico, Pablo’s Fajitas are a must-try for any culinary adventurer. Each dish on the menu tells a story of culinary mastery, showcasing the two chefs’ expertise in redefining Mexican cuisine. Sunda New Asian: Bringing modern southeast Asian flavors to Midtown Tampa Standout Dishes at Lona Clean plate clubĪt Lona, the creative collaboration between Chef Pablo Salas and Chef Richard Sandoval shines through in a selection of standout dishes that harmoniously blend traditional Mexican flavors with innovative techniques. ![]() In 2008, he underwent a process of introspection that led him to discover the untapped wealth in the cuisine of his native State of Mexico. His career took off around 2004 when he acquired his first restaurant, embarking on an arduous but fulfilling path. Sandoval’s awards include Mexico’s “National Toque d’Oro,” Bon Appétit’s “Restaurateur of the Year,” Cordon d’Or’s “Restaurateur of the Year,” and a James Beard Semi-Finalist for “Outstanding Restaurateur.” His passion for Latin cuisine extends beyond the kitchen, as he serves as a television personality, cookbook author, brand ambassador, and philanthropist.Ĭhef Pablo Salas, hailing from Toluca, Mexico, takes immense pride in his origins, a sentiment that shines through in his very Mexiquense kitchen. A graduate of the Culinary Institute of America, Sandoval’s culinary empire spans 60 locations across 4 continents, elevating Latin American dining to new heights. As a global pioneer in contemporary Latin cuisine, his innovative approach to combining Latin ingredients with modern culinary techniques has earned him accolades worldwide. The creative collaboration of renowned chefs Richard Sandoval and Pablo Salas celebrates the richness of Mexican food while incorporating contemporary techniques and artistic presentation.Ĭhef Richard Sandoval: A Global Pioneer in Contemporary Latin CuisineĬhef Richard Sandoval’s culinary journey is nothing short of remarkable. In the heart of this vibrant city, a new gem has emerged – Lona, a dynamic modern Mexican restaurant that aims to redefine the Mexican dining experience. Tampa (BLOOM) – When it comes to the food scene, Tampa has always been a city that embraces diverse flavors and cuisines. ![]()
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