The "Hands of Legacy" Chef’s Tasting
Course I: The Handshake
- Local Catch Tiradito
- Thinly sliced Marathon Yellowfin Tuna, «Leche de Tigre» infused with Key Lime and Achiote, topped with crispy sweet potato strings and micro-cilantro.
- The Story: This dish represents my Peruvian influence from my Miami days, where I learned to honor the clean, vibrant acid of the Pacific while using the freshest catch from our Atlantic backyard.
Course II: The Earth that Raised Me
- Nicaraguan Queso Frito & Beets
- Seared salty fried cheese served over organic roasted salt-crust beets, Big Pine honey drizzle, and a toasted pumpkin seed (pepitoria) crumble.
- The Story: This is a true infusion of my Nicaraguan roots and the incredible local farmers of South Florida. It’s a marriage of the land that made me and the soil that feeds us today.
Course III: From the Deep Sea
- Butter-Poached Spiny Lobster
- Florida Lobster tail poached in Amish butter and Papa’s Pilar Rum, served over a creamy smoked poblano corn purée.
- The Story: Marrying the high-roller yacht experience with the grit of the Florida Keys. Course IV: The Backbone of Excellence
- Coffee-Rubbed Churrasco Steak
- A premium center-cut Churrasco rubbed with a dark Nicaraguan espresso and cocoa blend, seared to perfection. Served with «Gallo Pinto» risotto and a vibrant Brazilian Chimichurri.
- The Story: A tribute to my father, Miguel, and the discipline I carried through the Marine Corps. This dish is about strength, smoke, and tradition.
Course V: The Sunset Finish
- Rosalina’s «Raspado Loly Style» Bread Pudding
- A rich, custardy bread pudding soaked in spiced rum and topped with salted dulce de leche. Finished with a drizzle of Key Lime condensed milk.
- The Story: In honor of my mother, Rosalina, this is a comfort dessert filled with rich tradition from my childhood. By finishing it with Key Lime condensed milk, I am marrying the sweetness of my mother’s memory with the island of Key West that I call home today.