Notes: Yuca con mojo is a Cuban side dish made by marinating yuca root (also known as cassava) in garlic, lime, and olive oil. Often, onions are included in the marinade. Also known as one of Cuba’s national dishes it is most often served boiled. Our version is served fried giving it a crispy texture to the outside of the yuca. It is then coated in mojo sauce.
Preparation: Yuca is simmered in water until it is soft and then left to cool. The mojo is made by mixing garlic, oregano, olive oil and salt.
Country: Venezuela, Colombia
Story: Patacon Pisao is a patacon that has been crushed and fried until crispy on the outside and soft on the inside. The dish can have a variety of toppings but some of the most popular ones would be lettuce, sour cream, tomato, avocado and shredded pork. For our version instead of the pork we use shredded chicken. Although the dish originates in Venezuela and Colombia many countries now have a version of this.
Preparation:A patacon is made using an entire green plantain. Black beans are spread on to provide a base layer. This is topped with pico de gallo, melted shredded cheese, chicken arreglado, sour cream and chopped lettuce mix.
Country: Costa Rica (Alma restaurant)
Notes: The Frita Cubana won the Silver Spatula at the Burger Fest 2015 and is now part of our menu. The patties are made from beef and chorizo with pineapple ketchup, onion and served inside of cuban buns. The burgers are made into sliders and two are served with every order.
Preparation: The dish is started by grilling the patties until they are cooked through. Then sliders are made using cuban bread, pickled red onions, the cooked patties and finally yuca con mojo is served on the side.
Story: In Central America, mango is either eaten green mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms. The mango has become one of the world’s most popular ingredient. In Latin America, Brazil and Mexico have become some of the largest producers but nearly every country with the appropriate climate cultivates mangos.
Our green mango salad is a salad that focuses on the love that Latin America has for mangos. Using the green mango instead of the ripe one offers a slightly more savory flavor with crisp texture. It is paired with a tamarind dressing and mixed with some tajin showing respect to how many people enjoy eating mangos with chili powder.
Preparation: All ingredients are mixed into a bowl and served raw and fresh on the plate.
Country: Costa rica
Story: Our Croquetas de Platanos is actually inspired from another type of dish eaten in Costa Rica. Empanadas de Platanos are made as a form of empanada that is special to Costa Rica. One of the most popular versions of this dish is when it is stuffed with cheese. Our chef has taken this idea and turned it into a dish suitable for Alma by incorporating other influences. A croqueta is made from the platano mixture instead of an empanada and chorizo is added to enhance the flavor of the plantain and center of melted cheese. The croqueta adds a crispy layer to the mixture. Also added to enhance flavor is a black bean mole sauce underneath and a salad made from chayote for freshness that is placed on top.
Preparations: Sweet plantain puree is formed around shredded mozzarella cheese and chorizo into a ball. The ball is then rolled in flour, eggs and then panko bread crumbs to form a crust on the outside. The balls are then fried until golden brown. On the plate some of the black bean sauce is placed down and on top the croquetas and then a salad of chayote and cucumber.