Tres Leches

Country: Mexico, Nicaragua, Venezuela, Panama, Colombia, Peru, Chile, Ecuador, Costa Rica, Puerto Rico, Dominican Republic, El Salvador, Honduras

Notes: The cake consists of a cake soaked with three types of milk: evaporated milk , cream of milk and condensed milk, which give it its name. It is usually accompanied with a meringue of egg whites and with maraschino cherries and sprinkled with cinnamon powder. Usually the recipe does not have butter and therefore has a spongy texture. The decoration may vary depending on the region or the taste of the diner. You can use fondant, chantilly or meringue .

It can be prepared in different ways, for example you can add chocolate to the decoration or add dulce de leche (cajeta / manjar / arequipe), or some alcoholic beverage ( rum, brandy, anise, etc.) to the mixture of the three milks.

We have specialized ours to have espresso to the milks mixture.  We then top ours with a merengue and toast it tableside with Flor de Cana rum.

Preparation: The cake is baked off in individual portions and left to cool. The cakes are then soaked in the coffee and milk mixture until very wet. The merengue is spread on top and then tableside the flor de cana is heated and then lit on fire. While the rum is on fire it is spooned on top of the merengue which starts to blacken the merengue.

Mixto Peruano

Country: Peru

Story: In Peru it is served with garnishes of boiled roots such as sweet potato or cassava and grains such as corn (boiled or toasted), legumes such as zarandaja, fried plantain (chifles), seaweed and lettuce. Sometimes it can be accompanied by chilcano (broth based on fish heads). In Peru, ceviche is basically a national dish with too many variations and styles to cover in a brief description.

The most common type of ceviche is prepared from slices of fish in a square shape that are then mixed with lime and salt. Fillets mostly used are corvina, flounder, kingfish, mackerel, grouper, dogfish, parakeet and trout. Mixed ceviche like the one we serve is the one that contains the same ingredients as the common ceviche, to which various seafood or fish have been added.

Preparation: Mix all of the ingredients with leche de tigre into a bowl and let marinate then place in a bowl. Garnish with corn, lolarossa lettuce, red onion and sweet potato. Finally, it is served with homemade corn tortilla chips.