8/30/2023 0 Comments Bay breeze seafood![]() ![]() ![]() 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. Food was fabulous! Looking forward to a return visit.Tampa (BLOOM) – When it comes to the food scene, Tampa has always been a city that embraces diverse flavors and cuisines. ![]() Was there last week visiting family and came here for dinner.They are way better than a lot of standard seafood chains.actually better. This is one of the best places to get some good, down-home seafood and great sides. I've been to this location on different occasions and I have NEVER been disappointed.Best scallops and crab legs in Marietta!! Casual dining great fresh made to order seafood.Just like you would expect a seafood meal to taste on the coast right here in Marietta! Reasonably priced and many options available from the lite appetite to someone who is really hungry! Not too greasy as some fried items can be and on the larger platters plenty to share!.My wife ordered fried shrimp and fried clams. I ordered the broiled Mahi Mahi and had it blackened. Everything that I have gotten here has been excellent. ![]()
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