Ricardos Cocina Latina

batter fried cod tacos with cilantro slaw and chipotle aioli

beef sirloin

marinated chicken

pork in salsa verde

vegi mix

marinated chicken

in salsa verde

shrimp sauteed in garlic

plantain chips with mango chile mojo and frijoles negros

fresh made to order hass avocado guacamole

grilled hearts of romaine, lime and chipotle dressing, and manchego cheese

mango, jicama, cucumber, and mesculin greens dressed with lime-chile vinegrette

fried hass avocado with black bean puree, salsa fresca and chipotle aioli

poblano and piquillo pepper cheese fondue

coconut breaded prawns with a mango chile mole

filet of beef sauteed with onions, red peppers tomatoes and aji amarillo, served with a poblano pepper and yukon potato gratin

wild mexican prawns in a chipotle sauce, on black bean sopes, topped with a cilantro slaw and chipotle aioli

fresh sea scallops, mexican prawns, piquillo peppers, and wild mushrooms tossed with chipotle pasta

rocky jr, chicken breast rubbed with mole negro and gilled, served with sauteed spinach and a sweet potato puree

lamb loin chop with a warm quinoa and grilled vegetable salad marinated onions and drizzled with a mango-mint mojo

wild mushroom stuffed poblano pepper, on a black bean puree, covered in a mole verde and an arugula salad

light pilsner, peru

light, mexico

light, mexico

medium, mexico

medium, mexico

amber, mexico

dark black, brazil