The Celebration of Cuisines program continues at Nao this week with the introduction of a Yucatan of Mexico-inspired menu that will launch tomorrow Tuesday July 8 and will run for six weeks until Monday September 8, 2014. This new menu is inspired by the cuisine of Southern Mexico and is another effort headed by Executive Chef Geronimo Lopez to introduce different menus inspired by various regions in Latin America. Past menus have included cuisines from Oaxaca, Peru, the Spanish Caribbean and Argentina. The special Yucatan-inspired menu features an appetizer, main course and dessert for $42.
The cuisine of the Yucatan blends spicy Mexican chiles with cool Caribbean flavors and often includes Mexican cacao. The Mayan influence of the region is seen in Mexican dishes, techniques and flavors and during this time Nao will be immersed in the food and culture of the Yucatan.
Appetizers choices include:
A “tzic” - a crispy corn tostada with pickled onions, radishes, cilantro and avocado or a traditional pickled salad of lima beans, chayote and pearl onion “escabeche.”
The main course choices are:
The seafood “pibxcatic” featuring stuffed chiles with crab meat, lobster knuckles, shrimp, tomato and “hojasanta” sauce or roasted pork tenderloin served with black “recado” sauce, black bean relish, sweet plantain puree, goat cheese and corn dumplings.
For dessert diners can enjoy a cacao nib “nicoatole” - a cacao-corn pudding served with sapote fruit ice cream and anise sauce.
To complement this menu Tim Bryand will hand-craft the Ix Chel, a Yucatan-inspired cocktail, the Ix Chel. This cocktail is made with Blanco Tequila, Yucatan Tangerine Liqueur, lime, orange and Xtabentun spray.
Nao is a student staffed restaurant at The Culinary Institute of America located at the grounds of the Pearl Brewery. The goal of this fine restaurant is to celebrate Latin food, traditions and culture. Nao’s menu is made up of traditional Latin American dishes with a modern twist.
312 Pearl Parkway Bldg 2 Suite 2102
San Antonio, TX 78215
Source: Danielle Kaplan/Giant Noise