Entradas Flashcards
Entradas
Appetizers / Starters
Chuuk Trio
guacamole, sikil pak, salsa
Sikil pak
- A savory pumpkin seed dip with a coaster and rustic like texture.
- Sikil Pak is a traditional Mayan dip from the Yucatán region of Mexico.
CEVICHE CAMPECHE
- (2) Striped bass, Octopus
- (5) Avocado, Cucumber, Radish, Red Onion, Tomato
- (2) Avocado Mousse, Leche de Tigre
“Striped bass, Octopus, tomato, avocado, avocado mousse, cucumber, radish, red onion, leche de tigre”
Campeche
A state in southeast Mexico located near the Gulf of Mexico.
Leche de Tigre
Citrusy, spicy marinade (Spanish for “tiger’s milk”)
“Ceviche Campeche”
HIRAMASA CRUDO
- (1) Hiramasa (Yellowtail Kingfish)
- (2) Avocado, Green Apple
- (2) Tomatillo Aguachile, Habanero Quemado (Charred)
“tomatillo aguachile, avocado, green apple, habanero quemado”
Hiramasa
Yellowtail Kingfish
CHAAK CAESAR
- (1) Baby Gem Lettuce
- (2) Quemado Caesar Dressing, Epazote Chimichurri
- (2) Corn Nut Crumble, Pecorino
“baby gem lettuce, epazote chimichurri, quemado caesar
dressing, pecorino, corn nut crumble”
Epazote chimichurri
- Epazote, a pungent, Mexican herb, in place of or alongside traditional parsley.
- Flavorful twist on the classic Argentinian chimichurri sauce.
“Chaak Caesar”
What does quemado mean?
Spanish for “charred” or “burnt” .
In cooking, it refers to ingredients that are fire-roasted, charred, or deeply caramelized to bring out smoky, bold flavors.
SMOKED CHICKEN SALAD
- (1) Smoked Chicken
- (5) Baby Gem Lettuce, Avocado, Cherry Tomato, Marcona Almonds, Persian Cucumber
- (1) Citrus Vinaigrette
- (1) Pecorino
“baby gem lettuce, persian cucumber, avocado, cherry tomato, marcona almonds, pecorino, citrus vinaigrette”
LAMB MERGUEZ HUARACHE
- (1) Lamb Sausage over Masa base
- (3) Sofrito, Pickled Fresno Peppers, Tomato Confit
- (2) Citrus Labneh, Zhoug
“lamb sausage, sofrito, zhoug, tomato confit, mint, citrus
labneh, pickled fresno peppers”
Lamb sausage: Rich, savory ground lamb with bold spices.
Sofrito: A flavorful base of cooked garlic, onion, and peppers.
Zhoug: Spicy green sauce with cilantro, chile, and warm spices.
Tomato confit: Slow-cooked tomatoes—sweet, soft, and rich.
Mint: Fresh herb that adds a bright, cooling note.
Citrus labneh: Creamy strained yogurt with a zesty citrus kick.
Pickled Fresno peppers: Tangy, mildly spicy red chiles.
Merguez
A spicy, North African style sausage, typically made from lamb or a lamb-beef mix.
Seasoned with harissa, garlic, cumin, coriander, and chili.
Huarache
A huarache is a traditional Mexican dish made from a thick, oblong-shaped masa base, named after the sandal it resembles (also called huarache in Spanish).
Citrus labneh
Bright and tangy strained yogurt popular in Middle Eastern cuisine.
“Lamb Merguez Huarache”
Sofrito
A flavorful base of cooked garlic, onion, and peppers.
Zhoug
Spicy green sauce with cilantro, chile, and warm spices.
“Lamb Merguez Huarache”
ALMEJAS AL VAPOR PICANTES
(Spicy Steamed Clams)
(2) Little Neck Clams, Green Chorizo
(2) Avocado, Herb Broth
(1) Scallions
“little neck clams, green chorizo, herb broth, scallions, avocado”
CHAKÚT PLATTER
House-Made:
* (2) Veal Sausage, Spicy Pork Sausage
* (2) Grain Mustard, Tomato Jam
* (1) Grilled Focaccia
“house-made veal sausage, house-made spicy pork sausage, tomato jam, grain mustard, grilled focaccia”
CARNE CRUDO
- (2) Beef Tartare, Porcini-Black Garlic Recado
- (1) Crispy Taro
- (1) Black Pepper Aioli
beef tartare, porcini-black garlic recado, black pepper aioli,
crispy taro
Beef tartare: Finely chopped raw beef, seasoned for tenderness and rich, clean flavor.
Porcini-black garlic recado: A deep, earthy sauce made from porcini mushrooms and fermented black garlic, blended with spices—umami-rich and savory.
Black pepper aioli: Creamy garlic mayo with a kick of freshly cracked black pepper.
Crispy taro: Thin taro root slices, fried until golden—adds a crunchy, nutty element.
