• Hello all, were coming off the high of our last, um first Yo Soy tasting. Thinking of summer, and the seashore we drew on these ideas to form the menu. So for this venture we broke it down into four courses, here it is. First was a seared scallop,(marinated in sesame oil with lime and thai chili) served over a sweet chili oil, and with a honeydew and avocado salsa. Next was an egg roll of sorts. The filling was carne asada spiced with chinese five spice, melted sweet onion, jicama, and roast peppers (orange, yellow, and jalapeno). This was all the fried and served over a hot-sour sticky garlic-ginger sauce and alongside a coconut guacamole. 

 

Truly the hit of the dinner there was a refreshing coolness to the guacamole, supplemented by toasted coconut and milk of the same fruit, while the contrast in temperatures  and textures proved to be successful. Dinner was a rustic Enchilado with all the comfort of the cuban tomato-seafood based stew, we upped the ante by spiking the dish with oyster sauce, coconut milk, and enoki
and straw mushrooms. The dish was finished with grilled octopus, shrimp, squid, clams, and mussels. We served the enchilado over pad thai rice stick noodles, which added a pleasant starch and texture. Dessert was composed of a cumin-wasabi-cinnamon rice milk ice cream alongside a toasted fortune cookie all sauced with cajeta.