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Where tradition meets today's tastes!
Chamorro-style Escabeche and Mashed Ube with Coconut Cream
Chamorro-style Bacalao (Salted Cod) Stew
Roasted Vegetables with Mustard Oil and Indian Five Spice (Panch Phoron)
Dark Chocolate Chunk, Candied Orange Peel, (and Duck Egg) Brownies with Chocolate Mint and Honey Neufchatel Cream Cheese Frosting
Pineapple and Honey Mojo Roast Duck
Pan-seared, Coconut Milk Marinated Duck Breast and Freshly Grated Coconut with Spicy Lemon and Scallion Sauce
Duck Stock, Brown Rice, and Sweet Corn Congee
Slow Roasted Duck Neck Meat Canapes with Berbere-spiced Caramelized Leeks, Dried Apricots, Pistachios on Gallega Crostinis and Garnished with Duck Skin Cracklings
Grilled Central American-inspired Tequila Lime Butterflied Chicken with Cilantro, Epazote, and Pitiona
Dried Lime and Pepper Roast Chicken
Farmer’s Whole Chicken Cacciatore
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