Here's a new way to make nachos.
The idea comes from Conrad Aguilar, the new chef at Aro Latin in South Pasadena. Instead of the usual plate of tortilla chips drowning in cheesy sauce, Aguilar layers crisp corn tortillas with scallops, shrimp and roasted yellow bell pepper sauce.
He sends the stack to the table with a knife.
You cut it in half, then into quarters, and it collapses into delicious nachos.
Happy hour is busy at Aro Latin, and the drinks are great. But if you're planning on dinner instead, you could start with the nachos, then one of Aguilar's salads such as this organic baby kale salad with goat cheese, tomatoes, almonds, radish slices and honey lime dressing.
Or roasted beets with green apple and mixed greens over quinoa with a balsamic reduction.
Then move on to achiote snapper, marinated with achiote paste and presented in Chiapas style green mole sprinkled with pepitas. Habanero mango relish tops the fish.
Here is branzino marinated overnight with garlic, lemon zest and tequila reposado, then grilled and served on a bed of vegetables, with a roasted bell pepper sauce.
Or go for sweet and spicy costillitas--baby back ribs flavored with achiote, coconut milk and cumin. They're sweet with mango chutney and spicy with habanero chile. You might want a second order of these.
Aguilar even has interesting ideas for cauliflower. Here, it's roasted and dressed up with jalapeño butter, habanero salsa and queso fresco.
Aguilar, 31, was born in Oaxaca City and grew up in Mexico City. He joined Aro Latin just three months ago. Old favorites are still on the menu there, but Aguilar's specialties are adding bright new flavors.
Photos by Barbara Hansen
Aro Latin, 1019 Mission St, South Pasadena, CA 91030. Tel: (626) 799-9400
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