To mark the Mexican holiday of Carnaval and the Lenten period that follows, Hacienda and La Señorita Mexican Restaurants wanted to introduce a seafood-centric LTO. Enter the Bongo Shrimp Tostada. Gary White, Food and Beverage Director, and Peter Haase, Hacienda Manager, landed on a festive “tostada” with layers of flavor and texture. It starts with a sweet corn cake grilled on a flat-top grill, topped high with black beans, grilled tomatillo, shredded lettuce, coconut shrimp tossed in rum glaze, pineapple salsa and a chipotle sauce to finish. “Sweet, sour, heat and crunch all balanced to make a satisfying entrée that went well beyond the usual fish tacos of other Lenten seasons,” says White.
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