Profiles Chef Adolfo Garcia & includes the Panamanian Ceviche recipe.
Rio Mar, for me, represents my life and experiences on a plate. Every dish on the menu has a connection to a past experience in my life. Be it the Panamanian Style Ceviche I grew up eating or the baked oysters RioMar which I draw from early family dinners at the legendary Mosca’s: eating baked oysters Mosca’s style and then injecting the cultural contributions of my dual cultures.”
