Gambas Al Ajillo- Miles Prescott, Executive Chef at RioMar This dish has deep roots in every Spanish coastal town, but versions of it are just as common today in Cuba and Coastal Latin America as they are in the old country. As with so many other classic Latin dishes, there is a New Orleans cousin. […]
Louisiana Black Drum Gulf Shrimp, Maduro Relleno, Chayote-‐Coconut Slaw, Salsa Criolla For the Relleno: 4 Maduros (ripe plantains) 5 LA Gulf Shrimp (’36-‐40’ size)’ 1.5 TB Nikkei Sauce* 2 sheets Parchment Paper 1. Place the plantains between the sheets of parchment paper and pound them flat with a mallet or the bottom of a small […]
Ceviche is our calling card. No one does it better.
No better way to eat oysters than the RioMar way.
A delicious garlic soup with a Spanish flair.