Cuisine:

• Others
• American
• Latin American

Azuca - Cocina Latina Description:
Thursday flamenco dinner shows with high-octane sangría, tony tapas and paella cooked in a yard-wide pan are just one of the ways Azuca keeps toes tapping and tongues tingling; weekend salsa nights at the adjacent bar also set a tone that reverberates in the dining room. Fortunately, the kitchen's not counting on caipirinhas and mojitos to carry the day. Chef-owner Rene Fernandez is constantly introducing dishes from all the Americas. An Amazonian tamal is steamed in banana leaves; from Colombia comes the cheesy arepa with pulled pork; Puerto Rico calls with a classic mofongo of plantain and chicharron; and Brazil sambas in with a feijoada featuring pork shank and black beans. But salmon Jibaro crusted with plantain strips (we're a sucker for anything with plantain) seems to spring from the chef's fevered brow, as does the chocolate lava cake with a pisco-bolstered chocolate ganache. Perhaps the kaleidoscopic blown glass works on the walls are a contributing factor.


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