Phil booked us at this cute local restaurant based off a recommendation from a coworker at one of his previous employers.
Cocina Abierta website – https://cocinaabierta.net
The brainchild of Chef Martin Loazao, this establishment boasts a farm to fork mentality and prides itself on having 95% of its food locally sourced.
They have for prix fixe menu offers for options: vegetarian, pescatarian, omnivore, and carnivore. Phil chose the carnivore while I switched it up and went pescatarian to get a variety for us to try
PHIL’S CARNIVORE MENU
LOCAL BEEF CARPACCIO
MAFAFO PLANTAIN | CHERRY TOMATOES | BLACK GARLIC AIOLI | PANGRATTATO
BREADFRUIT & GOAT RICOTTA GNOCCHI
HOUSE SMOKED PANCETTA | WILD ARUGULA | AUSUBAL CHEESE
PLANTAIN MOFONGO
PEKIN DUCK | SHIITAKE MUSHROOM CONSOMÉ
PIBIL PORK BONDIOLA
PICKLED ONIONS | SMOKED CORN | FIREWOOD ROASTED SWEET POTATO
BEEF WELLINGTON
OYSTER MUSHROOMS DUXELLE | NOISETTE ZUCCHINI | PUMPKIN FLOWER
CACAO
COFFEE | FORGOTTEN FRUITS
SKOT’S PESCATARIAN MENU
CHAYOTE SQUASH SALAD
WILD GREENS | CASHEWS | LEMONGRASS
BLACK SNOOK CEVICHE
SALICORNIA | RADISHES | RECADO NEGRO DE AJÍ SABROSITO
PUJOLS SWEET POTATO CAUSA
CONFIT CONCH | HAIRLOOM “AJÍ AMARILLO” |TAHITI LEMON
BREADFRUIT & GOAT RICOTTA GNOCCHI
LOBSTER BISQUE | WILD ARUGULA | FENNEL MARMALADE
FRESH LOCAL FISH TIKIN XIC
ACHIOTE | BITTER ORANGE | PICKLED ONIONS | FIREWOOD ROASTED SWEET POTATO
CACAO
COFFEE | FORGOTTEN FRUITS
We both had the same dessert, and while the visual presentation was questionable, the taste was amazing.