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Oaxacan Menu Now in Place at NAO

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NAO_InteriorIn the spirit of new world flavors, NAO introduces its Celebration of Flavors, inspired by a Latin American country every six weeks beginning with Oaxaca. The series will also feature Peru, Spanish Caribbean, Brazil, Argentina, Chile and Venezuela.

During the upcoming celebration, NAO Executive Chef Geronimo Lopez be the guide through this inspired culinary territory.

The Oaxacan menu will run from Aug. 20 to Oct. 23 and will feature items such as Compressed Watermelon Agua Chile Tiradito with Serrano, red onion, cucumber, Serrano-lime water and tajín seasoning; Red Snapper Sofrito with chayote and plantain salad; and Smoke Roasted Skirt Steak with roasted baby potatoes, Patagonian oregano, onion and ash confit.

“I’m thrilled to share the celebration of cuisines program with the community,” said Lopez-Monascal. “This program allows us to pursue our continued goal of education, but in a fun and exciting way.”

Nuts, onions, dried tortillas and more are added to mole for flavor as well as texture.

Nuts, onions, dried tortillas and more are added to mole for flavor as well as texture.

New to the menu, is a small plates section that includes Duck Rillette, Jicama Tacos and Shishito Peppers Toreado. NAO’s Oaxacan menu also includes a tasting menu that features Oaxacan Spiced Nuts; a choice between Chile de Agua with Snapper Ceviche or “Caldo de Piedra” Shrimp Stone Soup; a choice between Mole Negro with Beef Tenderloin or Herbal Mole Verde with Chicken; and a Oaxacan petite sweets sampler for $39. Hand-selected by Mixologist Steven Raoul Martin, additions to the cocktail menu will include Mezcaltini, Montejo Beer and house made Tepache, Oaxacan pineapple beer.


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