Enrique Limardo
Alma Cocina Latina | Baltimore | September 2018
FEATURED DISHES
Tartar del Mar: Salmon, Tuna, Fermented Mango, Pineapple Vinegar Emulsion, and Crispy Quinoa
Salmon Crudo, Salmon Mousse, Chorizo Oil, Nata, Apple Compote, Cilantro Powder, and Grilled Bread
Crispy Spanish Octopus, Taro Root Purée, Hearts of Palm Emulsion, Chipotle-Pine Nut Vinaigrette, Avocado, Pickled Pineapple, and Cilantro Powder
Pork Shank Osso Buco, Mashed Potatoes, Chanterelle-Cacao Purée, Fried Egg, and Pork Jus
La Nube: Valrhona White Chocolate Foam, Passion Fruit Syrup, Amaretto Custard, Dehydrated Marigolds, and Pistachio Meringue
Photography by Antoinette Bruno
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