Iliana Loza and Stephen Sandoval
Leña Brava | Chicago | February 2018
FEATURED DISHES
Pineapple Aguachile: Grilled Pineapple, Pineapple-Orange Broth, Morita Chile, Goat Cheese, Hazelnut Salsa Macha, Green Onions, and Micro Shiso
Pan de Campo, Tuna, White Soy-Lime Vinaigrette, Avocado-Habanero Purée, Arugula, Uni, and Micro Shiso
Mexicali Sweet and Sour Duck: Confit Duck, Apricot-Habanero Chamoy Glaze, Sweet Potato-Ginger Purée, Bok Choi, and Pomegranate-Habanero Pico de Gallo
Arctic Char, Alubia Beans, Winter Spinach, Fish Broth, Tomatillo-Serrano Salsa, Bacon, Avocado, and Fish Broth
Photography by Alexa Bendek
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