Chef Dudley Nieto unveils a new Spring Menu at his breezy, beach-themed taqueria, Rojo Gusano. Since opening mid-December, the globe-trotting chef has been providing guests with his line-up of simple Latin street foods presented with a global spin.
New menu items include Korean Beef BBQ Tacos -- with kimchi, cilantro, sesame seeds and radish, Quesadilla Fundido -- with Chihuahua cheese, toasted pumpkin seeds, Green Curry Camaron Tacos -- with shrimp, Asian cabbage, radish, cilantro, and Brussels Sprouts Tacos -- with Yukon potato, Oaxaca cheese, arbol salsa.
Latin street foods presented with a global-fusion spin.
A number of new craft cocktails have also been introduced, including Mango Beach -- mango puree, mezcal, sweet vermouth, Blue Blood Margarita -- Casa Noble Crystal Tequila, blue curacao, lime-agave nectar, Gusano Rojo -- watermelon puree, mezcal, cranberry juice, cucumber, mint, and after-dinner Beso de Angel -- a latte layered with Rompope, topped with cinnamon, served with cookie.