Inspired by his August retreat to South America’s hottest foodie destination, Lima, Peru, Chef Roberto Madrid has unveiled a selection of new items to deseo’s flavorful Latino Nuevo lineup. The Sopa de red Quinoa Inca blends toasted red quinoa, choclo (a sweet Peruvian corn), Peruvian white beans and aji rocoto, a hot Peruvian chilli pepper that adds just the right zest!
Chef’s new Puerco Rico combines roasted Niman Ranch pork tenderloin with a lechon empanadilla — a flavorful Puerto Rican-style empanadilla filled with roasted pork — served with kale and giant green beans with an extra flavor boost from its roasted pineapple and guava barbecue sauce.
View deseo’s New Menu
New to deseo’s fish entrees is the Hiramasa Salteada featuring grilled Hiramasa king fish, which is widely regarded as one of the finest yellowtail sashimi fish. It is accompanied by the delicate, nutty-flavored yellow kalijira rice with a tomato-shrimp sofrito sauce with a touch of serrano chiles pesto.
Other tempting new ítems include the Muscovy duck confit empanada with foie gras sauce and quince cream anglaise and the Ensalada de Sandia, a combination of watermelon infused with a fruit vinaigrette, queso fresco, bowtie arugula and granola.
deseo is open from 5:30 p.m. — 10 p.m. nightly.