Flavors from Los Cabos Featured in Zengo’s Test Kitchen
Zengo serves chef Richard Sandoval’s artful blend of Latin-Asian cuisine and every few months, the culinary team gathers in the test kitchen to explore regional cooking in depth. Currently, the team is exploring flavors from Los Cabos filled with fundamentally traditional ingredients and Pacific seafare, packaged up with hospitality and good will. This past September, Hurricane Odile swept through the Baja California Peninsula claiming multiple lives, injuries and destruction. Until December 31, Zengo will donate 10% of the test kitchen proceeds to the Los Cabos Children’s Foundation, which is all the more reason to stop in and try it for yourself.
Zengo’s Wagyu beef served as a delicious middle-course before entrees were served
The TK menu begins with a petite clam ceviche tossed with mango, cucumbers, lime juice and thai flavors served in a halved clam shell. We enjoyed these with Zengo’s charred tuna wonton tacos lined with sushi rice, mango salsa, guacamole and pasilla which faired for a welcoming amuse. Up next was Zengo’s Wagyu beef served with daikon slaw and wasabi-soy dipping sauce and a hot stone for table-side cooking which served as a delicious middle-course before entrees were served.
Among a full table of shared plates, we made room for entrees while being educated on what we were about to enjoy. The Furikake pan seared sea scallops were a great foundation for the dollop of chapulines served on top. The clash in flavor and texture was unique, but absolutely delicious, and maybe the first time I had considered grasshoppers for adventurous flavor. The scallops were paired with short rib tamales and hericot vert. Alongside our scallops, we enjoyed a plate of chipotle miso glazed black cod, daikon radish and asparagus, drizzled with Kabayaki. The cod was cooked to perfection and steam rolled out as we stuck our forks in. At this point, we were about cooked to perfection ourselves.