This Thursday we are pleased to have Cindy Mojica as guest chef, presenting a menu of heritage Salvadoran recipes paired with modern reinterpretations. Cindy is a line cook at Bar Tartine and will be assisted by Gloria Mojica, a native of Sonsonate, El Salvador who is traveling from Los Angeles to hold court.
Cindy has elected to donate a portion of her proceeds to the other MSF: Médecins Sans Frontières, who has already dispatched surgeons, anesthetists, medical supplies and an inflatable hospital to Port Au Prince. MSF profits will also go to the Médecins Sans Frontières Haitian relief effort.
Salpicon de Res: Shredded filet mignon with red onion, radish and mint VS. seared tenderloin carpaccio with avocado, and birdseye chili paste - $10
Meat Pupusas: Handmade masa pupusa stuffed with chicharron, queso and frijoles VS. charred hominy pupusa stuffed with bacon, goat cheese and pasilla peppers - $6.5
Vegetarian Pupusas: Handmade masa pupusa stuffed with loroco and queso VS. charred hominy pupusa stuffed with squash compote, goat cheese and maitake mushroom - $6.5
Pastelitos de atun: Handmade pastry stuffed with tuna, onion and parsley VS. crispy filo pocket with rare ahi and avocado salsa verde - $10
Platano Relleno: roasted plantain stuffed with traditional pork filling and topped with crema VS. Berkshire Kurobuta Pork Belly and plantain dumplings with oregano mojo - $9
Pane con Pavo: Roasted Turkey sandwich with turkey jus, watercress and tomato VS. open faced turkey confit sandwich with foiellandaise and turkey cracklins - $12
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Atol de Pina vs. seared pineapple arepa - $5