Lunchbreak: Bronzino enchilado prepared by Carnivale chef Rodolfo Cuadros

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Chef Rodolfo Cuadros

702 W. Fulton Street
(312) 850-5005

On Friday, June 3 from 6 to  9 PM,  guests will enjoy the sounds of Cuba with live music provided by Orquesta Charangueo, along with the weekly Cuban food and drink specials.

Summer Nights Latin Bites a summer long monthly promotion featuring a modern twist on traditional entrees and cocktails from countries across Latin America.  The featured countries include:

  • May - Mexico
  • June - Cuba
  • July - Columbia
  • August - Brazil

Bronzino Enchilado: Bronzino a la plancha, coconut enchilado sauce, yucca con mojo, toasted coconut salad

1 Tbs garlic, chopped
1 spanish onion, diced
1 red pepper, diced
1 green pepper, diced
3 roma tomatoes, chopped
12 oz coconut milk
1 tsp ground oregano
1 tsp cumin
2 Tbs tomato paste
3 cups clam juice
1 tsp red chili flakes
1 bunch cilantro, chopped
olive oil

In a pot at medium heat, toast the garlic in olive oil.  Add onions, red and green peppers, and sweat for 3 minutes. Add tomatoes and cook for 2 minutes. Add Coconut milk, oregano, cumin, tomato paste, clam juice and red chili flakes. Cook at medium heat, and season to taste with salt and pepper.  Reduce until it has a thick consistency.  Remove from heat and finish with cilantro.

Cuban Mojo for Steamed Yucca

1 spanish onion, sliced
1 Tbs garlic, chopped
2 Tbs canola oil
2 Tbs oregano
1 Tbs cumin
1 Tbs salt
2 cups lemon juice
1 cup orange juice
1 cup olive oil
about 2 pounds of yucca root or potatoes

Steam yucca, set aside and keep warm (can be substituted with steamed potatoes) - mash. Saute the onions and garlic in canola oil over medium heat until translucent. Add the oregano, cumin and salt, and constantly stir to toast for 1 minute. Mix in lemon juice, orange juice and olive oil.  Then put combine with the mashed yucca or potatoes, mix.  Season to taste.

Toasted Coconut Salad

1 brown coconut, halved
1 oz parsley leaves
3 cherry tomatoes, halved
1 radish, sliced
1 tsp apple cider vinegar
1 tsp extra virgin olive oil

Using the back of your knife, break the coconut in half.  Roast in the oven at 400 degrees for 35 minutes. Pull the coconut from the oven and let cool.  After cooled, separate from the shell, slice and set aside. In a small bowl, mix remaining ingredients, pour over coconut, season, and serve


Ask your local butcher to fillet for you.  In a hot pan, sear skin side down, then bake in the oven at 350 degrees for 2 minutes until flesh texture and color has reached desired doneness.


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