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A curated collection of some of our favorite food and drink from our travels around the world and back again.

EAT.

KIMCHI DEVILED EGGS
Kimchi, by some accounts, has existed in one form or another for nearly three millennia. In that time it has evolved to become a staple in Korean cuisine.

EDAMAME
with Sriracha Salt
The Japanese word which literally translates to “beans on a branch,”
Edamame was first documented in Japan in the 1200s by a monk named Nichiren and also became a food staple in times of famine during the Ming Dynasty in China.

HUMMUS
with Vegetables and Flat Bread
Popular across North African, Middle Eastern, and Mediterranean regions, hummus (an Arabic word meaning “chickpea”) is said to have likely originated in Egypt in the 13th century.

DOUBLE FRIED TOSTONES
with Cilantro-lime Crema
The plantain was introduced to South America and Cuba in the 15th and 16th centuries, and has since then become an important part of Latin American and Caribbean cuisines. Each country has a different name for fried plantains, but one thing is forcertain: tostones make for the ultimate snack.

SHAWARMA
Chicken Skewers with Tzatziki & Flat Bread
Dating back to the Ottoman Empire, Shawarma (also known as Gyro or Doner Kebab) has become a beloved dish across the Arab and
Mediterranean worlds.

PORK POZOLE
Hominy, Cilantro-lime Crema, Avocado & Shaved Radish
Pozole was first documented in the 1500s in ‘General History of the Things of New Spain’ and was originally prepared and eaten only on special occasions as the stew contained ‘maize’--a sacred plant to the Aztecs.

PRETZEL BITES
with Beer Cheese
Most common today in Germany, it is suggested that monks were the first to invent pretzels in Europe during the Middle Ages.

PORKBELLY BAO
Soy Glazed on sticky buns or butter lettuce
Gua Bao is the the ultimate Taiwanese Sandwich.

GREEN PAPAYA SALAD
Tomatoes, Green Beans, Chilis, Fish Sauce Dressing with Peanuts
Originating in the country of Laos, the green papaya salad features the most important flavors in Laotian cuisine: sour, sweet, spicy, savory, and salty. This dish is popular throughout Southeast Asia.

DRINK.

COCKTAILS
SPICY CAIPIRINHA
Thai Basil and Chili Infused Cachaça with Lime & Sugar
The signature Brazilian cocktail, traditionally made with cachaça (distilled from the juice of fresh sugarcane), lime, and sugar, found its origins in the early 1900s as a flu remedy. Today it is the most iconic drink in all of Brazil.

IL PALIO
Made with Buffalo Trace Bourbon
Three words: campari ice cubes. Perhaps the most innovative cocktail, IL PALIO is the fusion of and rum, vermouth, orange bitters with a twist--and campari ice cubes.

MAI TAI
Plantation Pineapple Rum, Flor de Caña, Orgeat & Lime
Appropriately named, ‘Maita’i’ is the Tahitian work for “good.” While there is some dispute as to who exactly created this rum-based cocktail (although it was definitely somewhere in the U.S. and sometime during WWII), there is no doubt that this tonic brings forth the best fusion of tropical flavors.

MESCALARITA
Del Maguey Vida Mescal, Lime, Pineapple & Agave

SAN ANTONIO COBBLER
Amontillado Sherry, Grapefruit Peel Simple Syrup, sugar, muddled fruit, and garnished with mint and mixed berries

NEW SPAIN
Amontillado Sherry, Del Maguey Vida Mescal, ginger-agave syrup, lime juice, garnished with grated nutmeg and lime wheel

BEER
Strangeland Austinite Pilsner
Firemans 4
H&G Zoe
Thirsty Goat Amber
512 Pecan Porter Nitro
Live Oak Hef
Karbach Weekend Warrior
Adelbert’s Philosophizer
Oasis Metamoder IPA
Stone IPA
ABW Fire Eagle IPA
ABW Pearlsnap Pilsner
Lonestar
Austin Eastciders Original
Miller Lite
Shiner Bock
Sierra Nevada Pale
Bud Light
Michelob Ultra
Modelo Especial
St. Arnold’s Aet Car IPA
Deep Ellum Dallas Blonde
4th Tap Long Walk Grapefruit IPA

Rosarito ATX

by Carlos Acosta

04/11/2017 - 06/15/2017

Menu coming soon

Coming Soon