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When I think of Latin cuisine, bright, fresh, and piquant dishes such as ceviche, pescado tacos, and camarones a la diabla come to mind. However, when chef Dakota Coburn recently rolled out Centro Latin Kitchen’s fall menu, he found ways to infuse the cuisine’s signature style with the warming, spiced notes of autumn.
This is especially true of the pan-roasted snapper (pictured). In fact, the dish could be considered a pescetarian’s ideal Thanksgiving dinner: Each bite of the seared fish is meant to be eaten with a morsel of sweet potato-filled tamale (think of it as a mashed potato side). Scoop up a dab of the pasilla and butternut squash sauce for a gravy-like addition that packs subtle spice and plenty of fall flavor. A winter vegetable escabèche of purple cauliflower and broccolini not only lends vibrant color to the dish, but snappy texture and freshness. The best part: You won’t leave feeling overstuffed and longing for a nap—save that for Thanksgiving.
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Tip: Pair this dish with barman Kyle West‘s el Gringo cocktail and enjoy the autumnal experience.
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