09/13/2026
This is the vegetarian dish for our summer menu. It is a roasted poblano stuffed with yellow squash and zucchini calabacitas, laid on our elote risotto, which is arborio and chopped corn prepped ahead and reheated with milk. I then pour a small amount of ancho corn broth over the dish, add corn pico over the poblano, drizzle lime crema, and finish with cilantro.
Carmyn Buckman - Portfolio 