A side note: if you are ever in a restaurant and you see a group of diners all taking photographs of each course as it is placed on the table, you are probably watching food writers doing "research."
From Mayan origin, meaning ‘wrapped;’ A traditional Latin American dish made of stuffed masa wrapped in corn husks or banana leaves, that is steamed or boiled. Viewed as a comfort food, tamales are enjoyed throughout all parts of the day. Dating back to 1200 BC, tamales have traditionally been prepared for feasts and celebrations. Mexican tradition states that on Dia de Reyes, all enjoy a special bread, containing a hidden doll. He who finds the doll hosts a Tamal Party in February. Over time, tamales have taken on regional influences, resulting in hundreds of varieties of fillings and wrappings found throughout Latin America.
La Sandia's sister restaurant, Zengo feels like the men's club you always dreamed about. A wide deck wraps around the dining room with views to the Promenade below. At night a refreshing ocean breeze gives the deck the proper amount of romance. With heat lamps a blaze on cooler evenings, the deck is the perfect spot to enjoy drinks, appetizers and a meal with your significant other and friends.
The dark wood and low lighting take some eye-adjusting. A long bar divides the restaurant into an inside dining room and the outside deck. Our waitress explained that "Zengo" means "give and take," which she suggested meant that the courses are supposed to be shared so everyone can have a taste of the varied and innovative menu.
Of course, "give and take" also refers to the fusion that is the menus focus. Latin American and Asian cuisines are mashed up in the most elegant way. From February 15-March 31, chef Sandoval brings together ingredients and techniques from Brazilian (Sao Paulo) and Chinese (Shanghai) cooking.
tempero baiano spice mixture and juice from the acai berry added to the ginger dipping sauce.
I'm happy to say my wife and I have when we visited our older son, Franklin, when he was studying in Rio.
feijoada, a meat, bean and vegetable stew. Cooked low and slow, the flavors of pork, beef, bacon, black beans and a dozen herbs combine into comforting deliciousness.
The traditional Brazilian drink is the caipirinha, a stronger version of the Cuban mojito, made with cachaça. Zengo makes a very good caipirinha. The special drinks for the Shanghai-Sa Paulo festival are also worth trying: the pomegranate kumquat cocktail and the coconut caipirinha.
coquito nuts and shiso. All that is a mouth-full and you'll definitely enjoy every mouthful of tapioca, the perfect way to finish your tour of Brazil by way of China.