China Chilcano by José Andrés, Washington, D.C. Ceviche Nikkei (big eye tuna, soy-cured egg yolk, ponzu, puffed quinoa, avocado, jicama, red onion, furikake) Szechuan Chili Wontons (shrimp and pork dumpling, Szechuan chili oil, fermented black beans) Dorado Siu Mai (traditional siu mai topped with quail eggs and gold flakes with black vinegar chicha de jora dipping sauce) HaKao (steamed glass dumpling, shrimp, pork, ají rocoto-soy sauce) Tam Tam (hand-cut wheat noodles, spicy pork, peanut, ají panca) Ponderaciones de Kiwicha (crispy fried kiwicha spiral cookie, banana ice cream, Peruvian chocolate cream) Share this: Click to share on X (Opens in new window) X Click to share on Facebook (Opens in new window) Facebook Like Loading...
Erik Travels 