The menu at recently opened Descanso restaurant draws inspiration from the Michoacan region of Mexico, where owner Rob Arellano who grew up in the area. Michoacán’s cuisine is heavily influenced by the region’s abundant resources, such as avocados, which grow year-round in the area; it is also deeply rooted in its indigenous and colonial history, with a strong emphasis on traditional ingredients like corn, beans, and chilies. The restaurant’s menu draws inspiration from traditional family recipes and the vibrant flavors of the region reinterpreted through contemporary technique and premium ingredients.
The restaurant’s beverage program too uses popular street drinks of jamaica, horchata, local botanicals like aloe and agave and cacao blended with regional spirits like tequila and mezcal.
Tuesday, August 19 the restaurant celebrated the rich culinary and beverage heritage of Michoacán with a multi-course dinner. Owner Rob Arellano, Chef Sergio Lopez and bar manager Justin Ybarra were on hand to field and address questions.
The evening kicked off with passed appetizers. There was guacamole with sharp on lime and chiles, and a home made house salsa with smoky with roasted tomatoes and chiles served with tortilla chips and chicharrones. There was also popular street food of bowls of spicy tangy corn kernels.
The first course of the sit down dinner was a ceviche of tropical local sea bass with mango, jicama, Fresno chiles, cucumber, red onion, lime with a mango habanero sauce and micro cilantro. Ceviche with lemon / lime is more common in LA, Arellano pointed out that the mango sauce is not that unusual for the region.
The ceviche paired well with a refreshing Ya No Vuela of Kettle One vodka, fresh kiwi, St Germain apricot liqueur, lemon and rosemary.
The second course featured the Relleno: a roasted Anaheim chili with tatuma squash, corn, sweet peppers, tres quesos, salsa verde, onion, Cotija cheese and micro cilantro on a blue corn tortilla.
The relleno too was different in that it was not the drenched in flour before frying. That omission definitely raised the chili profile.
The relleno was paired with a refreshing cucumber y Sal: El Tesoro Blanco tequila, Chareau Aloe liqueur, Cucumber, cilantro, lime and black sea salt.
The third course was a hearty short rib estofado of braised short rib, guajillo Pinto bean Jus, avocado, spring onion, micro cilantro, radish, serrano pepper, baby carrots and blue corn tortilla.
It was paired with a full bodied Brazo Dulce: Banhez Espadin / Barril mezcal with fruity notes of blackberries, raspberries, Orgeat, honey, lime and mint.
The final course was dessert of Tres Leches de coco: white cake soaked in a sweet coconut milk, fresh whipped cream, toasted coconut flakes and strawberries.
It was paired with an espresso martini of Herradura Ultra, house horchata, cacao Blanc, banana, and espresso cold brew. It was the perfect closing drink.
Guests got to take home a jar of the popular house salsa as souvenirs of the evening.
For more information on the restaurant and its menu, please visit DescansoRestaurant.com.