Developed duck egg, assorted herbs, salt, pepper, and lime juice.
The hallmark street treat of Salvador Bazil. Fluffy fritters made from peeled, black eyed peas and gently fried in red palm oil. Then, split and stuffed with Vatapá, a spicy, complex mixture of prawns, cashews, and spice.
East Indies Brussels Sprouts
Crispy fried brussels sprouts, coconut and garlic chutney, peanut satay, and sweet chili dipping sauce.
Taiwanese Chicken Heart Poppers
Crispy fried and marinated chicken hearts with garlic and scallions. Served with rice wine and chili oil dipping sauce.
Grilled Barbadian Pig Tails
Jerk glaze and cilantro.
South African Bunny Chow
Chicken breast, Indian masala, lime, and cilantro, served in a Pullman bread bowl.
Chengdu Spicy Jumbo Chicken Wings
Green Szechuan peppercorn, fish sauce, lime, chili, basil, mint, and Thai chili.
Hungarian Paprikash Jumbo Chicken Wings
Sweet Hungarian paprika, sour cream, caramelized onion, and fresh dill. Topped with green peppers and crispy fried onions.
Malaysian Curry Laksa
Rich seafood curry, egg noodle, caramelized coconut cream, prawn, fish balls, egg, sambal, red pepper and rau ram.
Trinidadian Goat Curry
Slow roasted goat, Caribbean spice, ginger, coconut, and pineapple cornbread.
Jamaican Jerk Chicken
Traditional jerk marinated half chicken. Slow smoked over imported Jamaican Pimento wood, allspice, and bay leaves. Served with black bean dirty rice.
Balinese Sate Lilit
Three Skewers of Prawn, Whitefish, Lime Leaf, Galangal and Spice “Wrapped Around” Lemongrass and Grilled. Served with Indonesian Sambal Matah
Puerto Rican Mofongo
Garlic Plantain Mash with Bacon, Pulled Smoked Chicken, Sofrito Sauce, and Blistered Peppers and Onions