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Four Corners: Latin Flavors at Brimstone

This article is part of a series, “Four Corners,” that explores the way our chefs are inspired by traditional cuisines throughout the world.  

Here in South Florida, the tastes of Latin America are never far away. Garlic, peppers, and the smell of homemade sauce are the keys to childhood memories all over the state. When a guest sits at our table, we want to bring those warm feelings to the surface. That’s why you’ll find accents of those warm, homey cuisines all throughout our menu. Sometimes the inspiration is obvious, like with our Peruvian Ceviche and jalapeño cream, but sometimes, like with our Coconut Crusted Lobster Roll, the touch is a little more subtle.

Read on to see how these traditional flavors come to life to make our unique and adventurous menu possible.

 

Mahi Napoleon

Mahi Napoleon is a Brimstone original that puts tender, mouth-watering mahi between a hearty serving of mashed potatoes and a tropic-fresh mango salsa. The secret to the dish, however, lies in the potatoes’ latin flair. We blend them with fresh cilantro until they’re a lively green, then dress the dish with a delicate sauce made of coconut, passionfruit, and butter.

Ceviche

A Peruvian classic, our tart and tantalizing ceviche has been a mainstay of the menu for years. The traditional preparation – with lime, garlic, and a mix of seafood – is a crowd-pleaser all by itself, but here at Brimstone we’ve added an American touch: A dollop of jalapeño cream sauce adds a bright, smooth spice for an incredible dish.

Lobster Roll

In our Coconut-Crusted Lobster Roll, we support the sweet, meaty flavors of lobster and eel sauce with South American staples like cilantro, avocado, and jalapeno. With flavors from both sides of the Pacific, this plate is one of our boldest inventions, but it would never be possible without the inspiration of our latin heritage.

When it comes to building the menu, Mariane Munhoz, our general manager from Sao Paolo, speaks for us all. “Always give your best, don’t settle for mediocrity, and make sure you go above and beyond.”