Hotel Maya Presents Taste of Chile for October’s Latin Brunch Series

October 20, 2013 @ 11:00 am – 2:00 pm America/Los Angeles Timezone
Hotel Maya
700 Queensway Drive
Long Beach, CA 90802
$43.00 per adult and children 13 & older; $21.50 for children 12 & under
(562) 481-3910

Fuego’s Latin America culinary tour continues to Chile in October as Executive Chef Victor Juarez presents the next Latin Brunch Series. A special Chilean musical performance by the “Sounds of Chile” will be featured during the culinary tour stop.
The Chile brunch entree is a la carte, ordered through the server and includes one selection of Ranchero Green Chile Benedict with two poached eggs, sauteed anahaim green chilis, English muffins, ranchero sauce and hash browns; Sandwich Pinera with grilled salmon, arugula, queso crema and hoagie; Oven Roasted Chile Relleno with stuffed roasted chile with shredded beef, eggs, cheese, aji asado sauce, black beans and roasted potatoes; Parrillada with grilled skirt steak, short ribs, chicken and morcilla sausage along with parsley garlic sauce and potato salad; Arollado de Chancho with spiced morsels of pork, aji pepper sauce, steamed rice, and pebre salsa; Pollo Arevejado with sauteed bone-in chicken, onions, carrots, peas, herb chicken broth, and steamed jasmine rice; Chilean Sea Bass with Mojo Sauce with baked fillet of sea bass, citrus mojo sauce, avocado, steamed yucca and organic micro green salad; and Lobster a la Braza with 12-ounce lobster tail, lemon butter sauce, steamed white rice, black beans and pebre salsa (Lobster a la Braza includes a $10 supplement).
Delicious Desserts include an assortment of mini pastries, Tres Leches cake, Arroz con Leche, Leche Asada, Milk Flan, assorted mini cakes, Vanilla Raisin Bread Pudding, Merinque cookies, assortment of Latin pastries and assortment of fresh fruits.
Complimentary glass of sparkling wine or cider, coffee, decaffeinated coffee, tea, juice or soft drinks will be served. For an additional $10, guests will enjoy endless sparkling wine or mimosas.

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