Chefs Michael and David Cordúa with their team in the Beard House kitchen
Caramañolas > Yuca Turnovers with Chorizo, Black Beans, and Creamy Cilantro Sauce
Angel Wings > Frenched Chicken Wings with Habanero-Infused Raw Honey
Anticuchos de Borrego > Smoked Lamb Chops with Aji Panca Glaze
Taconcitos de Atun > Ahi Tuna with Corn Tortilla Cornets, Avocado Mousse, and Toasted Sesame Seeds
Tiritas de Calamar > Potato-Crusted Calamari with Huancaína Sauce, Queso Fresco, and Micro-Cilantro
Salmon con Ceviche Caliente > Pan-Seared Salmon and Yellowtail Ceviche with Habanero Beurre Blanc, Tomatoes, Red Onions, and Charred Tortilla
Behind the scenes in the Beard House kitchen
Churrasco > Pan-Seared Beef Tenderloin with Chimichurri, Quick-Pickled Grape Tomatoes, and Tortilla-Crusted Avocado
Assorted Signature Tastes > Tres Leches, Chocolate and Dulce de Leche Alfajores, Sweet Corn Flan, and Pio X
Dinner

Flavors of South America, Father and Son

Michael Cordúa
Amazón Grill, Houston; Américas, Houston and The Woodlands, TX; Artista, Houston; and Churrascos, Houston and Sugar Land, TX

David Cordúa
Amazón Grill, Houston; Américas, Houston and The Woodlands, TX; Artista, Houston; and Churrascos, Houston and Sugar Land, TX

Over the past two decades, self-taught chef, restaurateur, and JBF nominee Michael Cordúa has maintained a reputation for excellence at his Houston-area family of Latin restaurants, which recently welcomed a new member to its ranks: his equally talented son, David.

Event photos by David Braunstein.

MENU

  • Hors d’Oeuvre

    • Tiritas de Calamar > Potato-Crusted Calamari with Huancaína Sauce, Queso Fresco, and Micro-Cilantro
    • Caramañolas > Yuca Turnovers with Chorizo, Black Beans, and Creamy Cilantro Sauce
    • Taconcitos de Atun > Ahi Tuna with Corn Tortilla Cornets, Avocado Mousse, and Toasted Sesame Seeds
    • Angel Wings > Frenched Chicken Wings with Habanero-Infused Raw Honey
    • Anticuchos de Borrego > Smoked Lamb Chops with Aji Panca Glaze
    • Pascual Toso Toso Brut NV
    • Montes Alpha Pinot Noir 2009
  • Dinner

    • The Rosespud > Fried Taro with Cabrales Blue Cheese Sauce, Chimichurri, and Roasted Tomato Salsa
    • Chancho con Yuca > Sous Vide Pork with Yuca, Pickled Cabbage, and Chicharrónes
    • Dark and Stormy Cocktail with Flor de Caña Grand Reserve 7-Year-Aged Rum
    • Salmon con Ceviche Caliente > Pan-Seared Salmon and Yellowtail Ceviche with Habanero Beurre Blanc, Tomatoes, Red Onions, and Charred Tortilla
    • Montes Alpha Special Cuvée Chardonnay 2009
    • Black Bean Gumbo with Bacon-Wrapped Quail, Okra Croutons, and Shrimp Bouillon Foam
    • Faustino V Reserva Rioja 2005
    • Churrasco > Pan-Seared Beef Tenderloin with Chimichurri, Quick-Pickled Grape Tomatoes, and Tortilla-Crusted Avocado
    • Doña Paula Selección de Bodega Malbec 2007
    • Assorted Signature Tastes > Tres Leches, Chocolate and Dulce de Leche Alfajores, Sweet Corn Flan, and Pio X
    • Taylor Fladgate 10-Year-Aged Tawny Porto NV
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 05.17.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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