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Food & Entertaining

Coastal Cuisine

Author: Kim Hill
Issue: January, 2009, Page 204
Photos by Wener Segarra
INSPIRED BY MANZANILLO’S MANGO AND COCONUT GROVES AND PLENTIFUL BIG-GAME FISHING,
CHEF M. ALLAN SCHANBACHER CREATED
THIS COLORFUL MENU INCORPORATING
TROPICAL LATIN AMERICAN FLAIR.

MENU

THREE AGUA FRESCAS

CHILLED AVOCADO-COCONUT SOUP

SHRIMP-NOPALESCEVICHE ON TOSTADAS

SEVEN-LAYER SALAD

GRILLED MAHI MAHI TACOS

COCONUT-LIME FLAN


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