Arturo Boada Cuisine Proves Boada's Still Got It

Arturo Boada Cuisine Proves Boada's Still Got It

Witness his signature dish at Arturo Boada Cuisine: camarones henesy en hamaca. It's a dish that loosely translates to "I want to be buried in this sauce." The rich, almost velvety sauce is an arresting blend of butter, white wine, soy and ginger -- flavors that wouldn't seem to work with the additional components: hearts of palm, capers, tomatoes, sweet plantains and shrimp. It's an idiosyncratic dish that reflects Boada's scattered heritage (both personal and culinary – he's Colombian-born, with Italian and Spanish roots, and worked throughout Europe and Asia early in his career) and works on every level. PHOTOS BY TROY FIELDS


Witness his signature dish at Arturo Boada Cuisine: camarones henesy en hamaca. It's a dish that loosely translates to "I want to be buried in this sauce." The rich, almost velvety sauce is an arresting blend of butter, white wine, soy and ginger -- flavors that wouldn't seem to work with the additional components: hearts of palm, capers, tomatoes, sweet plantains and shrimp. It's an idiosyncratic dish that reflects Boada's scattered heritage (both personal and culinary – he's Colombian-born, with Italian and Spanish roots, and worked throughout Europe and Asia early in his career) and works on every level. PHOTOS BY TROY FIELDS
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