A private dinner for ten folk from the Boston area, part of a group who dance tango and, I gather, once a year go on vacation somewhere together where they can explore tango and culture.

Sole Ceviche – Diced sole, cured in a leche of lime and lemon juices, garlic, ginger, celery, salt, and pepper; and mixed with red onion, limo chilies, and cilantro. Served over butter lettuce and garnished with sweet potato and chili-dusted fried corn.

Finca La Linda Extra Brut

Ecuadorian Potato Locro – Both our favorite Ecuadorian soup and our favorite potato soup. A base of caramelized onions, garlic, and yellow chilies, pureed into a vegetable stock. Potatoes cooked in the mixture, then coarsely crushed, and the soup is finished with a splash of cream and milk, a four cheese blend, and thickened with eggs. Garnished with a little salad of diced avocado tossed with merquén chili oil and chopped parsley.

Bianchi “Los Primos” Chardonnay 2021

Palm Heart & Jalapeño Tart – A tweak on an old favorite. Sour cream short crust filled with chopped palm hearts set in a jalapeño and feta cheese bechamel. Garnished with chopped walnuts, balsamic glaze, and pumpkin seed oil. I think this is the best version of this one we’ve served to date.

La Liga de Enologos Criolla Rosado 2021

Chepén Style Chicken – Another favorite, sautéed chicken breast, sliced, and topped with a pureed sauce of panca chilies, garlic, red onion, anchovy, oregano, cumin, chicken stock, orange juice and zest, and anise liqueur. Garnished with a salad of green and black olives, red onions, and cilantro; alongside garlic rice and peas.

Mantra “Rebel” Pinot Noir 2019

Halvah Cheesecake – Chocolate crust. Cheesecake filling of our homemade cream cheese, tahini, peanut butter, white miso, and honey. Dusted with cocoa powder and black sesame. Honey sweetened whipped cream. Reduced chocolate liqueur with a tinge of soy sauce for salt.

Amalaya Blanco Dulce de Corte 2021