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This show-stopping plateful is guaranteed to please. Looking for a new all-day brunch option to add to your on-premise offering? This Mexi-Cal style Rockshrimp Tostada is perfect for a laidback chic venue looking to push the boundary, wow your guests, and blow up your Instagram traffic. Best of all, with a small amount of prep work your kitchen team can be blasting these out the door faster than you can take orders.
Perfect for pairing with a bottomless mimosa program or a round of grapefruit palomas with spicy Serrano chillies for an extra kick. The predominant flavors are lime (marinated rock shrimp), mango pico de gallo, and sriracha mayo slaw. The real rockstar, however, is the chipotle seasoned, refried squid ink black beans smeared across the fresh fried tostada sprinkled with lime salt. The mixture of flavor, color, and texture will ignite your patron’s tastebuds.
Pair with a Mimosa maybe a Marg, but our fiery hot recommendation is a crisp draught. If you’re in the So-Cal (San Diego) area, order online from one of our favorite local legends Kilowatt Brewing who are pulling To-Go Crowlers and Growlers straight from the tap, slinging of all of your favorite citrusy, hoppy or pale ales to help you Shelter in Style!
Timothy Neumann is an Australian Nutritionist, Chef, Culinary Consultant and Freelance Writer based in Napa, California. As a regular contributor of recipes and wine pairings for Sommeliers Choice Awards, Tim will be your resident food guru and bring you awesome recipes. Tim’s approach to food is healthy, balanced and seasonal cooking to fuel a happy and productive mind! If you’re visiting wine country, get a taste of Australia meets Californian cuisine.