Chicama Colada
Chicama is one of Manhattan's hottest Nuevo Latino restaurants. Chef Douglas Rodriguez — a pioneer of this style of cooking — oversees the open kitchen with its Ecuadoran eucalyptus-wood-burning oven and rotisserie. Rodriguez turns out dishes like adobo-rubbed Argentine rib-eye steak and black paella, which gets its unique color and taste from squid ink; there is also a large, innovative ceviche bar. To wash it all down, diners choose from the wines of Chile, Argentina and Spain — or from cocktails like the restaurant's namesake Chicama Colada.
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
Rum
Alcoholic
Blender
Orange
Coconut
Summer
Guava
Passion Fruit
Bon Appétit
Drink
- 1/4 cup dark rum
- 3 cups ice cubes
- Carbohydrate 35 g(12%)
- Fat 9 g(15%)
- Fiber 2 g(9%)
- Protein 2 g(3%)
- Saturated Fat 9 g(43%)
- Sodium 28 mg(1%)
- Calories 357
Preparation Combine all ingredients in blender. Blend until smooth and serve. *Coco López is available in the liquor section of most supermarkets.
Preparation Combine all ingredients in blender. Blend until smooth and serve. *Coco López is available in the liquor section of most supermarkets.
