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.
Recipe information
Yield
Serves 4
Ingredients
3 cups ice cubes
1 cup frozen guava-passion-orange concentrate, thawed
3/4 cup sweetened cream of coconut (such as Coco López)*
3/4 cup white rum
1/4 cup dark rum
Preparation
Step 1
Combine all ingredients in blender. Blend until smooth and serve.
Step 2
*Coco López is available in the liquor section of most supermarkets.
