Taste Latin America at Province in Phoenix

Province Restaurant in downtown Phoenix is taking its diners on a taste tour of Latin American cuisine from February through July. 

Province’s set of four-course menus from different Latin American counties is titled, The Latin Passport Dinner Series. Executive Chef Randy Zweiban and Chef de Cuisine Rita French have created a mix of meals featuring tempting flavors from rich cultures.

The dinners are served on successive Saturday of each month. A prix fixe dinner costs $35 per person, with beverages such as wine or cocktails from featured countries available if desired. All the items on the prix fixe menu will be offered a la carte as well. For details of future menu details, and to reserve your times, visit Province’s Website at www.phoenix.provincerestaurant.com  on the first of each month. Province is located at 333 N. Central Ave.

For example, in February on the 9^th, 16^th, and 23rd, the Latin Passport Dinner Series explores the culinary heritages of Brazil.  Province provides the mood by playing Brazilian jazz on its patio from 7-10 p.m., and showing diners how to make Caipirinha, the country’s national cocktail, with cachaça, sugar, and lime. The menu includes Acaraje: black-eyed pea and shrimp fritter with blood-orange aioli, and blood orange and chayote salad; hearts of palm salad with molho apimentado; a mixed grill with chicken sausage, beef, pork tenderloin, confit fingerling potatoes and Swiss chard with a salsa trio; and for dessert, Quindim, a coconut custard cake with roasted pineapple-vanilla sauce.

On March 2, 9, 16, 23, 30, cuisine from Nicaragua is highlighted. The culturally diverse tastes derive from native Creole food and Spanish recipes. Salads, entrée, and dessert ingredients include staples such as fruits and corn, but also coastal seafood and coconut.

On April 6, 13, 20, 27, Panama is spotlighted. This isthmus links two continents features a distinctive blend of African, Spanish, Native American recipes and dishes. This country’s ingredients includes tropical fruits, vegetables, herbs, meats and seafood.

On May 4, 11, 18, 25, the guest country is El Salvador, the smallest country in Central America. The food is influenced by the Mayans and Spanish, and makes good use of corn. Pupusas are a favorite fare, but there is an array of wonderful dishes that may be served.

On June 1, 8, 15, 22, 29, it’s a ¡Viva Mexico! menu. This country to the south of the U.S. uses ingredients as diverse as its people and landscape. Frequently used spices include chilis, cilantro, epazote, oregano, cinnamon, and coco. Poultry, beef, and seafood are popular meats. ¡Muy rico!

On each Saturday in July, the country of Chile steps center stage. Chilean cuisine is influenced by France, Germany, Italy, and the Middle East. Harvests from the sea flavor many of its dishes. Chilean food is best consumed with exquisite Chilean wines, some of the world’s best.