Celebrating The Yucatán Coast With Camino Riviera’s New Menu Items
SDCM’s corporate Executive Chef Brian Redzikowski has incorporated a few new dishes to Tulum-inspired Camino Riviera’s hybrid menu of traditional Mexican and Central American cuisine, just in time for Cinco de Mayo.
![Camino Riviera](https://theresandiego.com/wp-content/uploads/Camino-Riviera-4.png)
Dish highlights
As always, Brian Redzikowsk is exploring flavors that celebrate the spirit of the Yucatán coast, drawing inspiration from the unique traditions of the cuisine. A few dish highlights include:
![Camino Riviera](https://theresandiego.com/wp-content/uploads/Camino-Riviera-3.png)
Chili Rubbed Prawns (Cucumber Salad / Mint / Cilantro Crema | $17)
Crispy Fried Frog Legs (Macha Butter / Lime | $15)
Refried Black Lentils (Avocado / Cotija / Tortilla Chips | $12)
“A besitos”
Additionally, drawing from his knowledge and relationships with various mezcaleros (mezcal producers), Bar Manager and mezcal expert, Stephen O’Halloran, sources exclusively small-batch, artisan mezcals, offering Camino guests the specific expression until it undoubtedly runs out.
![Camino Riviera](https://theresandiego.com/wp-content/uploads/Camino-Riviera-6.jpeg)
Guests can experience these offerings “a besitos” (sipped in little kisses) in a rotating flight of three mezcals ($45). Each is served in hand-made copitas, sourced directly from small producers/artists located in Tlaquepaque and Oaxaca, served on a board locally made by Urban Timber.
The new menu items and mezcal flights are now available at Camino Riviera.
See you there, San Diego!