At Curcuma, chef and owner Rachel Musquiz begins every dish with a plant-based view of cooking and then layers on a helping of Ayurvedic principles and a sprinkle of style.
For many, having a list of “free-from” on the front of a menu is more of a cautionary tale than an invitation, regardless of dietary preferences. While waiting, sip some charcoal lemonade or linger over a glass of golden mylk – that turmeric-infused, Instagrammable drink from which the trailer is named. However, the Kitchari is where Musquiz skills really shine.
Commonly a stew-like mixture, Curcuma’s version is thoughtful. Every ingredient has its place, and each bite is a pop-quiz in the flavor identification of chickpeas, spinach, ginger chutney, pickled onions, pepitas, and mung beans. A little more familiar choice would be the pecan tacos which are served on a jicama ‘tortilla’ and stuffed with a collage of spiced pecans, more spinach and red onions, avocado and a cashew sour cream sauce, or the zucchini noodle pesto bowl is tempting.
eatcurcuma.com | 2207 E. Cesar Chavez St.
[…] At Curcurma, chef and owner Rachel Musquiz begins every dish with a plant-based view of cooking and then layers on a helping of Ayurvedic principles and a sprinkle of style. For many, having a list of “free-from” on the front of a menu is more of a cautionary tale than an invitation, regardless of dietary preferences. {Read more…} […]