Interested in knowing more about how we came up with our menu? Well, here you go!
doho soft pretzel(vgn)
actually invented by mistake when trying to do a pretzel taco for a philly vibe. rolled it out thicker and voila!
coconut red curry “queso” (vgn)(gf)
nutritional yeast is the key to this “cheesey” plant based dish. plantain chips provide the perfect crunch
chorizo +potato samosa
started as a chorizo eggroll, this flavor bomb adds an indian element. chorizo + potato are a natural together
sweet plantains (vgn)
a great spin on a classic. everyone’s favorite!
pan- fried roja chicken dumplings
goal was a distinctly non-asian dumpling, this is a riff on a roja chicken taco and uses red achiote paste
DOHO bao taco
fan favorite spin on nashville chicken. kewpie mayo is from japan which adds a distinct flavor as does our homemade zucchini pickles with a firmer bite than a cucumber.
inspired by al pastor tacos, the sweet pineapple is balanced by radish kimchi
killer sauce made from kewpie mayo, togarashi (a japanese spice blend), sesame oil and yuzu, (a very tart asian citrus).
cocoa skirt steak
a cocoa mole sauce is the backbone of this dish to enhance the grilled steak. piri piri is a pepper sauce from portugal and africa.
umami mushrooms (vgn)
dry shitake for bite and to soak up sauce, and oyster + crimini to enrich the umami of the dish. pickled beets adds earthiness to balance crema and umami. shishito for the crunch!
the bowl ingredients are a symphony of textures and flavors topped with twice the proteins that are in the taco!
black beans (vgn)(gf)
these will be your favorite black beans. simmered in soy, they are topped with a sauce of ginger, lime and garlic.
yellow jasmine rice (vgn)(gf)
our spin on yellow rice with saffron, annatto seed, star anise, clove, allspice, and garlic.
chorizo fried rice(gf)
chorizo flavors blend with garlic, ginger, soy and sesame oil. pineapple adds sweetness and a fruity pop. yum!
simple and perfect blend of flavors and textures, the carrot ginger dressing rocks!
tempura cheese cake bites
a miracle of modern food science, methocellulose achieves a thick and creamy consistency when the cheese is heated…strawberry for piquancy and color.
coconut orange “flan”(vgn)(gf)
adding the caramel at the end creates layered flavors of fruit and coconut. the salsa is vibrant and fresh!
sweet morillo cherry puree combines with tart citrus, scrumptious! splash a little club soda to give it a fizz! (vodka works well too!)
turmeric tangerine carrot aguas
common in latin america and the islands, this fruit water is full of antioxidants with turmeric, cardamom, carrot and tangerine juices.