casava

You say Potato I say Cassava

Vasco has added more Espirito Latino to HongKong street by launching a new menu!

We have more dishes to delight the taste buds using some exotic ingredients like tamarind in our new dessert, and some suprising ingredients like Cola in our Marinated Chicken.

Crumble de plátano. Like your mamá makes it? Banana passionfruit crumble with tamarind and crème anglaise

Crumble de plátano.
Like your mamá makes it?
Banana passionfruit crumble with tamarind and crème anglaise

 

Ensalada Chayote A little something for the veg conscious Chayote, the Enrique Iglesias of the Gourde family, thrown in with pinto beans, beets, ginger and a touch of vanilla.

Ensalada Chayote
A little something for the veg conscious
Chayote, the Enrique Iglesias of the Gourde family, thrown in with pinto beans, beets, ginger and a touch of vanilla.

 

But don’t worry, we’ve kept all your favourites like the meatballs, the el Cubano sandwich and the cassava fries. Which brings me to one of the most frequently asked questions we hear at Vasco: What’s a Cassava?

casava
Cassava, or yucca, is a nutty flavoured, starchy root vegetable. The sweet, chewy underground tuber is one of the popular with the indigenous people of many parts South America. It has been used as a staple food source for centuries.
In short it’s the Latino brother of a potato. Our hand-cut, crispy on the outside cassava fries are tossed in garlic, chilli and a pinch of salt. Have it as a side to the Argentinian rib eye and you have yourself a Latino Steak Frites.

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