10/17/2026
Before the first bite, there’s a sketch. A few handwritten notes, flavors taking shape, and conversations between my Caribbean heritage and the places that inspire my cooking.
ARROZ APASTELAO
Rooted in Colombia’s Caribbean coast, in conversation with the Pacific’s arroz atollao, and served with inspiration from Japanese donburi. Rice cooked in lobster stock with NYC-grown ají dulce sofrito, oreganón, purple basil, and garleek from Finquita Nos Cuidamos. Garlic-butter-poached shrimp, sweet plantain, and trout roe. A Brooklyn-grown banana leaf, a final touch of smoke, then your table.
A TRILOGY OF SWEETS
Enyucado: grated yuca and coconut cake with queso costeño and anise. White cocada becomes ice cream, and alegría, our traditional millo-and-panela sweet becomes a crisp cracker. A tribute to Caribbean sweet traditions and the Palenquera and Barrio abajo women who carry them forward.
LULO LECHE DE TIGRE
Lulo leche de tigre and huacatay oil. To me, lulo tastes like cucumber meeting kiwi; its bright acidity is beautiful against the richness of the fish.
A LITTLE PAUSE
Aguapanela con limón and passion fruit–chile granitas, refreshing the palate and opening the door to dessert.
THE MARKET DECIDES
The salad still has a question mark. If beautiful tomatoes are waiting at the market, they’ll join us. If the season has moved on, we’ll follow.
These sketches are a glimpse into “Detalles de fina coquetería”, shaped by technique, curiosity, and life in New York, with its flavors at heart.
Ten seats. One communal table. A changing menu and music.
Join us at Studio Tropical, Brooklyn.
Reservations on Resy.
