No products in the cart.

A Good Portion

Chef Edgar Caro brings a Latin beat to Baru Bistro & Tapas

Picada Cartagenera
Named after Cartagena, Colombia, where
Edgar Caro is from

Ensalada de Camaron
Grilled shrimp and mango on a bed of red-leaf
lettuce drizzled with honey-lime vinaigrette

Carne a la Plancha
Grilled skirt steak topped with red-onion mojo
and served with papa verdes

Picada Cartagenera
 1/2 chorizo sausage, sliced
2 tblsp. extra-virgin olive oil
1/4 red bell pepper, thinly sliced
1/2 cup white wine
Pinch of garlic salt
1 tsp. Culantro y Achiote (Sazón Goya, available in Latin markets)
3 prawn shrimps (butterflied, but with head still on)
Lime wedge, cilantro or fresh chives, for garnish

Grill chorizo ahead of time and set aside. In a skillet, heat olive oil and sauté bell pepper for three minutes. Pour in wine and season with salt and Culantro y Achiote. Add shrimps and simmer for 3 minutes. When the shrimps are almost done, add chorizo and finish cooking for about 2 minutes. Garnish with lime wedge and cilantro, or chopped fresh chives. Serves 1.

Baru Bistro & Tapas, 3700 Magazine St., 895-2225

Digital Sponsors

Become a MyNewOrleans.com sponsor ...

Sign up for our FREE

New Orleans Magazine email newsletter

Get the the best in New Orleans dining, shopping, events and more delivered to your inbox.