Zapoteca injects local flavour and new techniques into old-style Mexican recipes. The kitchen showcases Maine lobster in playful plates like ‘ceviche de langosta’, lobster ceviche with grapefruit salsa and ‘sopa de langosta’ – lobster soup with fire-roasted tomatoes, jalapeños and cream. The lobster taco, one of Zapoteca’s most popular dishes, punches up Maine’s cold-water crustaceans with enough tang and spice to match their colour. Chef Shannon Bard drew from her own exploration of regional specialties in Baja, Mexico, to create Zapoteca’s take on the taco, incorporating fresh Maine lobster, silver tequila, and rich duck fat.
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