Executive Pastry Chef Erik Aronow’s creations are now available at both Puesto locations, La Jolla and downtown at The Headquarters. The Los Angeles native, who joined the Puesto team in September, has introduced three new dishes to Puesto’s dessert menu.
- Mangoloco – this intriguing dish features a circular dark chocolate shell at the center, of which the diner can use the back of his or her spoon to crack into the center filled with mango Chamoy coulis and Jamaica confit. The delicate centerpiece is surrounded by pepita crumble, adding crunch to harmonize the textures and flavors.
- Rompope Paleta – not for niños, this paleta (popsicle) features housemade Mexican eggnog and brandy for a sweet and boozy end to your meal. Rompope is made with eggs, milk and vanilla and enjoyed throughout Mexico.
- Coconut Crema Trifle – focusing in on the flavors of coconut and chocolate, this dish features layers of coconut crema and devil’s food cake adorned with house made peanut butter crunch bars and a scoop of seasonal gelato made in collaboration with La Jolla’s Bobboi Natural Gelato. For now, that gelato is dulce de leche, adding a distinct sweetness to the dish.
These three desserts join Puesto’s beloved Tres Leches de Café, a coffee tinged take on the classic Mexican cake; the Horchata Loca, featuring local Malahat white rum, frozen horchata and cinnamon; and the Nopales & Lime Gelato, another collaboration with Bobboi that pairs very well with tequila.
A Le Cordon Bleu graduate, Aronow most recently worked as executive sous chef under Food & Wine’s Best New Chef Jordan Kahn, who he cites as a mentor, at Culver City’s Destroyer. He has also spent time in notable Los Angeles kitchens including Beverly Hills’ Bouchon Bistro, Red Medicine, Republique and Ink.