Vibrant Estilo Libre Latino (Freestyle Latino)
Weekend Brunch Begins at Rayuela
Rayuela, (Spanish for “hopscotch�), the new Latin American restaurant on Manhattan’s Lower East Side, today announced that its new Estilo Libre Latino (Freestyle Latino) brunch will be served Saturdays and Sundays from 11 a.m. until 4 p.m., beginning on August 12. The brunch is Chef Máximo Tejada’s innovative take on Latin American and Spanish classics. It features a special $16 two-course prix fixe menu that includes a choice of any one item from the menu and a brunch cocktail. An Estilo Libre Latino band will play live salsa music in the lounge of this new hotspot on Sundays.
Chef Tejada’s new concept, Estilo Libre Latino cuisine, resonates throughout the new brunch menu and is reflected in his playful versions of signature dishes. Benedict à LaMaga tops a yellow corn arepa with smoked salmon, poached eggs and saffron lemon aioli; Brazilian-inspired Churrasco con Huevo pairs grilled skirt steak with a white corn arepa, fried egg and chimichurri; and, Churros Rayuelanos coat the classic Spanish crispy pastries with crystal sugar and are served with Mayan chocolate. Accompanying signature brunch cocktails include the Spanish Sun-Dried Bloody Maria, the Cuban Guanabana Mimosa and the Dominican Morir Soñando.
“Rayuela is a festive, stylish spot to enjoy brunch with friends and family,� said Rayuela co-owner Héctor Sanz. “With our new interpretation of classic dishes, great cocktails and fabulous live salsa music, brunch will never be the same! The brunch menu is a conceptual extension of the dinner menu, which draws from traditional Latin and Spanish dishes, but uses unconventional ingredients that may come from many different countries across the Hispanic world.�
About Rayuela
Rayuela (Spanish for “hopscotch� and the title of the experimental novel by South American writer Julio Cortázar) introduces Estilo Libre Latino (Freestyle Latino) cuisine, which respects yet redefines traditional Latin American and Spanish dishes including ceviche and tapas. Located on the Lower East Side at 165 Allen Street, it is owned by Executive Chef Máximo Tejada, up-and-coming restaurateur Héctor Sanz and Paul Fernandez. Rayuela is open seven days a week for dinner, with brunch served on weekends. For reservations, please call (212) 253-8840. For more information, visit www.rayuelanyc.com.
Morning at Rayuela
Organic Pancakes 9 blue agave nectar, berries and lemon cream
Granola 8 toasted walnuts, almonds, raisins, apricots,
plums, sesame seeds and yogurt
French Toast 9 brioche bread stuffed with cream cheese and
agave nectar
Churros Rayuelanos 9 spanish cruller coated with crystal sugar and
served with spicy chocolate
Eggs and Entrees
Huevos Rancheros 10 crispy tortilla with fried eggs, black beans,
tomato sauce and diced chorizo
Benedict a LaMaga 13 yellow corn arepa topped with smoked salmon,
poached eggs and saffron lemon aioli
Chilaquiles 14 grilled breast of chicken, topped with an egg,
served with tortilla in salsa verde and cream
cheese (add $2 for prix-fixe)
Churrasco con Huevo 21 grilled skirt steak with white corn arepa, fried
egg, cabrales cheese and chimichurri
(add $8 for prix-fixe)
Omelets 9 chorizo & spinach (home fries)
9 manchego & mushroom (home fries)
Huevo Estilo Libre 8 two eggs any style, with a choice of chorizo,
bacon or turkey bacon (home fries)
Beverages
Fresh Squeezed Orange Juice 5
Hot Chocolate 5
Morir Sonando 5
Bloody Maria al Cucumber 6
Guanabana Mimosa 6
Coffee or Tea 3.50
Salads
Salmon Mango Salad 13 pan seared salmon served with frisée, mango,
turkey bacon and mustard vinaigrette
Pera con Queso 11 with roasted pears, cabrales blue cheese,
mixed greens, walnuts and sherry vinaigrette
Cobb Salad 12 grilled breast of chicken or shrimp, romaine
lettuce, tomatoes, bacon, hard boiled egg,
cucumber, cabrales cheese, fresh corn and red
onions; dressed with balsamic vinaigrette
Esparrago con Cangrejo 12 green asparagus with crabmeat, spinach, dressed with lemon zest vinaigrette
Sandwiches and Tortas
(served with a choice of home fries, yucca fries or salad)
Lamb Burger 14 served with foie gras terrine, manchego cheese,
romaine lettuce, tomato and grilled onions
(add $2 for prix-fixe)
Portobello Sandwich 11 roasted portobello, mozzarella, caramelized
onions and chimichurri
Smoked Salmon 14 sliced hard boiled egg, cream cheese, frisée and
caper aioli (add $2 for prix-fixe)
Chicken Club 12 sliced chicken, tomato, bacon and romaine with
rocoto aioli
Pan Tumaca 12 serrano ham, thinly sliced tomatoes and
lemon garlic aioli
Executive Chef Máximo Tejada
