seeyamanana brings plant-centric
cuisine to Nomad
April 14, 2021, 1:53.29 pm ET
Inspired by his Mexican roots and classical culinary training, Executive Chef Carlos Chavarria is bringing his plant-forward take to Mexican staples to Nomad with seeyamañana. seeyamañana’s vibrant, plant-centric menu inventively spotlights fruits, herbs, and vegetables, along with pole-caught fish and free-grazed proteins.
Dishes evoke Mexico’s sunny coastline - from a Stuffed Poblano Taco with apples, raisins and banana to Ensalada de Posole with several radish varieties, as well as Beet Tacos with marinated, roasted beets, cilantro pesto, seeds and greens. Hearty mains round out the menu, like the Birria Quesadilla with slow-cooked birria and housemade flour tortillas; and Vegan Chorizo Enchiladas with chili, potato cheese and caldillo rojo.
Beach-side offerings include creative takes on Ceviche, like vegan Root Ceviche with bell peppers, avocado, onions, cilantro, mint, basil, and bamboo shoots along with Pole Caught Fish Ceviche featuring the catch of the day. Among sweeter options, there are corn tamales stuffed with pineapple topped with ice cream, and churros with creme.
As the weather heats up, look for drinks like Frozen Margaritas with tequila, agave and lime and Frozen Mezcal Penicillin with mezcal and ginger. Owner Ryan McKenzie is also known for his botanic-focused highballs like Prickly Pear with tequila, mezcal, amaro, cactus flower, grapefruit and lime. seeyamañana also offers a selection of Mexican beers and a rotating list of Micheladas, including the Adobada with dried chilis, cumin, tomato and lime.
The space, designed by McKenzie, features natural materials, woven art, desert plants and worn tiles giving it a casual, lived-in vibe. Opening Friday April 16.