Cabo Flats
by Dr. Terra Caudill
If you are headed to City Place and craving Mexican food, this is the place to go! We love their Queso and Refried Beans (and we are picky). For brunch, you have to get their Bacon Wrapped Avocado Bene, which is bursting with flavor and the poached eggs are cooked to perfection! Their decor is fabulous and their Happy Hour food specials are great as well.
CHEF41 SELECTIONS
House Recipe Guacamole
(Vegetarian/Gluten Free)
avocado | onion | tomato | lime | cilantro | jalapenos (optional)
Cabo Queso With Ground Beef
white cheese | roasted peppers | cactus spice | pico de gallo
AvoCABO Fries
sliced avocado | panko bread crumbs | roasted garlic cilantro aioli
Brunch: Bacon Wrapped Avocado Bene
whole avocado | bacon | poached eggs | ranchero sauce | side of breakfast potatoes or bacon
Brunch: Steak and Egg Skillet
steak | two eggs | side of breakfast potatoes or bacon
Steak Taco
adobo marinated steak | guacamole | pico de gallo | green onion | cotija cheese | served on tortillas or lettuce wrap
ABOUT
From the Restaurant
Meet Chef Antonio
Cabo Flats Tequila and Cantina Bar (Executive Corporate Chef)
Chef Antonio Brodziak has displayed his culinary talents at internationally renowned restaurants in New York, San Francisco, Denver and Acapulco.
A native of Mexico City, Brodziak grew up cooking traditional Mexican food with his grandmother. He received formal culinary training at the Universidad Ibero Americana. After graduation, the young Brodziak apprenticed under Alicia D’Angeli, who was then president of the Mexican Culinary Association and an internationally recognized chef. With D’Angeli, Brodziak learned the subtleties of preparing classic Mexican cuisine.
In 1994, Brodziak worked at Acapulco’s Madieras, one of the top 20 restaurants in Mexico. There, he was exposed to his native cuisine in fusion with other international flavors.
The following year, Brodziak moved to the U.S. It was while working at Savan in New York in 1995 that he became a student of French and Asian cooking techniques. The classic training allowed him to refine his palate and translate his international sensibilities into new masterpieces in his native cuisine that became the foundations of contemporary Mexican. Working as a chef with New York restaurateur Richard Sandoval (Tamayo, Pampano, Isla and Zengo), Brodziak helped open Sandoval’s signature restaurant, Maya. Impressed, Sandoval made Brodziak chef de cuisine, making him an integral part of Sandoval’s team. Maya earned two stars from The New York Times, and Zagat rated Maya one of the top 50 restaurants in New York City.
He now features his unique “contemporary Mexican” cuisine at CABO Flats Cantina and Tequila Bar. Brodziak creates his dishes using traditional Latin ingredients and elements, but with his own unique twist. Brodziak has been with CABO Flats since it opened its doors in February 2010.
LOCATION:
550 S Rosemary Ave #160
West Palm Beach, FL 33401
561.249.2818
SOURCE: Cabo Flats
PHOTOS: Dr. Terra Caudill