Executive Chef Jean-Pierre Dubray says his mojo-roasted half-chicken with yucca and yams, aji verde, shaved onions and cilantro slaw is a favorite among diners at Waldorf Astoria Monarch Beach & Club in Dana Point, Calif.
“This Latin-inspired dish showcases chicken with a perfect blend of spices, warm sauce and accompanying glazed yucca and yams,” says Dubray.
The dish uses some traditional Peruvian flavors, he says, “but with a modern twist.”
“It’s a fun dish to prepare,” adds Dubray. “Our guests love the bold umami flavor and elegant presentation. It’s a dish as vibrant as Latin America itself.”