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Businiess name:  Centro
Review by:  citysearch c.
Review content: 
When the former owner of Rhumba decided to move on, he asked Ian Clark - then Sous Chef at Jax Restaurant - to take over. As Clark began learning about Caribbean Cuisine, he became more and more interested in Latin-American flavor profiles. Clark was not, however, new to Latin-American cuisine. He started to flirt with Latin-American flavors during his stint in southern California where he fell in love with Mexican cuisine. After shutting down operations for a few months, Executive Chef Ian Clark emerged with Centro Latin Kitchen & Refreshment Palace. The most popular dish on Centro's menu would be tacos, inspired by the tacorillas and taco stands Clark saw in southern California. They have four varieties of tacos: shrimp, vegetarian, duck, and pork. Customer can mix and match flavors as well. The Shrimp Tacos are light and fresh, served over cabbage, red onions, and tart escabeche pickled radishes. The Duck Mole Tacos have a slight Indian flavor profile. The duck is leg is braised, pulled off the bone, and then mixed in with a house mole that has been cooking for 8 to 9 hours, made with dried chilies, toasted garlic, toasted cumin, and dark chocolate. Every taco is topped with imported Mexican jalape?os, and with some cool sour cream. The jalape?os pack a little more heat than usual, which is no surprise considering Clark has a high tolerance for spicy foods. So keep the sour cream close by to help cool your taste buds. Clark stated that there is nothing better than just eating a few tacos and washing them down with a nice light beer. Centro's menu also has a Charred Ahi Tuna fusion dish that combines Clark's experience in Hawaii with his love of Latin-Americna flavors. The Charred Ahi Tuna is served over sweet potatoes glazed with piloncillo Mexican raw sugar, and topped with a hot cucumber salsa inspired by bread and butter pickles, Mexican Pico de gallo, and Korean hot cucumber salad. The sweetness of the potatoes is a nice counter the spiciness of the cucumber, and the saltiness of the ahi tuna actually balances it all out. Clark recommends pairing the dish with their Capirinha made with cacha?a rum, sugar, and lime. Centro is the perfect place for foodies looking for authentic Latin-American ingredients. Centro Latin Kitchen & Refreshment Palace 950 Pearl Street Boulder, CO 80302 303.442.7771 Executive Chef: Ian Clark

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