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Sanguchitos is open from 4 to 10 p.m. Wednesday to Friday, noon to 10 p.m. Saturday and noon to 6 p.m. Sunday. Credit: Michelle Volansky
Perennial created a refreshing, Peruvian-inspired lager brewed with heirloom quinoa for Jalea and Sanguchitos called Waska. Credit: Michelle Volansky
Sanguchitos, or little sandwiches, come on pandesal rolls made by Liz’s Filipino Desserts in St. Charles and are served with chips. Here, the blue crab and smoked roe is made with a mayonnaise-based lump crab salad, smoked trout roe, crispy shallots and aji verde, a sauce made with aji amarillo peppers, cilantro and lime. Credit: Michelle Volansky
Pan con chicharron, or braised pork belly, comes with sweet potato, salsa criollo and ahi-citrus mayo. The meat is first cured in salt and braised with white wine. It’s caramelized before serving to give the rich cuts a bronzed crunch for a nice finishing touch. Credit: Michelle Volansky
The Brasas rotisserie chicken salad made with chicken, tossed with with their signature chicken sauce and topped with crispy onions. Credit: Michelle Volansky
The spicy, smoky chicken “choripan” has chicken and pork chorizo sausage and is topped with a tomato sauce, mozzarella cheese and basil. Credit: Michelle Volansky
Chef-owner Andrew Cisneros Credit: Michelle Volansky

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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding...