Wine consultant Barry Alberts culled selections from Uruguay, Argentina, Brazil and Chile for diners' drinking pleasure. Constantly busy manager/partner Martin Moreno described the atmosphere as casual and the service as friendly.
Kitchen manager Janice Martinez talked about the Peruvian and Mexican culinary influence on Jaguar's menu and how that plays into the spice and flavors of the various dishes. Ceviche Chef Frankie Ortiz talked about fish prep, sauces and cooking with lemon, vinegar, and salt.
Light tropical music played as a festive crowd soaked up the ambiance, the food and the drinks. Here are a few pictures.
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