Rayuela introduces Estilo Libre Latino (Freestyle Latno cuisine) into into menu, and our host Ren, manager Juan, and bartender Fernando made us feel like kings, talking us through our dishes and also the gorgeously lit natural minimalism of the space.


Our first pairing was yellowfin tuna ceviche in a wasabi citrus sauce with a smoky mezcal cocktail mixed with pineapple, Cointreau, and ginger . . . call it a new version of surf and turf . . . the bite of the zesty fish balancing with the smoky earthiness of the cocktail.


Next, was their signature cocktail, Coming Up Roses, a blend of rose petals, limes, rose water and Bacardi Razz that perfectly complimented the mix of shrimp, crab and avocado wrapped in sliced tuna with a soy vinaigrette. One bite salty, one sip sweet, and so on.


And last but certainly not least was our favorite pairing . . . duck confit–stuffed papaya served with a sherry cocktail with notes of pomegranate and cherry . . . we’re still thinking about this one!

Watch the fun of food paired with cocktails unfold at one of our new fave restaurants, Rayuela. (Click ► to play.)