The Locale’s portobello burger has a Latin touch
Q: I’ve been a huge fan of The Locale in Boca Raton ever since it opened earlier this year. I love a good juicy burger, but the portobello burger is one of my favorite meatless options. I usually end up ordering this dish every time, it’s so good. Is it possible to get the recipe? — Kurtis Wilson, Boynton Beach
A: Back in April, The Little Chalet in east Boca shifted gears, rebranding its Swiss Alps image after a two-year run. Owner Ricky Marcellini turned to his roots, introducing a new Latin-inspired concept, The Locale (499 S. Federal Highway, Boca Raton, 561-325-8000, localeboca.com). Renovations opened the space to a lighter interior, expanded seating and added a second outdoor patio bar. Grilled steaks, chops and fondues were replaced with South American favorites such as shredded short rib empanadas with tomato jam, shrimp ajillo, wood-fired oven pizzas and meatless options like the portobello burger with tamarind glaze.
Executing the menu changes is Executive Chef Joshua Miranda, a Miami Le Cordon Bleu culinary grad. Upon completing his studies Miranda did a stint at Shokudo in Miami’s Design District before moving back to his home country of Ecuador, where he mastered the flavors of Latin cuisine.
After returning to the States, he worked his way up the kitchen ladder from pantry cook to chef at Little Chalet.
Miranda shared his thoughts on what has become one of his most popular menu items. “Tamarind is widely used in Ecuador cuisine so I like to incorporate it into my recipes,” he said. “My inspiration for the dish came from the desire to create a vegetarian option for our menu, but one that meat eaters would also consider ordering. The burger has many flavors that mesh together in such a well-balanced way. The portobello is juicy, while the tamarind glaze is sweet and makes the burger taste like so much more than a vegetable. Meanwhile, the cheese also packs a punch. Then there’s the kale, which produces a meaty taste when fried.”
An extensive mixology program is also part of Locale, with daily rotating cocktail specialties and a special imported below-freezing brewery tap serving more than 35 beers from six countries. If you need an intro, check out The Locale’s happy hour daily from 4-7 p.m. and 9 p.m. until close.
The tamarind glaze recipe makes more than you’ll need for the burger. Miranda suggests using leftover glaze as a marinade for fish, steak, chicken or vegetables. Store refrigerated in an airtight container.