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New on the Menu

New on the menu: Latin-inspired seafood cocktail and oysters

Plus roasted beets with pistachio butter, a 60-layer cake and a different approach to coconut shrimp

Chef Paula Leguizamon of Urbe in Houston says orange Fanta is a common ingredient in the street food of Mexico City, adding zip and a little effervescence, so she finishes the restaurant’s campechana, a sort of seafood cocktail, with the soda.

Speaking of Latin-inspired seafood For one of the courses at Entre Sueños, a tasting-menu restaurant in Chicago, executive chef Stephen Sandoval dresses oysters in a sauce that’s a cross between a mignonette and an aguachile, and finishes it with Jamon Ibérico fat melted tableside.

In Palm Springs, Calif., executive chef Ysaac Ramirez of 4 Saints prepares a sunset-colored roasted beet dish for guests dining at the rooftop restaurant.

Coconut shrimp gets a new interpretation at Lucie Drink + Dine in Boston, where the shellfish is chopped up, blended with coconut cream and aromatics and made into bite-sized croquettes.

Finally, for dessert, Jeb Aldrich, the chef of Bar Vauté in Charleston, S.C., treats guests with a 60-layer crêpe cake.

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