Contrary to popular belief, the chili pepper did not originate in India or Thailand, or anywhere else in Asia for that matter.  The misconception surrounding its origin stems back to Columbus wrongly believing he had discovered the Far East when in fact he had discovered the Americas!  The chili is native to South America, with the Mexicans laying claim to being the masters of the chili. At Caramba Mexican Cantina and Coyote Bar and Grill we will showcase several different types of the addictive little devils throughout the month of May.

Chili peppers are rated on a heat scale devised by pharmacist Wilbur Scoville in 1912.  At the top of the scale the habañero chili rates over 100,000, and will melt your taste buds, whilst the popular jalapeño rates a mere 2,500, and the bell pepper a zero!

If the dishes prepared by our chef are not hot enough for you, both Caramba and Coyote have a “Wall of Flame” with 100 different varieties of super hot sauces, some rating 300,000 on the Scoville Scale.

Throughout May, in celebrating Cinco de Mayo, our Chefs will be serving a fabulous selection of six “Chili Blasts” for those who like their food seriously spicy – definitely not for the faint hearted!

Chili Rellenos                                                                                                          $115

Roasted poblano chilies stuffed with black beans and three kinds of melted cheese, served with a tomatillo salsa and greens

The poblano is pronounced: puh blah noe. Poblano peppers are mild, heart-shaped peppers that are large and have very thick walls, which make them great for stuffing. Poblanos are usually roasted and peeled before use.

The poblano rates between 1,000 and 2,000 Scoville units on the heat index.

Lamb Chop                                                                                                              $138

Achiote marinated lamb chop on a bed of mashed potato, served with jicama and pickled jalapeno chutney

It is pronounced: hah lah pain yo. Most people think of the jalapeño as being very hot, but it actually varies from mild to hot depending on how it was grown and how it was prepared. The heat is concentrated in the seeds and the veins, so if you want it on the milder end of its scale, remove those parts.

The jalapeño rates between 2,500 and 8,000 Scoville units on the heat index.

Grilled Seafood                                                                                                       $148

Chipotle chili rubbed king prawn, scallop, snapper, squid and mussels on a bed of Mexican rice and broccoli, served with a habanero chili and carrot salsa

Habanero chile [ah-bah-NEH-roh] This distinctively flavored, extremely hot chili is small and lantern-shaped. It's native to the Caribbean, the Yucatan and the north coast of South America. The Habanero ranges from light green to bright orange when ripe.

The habanero rates between 100,000 and 300,000 Scoville units on the heat index.

 Grilled Salmon Fillet                                                                                              $138

Fillet of Salmon rubbed with guajillo chili oil, served with new potatoes

and a papaya, mango and jalapeno salsa

Guajillo chilies  [gwah-HEE-yoh] are thick, leathery dark reddish brown chiles that contain mild to moderate amounts of heat.  The guajillo is one of the most commonly grown chiles in Mexico. This chile requires a longer soaking period than most due to its leathery skin.
The guajillo chili rates between 2,000 and 4,500 Scoville units on the heat index.

Grilled Sirloin Steak                                                                                               $138

Achiote rubbed sirloin steak with fried serrano chili chick pea cakes served with dried fruit chipotle chili sauce

The serrano is pronounced: suh rah noh. Serrano chile peppers have thin walls. They don't need to be steamed or peeled before using, making it the easiest chile pepper to use for salsas. The serrano chile is green in color at first, and ripens to red, brown, orange, or yellow.

The serrano rates between 8,000 and 22,000 Scoville units on the heat index.

Ancho Chili Chicken Breast                                                                                $132

Chicken breast marinated in ancho chili paste, served with melted Oaxaca cheese on a bed of mashed potatoes and mixed greens

An ancho chili is in fact a dried poblano chili.

The ancho rates between 1,000 and 1,500 Scoville units on the heat index.

Hot Chocolate Mousse                                                                                         $48

            A deliciously rich chocolate mousse lightly flavoured with ancho chili – sinful.

For reservations please contact Caramba Mexican Cantina at Tel: 2530 9963 or Coyote Bar and Grill at Tel: 2861 2221

ICaramba is located at 26-30 Elgin Street, Soho, Central, Hong Kong. Tel: (852) 2530 9963; Fax: (852) 2530 5289; Email: info@caramba.com.hk URL: www.caramba.com.hk   Operating hours are from 12noon till 12midnight daily.

Coyote is located at 114-120 Lockhart Road, Wanchai, Hong Kong. Tel: (852) 2861 2221; Fax: (852) 2861 2111; Email: fiesta@coyotebarandgrill.com.hk URL: www.coyote.com.hk   Operating hours are from 12noon till 12midnight daily.

(Information provided by the group)

 

1,879

Related Venues



Caramba Mexican Cantina (CLOSED)

Address : 26-30 Elgin Street , ,
Telephone : (852)25309963
Website : http://www.caramba.com.hk
More Details 

Coyote Bar and Grill (Wan Chai)

Address : 114-120, Lockhart Road , ,
Telephone : (852)28612221
Website : http://www.coyotebarandgrill.com
Booking / Enquiry      More Details 


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