Steak Meets Mexican Dumplings

Lawrence Acosta

The tomahawk is an impressive cut of meat to begin with, but at wood-fired Mexican concept Ámbar Restaurante, Lawrence Acosta, executive chef and beverage director, dials up the “Wow!” factor by dressing the 16-oz. pork tomahawk with an array of flavor-forward accompaniments. These include a signature sotol-chile colorado sauce, potato-herbed chochoyotes (masa dumplings), locally grown mushrooms, Cotija, pickled onions and shaved radish. “It’s a dish that is as visually striking as it is delicious,” says Acosta. “It’s rustic yet refined. Guests are drawn to the comforting, homestyle elements, experienced in a new way.”

Calling the menu standout “a labor of love,” Acosta details the result of a carefully crafted build: “The meat is brined and prepared sous vide in house with garlic and Mexican oregano to ensure maximum tenderness and depth of flavor. The chile colorado melds with the natural juices of the pork, creating a deep, smoky richness. The chochoyotes, with their crispy-yet-pillowy texture, balance the heartiness of the meat without overpowering the bold spices in the sauce.” He confesses to one R&D surprise: the addition of chorizo to the chile colorado. “It wasn’t in the original concept, but it added unexpected depth and spice that made all the difference.”

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