Panna Cotta Takes a Smoky Turn

Santiago Gomez

Palo Santo diners ready to finish their meal with dessert encounter a few intriguing surprises when perusing the options. The first is discovering panna cotta, the Italian classic dessert, on the menu at this Mexican-inspired supper club. Further confounding expectations, Santiago Gomez, executive chef, has deepened the flavor experience of the familiar dish, spinning it into something new: The Charcoal-Smoked Panna Cotta.

“It’s a beautifully balanced dessert,” says Gomez of the combination of yuzu, peach raspado (shaved ice), basil and charcoal-smoked meringue. “The subtle hint of smoke complements the sweetness and acidity of the yuzu, while the refreshing peach raspado adds a light, cool element. The crunchy meringue provides texture, and fresh basil ties it all together.” The dish, one of the most popular desserts on the menu, succeeds by not being overly sweet while also providing surprise in its smoky undertones. “The pairing of yuzu and peach was a pleasant surprise; they complement each other perfectly,” he says. “Adding the smoky element elevated the dish, bringing everything together in a way we didn’t initially expect.”

Read more Best of Flavor 2025