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Fullerton-based El Amerikano, which features a menu of New American Cuisine with a Latin flair, introduces new protein-driven dishes nuanced with South American flavors and brought to life by fresh herbs, house-made rubs, and cheeses. Much like its geographic location in Orange County, El Amerikano is a melting pot of flavors. Notable about El Amerikano’s menu is Chef Konstantine Marougas’ style of blending classic American cooking with non-traditional techniques, and layering each dish with Latin American flavors. New dishes added to the menu include Warm Mushroom Salad, Cucumber Ceviche, Brussels Sprouts with House-Made Chorizo and Imported Cotija; Braised-then-Seared Lamb Shoulder paired with Cabbage Escabeche and Crema Fresca; and Slow Roasted Angus Choice Prime Rib Nachos paired with House-Made Red Chipotle Chimichurri.
“I’m passionate about creating dishes that give guests sensations of both comfort and excitement,” commented Chef Konstantine, who also oversees the kitchen at adjacent sister concept, Kentro Greek Kitchen. “This duality can be seen in my new dishes, which intend to deliver a sense of contentment, but also evoke pleasure and enjoyment.”
At the center of Chef Konstantine’s menu is the El Amerikano grill, which is reminiscent of a Latin American parilla, and its abundance of Asado, which gives dishes a charred and smoky depth. New menu additions include grilled specialties like Chef Konstantine’s signature Asada Brava – angus choice rib eye seasoned with El Amerikano’s own house-made Latin rub. This rustic dish is paired with a take on creamed corn with nuts tossed with cumin, Mexican oregano, and cayenne, and finished with cheese folded in. The Al Pastor Chop, a char-grilled pork chop with Chef Konstantine’s made-from-scratch “al pastor glaze,” sizzles off the grill and is paired with a refreshing, yet spicy farro salad with house-made jalapeno vinaigrette with poblano chilies and sweet peppers. The Rib Eye Picado with tender sliced pieces of Rib Eye, boasts a house-blended Latin Spice, a unique combination of ingredients including cayenne, bay leaves, and paprika in lime. The noted grill also enhances El Amerikano’s Michoacan Caesar, which features crisp heads of romaine, char-grilled then plated with fire-roasted corn, cotija cheese, pepitas and house-made Caesar dressing.
Many dishes also see the addition of a house-made “Latin Butter,” which is whipped with guajillo, pasilla, garlic and cotija cheese. Prevalent in the Madre Rice and Amerikano Fries, Latin Butter complements with contrast by adding a spicy, yet smoky depth to these dishes. This Latin butter is used to coat and season the slow-roasted Rib Eye, which is then sliced thin and used on El Amerikano’s take on a classic American wedge salad.
“El Amerikano is my interpretation of the diverse landscape that surrounds us,” explained Owner Vasili Kotsiovos, who opened El Amerikano in Spring 2014, after achieving success with his first concept, Kentro Greek Kitchen, which opened in 2011. “The menu is influenced by California’s vibrant and diversified Latin landscape – a blending of cultures and flavors, on a plate.”
El Amerikano is located in Fullerton (100 South Harbor Blvd., Suite D) and is open daily from 11 a.m. – 10 p.m. More information is available online at http://elamerikano.com/.
