The influence of Latin cuisine and culture on the American lifestyle is evident not only in our music, dress and décor, but in our culinary direction, too.

Latin-inspiration has brought a fusion of flavors to the professional chef for decades.

Thanks to its pre-Inca and Inca heritage and to Spanish, Basque, African Sino-Cantonese, Japanese, and finally Italian, French and Britain immigration (mainly throughout the 19th century), Latin cuisine combines the flavors of four continents.

With the eclectic variety of traditional dishes, the Latin culinary arts are in constant evolution, and they are impossible to list in their entirety.

Here in Sabor, we offer you a taste of this variety of flavors, including sea food, grilled meats, steaks, and home made soups and desserts.

Take as example or signature dish the Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, the origin of the word in not clear.

One theory suggests that it got its name from the Quechua "siwichi". Which means fresh fish. However, it is likely to be a cognate of another Spanish word, "escabeche" (marinade), derived from the Arabic term "sikbaj".

The marinade used in ceviche is citrus based, with lemons and limes being the most commonly used. The citrus will work adding flavor and causing the proteins in the sea food to become denatured, which pickles or "cooks" the fish without heat. The result is a very soft texture with the flavor of a very slow cooked fish.

A must try if you visit us!