MY FAVORITE RECIPE — Sueños’ Tallarin Verde

BUTED IN DOWNTOWN LAGUNA BEACH, California, bringing Latin fusion cuisine that blends and borrows ingredients and influences from the coastline of Mexico to the mountainous regions of Peru.

First-generation Americans from entrepreneurial families, husbandand-wife restaurateurs Jose Gutierrez and Kay Ayazi wanted to show their children how possible and powerful opportunities are for those who pursue their dreams.

“When our team came together, there was this palpable collective confidence that together we would not only achieve our goals but that our synergy would elevate the individual dreams each of us has,” says Gutierrez. “Sueños is Spanish for dreams, and that’s how we came up with the name.”

Award-winning Executive Chef Yen Wu, born and raised in Lima, Peru, brings a global experience to Sueños’ kitchen; he previously led the kitchen as executive chef at Puesto in Irvine, where he earned a nod from Michelin Guide.

Among his favorite dishes from a menu that features dishes including Tetelas, Arepas de Birria and Arroz de Mariscos is the Tallarin Verde, a tender filet mignon set atop a bed of pasta tossed with pesto that includes queso fresco as well as Parmigiano Romano. It’s a favorite dish that the chef calls “a great expression of the age-old Genoese pesto recreated in Peru and brought to you with our signature twist.”

The Filet: 5 oz. filet mignon 2 oz. dried pasta of choice

6 oz. fresh basil 6 oz. fresh spinach 2 oz. fresh garlic 4 oz. queso fresco 2 oz. Parmigiano Romano 6 fl. oz. evaporated milk 1 t. salt 1 t. pepper Blend together until your desired consistency. To prepare: Boil pasta in salted water (enough to taste like the ocean!). Salt and pepper the filet to bring out the flavor, then grill to your customer’s desired preference; finish with Maldon salt, if desired.