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Around the World at Mantou Gastropub

Chef’s international experience informs “eclectic cuisine”

Mantou Gastropub, Restaurant, Chef Omar Armas, Ensenada, Baja California, Mexico Duck tamal at Mantou Gastropub.

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ENSENADA, BC – “Mantou” are a type of Chinese steamed bun and a carb staple of northern China, where wheat is more readily available than the rice grown and consumed in the south. It’s believed that the Mongols introduced the meat-filled mantou to the region during the Yuan dynasty in the 13th century.

While affable Mantou Gastropub owner and chef Omar Armas may lack the surly demeanor and tableside manners of the typical Mongol, he is to be given no less credit as a global culinary explorer who brought mantou – the dish and its namesake restaurant – from northern China to Baja California in early 2016…

READ THE FULL STORY AT SanDiegoRed.com

Mantou Gastropub, Restaurant, Chef Omar Armas, Ensenada, Baja California, Mexico

Lourdes Martinez Ojeda and chef Omar Armas at Mantou Gastropub, Ensenada.

Mantou Gastropub, Restaurant, Chef Omar Armas, Ensenada, Baja California, Mexico

Taco de flor de calabaza, Mantou Gastropub, Ensenada.

Mantou Gastropub, Restaurant, Chef Omar Armas, Ensenada, Baja California, Mexico

Pig cheek chicharrones, Mantou Gastropub, Ensenada.

READ THE FULL STORY AT SanDiegoRed.com

 

 

About W. Scott Koenig (103 Articles)
San Diego-based lifestyle writer W. Scott Koenig is founder of the blog AGringoInMexico.com, author of the book 7 Days in The Valle: Baja California’s Wine Country Cuisine and writes columns for DiningOut San Diego Magazine, SanDiegoRed.com and DiscoverBaja.com. Scott is also the Food Expert for Baja California at XtremeFoodies.tv (formerly FoodieHub), an international culinary site curated by over 275 experts.

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