The Chef: Todd LoughThe Restaurant: Ocean 2000 (Pelican Grand Beach Resort)The Dish: Chorizo Tapa


1 pound ground chorizo1/2 onion, diced3 garlic cloves, sliced1 package of corn tortillas1/2 pound of manchego cheese, grated1 package of arugula leaf3 oz. of Spanish olive oil2 oz. of fresh lime juicesalt, to tastepepper, to taste

Ingredients to prepare your own chorizo meat:

1 pound ground pork1/4 cup of white vinegar1 Tbs of mexican oregano1 1/2 Tbs of kosher salt 1 Tbs. of smoked paprika1 tsp. of chipotle pepper2 Tbs. of guajillo pepper paste1 tsp. of cinnamon1 tsp. of cumin

Method of Preparation:

-Begin by preparing the chorizo meat by combining all the ingredients listed above and cooking it. Chef Todd cooks the meat in a cryovac bag in boiling water. If you get chorizo already prepared in a casing, make sure to remove it and grind it up.

-Then, in a hot pan with extra virgin oil, saute onion, garlic and cooked chorizo. Season with salt and pepper.

To plate:

Top the chorizo with manchego cheese and place it in the broiler for about one minute or until all the cheese is melted. Then, in a bowl, add arugula, lime juice, salt, pepper, olive oil and toss. Place the tossed arugula over the chorizo and cheese. Also, serve a side of crispy tortilla chips.

Serves: 4

Serving Suggestion: Pinot Noir


The restaurant will be serving Easter brunch on Sunday, March 31, with reservation seatings at 11:30 am, 1:30 pm and 3:30 pm. The brunch menu is fixed price, $65 per adult; $32 for children ages 5-12 and complimentary for children 4 and under.

Ocean 2000(Pelican Grand Beach Resort)2000 North Ocean Blvd.Ft. Lauderdale, FL

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