psssst: deseo’s secret pan de bono bread recipe

If you’ve ever tasted deseo’s Nuevo Latino cuisine at the Westin Kierland resort, you know the magic of their muddle bar, fresh ceviches, grilled fish and meats skillfully prepared with South American-inspired marinades and flavor combinations. But the first bite of the meal is one of the most memorable – the delectable, cheesy Pan De Bono bread, famously made with Yucca flour.

The team at the Westin Kierland (AZFoothills.com’s Best Of 2014 winner for Best Resort Dining), has shared the recipe with us for your baking and tasting pleasure.

pan-de-bono

INGREDIENTS
14 oz  Pan de Bono mix (yucca flour)
1 oz  Tapioca flour
1 oz Granulated sugar
1 tsp Salt
1.2 lbs Queso fresco, shredded
2 Eggs
1 Tbsp Vegetable oil
2.5 oz Melted butter
2.5 oz Milk
4 oz Warm water

METHOD
Sift all the dry ingredients together. Combine eggs and oil. Combine dry ingredients with egg-oil mixture in a stand mixer using slow speed. Add liquid ingredients then add Queso fresco and mix for about 2 minutes more. Let rest for 2 hours. Make 3 oz balls and place them 2 inches apart on baking pans lined with wax paper or parchment paper. Bake at 400•F for 10 minutes; turn pans
180• and bake for another 10 minutes.

FROM THE KITCHEN OF . . .
Deseo
Nellie Cashman’s
Brittlebush Bar & Grill
Waltz & Weiser
Chef’s Favorites

YIELD: 20 Rolls

More about deseo
Showcasing imaginative Nuevo Latin cuisine, deseo’s (deseo is Spanish for “desire”) menu features a distinctive and skillfully blended combination of flavors to create delicious dishes that are bold and intriguing. The Restaurant’s inventive concept and menu was developed by James Beard Award-winning Chef Douglas Rodriguez, who is widely regarded as the father of Nuevo Latin Cuisine. This style of cooking takes traditional Latin American dishes and reinvents them using European and American cooking techniques and often non-traditional ingredients. The perfect start to dinner at deseo is to “descansar” or “relax” with a freshly created cocktail at the adjacent Muddle Bar, which specializes in blending fresh fruits (mango, pineapple, raspberries, strawberries, blueberries and more) with fresh herbs (basil, tarragon, mint and more) along with your favorite spirit for the perfect pre-dinner cocktail.

Leave A Reply

Your email address will not be published.