Eighth Week Spring Pathways

At Copita, we have added new items to the menu and changed things because of the season changing. We changed the recipe for the bunuelos. The regular toppings for the bunuelos are brown sugar and cinnamon, but now we have a new type of coating, but I am not sure what it is. Also, instead of using rompope for a sauce, we use a coconut sauce and a Jamaican sauce too. A new dessert added to the menu is avocado crème brulée. There is a new taco added on the menu and it's a lobster taco with shrimp and chipotle creme along with pico de gallo on top and radishes sliced julienne style. I'm starting to get the hang of remembering the sauces. I want to be able to know all the sauces in and out.