My part-time MBA program brought together a diverse group of professionals. In the year following graduation, we've all gone in different directions. It was nice to get together over drinks and nibbles to catch up at Ceiba. One of the most adventurous, packed her bags and moved to Puerto Rico for a new challenge after graduation. Others have changed jobs, gotten engaged, married and started families.
Fried lump crab and salt cod balls with fresh mango and scotch bonnet sauce.
Not quite as fluffy as the buenelos de bacalao at Jaleo, but a nice crunchy texture and easy to share.
Tuna tartar taquitos
Mini corn tortilla shells with tuna tartar, avocado, queso fresco and a spicy soy sauce. Fresh tuna with good flavor and a great sauce.
Chipotle bbq chicken quesadilla
Grilled corn, black beans, chicken and cheese with a blistered tomatillo sauce.
Crispy Baja fish tacos
Soft corn tortillas, shredded cabbage, tomatillo salsa, salsa fresca, guacamole and crema.
Spicy Joe Sliders
Homemade chorizo sliders with hearts of palm slaw and chimichurri sauce.
Shredded beef flautas
Red and green salsas
Queso Fundido con Chorizo with soft corn tortillas.
Hot lava stone with melted Oaxacan cheese with chorizo, onions and chile poblano peppers.
The best way to experience the bar menu is seated at the small tables off to the side from the bar area. With a group of 5, we were able to sample a nice variety of dishes. The flavors at Ceiba were nuanced, and appropriately spicy. The ingredients were fresh and I liked the inventive mixtures. Definitely not a destination for vegetarians, unless you really want to eat a bowl of guacamole, salads or a plate of side items. Last time I tried Ceiba was at least four or more years ago. After this grazing experience, I wouldn't hesitate to head back.