Puesto, located at Los Olivos Marketplace in Irvine, is known for its street-style blue corn tacos, Parmesan garnished guacamole, and refreshing margaritas. However, for diners in the know, the restaurant’s real delight is the desserts. The pastry team crafts photogenic confections that have earned critical acclaim, including a “Best Dessert in Orange County” title from Orange Coast magazine.
This year, Executive Chef Raul Casillas combines a Latin American favorite with the viral pistachio craze. Puesto’s Pistachio Tres Leches Cake takes the classic comfort food to the next level.
“In this dessert, pistachio is presented three ways. In the cake for fragrance, as a praline on top for decadence, and as a sweet crunchy topping for texture. It’s finished with passion fruit whipped cream to balance it all out,” said executive chef Raul Casillas.
The delicate sponge cake is drenched in milk and topped with crushed pistachios, possibly a nod to the highly coveted Dubai candy bars. But Casillas says that his inspiration actually came from the restaurant owners’ affinity for pistachios. So Casillas got creative. “Since we already have a spectacular, rich salsa featuring the tree nut, we could celebrate this luxurious ingredient in a tres leches,” said Casillas. He also incorporated pistachios into a churro topped sundae that makes diners go nuts.
WHY THE PISTACHIO TRES LECHES IS A MUST-ORDER
Chef Casillas highlights three distinct applications of the nut to create a multi-sensory experience:
- Fragrance: Pistachios are integrated directly into the cake sponge.
- Decadence: A rich pistachio praline is layered on top.
- Texture: A sweet, crunchy pistachio topping provides a necessary bite.
- Balance: The dish is finished with a bright passion fruit whipped cream to cut through the richness.
THE INSPIRATION BEHIND THE PLATE
While the vibrant green hues might suggest a nod to the viral Dubai chocolate bar craze, Casillas draws his inspiration from the restaurant owners’ affinity for pistachios. “Since we already have a spectacular, rich salsa featuring the tree nut, we wanted to celebrate this luxurious ingredient in a tres leches,” said Castillas.
The result is a delicate sponge cake drenched in traditional milks and topped with crushed pistachios. For those seeking further variety, the kitchen also incorporates pistachios in a churro-topped sundae that makes diners go nuts!
