Puesto has unveiled its newest savory creation: the Taco Donut.
Crafted by executive creative chef Katy Smith, the innovative dish is made by folding filet mignon into a bed of melted cheese on the griddle to form the crispy, cheesy wrap into the shape of a donut. Then it’s topped with Maine lobster, avocado slices, chipotle and cilantro cremas, all served atop a bed of handmade, stone-ground, blue corn tortillas.
Because it’s made up of six tacos melded together with cheese and choice ingredients, the price of this “big boy” is $60. Share it with a friend or tackle it alone.