Si Mon Restaurant Brings Panamanian Seafood to Venice | Eater LA
"In Panama City I encountered the chef’s seminal Fonda Lo Que Hay, where his cooking is described as playful—dishes often arrive with instructions on how to eat various components—and where the signature yuca tostadas first appeared; the Lo Que Hay version inspired the three-day–prepared yuca rafts and other preparations that he’s brought to his Los Angeles restaurant." - Cathy Chaplin
