Leaving the Food Desert Cactus as Oasis An Oahu restaurant offering a pan-Latin American menu is novel enough. But add influences of Hawaii Regional Cuisine and an emphasis on fresh, local and sustainable ingredients whenever possible–and there’s a formula for what seems will be a winner. Read the full article…
Latin flavors Cactus brings a sense of adventure to a colorful cuisine In the year of the dragon, chefs are on fire. After so many years of lamenting the lack of culinary diversity here, we’ve seen the arrival of Jamaican jerk at Jawaiian Irie Jerk in Kaimuki, Brazilian and Portuguese fare at Adega downtown, and [...]
Honolulu Magazine just did a brief round-up of “opening soon” restaurants… and Cactus was on the list. Visit the Honolulu Magazine Online web page.
Back in August, John Memering of Cactus prepared the following dish during a live cooking demonstration at the Made in Hawaii Festival. The recipe for Slow Roasted Shinsato Farms Pork Shoulder “Pernil” and Maui Pineapple Sofrito is published on the Honolulu Magazine web site.