Origen Latin Fusion: UPBEAT ISLAND VIBE

BY MARIAN FRANCES WOLBERS | PHOTOS BY HEIDI REUTER

Yearning for a tropical flair at dinnertime?

From Fried Sweet Plantains to Garlic Butter Shrimp served with tostones (twice-fried plantain slices), Origen Latin Fusion welcomes diners to feast in their festive and classy Sinking Spring restaurant. One wall is decorated with fun, fabulous pink roses in three shades and green accents (look for the bicycle, too!). Co-owned by sisters Jannette Marmolejos and Grace Diaz, the location on Penn Avenue (formerly the Tomcat Café) has proven to be an attractive, highly visible spot, and frequently Jannette plans dinners for large parties of up to 30, in addition to regular customers.

Numerous enticing culinary creations abound, mixing familiar tastes and ingredients designed to transport your palate on a flavor-filled Latin journey. Jannette and staff are incredibly gracious hosts, making sure everyone is satisfied with their choices — and they’re equally happy to suggest dishes to try.

Refreshing Drinks to Accompany Appetizers & Salads

Perky, all-natural beverages include a frothy, Creamsiclelike Morir Sonando, combining orange juice and milk, cane sugar and ice — a bright, cold drink popular in the Dominican Republic. Strawberry Drink and Passionfruit Juice are equally refreshing, as are the shakes: Virgin Pina Coladas and Strawberry Milkshakes. Along with Coca-Cola and other Bistec Chino sodas are three flavors not often available elsewhere: Jarritos sodas in Mandarin, Fruit Punch and Tamarind.

For appetizers, a “most popular” choice is Chicharron de Pollo — crispy fried boneless chicken bites, dipped in mayonnaise swirled with cilantro. Sausages star in the hearty appetizer called Salchipapas which adorn crispy French fries, and are enveloped in cheddar cheese sauce, parmesan cheese and a mayoketchup sauce.

As an appetizer or side dish, an order of Fried Sweet Plantains targets a craving for carbs and starch, and this plate delivers enough to share with friends and family. Pineapple chunks in a Tropical House Salad create a colorful, healthy, fruity pizzazz to cucumbers, red onions, spring greens and Parmesan cheese.

Stewed Pork with white rice and beans

Salmon, Beef and Pork

Entrees are Specialties

Origen’s yummy Pan-Seared

Salmon is cooked in herbed butter with mashed potatoes on the side. The Blackened Salmon is a spicy treat, though, marvelously dark-coated and crispy all along the top with tender, coral-colored salmon flakes below. The large portion of fish is laid out gently on just-steamed garlic spinach leaves, filling the plate. Every bite is a texture adventure, with the spices exuding a sweet-salty heat. The difference in textures balance one another and the flavors linger long.

Carnita Frita — marinated, fried pork — plus tostones and Dominican fried pork belly, Chicharron de Cerdo.

However, if you love slowroasted pork, head for the sandwich menu and satisfy that preference with Origen’s beloved Cuban Sandwich, packed not only with pork, but ham, Swiss cheese, tomatoes, mustard and pickles. On the side, French fries join the platter.

Fond of Mofongo?

rice pudding known as Arroz con Leche, a warm, sensuously seasoned treat. Origen’s recipe is super memorable, far more flavorful than the standard.

Tres Leche is a white-frosted yellow cake created with three types of milks. The texture and sugary topping are especially wonderful with a hot espresso or coffee. Hot chocolate, cappuccino and lattes are also available.

Reservations are suggested for busy nights and weekends.

Because you’ll likely carry leftovers home, set aside some of the salmon and spinach to devour later; you will find them just as delicious eaten cold.

Beef-lovers will have a field day at Origen! Several types of steak prepared in a variety of styles are available to select, starting with a delectably juicy grilled ribeye called Bistec Chino. This dish is also portioned lavishly, extending across a low hill of absolutely delicious fried rice. Diced sweet peppers, onions, scallions and sweet peas meld together to create an aromatic, bitingly sweet and salty flavor in this unique fried rice. The taut tension of the rice itself provides a chewy, satisfying experience. The ribeye, topped with teriyaki glaze and a sprinkling of sesame seeds, practically falls onto the fork.

A different ribeye entrée seasoned with salt and pepper comes with rice and chimichurri sauce. Spanish-Style Steak and Onions comes with rice and beans, while Churrasco features skirt steak — grilled — embellished with chimichurri sauce and tostones.

Pork entrees include Glazed Pork Chops that deploy passionfruit for sweetness,

Enjoy no less than three kinds of Mofongo, green fried plantains — stuffed. Version number one is mashed with garlic and cilantro, and a choice of chicken, pork belly and shrimp. Steak Mofongo is stuffed with sauteed beefsteak and Origen sauce. Origen Mofongo offers plantains mashed with pork belly, cilantro and garlic, and a stuffing that combines extra pork belly, shrimp and longaniza sausage, all drizzled with creamy Victoria sauce.

Authentic Latin Desserts and Hot Drinks

Who doesn’t love a creamy, caramel-y portion of Flan? Such a divine ending to a great meal. Two other desserts also beckon temptingly! Do try a bowl of the

Sinking Spring | 610.750.6255