Tai Ku 

A Puertorican inspired menu

by Chef Yai

     ALCAPURRIAS 

Roasted Pepper Cream

Root vegetable fritters made with

yucca, plantain, taro, and corn 

AVOCADO SALAD 

Lemon Orange Vinaigrette 

Little gems, pickled shallots, and oregano toast

TOSTONES RELLENOS DE CALAMARES 

Garlic-cilantro salsa verde 

Fried green plantains stuffed with grilled calamari

YUCCA AL MOJO 

Onion herb butter 

Yucca braised in onions, butter, and herbs

ARROZ CON GANDULES 

Paprika-annatto oil 

Spiced rice with pigeon peas, steamed over a plantain leaf 

ROASTED PERNIL 

Spiced chicharrones 

Roasted pork shoulder & crispy pork skin tossed in spices   

FLAN DE QUESO 

Passion fruit jam 

Baked custard with passion fruit & toasted coconut crumble 

TEMBLEQUE DE ALMENDRA 

 Almond milk pudding with cinnamon, Orange zest & candied almonds

Yai Negró, Tai Ku popup chef,  was born and raised in Corozal, Puerto Rico. Fascinated by Puertorican culture and food from a young age and growing up with a family that embraces both made it easy for Yai to follow what he loves and pursue a career in the culinary arts. 

After graduating high school,Yai moved to United States to expand his opportunities and was hired at Norman Van Aken's restaurant Norman's in Orlando Fl, where at the age of 22 he became a sous chef in a restaurant that featured Caribbean flavors in a modern fusion style, opening his eyes to a whole new way to prepare and display most of the ingredients he grew up with, but in a non traditional way as well as blending it with flavors from other cultures.

 After working at Norman's for 4 years, Yai move to San Francisco and eventually found a home at Jason Fox's restaurant Commonwealth, a one Michelin star restaurant that was a local success not only because of how amazing and approachable the food was, but also because many industry colleagues would choose this as one of their favorites restaurants. After Commonwealth closed its doors, he moved on to Proper Hotel in SF to work as a Sous chef. 

Working at the hotel Yai met Chef Seamus Gibney, who introduced him to Andy Kellogg, and Yai immediately wanted to be part of the Hidden Cafe’s popup project.

 When asked how the Covid19 pandemic has affected the food business, Yai responds “Covid 19 has affected and changed the way all restaurants operate, with all the restrictions as well as safety measures, it has definitely taken a toll on the industry. Financially, with the reduction of dining capacity, most restaurants are forced to keep staff limited and that on itself is a big hit for everyone involved. But I think we’ve all learned how to be more efficient with staffing, as well as becoming more flexible with different ways of selling the products (to go, online orders, etc).”

He continues, “The pop up concept to me is unique and amazing because you get to display the type of food that moves you and it allows you to create a following of people that appreciate your food and your vision as well as being able to play with seasonal ingredients and always make it something different and special. There might be a few challenges doing a popup, like getting the right amount of people at the door or even having an appealing concept that will draw the guest or make them want to support your concept.”

Yai’s popup is named Tai Ku, which means "good vibes'' or "in good spirits" in Taino, the navtive Puertorican language. For Yai, there's nothing more inspiring than to cook the food that he enjoys and saw his family cook his whole life.

The menu at Tai Ku at The Hidden Cafe will be Puertorican, inspired by traditional classics, modified to a more modern approach, keeping the flavors and techniques that makes this menu very nostalgic for Yai. From local squid to pork, the menu displays the perks of living on an island and having the best of both worlds. Learning new techniques and applying them to his food is what moves Yai to keep doing traditional dishes.

Everything will be locally sourced, with the exception of some items that are hard to find from local farms like plantains, pigeon peas, culantro (a strongly flavored herb similar to cilantro). 

Yai says “nothing makes me happier than displaying my culture through food and drinks and making people happy along the way. I think the menu is very approachable and fun and it's the perfect style of food to enjoy with a group of friends and family.”