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Chef Q&A: Luis Sotelo of Cocomo’s Grill

Cocomo's Grill's famous and colorful Cobb Salad includes a bed of Romaine lettuce generously topped with grilled chicken breast, fried, crumbles bacon, Blue cheese crumbles, sliced black olives diced fresh tomato, shredded cheddar cheese, and topped with sliced boiled egg and served with choice of dressing.

Jenine C. Ouillette/Special to the Eagle

Cocomo's Grill's famous and colorful Cobb Salad includes a bed of Romaine lettuce generously topped with grilled chicken breast, fried, crumbles bacon, Blue cheese crumbles, sliced black olives diced fresh tomato, shredded cheddar cheese, and topped with sliced boiled egg and served with choice of dressing.

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  • Cocomo's Grill Chef Luis Sotelo displays a platter of Cocomo's signature Seared Tuna Nachos appetizer prepared with sushi grade tuna served over wonton chips and wakame salad topped with ginger shreds, scallions and drizzled with wasabi mayo and seasoned green sauce.
  • Cocomo's Grill Chef Luis Sotelo displays a platter of Cocomo's signature Seared Tuna Nachos appetizer prepared with sushi grade tuna served over wonton chips and wakame salad topped with ginger shreds, scallions and drizzled with wasabi mayo and seasoned green sauce.
  • Cocomo's Chef Luis Sotelo's popular Fried Grouper Sandwich includes fresh grouper filet lightly battered and deep fried served on a cornmeal-dusted Kaiser roll with a side of Cocomo's signature sweet potato fries and garnished red onion and tomato slice on baby greens.
  • Cocomo's Grill's famous and colorful Cobb Salad includes a bed of Romaine lettuce generously topped with grilled chicken breast, fried, crumbles bacon, Blue cheese crumbles, sliced black olives diced fresh tomato, shredded cheddar cheese, and topped with sliced boiled egg and served with choice of dressing.
  • Cocomo's Grill Chef Luis Cotelo' s popular dessert Fried Cheesecake ala mode includes a slice of creamy cheese cake enveloped in an egg roll wrapper, deep fried and served over a scoop of vanilla ice cream, topped with cherries and garnished with whipped cream rosettes.

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