California-Born Ima’s Kusina Bringing its Authentic Filipino Dessert to Arroyo Market Square

The chain is breaking into Vegas with a new location focusing on dessert
Photo: Official

With three locations operating in the Bay Area—in Milpitas, Concord, and Hayward—Ima’s Kusina, a small chain serving authentic Filipino cuisine, is looking to grow into a new market. Ima’s Kusina recently submitted business license paperwork to Clark County, planning to open its first location outside California at in Arroyo Market Square, at 7200 Arroyo Crossing Pkwy.

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The Arroyo Crossing location will focus primarily on dessert, Cenen Gozun, a partner in the company, told What Now Las Vegas on Friday.

The precise details of the menu have not been announced yet, but sweet dishes like Suman Cassava (grated cassava, brown sugar, and coconut cream) and striking purple Ube Suman (ube, glutinous rice, brown sugar, and coconut cream) have already appeared in menus at other locations, along with puto and kutsinta (small confections made with steamed rice flour and sweet ingredients like brown sugar).  

It is unknown whether savories will be absent from the menu, or if there will be a small selection. Other Ima’s Kusina locations have served savory dishes like Pancit Palabok (rice noodles with thick yellow-orange sauce, and various toppings) and Belichon (rolled roasted pork belly, stuffed with herbs and spices).

“We steam rice everyday,” Gozun said. “We grind it ourselves. So our food is really authentic, all fresh, no preservatives.”

The Arroyo Crossing Ima’s Kusina location is expected to open this spring.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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