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Pasta served Cajun-style with crawfish and andouille sausage. A southwestern chorizo and black-bean sub. Steamed mussels wallowing in a Thai-style broth of lemongrass and green curry. Though these dishes hail from different global culinary traditions, they are united on Caliente’s menu by one shared feature: spice. The passion for all things piquant drives Caliente’s chefs to forgo focusing on one specific cuisine and instead look to the traditional recipes of various cultures to find the spiciest of eats. The kitchen buzzes with chefs architecting dishes from ingredients such as alligator fillet, lotus root, and fresh basil, infusing a zing into noshes via sauces forged from habanero peppers or the tears of a fire-breathing dragon.
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