RECIPES MEET THE TEAM
MEET THE TEAM
MEET THE TEAM
From our kitchen to yours!
Every great meal starts with a story and this little book is full of them. This collection is our way of sharing a few of them with you.
These favorite dishes are from the heart of our kitchen, made with love by the people who bring flavor and soul to your Synopsys Café every day.
From cherished family recipes to personal comfort foods, each dish offers a glimpse into the memories and traditions that shape our team.
We invite you to explore, cook, and enjoy these stories from our table to yours!
GOBI MANCHURIAN
by Francisco Melchor | Catering Chef
“This was one of the first dishes I learned to make when I began cooking in an Indian restaurant 20 years ago. It completely changed the way I saw vegetables, as something that could truly shine as the main event.”
INGREDIENTS
4 ¾ cups water
¾ cup potato starch
¼ cup corn starch
½ tsp red chili powder
20 cauliflower florets (about 6 cups)
8 cups neutral frying oil
½ tsp ginger paste
½ tsp garlic paste
1 green chili, stem removed, seeded, chopped
DIRECTIONS
¼ cup yellow onion, small diced
1 cup scallion, thin sliced
1 green bell pepper, small diced
2 cups tomato sauce
1 tsp sambal oelek
2 tsp white vinegar
2 tsp tamari
½ tsp corn starch
2 tsp water
Preheat a medium saucepan over medium low heat with 8 cups of frying oil. Once the oil reaches 375F, reduce the heat to low
In a medium mixing bowl, combine water, potato starch, corn starch, and red chili powder and mix well to form a loose batter
Add cauliflower to the batter and toss to coat evenly Using dry tongs, add the florets, one by one, into the hot oil and fry until golden brown, 3-5 minutes. Drain on a paper towel lined tray, season with salt, and set aside.
In a large saucepan, heat 4 tsp of neutral cooking oil over medium high heat. Add ginger paste, garlic paste, green chili, onion, and scallions. Saute, mixing constantly until fragrant, 2-3 minutes.
Add bell pepper and saute for another minute until the color slightly darkens.
CARNE EN SU JUGO
by Jason Sanchez | Executive Chef
“This tomatillo and chile braised beef stew with green onion is a birthday favorite my grandma always made. One of my happiest childhood memories.”
INGREDIENTS
1 lb beef flank steak, chopped top about ¼” pieces
5 slices bacon, chopped
2 cups cooked pinto beans with cooking liquid
4 tomatillos, husked and rinsed
1 garlic clove
TRADITIONAL OPTIONAL GARNISH
1½ cup cilantro, loosely packed
1 jalapeño (adjust to spice level)
½ small yellow onion
1½ cup water or beef broth
salt and pepper to taste
1 Tbsp oil (if needed)
small yellow onion, cilantro, lime wedges, bacon, radishes, corn tortillas
DIRECTIONS
In a blender, combine the tomatillos, garlic, cilantro, jalapeño, onion, and water (or broth). Blend until smooth
In a large pot or deep pan over medium heat, cook the chopped bacon until crispy Remove and set aside, leaving some bacon fat in the pan
Add the chopped beef to the pot (add a bit of oil if needed) Sear until browned and it releases its own juices. Season with salt and pepper.
Pour the green tomatillo sauce into the beef. Let it simmer for about 15–20 minutes, uncovered, until the flavors meld and the meat is tender.
Stir in the cooked pinto beans. Simmer for another 5 minutes. Adjust seasoning if needed.
Spoon into bowls and garnish with onions, cilantro, crispy bacon, lime, and radishes. Serve hot with warm corn tortillas.
MANGO PANNA COTTA
by Glenda Sagucio | Sous Chef
“Mango desserts are one of my childhood memories. I've been eating it since I was little up until now. I am incorporating it with European twist!”
INGREDIENTS
4 gold gelatin sheets or 3 tsp of gelatin powder
9 Tbsp granulated sugar
2 ½ cups of heavy cream
DIRECTIONS
IF USING GELATIN SHEETS
1 ½ cups of mango puree mango, small diced summer berries
In a small bowl, cover gelatin sheets in ice water making sure the sheets are not sticking together Let sit until sheets are completely soft, about 10 minutes
In a small sauce pot, combine cream, sugar, and mango puree. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is just starting to boil. Turn off the stove.
Remove gelatin sheets from the ice water and squeeze to remove any extra water. Add gelatin sheets to the cream mixture and stir to dissolve completely.
Let mixture cool for 5 minutes. Pour into dessert cups or bowls and place in refrigerator until set. Garnish with fruit.
IF USING GELATIN POWDER
Combine all ingredients in a small sauce pot and cook over medium heat, stirring constantly.
When the mixture comes to a boil, reduce heat to low, and continue stirring for 30 seconds to a minute. Turn off the stove.
Let mixture cool for 5 minutes. Pour into dessert cups or bowls and place in refrigerator until set Garnish with fruit
THAI ICED TEA BOBA
by Amanda Martin | Barista
“It is something that I enjoy making and seeing peoples reaction to trying it!” making and seeing peoples reaction to trying it!”
INGREDIENTS
3 ½ cups water
1 cup dried tapioca balls
½ cup brown sugar, granulated
½ cup water
DIRECTIONS
¾ cups thai tea leaves
4 cups water
¼ cup sugar, granulated
1 cup coconut milk
In a pot over high heat, bring 3 ½ cups of water to a rolling boil and add tapioca balls. Lower the heat to maintain a gentle boil and cook for 15 minutes, stirring occasionally to prevent the balls from sticking.
Once cooked, turn off the stove and cover the tapioca with a lid. Let rest for 20 minutes. While the tapioca cooks, heat ½ cup of water and ½ cup of brown sugar in a separate pan, stirring constantly until dissolved to make a simple syrup. Turn off the heat and set aside to cool.
Strain tapioca from the water and store in the brown sugar simple syrup. Do not refrigerate. In a kettle or pot, bring 4 cups of water to a boil and turn off the heat. Add the tea to the hot water and steep for 5 minutes Strain to remove tea leaves and stir in sugar until dissolved
To serve, add desired amount of boba to a glass and fill with ice Pour in ¾ cup of tea and top with coconut milk to taste Use the brown sugar simple syrup to adjust sweetness
CHICKEN FLAUTAS
by Juan Gutierrez | Sous Chef
“It reminds me of my grandmother, it was her favorite dish because she said it was something easy and delicious!”
INGREDIENTS
1 medium red onion, peeled, sliced thin
½ cup lime juice
½ tsp salt
¼ tsp mexican oregano
2 medium sized avocados
1 - medium lime
4 roma tomatoes, ends removed, seeded
¼ yellow onion, peeled
1 clove of garlic
1 tsp mexican oregano
DIRECTIONS
PICKLED ONIONS
2 - 6oz boneless skinless chicken breasts
1 medium yellow onion, diced
2 tsp salt
12 - 6” corn tortillas
4 cups neutral frying oil
salt & pepper to taste
Add onions to a mixing bowl and cover with extra hot tap water for 20 minutes Use a plate or plastic wrap on the surface to keep the onions submerged.
Pour out the hot water and drain the onions well. Add lime juice and oregano and season to taste with salt and pepper.
SMASHED AVOCADO
Cut avocado in half lengthwise and remove the seed. Scoop out the flesh into a small mixing bowl.
Add in lime juice and mash with the back of a fork to desired consistency. Season to taste with salt and pepper.
CONTINUED
DIRECTIONS
TOMATO SAUCE
Combine all ingredients along with reserved chicken cooking liquid in a blender and blend until smooth. Add salt and pepper to taste.
FLAUTAS
In a medium saucepan, add the chicken breasts, yellow onion, salt, and enough water to cover by half an inch. Set over high heat and bring to a boil. Once bubbles start to form, lower heat to medium low and cook for 10-15 minutes until chicken is fully cooked. Remove chicken breasts to a plate and reserve ½ cup of the cooking liquid.
In a large frying pan with high sides, heat frying oil over medium low heat until the oil reaches a temperature of 325F. Once the oil reaches temperature, reduce to low heat. Once the chicken is cooled enough to handle, shred with two forks.
Cover tortillas in a paper towel or cloth and microwave until just soft, about 30 seconds
Fill each tortilla with about ¼ cup of shredded chicken in a straight line Roll each tortilla tightly and fry them seam-side down in the oil If the tortillas don’t stay rolled, you can use a toothpick to pinch them together.
Flip the flautas every 30 seconds to a minute until golden brown and crispy on all sides. Drain them on a paper towel lined plate. Remove toothpicks after frying.
SERVING
Plate 3 flautas per person.
Top with shredded lettuce, tomato sauce, smashed avocado, crema, and queso fresco. Add lime wedges on the side.
