F
F O O D I E /// TWO THINGS WE LOVE
C
CO C H I N I TA PIBIL
• Chaak’s Cochinita Pibil is a gorgeous example of how Chef Gabbi mixes elements of traditional Mayan cuisine with techniques of the 21st century. From the careful banana-leaf wrapping of the pork shoulder to the 11-hour smoking of the protein over red oak, your tastebuds will be left wanting so much more.
N AT I V E KNOWLEDGE
• “‘Cochinita’ means ‘little pig’ and ‘pibil’ means ‘to cook underground,’” explains Chef Gabbi. The Mayans, as well as other ancient civilizations from Yucatan, utilized this same underground cooking technique to prepare their protein.
Cochinita Pibil Ingredients: • 11-Hour Red Oak Smoked Pork Shoulder • Achiote Paste • House-Made Tortillas
Chaak Kitchen, a stunning new restaurant located in the heart of Old Towne Tustin, is bringing the flavorful influences found throughout the Yucatan Peninsula to Southern California. “I started realizing that Yucatan cuisine was not being represented properly in the States,” says Owner and Executive Chef Gabbi Patrick while reminiscing about a family trip she took to Mexico. Chaak Kitchen’s menu features a mouthwatering selection of exceptional dishes with Spanish, Caribbean and Mediterranean influences—two of which we absolutely love!
SWITCHING HATS • At 17, Chef Gabbi took on the responsibility of helping her mother manage the front-of-house of her three LA-based restaurants. Ultimately, her curiosity for the wonders of the kitchen led her to enroll in culinary school.
MADE WITH LOVE N AT I V E KNOWLEDGE
1
¡Deliciosas! THESE YUCATAN PENINSULA-INSPIRED DISHES ENCOMPASS TRADITIONAL AND MODERN CUISINE WRITTEN BY: DIEGO E. GAXIOLA PHOTOGRAPHED BY: MARIVIC DIVINA
Camarones en Recado Negro Ingredients: • Tiger Prawns • Mojo de Ajo • Chilmole Rice • Salpicon
132
LOCALE MAGAZINE
2
• While explaining the months he spent perfecting this dish alongside Chef Gabbi, Executive Chef Vincent Espinoza states, “I wanted it to taste refreshing and light.” Trust us when we say he truly succeeded!
CA M A R O N E S E N R E CA D O NEGRO
• Recado negro, a burnt chili ash paste, is what inspired the creation of the Camarones en Recado Negro dish. Chef Gabbi further describes the exciting process, explaining, “We burn 30 pounds of chili at a time till it becomes ash. Then, we put in roasted garlic and various other toasted spices.”
• Before the restaurant officially opened, Chaak’s Kitchen Executive Chefs— Vincent Espinoza and Gabbi—spent several months on the dishes to ensure Chef Gabbi’s love for Yucatan cuisine is properly represented.
RAISE THE BAR • The Martinez, a mix of Automatic Gin No. 5, Del Professore Vermouth Rosso and Clear Creek Cherry Liqueur topped with orange bitters and an orange peel, is a must-have. CHAAK KITCHEN 215 El Camino Real Tustin, CA 92780 657.699.3019 www.chaakkitchen.com
