Recipes from 25 Years of el Restaurante archives

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Recipes from 25 years of el Restaurante archives Sponsored by

CALIFORNIA MILK ADVISORY BOARD

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W

hen we were deciding how we could celebrate el Restaurante’s 25th birthday and thank our readers for all of the support they’ve given us at the same time, one word kept coming to mind: recipes.

It’s one of the things everyone has told us, from the beginning, that they love and value about the content our magazine provides.

So, we got to work, culling through piles and piles of past issues and links to hundreds of Recipe of the Week emails to choose some of the favorite recipes we’ve featured over the past quarter-century.

Here, without further ado — and with heartfelt thanks to the readers who have made this 25th birthday a reality — we present Recipes from 25 years of el Restaurante archives, generously sponsored by California Milk Advisory Board.

KATHLEEN FURORE, editor

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25th Anniversary Recipes

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3 SALSA & GUACAMOLE Charred Peach & Serrano Salsa Salsa de Molcajete Guacamole Three Ways

5 APPETIZERS

Ceviche Veracruz Grilled Panela in Roasted Tomato Sauce Street Corn Nachos

8 SANDWICHES

Chorizo Mini Tortas Tortas Ahogadas Avocado & Roasted Corn Crab Burgers

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SALADS & BOWLS Watermelon Salad with Cotija & Crema Roasted Veggie Fajita Bowl Solteria Salad

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MEXICAN FAVORITES

Beef Short Rib Birria QuesaTacos Authentic Octopus Tacos Idaho Potato, Corn & Poblano Burrito Zacatecas Style Enchiladas Stacked Breakfast Enchiladas

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SOUPS & STEWS

Lentil Sweet Potato Soup Red Carne Posole Crema de Elote

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DESSERTS

Blueberry Coconut Tartlet Plantain Chocolate Chip Pie Ancho Pots de Crema Capirotada For The Soul

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BEVERAGES

Strawberry Agua Fresca Frozen Mango TitoRita Cucumber Jalapeño Margarita Tamarind Tres Chile Margarita

salsa & guacamole

Charred Peach and Serrano Salsa Winner of our 2018 Sassiest Salsa Contest, sponsored by Mama Linda Tomatoes Recipe by Raymond Lampe, Dr. BBQ, Saint Petersburg, FL MAKES 6 SERVINGS

½ white onion, cut into 2 pieces 2 peaches, pitted and quartered 1 serrano, seeded, split lengthwise 1 poblano, seeded, split lengthwise 2 c. Mama Linda Chopped Tomatoes, drained Juice of one lemon 1/3 c. chopped cilantro ½ t. salt ½ t. pepper ½ t. cayenne, optional Prepare a charcoal grill to cook direct at 500°F. Lay the onion, peaches, serrano, and poblano on a large sheet pan.

Season with salt on all sides. You’ll grill all the ingredients, but each needs a different plan.

Grill the onions and peaches, flipping occasionally, until charred dark brown on all sides, 4 to 5 minutes.

Remove to the pan. Grill the serrano and poblano skin side down until charred dark brown. Remove to the pan. Cool for 10 minutes.

Remove as much skin as possible from the poblano and cut into small dice.

Mince the serrano. Cut the onion and peaches into small dice.

SERRANO PEPPERS ARE HOT CHILE PEPPERS NAMED FOR THE MOUNTAIN RIDGES IN MEXICO WHERE THEY ORIGINATED. THEY’RE CONSIDERED A FRUIT, AND THEY’RE POPULAR IN MEXICAN CUISINE – ONLY SECOND TO THE JALAPEÑO PEPPER IN POPULARITY. – THE SPRUCE EATS

Put the tomatoes, poblano, serrano, onion and peaches into a bowl.

Add lemon juice, cilantro, salt, pepper and optional cayenne.

Toss well.

Let sit for 5 minutes and toss again.

Check for salt and add if necessary.

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salsa & guacamole

Salsa de Molcajete Recipe courtesy of Jim Peyton, Lo Mexicano MAKES 1 BATCH

2 t. salt 2 cloves garlic 2 T. finely chopped white onion 2 t. toasted sesame seeds A selection of chiles, toasted on an oil-filmed skillet until crisp but not burned: 1 small, roasted and skinned jalapeño 1 chile de arbol 1 very small pasilla chile 2/3 of 1 small ancho chile 2 chile tepins 1 broiled, skinned tomato Water, as needed Salt, as needed Add the initial salt, then add and grind the items, one at a time, grinding each one to the texture you would like before adding the next.

GUACAMOLE THREE WAYS:

Lump Crab, Queso Fresco, Pomegranate Recipe courtesy of Avocados from Mexico MAKES 6 SERVINGS

2 ripe Avocados from Mexico pitted, peeled and mashed 2 T. white onion finely chopped 1 serrano chile, minced, seeded (optional) 1 T. cilantro, finely chopped

IN THE PROPER PROPORTION — IN MODERATION — TOASTED SESAME SEEDS ADD A CRUNCHY TEXTURE AND AN EARTHY ROASTED FLAVOR TO SALSA.

3 T. lime juice 1 t. salt 3⁄4 c. pomegranate seeds 2 c. jicama or cucumber sticks peeled ¾ c. queso fresco, crumbled 1 bag chicharrones, crushed 8 oz. lump crabmeat, roughly chopped 1 T. mayonnaise 2 T. lime juice ½ t. lime zest ¼ c. red bell pepper, finely diced 1 T. chives, finely chopped 1 T. parsley, finely chopped ¼ t. salt ¼ t. pepper Tortilla chips, crushed, as needed The Guacamole Base: In a medium bowl, mash the avocados to desired consistency. Fold in serrano chile, onions, cilantro, lime juice, and salt until well combined.

For the Pomegranate Guacamole: Fold pomegranate seeds into prepared guacamole base. Serve with jicama or cucumber sticks.

For the Queso Fresco Guacamole: Fold queso fresco into prepared guacamole base. Garnish with crumbled chicharrones.

For the Lump Crab Guacamole: In a small bowl, add the crab meat, mayonnaise, lime juice, lime zest, red bell pepper, chives, parsley, salt, and pepper until well combined. Fold crab mixture into prepared guacamole base.

Garnish with crushed tortilla chips.

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appetizers

Ceviche Veracruz Recipe courtesy of Cantina Laredo MAKES 8 SERVINGS

1 lb. tilapia* 8 oz. bay scallops* 8 oz. shrimp (31/35), peeled and deveined* 1½ c. fresh lime juice ½ t. kosher salt ¼ c. Cholula hot sauce 6 T. capers, drained 12 each green olives, queen sized, sliced 1/8-in.

6 oz. red bell peppers 1/8-in x 1 1/2-in.

6 T. cilantro, finely chopped 1½ c. diced tomatoes, seeds removed 1½ oz. can jalapeños, drained and finely chopped, seeds removed 3 t. Mexican dry oregano 2 t. salt 6 T. salad oil

Place 4 cups water into small saucepan; place over high flame. When water boils, add shrimp and cook for 3 minutes, then remove from heat. Drain shrimp and refrigerate to cool.

Remove thawed scallops, tilapia and boiled shrimp from the refrigerator and place on clean, sanitized cutting board. Cut all seafood into ½-inch chunks, then place into a 2-quart plastic container.

Pour fresh lime juice over the seafood.

Cover with plastic lid and place in refrigerator for 12 hours to cook.

After 12 hours, drain juice.

Add kosher salt and Cholula hot sauce to seafood. Mix together well using plastic spatula. Return mixture to refrigerator.

Measure and process capers, olives, red bell peppers, cilantro, tomatoes,

jalapeños, oregano, salt and salad oil and place into mixing bowl. Remove seafood from refrigerator and add to mixing bowl with vegetables.

Gently mix well with rubber spatula.

Place back into refrigerator if not used immediately. Serve with tostada chips or crackers. *Note: If seafood is frozen, thaw overnight in refrigerator; it has to be completely thawed for the lime to cook it.

WHEN FISH IS MARINATED IN LEMON OR LIME JUICE, THE ACIDS CREATE DENATURATION, A CHEMICAL PROCESS THAT MAKES THE FISH OPAQUE AND FIRM TO THE TOUCH.

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appetizers

Grilled Panela in Roasted Tomato Sauce Recipe by Chef Daniel Camp, On the Border, Irving, Texas; recipe and image courtesy of California Milk Advisory Board MAKES 12 SERVINGS

3¾ lbs. Real California panela cheese 6 oz. pickled red onions ¾ c. Real California cotija cheese ¼ c. cup toasted pepitas Roasted tomato sauce (recipe below) Cilantro oil (recipe below) Chile-Lime Salad (recipe below) The Roasted Tomato Sauce: 2 oz. guajillo chile, stems removed ¼ oz. dried chile de arbol, stems removed 1 qt. boiling water 8 oz. yellow onion, peeled and halved 3 lbs. Roma tomatoes 1 T. extra-virgin olive oil

1 oz. garlic, finely chopped 2½ t. sea salt 1½ t. dried oregano Place guajillos and chile de arbol on a 350°F flattop or sauté pan on medium heat and heat each side for approximately 30 seconds, or until toasted. Remove and place in boiling water. Remove from heat, keeping chiles submerged, and let rehydrate for approximately 20 minutes.

Meanwhile, place onions and tomatoes on a well-oiled 350°F grill. Cook, turning occasionally, until tomatoes are blistered on all sides and onions are well charred.

Drain rehydrated chiles and put them in a food processer or blender with grilled vegetables. Blend on high until smooth.

In large saucepot over medium heat, add oil and garlic. Cook until garlic is golden brown, approximately 30 seconds.

PANELA PAIRS PERFECTLY WITH THE SALTY COTIJA. IT IS IMPORTANT TO KEEP PANELA COLD BEFORE SLICING TO HELP ENSURE IT DOESN’T BREAK. – CHEF DANIEL CAMP

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Add blended veggie/chile mix, salt, and oregano. Simmer for approximately 10 minutes. Keep warm or cover and refrigerate.

Reheat for service.

The Cilantro Oil: 1 qt. boiling water 2 c. cilantro, rough chopped and packed 1 c. extra-virgin olive oil ½ t. sea salt Using a mesh strainer, blanch chopped cilantro in boiling water for 5 seconds, ensuring it is completely submerged.

Remove from water and shock in an ice bath. Drain, ensuring all liquid is removed.

Place blanched cilantro, oil, and salt in a food processor or blender.

Blend on high for approximately 30 seconds or until smooth. Strain through cheesecloth and reserve the oil.

appetizers

The Chile-Lime Salad: 6 oz. baby arugula 12 oz. yellow and red grape tomatoes, halved 2 T. extra-virgin olive oil 2 T. fresh lime juice 1 T. Tajin chile-lime seasoning Place all ingredients in a mixing bowl and toss until well coated.

To plate, per serving: Cut 5 ounces of panela cheese in 2 ½-ounce circles, squares, half-moons, etc. Place sliced panela on a 350°F flattop or sauté pan over medium heat, and cook for approximately 2 minutes on each side, or until well browned and heated through.

Ladle ½ cup Roasted Tomato Sauce in the center of a plate. Shingle grilled panela in center of sauce. Top cheese with 2 ½ ounces of Chile-Lime Salad and ½ ounce pickled red onions.

Sprinkle with 1 tablespoon cotija cheese and 1 teaspoon pepitas. Drizzle plate with 1 tablespoon cilantro oil.

Street Corn Nachos Recipe and photo courtesy of Simplot MAKES 16 SERVINGS

The Avocado Sauce: 2 oz. cilantro leaves, cleaned 1 habanero pepper, stemmed 1 t. kosher salt 2 limes, zested and juiced 10 oz. mayonnaise 10 oz. avocado pulp* (thawed, if frozen) 1 oz. sugar

Combine avocado pulp, mayonnaise, lime, habanero, cilantro, salt and sugar in a food processor and purée until smooth. Transfer to a squeeze bottle and store chilled for service.

The Nachos: 32 oz. guacamole** (thawed, if frozen) 5 lbs. sea salt chips*** 40 oz. flame-roasted corn and jalapeño blend**** 8 oz. cotija cheese, crumbled To prepare, per serving: Top 5 oz. of chips with a drizzle of 1½ oz. of avocado sauce, and 2½ oz. corn/ jalapeño blend.

Sprinkle with ½ oz. of cheese and serve with a 2-oz. cup of guacamole.

THE WAY CILANTRO IS CHOPPED CAN AFFECT ITS FLAVOR AND TEXTURE. THE MEXICAN WAY IS TO START AT THE ROOT END, AND TO CUT OFF AND DISCARD THE FIRST TWO INCHES OF THE STEMS. BEGINNING AT THE STEM END, CHOP THE CILANTRO, MAKING YOUR WAY TOWARD THE LEAVES AND LEAVING ABOUT 1⁄8-INCH BETWEEN EACH CUT. – TRULY MEXICAN © 2011

by Chef Roberto Santibañez

*Simplot Harvest Fresh™ Avocados: Avocado Pulp, Frozen **Simplot Harvest Fresh™ Avocados: Western Guacamole ***Simplot Select Recipe® Sea Salt Chips, Skin On 1⁄8” ****Simplot Roastworks™ Flame-Roasted Corn & Jalapeño Blend

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sandwiches Chorizo Mini Tortas with Caramelized Onion Crema Recipe and photo courtesy of Cacique MAKES 4 TO 6 TORTAS

The Mini Tortas: 1 package (10 oz.) Cacique® beef chorizo ½ package (5 oz.) Cacique® cotija, crumbled 1 lb. ground beef (4% fat is best) 1 egg, beaten 12 to 18 mini slider buns

Preheat oven to 350°F. Remove chorizo from casing and combine with ground beef and egg in a mixing bowl.

Work mixture with your hands until well combined. Crumble the cheese in a separate bowl.

Form meat mixture into 12 to 18 thick patties, using a ¼ cup measuring cup as a scoop.

In the center of each patty, carefully conceal 1 teaspoon of crumbled cotija. Make sure the cheese is completely sealed by the meat.

Sear in a sauté pan for about 1 minute on each side, then move to a baking dish.

Bake in 350°F oven for about 10 minutes, or until patties are cooked completely through to well-done.

The Crema Sauce: 1 c. Cacique® crema mexicana ½ yellow onion, diced 1 T. olive oil 1 T. cilantro chopped 2 limes, juiced Salt, to taste To caramelize onions, add the diced onion to heated oil. Stir frequently until the onions become tender and lightly brown. Once onions are cool, combine all ingredients and allow to rest in the refrigerator.

To prepare each torta: Spread some crema sauce on the bun, then top with the burger and serve.

CREMA MEXICANA IS AN EVERYDAY TABLE CREAM WITH A NEUTRAL FRESH-TASTING FLAVOR, SIMILAR IN CONSISTENCY TO CRÈME FRAICHE.

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AHOGADAS MEANS “DROWNED,” AN APT WORD TO DESCRIBE THESE SANDWICHES ON A FRENCH ROLL, FILLED WITH MEAT AND BATHED WITH TOMATO SAUCE. Tortas Ahogadas: Tortas with Tomato Sauce Recipe by Karen Hursh Graber at MexConnect; adapted from Mexico Desconocido’s 101 Recetas Mexicanas MAKES 8 SERVINGS

The Tomato Sauce: 3 lbs. roma tomatoes, coarsely chopped 1 lg. white onion, coarsely chopped 2 cloves garlic, chopped 1 t. dried oregano 1/2 c. water Salt, to taste The Chile Sauce: ¼ lb. arbol chiles 1 c. water 1/2 c. white vinegar Salt, to taste

The Tortas: 8 bolillos (French rolls) split in half lengthwise 1½ lbs. boneless pork loin or shoulder 1 onion, cut in half 3 cloves garlic 1 bay leaf 1 sprig oregano Salt, to taste

have softened, remove from heat and allow to cool. Transfer sauce ingredients to a blender, puree and strain. Set aside.

Place all tomato sauce ingredients in a saucepan and cook until tomatoes and onions are soft. Allow to cool, place in blender and puree. Strain puree and set aside.

Remove the soft center from rolls, place rolls on plates, and divide meat among rolls by placing some on the bottom half of each roll. Bathe each one with tomato sauce.

Lightly roast arbol chiles on a comal or dry griddle, just to the point of fragrance. Do not let them char, as this results in a bitter flavor. Remove stem and seeds from chiles.

Place chiles and remaining chile sauce ingredients in saucepan, cook until chiles

The tortas are easier to eat if the top half is left “dry.” Each diner can add chile sauce to taste. If possible, do as they do in Jalisco and use a plate with a lip to serve these tortas, to prevent messy dripping.

Cook meat in water to cover with onion, garlic, bay leaf, oregano and salt to taste. When cooked through, remove from cooking liquid and allow to cool. Shred meat with two forks, or slice thinly if preferred.

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sandwiches

Prepare the burgers: preheat oven to 400°F. In a large bowl, mix together crab, corn, scallion, egg yolks, breadcrumbs, mayonnaise, mustard, jalapeño, salt, cumin, and onion powder until well combined.

Gently fold in diced avocado until well distributed, keeping pieces intact. Form mixture into 6 patties.

Heat olive oil in a large nonstick skillet over medium-high heat.

Sauté burgers about 3 minutes per side until golden brown. Transfer them to a parchment-lined baking sheet to finish cooking for about 10 minutes.

SAVE THE AVOCADO SEED! DROP IT IN GUACAMOLE FOR A SUSTAINED GREEN, OR GRIND IT UP FOR A UNIQUE MOLE SAUCE.

Avocado and Roasted Corn Crab Burgers with Chipotle Crema Recipe and photo courtesy of Avocados From Mexico MAKES 6 BURGERS

The Avocado Roasted Corn Patties: ½ lb. crab meat 2 c. fire-roasted corn kernels 3 ea. chopped scallion 2 ea. egg yolks ½ c. bread crumbs ¼ c. mayonnaise 1 T. stoneground or dijon mustard 1 T. finely chopped jalapeño ½ T. kosher salt ½ T. ground cumin ½ T. onion powder ½ ea. Avocado From Mexico, diced 2 T. olive oil

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The Chipotle Crema: ½ c. mayonnaise 1 T. chopped fresh garlic ½ T. TABASCO® Chipotle Pepper Sauce 2 t. fresh lime juice ½ t. salt In a small bowl, whisk together mayonnaise, garlic, Tabasco chipotle sauce, lime juice and salt until well combined.

The Burger Build: 6 ea. burger buns 12 ea. leaves Bibb lettuce 12 ea. slices fresh avocado 6 ea. slices tomato 6 ea. slices red onion Place a corn and avocado patty on the bottom half of each bun.

Top with chipotle crema, lettuce, tomato, onion, and sliced avocado.

Cover with top bun, serve, and enjoy.

salads & bowls

Watermelon Salad with Cotija and Crema Recipe by Georgio Rapicavoli, Eating House, Miami, Florida; recipe and image courtesy of California Milk Advisory Board MAKES 4 SERVINGS

The Crema Dressing: ½ c. Real California crema ¼ c. olive oil Grated zest and juice of 1 lime Sea salt and sugar, to taste Whisk together crema, olive oil, lime zest and juice in bowl. Season to taste with sugar and salt. Cover and refrigerate until ready to use.

The Salad: 2 lbs. seedless watermelon, cubed 2 T. minced shallots 2 T. chopped cilantro Sea salt, to taste

4 oz. Real California cotija cheese, crumbled 4 oz. chopped corn nuts Combine watermelon, shallots and cilantro in large bowl.

Season to taste with salt.

The Garnish: 4 oz. Real California cotija cheese, crumbled 4 oz. chopped corn nuts 4 radishes, thinly sliced 1 jalapeño pepper, seeded and thinly sliced Cilantro leaves Lime zest

NAMED AFTER THE TOWN OF COTIJA IN MEXICO WHERE IT ORIGINATED, COTIJA IS A FIRM, VERY SALTY CHEESE THAT IS SIMILAR TO A DRY FETA IN MANY RESPECTS.

To serve: Divide salad between serving bowls. Drizzle with crema dressing.

Sprinkle each with cotija cheese and chopped corn nuts. Garnish each with radish slices and jalapeño. Finish with cilantro leaves and lime zest.

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salads & bowls

½ c. cooked white beans without liquid 1 avocado, peeled, seeded and diced 1 small jalapeño pepper, thinly sliced 10 grape tomatoes, halved ½ c. red wine vinaigrette ½ c. queso fresco, crumbled

Roasted Veggie Fajita Bowls Culinary Institute of America MAKES 4 SERVINGS

1 red bell pepper, sliced ½ red onion, sliced 1 medium sweet potato, cut into 3/4-inch cubes 1 T. vegetable oil ½ t. kosher salt, plus more as needed ½ t. chili powder ¼ t. ground cumin ¼ t. garlic granules Freshly ground black pepper, to taste 3 T. lime juice (from about 2 limes) 1 t. honey 2 T. minced cilantro, plus more for garnish 1 (15 oz) can black beans, rinsed and drained 4 c. cooked brown rice (from 2 cups dry) ½ c. corn kernels, defrosted if frozen 1 avocado, diced Corn tortilla chips, for serving (optional) 4 lime wedges, for serving Pico de gallo, sour cream, shredded cheese for garnish (optional)

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Preheat the oven to 425°F. Combine the bell pepper, onion, and sweet potato on a baking sheet. Drizzle with oil, ½ teaspoon of the salt, chili powder, cumin, garlic, and black pepper.

Toss to coat.

Roast until the veggies are browned and the potatoes are cooked through, about 25 minutes. In a medium bowl, stir together the lime juice, honey, and cilantro. Add the black beans and toss to coat. Season with salt and set aside.

To assemble: Place 1 cup of rice in the bottom of each bowl. Top with a quarter of the roasted vegetable mixture, a quarter of the black beans (and any accumulated dressing), 2 tablespoons of corn, a quarter of the avocado, and tortilla chips, if using. Serve with a lime wedge. Also try drizzling with pico de gallo, sour cream, or a sprinkle of shredded cheese.

Solteria Salad Recipe by Savorez Mexican Restaurant, Wilmington, North Carolina; courtesy of the North Carolina Sweet Potato Commission MAKES 2 SERVINGS

2 medium sweet potatoes 1 T. vegetable oil ½ c. fresh roasted corn kernels

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Preheat oven to 400°F. Scrub and peel the sweet potatoes. Cut the potatoes into 1-inch cubes. Place sweet potatoes and oil in a large bowl. Use a spoon to stir and toss sweet potatoes to cover with oil. Spread sweet potatoes on a large baking sheet. Bake in preheated oven until potatoes are browned and tender, about 20 minutes.

Remove potatoes from the oven and cool. Place roasted sweet potatoes, roasted corn, white beans, avocado, jalapeño and tomatoes and the red wine vinaigrette into a large bowl.

Gently toss to coat the vegetables with the dressing, being careful not to mash avocados. Divide mixture among two serving dishes. Scatter queso fresco over the salads and serve.

mexican favorites

Beef Short Rib Birria QuesaTacos Recipe by Chef Thomas Ortega, courtesy of Cacique MAKES 15 SERVINGS

The Short Rib Birria: 3 lbs. boneless beef short ribs Kosher salt and pepper 5 dried California chile peppers, stemmed and seeded 2 dried ancho chile peppers, stemmed and seeded 4 medium tomatoes, cored and quartered 1 small white onion, quartered 4 cloves garlic 1 whole clove 12 black peppercorns ½ t. cumin seeds 1 t. Mexican oregano ½ t. Mexican marjoram 1 stick Mexican cinnamon

1½ oz. fresh ginger, chopped 1 T. achiote paste ½ c. white vinegar Season the meat with salt and pepper, then place in a large baking dish. Clean and devein the peppers.

Slightly toast them in a skillet over medium heat, making sure you do not burn them as burning the peppers will make the dish taste bitter.

Soak peppers covered in hot water, for 20 minutes. Roast the tomatoes, onion and garlic over medium heat for approximately 8 to 10 minutes, and place in your blender.

Toast the whole clove, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds).

Place them in your blender along with the herbs, cinnamon, ginger, achiote and the vinegar.

Once peppers are soft, drain, add to the blender and puree until you have a smooth sauce. Add a few tablespoons of water only if your blender is having a hard time processing it.

Season the sauce with salt.

Pour the sauce over the meat, making sure it is covered all over. Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow all the meat to absorb the flavors. Preheat the oven to 350 F. Bake the meat for about 4 hours or until it is fork tender. Shred.

The Crispy Epazote: 6 to 8 epazote leaves Vegetable oil Heat vegetable oil in a fryer or pot.

Once hot, add epazote leaves and fry for approximately 1 to 2 minutes, until crisp. Remove from heat and salt to taste.

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mexican favorites

The Hibiscus Pickled Onions: 1 large red onion, very thinly sliced 4 c. water ½ c. distilled white vinegar ½ c. apple cider vinegar or additional white vinegar 3 T. honey or agave 3 T. fine sea salt ¼ c. dried hibiscus flowers ¼ t. red pepper flakes (optional, for heat) Place the thinly sliced red onion in a large bowl. Place all other ingredients in sauce pot and bring to a low boil.

As soon as low boil begins, turn off the heat.

Strain hot liquid over onions and let steep until cool (approximately 1 hour), then place in a large jar or container. Store in refrigerator for 2 to 4 hours or overnight (the longer the better).

The QuesaTacos: 1 package Cacique® Queso Oaxaca, shredded 1 package Cacique® Crema Mexicana Agria 15 5½-inch small corn tortillas 3 bunches fresh cilantro, chopped 1 large red onion, cut in half and sliced thin 5 limes, cut in wedges Dip each tortilla in hot braising jus and place on griddle or nonstick pan.

Place approximately 1 ounce of shredded Cacique Oaxaca and 2 ounces of shredded short rib birria onto the tortilla, then fold it over like you are making a quesadilla. Cook on both sides until a crispy texture starts to form.

Place each QuesaTaco on a plate and garnish with cilantro, red onion, a squeeze of lime wedge, crispy epazote, hibiscus pickled onions and a drizzle of Cacique Crema Mexicana Agria.

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THE ORIGIN OF TACOS IS UNKNOWN. ONE THEORY IS THAT IT DATES TO MEXICO’S SILVER MINES, WHERE PAPER-WRAPPED GUNPOWDER WAS USED TO MINE ORE. ONE OF THE FIRST TYPES OF TACOS EVER DESCRIBED IS TACOS DE MINER (MINER’S TACOS).

–JEFFREY PILCHER, Planet Taco: A Global History of Mexican Food

Authentic Octopus Tacos Recipe courtesy of Chaka restaurant/ Grand Velas Riviera Maya

1 lb. octopus* 1 c. carrots, chopped 1½ c. onion, sliced 1 c. celery, chopped 4½ T. garlic, chopped ½ c. leeks, chopped 1 c. butter 1 T. vegetable oil 1 c. guajillo chiles, deseeded and sliced 1 c. lemon juice Salt and black pepper, to taste Corn tortillas Place octopus, carrots, about half of the onion, celery, about half of the garlic, leeks, salt, and black pepper in a pot and cover with water.

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Bring to a boil and then simmer for 30 minutes. Remove from heat and allow to cool, drain and cut in bitesized pieces.In a medium pan, sauté the remaining garlic, remaining onion and guajillo chile in the butter and vegetable oil until fragrant.

Add the octopus, lemon juice, and salt and pepper to taste. Top tortilla with octopus mixture and Enjoy! *Fresh octopus is preferred however canned octopus can be used if fresh is not available.

mexican favorites

Smoky Idaho Potato, Corn and Poblano Burrito

Optional additions: hot sauce, jack cheese, cotija, or Mexican sour cream

Recipe courtesy of Idaho Potato Commission

Preheat oven to 425°F. Toss potatoes with 2 teaspoons olive oil, spices and salt and place on a sheet-pan.

Roast until fork tender, about 20 to 25 minutes.

MAKES 2 SERVINGS

1 large Idaho® russet potato, diced into ½-inch cubes (ok to leave the skin on) 4 t. olive oil, divided 1 t. smoked paprika 1 t. cumin ¼ t. kosher salt ¼ c. onion, chopped 2 garlic cloves, rough chopped 1 large poblano chile, seeded and cut into thin strips 1½ c. corn (fresh or frozen fire roasted) Salt and pepper to taste Squeeze of lime 2 T. cilantro 2 extra large whole wheat tortillas

While potatoes are roasting, sauté onion, garlic and poblano chile in remaining 2 teaspoons of olive oil over medium-low heat until tender, golden and fragrant, about 7 to 8 minutes.

Fold in the corn and cook until heated through, another 3 to 4 minutes, increasing heat to medium. Season with salt and pepper and a squeeze of lime.

Divide potatoes and poblano filling among tortillas. Sprinkle with cilantro, add hot sauce or cheese if you like. Roll up and serve.

THE POBLANO IS A MILD CHILE ORIGINATING IN THE STATE OF PUEBLA, MEXICO. DRIED, IT IS CALLED ANCHO OR CHILE ANCHO.

Zacatecas Style Enchiladas with Poblano Chile Sauce Recipe courtesy of Karen Hursh Graber, MexConnect MAKES 6 SERVINGS

12 corn tortillas Vegetable oil as necessary 4 large poblano chiles, roasted, seeded and peeled 1 c. Mexican crema, crème fraiche, or heavy cream 1 c. queso fresco or farmers’ cheese 1 large clove garlic, peeled and chopped ½ small onion, peeled and chopped ½ pound cooked and shredded pork loin 1 small head lettuce, shredded Soft fry tortillas in vegetable oil, being careful not to let them get crisp. Drain on paper towels and set aside.

Tear roasted poblanos into strips. Place them in a blender with the cream and cheese. Sauté the onion and garlic in a little oil until soft.

Add to contents of blender and puree to make a smooth sauce. Heat sauce over medium-low heat, stirring frequently. Dip each enchilada into the sauce, fill with pork, and roll or fold.

Plate and ladle extra sauce over the enchiladas. Garnish with shredded lettuce.

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mexican favorites

Cal-Mex Stacked Breakfast Enchiladas Created by Chef Andrew Johnstone of The Little Chihuahua Mexican Restaurant, San Francisco, CA; recipe and image courtesy of the California Milk Advisory Board MAKES 45 SERVINGS

The Al Pastor Pork: 10 lbs. pork butt 2 c. pineapple juice 1 c. orange juice 1 c. white vinegar 1 c. dark chile powder ¼ c. chopped garlic 2 T. dried Mexican oregano 2 T. ground cumin 2 T. kosher salt 1 t. ground cloves 4 bay leaves, crumbled Trim excess fat off pork and cut into ½-inch slices. Mix all remaining ingredients in a bowl. Toss pork in marinade until well coated. Cover and marinate for 24 hours. Place pork and all marinade in hotel pan; bake uncovered at 350°F, about 2 hours, until tender.

Cut pork into ¼-inch cubes. Cover, and store at 41°F or below until ready to use.

The Black Beans: 2 lbs. dried black beans, rinsed 4 qts. water 1½ c. roughly chopped onions ½ c. ketchup 1 t. ground cumin 1 t. chipotle puree 1 t. epazote powder 1 T. kosher salt Combine all ingredients in large pot and bring to a boil. Reduce heat and simmer until beans are soft, stirring regularly.

Remove from heat and cool. Cover and store at 41°F until ready to use. Heat before serving.

The Guajillo Salsa: 6 oz. guajillo chiles, toasted 6 c. chopped yellow onions 1 c. chopped garlic 1 c. olive oil blend

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6 lbs. tomatoes, cut into ¼-inch dice 6 lbs. tomatillos, cut into ¼-inch dice 2 qts. tomato juice 1 qt. water ¼ c. brown sugar 2 T. kosher salt 1 c. cilantro leaves 4 t. seeded and chopped habanero chile Soak the toasted chiles in warm water for 30 minutes. Drain, remove stems and seeds; blend drained chiles until smooth.

Reserve. Sauté onions and garlic in oil until translucent. Add the blended chiles and the remaining ingredients. Cook over medium heat 15 minutes. Blend sauce with immersion blender; do not over blend. Cool, cover and store at 41°F until ready to use. Heat just before serving.

The Mexican Potatoes: ½ c. olive oil blend 1 T. dark chile powder 1½ t. kosher salt 1½ t. chopped garlic ¾ t. seeded and chopped serrano chiles ¾ t. chopped fresh oregano 6 lbs. red potatoes, diced 3/8-inch

Cover and store at 41°F until ready to use. Heat just before serving.

The Pico De Gallo: 3 qts. tomatoes diced ¼-inch 6 c. white onions, diced ¼-inch 1 c. chopped cilantro 1/3 c. fresh lime juice 3 T. chopped serrano chiles 2 T. kosher salt Mix all ingredients in large bowl. Cover and store at 41°F until ready to use.

For Serving and Garnishes: 135 corn tortillas 6 lbs. Real California Jack or Oaxaca cheese, shredded 90 eggs 1½ c. Real California crumbled cotija cheese 12 avocados For each order, brush three tortillas with oil. Divide 2 oz. shredded Jack or Oaxaca cheese over 2 tortillas. Place on baking sheet and bake at 350°F for 5 minutes.

Meanwhile, heat ¼ cup Al Pastor Pork on griddle.

Mix all ingredients except potatoes in mixing bowl. Toss diced potatoes with marinade. Bake at 375°F until crisp.

Hold until ready to use.

On one cheese tortilla, place ¼ cup potatoes, ¼ cup rajas, and 2 tablespoons guajillo salsa. On the other cheese tortilla, place heated pork, ¼ cup black beans and 2 tablespoons guajillo salsa.

The Rajas: 3 qts. sliced yellow onions ½ c. olive oil blend 1 qt. poblano peppers, roasted, peeled, seeded, and julienned, ¼-inch thick Sauté onions in oil until half cooked and translucent but still crunchy. Stir in roasted poblano strips. Cool mixture.

Place the potato tortilla on a serving plate. Top with the Al Pastor Pork tortilla.

Finish with the third tortilla. Press to make it flat. Ladle ½ cup guajillo salsa over the tortillas. Top with 2 eggs, cooked over easy, ¼ avocado, sliced, ¼ cup pico de gallo and ½ tablespoon crumbled cotija cheese.

el restaurante | 25th Anniversary Recipes

soups & stews Lentil Sweet Potato Soup Recipe and photo by Alanna Taylor-Tobin, The Bonjon Gourmet MAKES 6 TO 8 SERVINGS

The Soup: 1 T. sunflower oil (or other neutral oil) 1 medium onion, peeled and diced 2 large garlic cloves, peeled and chopped 2 t. toasted cumin powder 1 t. smoked paprika ½ t. fine sea salt (more or less depending on saltiness of vegetable stock) 3 T. tomato paste 2 medium carrots, scrubbed and diced 2 medium-sized jewel or garnet sweet potatoes, peeled and cut into a large dice 1 c. French green lentils, rinsed 4 c. vegetable stock 4 c. water 1 T. chipotle puree* 14 oz. canned diced tomatoes The Garnish: 4 to 6 (6-in.) corn tortillas, halved and cut into strips 2 to 4 T. sunflower oil Large handful cilantro leaves, chopped 4 oz. cotija or queso fresco, crumbled 1 to 2 limes, cut into wedges Avocado chunks (optional) Sour cream (optional) In a large, heavy soup pot, warm the oil over medium heat until it shimmers. Add the onion, and cook, stirring frequently, until tender, 5 to 10 minutes.

Add the garlic, cumin, paprika, and salt, and cook, stirring, for 1 minute. Work in the tomato paste, then add the carrots, sweet potatoes, lentils, stock, water, chipotle, and tomatoes.

Bring the soup to a boil, then reduce the heat to maintain a low simmer and

cook, partially covered, until the lentils and sweet potatoes are tender but still holding a shape, 30 to 40 minutes.

Taste, adding more salt or chipotle if you like.

To make the tortilla strips, heat a thin layer of oil in a wide, heavy skillet over medium-high heat.

Remove and let drain on paper towels.

Repeat with the remaining tortilla strips and oil. Serve bowls of soup topped with a good squeeze of lime, a nest of tortilla strips, and a bit of cilantro and cotija (and avocado and sour cream, optional). The soup keeps well, refrigerated, for up to 3 days.

When the oil shimmers, add enough tortilla strips to fit in a single layer, and cook, stirring and tossing occasionally, until golden and crisp, 2 to 3 minutes.

*You can add more chipotle puree, or use ½ to 2 chipotles in adobo, seeded and chopped (taste before adding as they can be hot)

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soups & stews

Red Carne Posole Recipe and photo courtesy of La Posta de Mesilla, Mesilla, NM MAKES 6 – 8 SERVINGS

The Chile Colorado: 12 pods dried red chile 2 c. water 1 t. salt 2 T. pure lard or corn oil 1 T. flour Tomato juice or water, to taste Wash chile pods, removing stems and seeds. Bring chile pods and water to boil, reduce heat and allow to steam 10 minutes or longer. Pour into blender and liquefy.

Strain sauce through colander or sieve.

Add salt to taste. Heat lard (quite hot) in frying pan, then add flour and mix quickly. Pour into chile sauce and stir until thickened. Add tomato juice or more water if needed for “soup” consistency.

The Pork: 4 lbs. pork 6 c. water Cook chopped pork in 6 cups water until well done. Drain fat.

The Posole: 50 oz. white hominy Cook hominy in ½ gallon of water, then add meat and red chile sauce to hominy. Add water and salt to make it as soupy and as tasty as you wish.

Crema de Elote (Corn Soup) Recipe courtesy of Jim Peyton, Lo Mexicano MAKES 1 QUART/4 FIRST COURSE SERVINGS; 2 MEAL-SIZE SERVINGS

Oil for deep frying 3 corn tortillas (red ones if possible) sliced into pieces 1/8 inch wide by 2 inches long 1 lb. sweet frozen corn, thawed 1/3 c. chicken broth 4 T. unsalted butter ¾ c. chopped white onions 2¼ c. milk ¾ c. whipping cream ¼ c. roasted, peeled, seeded and chopped poblano chiles (to peel the chiles, char them over a gas burner or under a broiler, place them in a plastic bag for 20 minutes, then peel). ¼ c. finely chopped tomato 1 t. salt, or to taste 1/8 t. white or black pepper 1 t. cornstarch dissolved in 1½ t. water ½ c. crumbled Mexican queso fresco, or substitute Muenster 4 t. cilantro leaves

To prepare the tortilla garnish: Heat the oil to 350°F (or until bubbles immediately arise from the handle of a wooden spoon pushed into the bottom of pan in which oil is heated). Add the tortilla pieces and fry until the bubbles subsist and they are crisp. Drain on absorbent towels and reserve.

To prepare the corn puree: Reserve ¼ cup of the corn and place the remainder in a blender and add the broth. Melt 1 tablespoon of the butter over medium heat, add the onions, and cook, stirring often until the onions are soft but not browned, 4 to 5 minutes. Add the onions to the blender and blend on high for 2 minutes. Strain the contents of the blender through the fine blade of a food mill or push through a strainer.

To prepare the soup: Melt the remaining 3 tablespoons butter in a 3-quart pot over medium heat, add the pureed corn and onions and cook, stirring almost constantly to keep the mixture from scorching, for five minutes. The corn will thicken considerably.

Slowly stir in the milk and cream, then add the poblano chiles, tomato, salt and pepper, and simmer the mixture over medium heat for 10 minutes, stirring often to keep it from sticking to the pot and scorching.

Stir in the dissolved cornstarch and continue simmering the soup for 5 minutes. To serve, ladle soup into four bowls and top with cheese, reserved corn, tortilla chips, and cilantro leaves.

desserts 1 T. baking powder ½ c. granulated sugar 2 c. BIG BANANA® sweet plantain tidbits (fried for 3 minutes at 350°F 1 c. chocolate chips, bittersweet 2 t. ground cinnamon 2 t. ground ginger 1 t. nutmeg 1 t. kosher salt ¼ c. powdered sugar for dusting

Blueberry Coconut Tartlet with Mango Recipe by Pastry Chef Allyson Buchta, Phil’s Cookshop, Lexington, Kentucky; courtesy of Oregon Blueberries MAKES 6 SERVINGS

1 c. flour 1 c. toasted coconut 1/8 t. baking powder ½ c. unsalted butter 1 14-oz. can condensed milk 2 eggs, lightly beaten 2 c. blueberries For garnish: Mango slices, more coconut and blueberries In a bowl, combine flour, ⅓ cup of the coconut and the baking powder. Stir until blended. Using a pastry blender, cut in butter until coarse crumbs form.

Mix in 2 tablespoons water. Knead mixture to form a dough. Wrap in plastic. Chill at least 30 minutes.

mixture into each shell. Bake until filling is set, about 25 minutes. Sprinkle with shredded coconut and serve with mango sorbet, mango slices and more fresh blueberries, if desired.

Preheat oven to 325° F. Place into a mixing bowl butter, sugar, kosher salt, baking powder, cinnamon, nutmeg, ginger and flour. Mix together to make a crumble — do not over mix.

Add milk and gently stir together — mixture should be lumpy.

Place fried plantain tidbits and chocolate chips into pie shell. Mix around gently until evenly distributed.

Pour the milk-flour-spice mixture over the plantain tidbits and chocolate chips. Place pie onto a baking sheet and put inside oven.

Sweet Plantain Chocolate Chip Pie Recipe courtesy of MIC Food MAKES 6 TO 8 SERVINGS

1 (9-10”) pie shell, blind baked for 10 minutes at 350°F 2 c. milk ½ c. soft butter ½ c. all-purpose flour

Bake for 15 to 20 minutes or until a toothpick removes from the center of the pie clean. Remove from oven and cool down on a cooling rack.

Cut pie into 8 pieces. Dust with powdered sugar.

Preheat oven to 400°F. On lightly floured surface, divide dough into 6 equal pieces. Roll each into a 4-inch circle. Place pastry in six 3-inch tartlet pans. Prick bottom crusts. Bake 10 minutes, then cool on wire rack.

In a bowl, combine condensed milk, eggs and remaining coconut. Stir in blueberries. Spoon about ⅓ cup of 25th Anniversary Recipes

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Capirotada For The Soul Recipe and photo courtesy of Chef Enrique Cortes, Chicago MAKES 6 SERVINGS

8 oz. bread (I prefer birotes/bolillos) 6 cones of piloncillo (sugar cane) Canela sticks ¼ c. mezcal ¼ c. apple juice 1 t. paprika 1 t. cinnamon Dash kosher salt 1 c. mix of almonds, peanuts, raisins, pecans 1 apple, peeled and sliced “paper thin” 3 tostadas, cut in half 1 c. cotija cheese 1 c. bananas, sliced and fried 1½ c. water Fresh mint, for garnish

Ancho Chocolate Pots de Crema Recipe and photo courtesy of Sysco/Pica y Salpica MAKES 6 SERVINGS

1 c. crema Mexicana 1 c. heavy whipping cream 5 oz. bittersweet chocolate, chopped ½ c. sugar 4 egg yolks 1 T. vanilla bean paste 3 T. chile ancho, ground 2 T. Saigon cinnamon, ground Pepitas, for garnish Whipped cream, for garnish (recipe at right) In medium saucepan, whisk the crema Mexicana and heavy whipping cream. Cook over medium heat until mixture begins to simmer, approximately 7 minutes.

Do not boil. Remove from heat.

Add chopped chocolate and whisk until chocolate melts and mixture is thoroughly combined and even in color.

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In large mixing bowl, combine sugar, egg yoks, vanilla bean paste, ancho chile and cinnamon.

Whisk until all ingredients have combined. Pour half the chocolate cream mixture into the sugar/yolk/ vanilla mixture. Slowly whisk to combine. Add remaining chocolate cream mixture and continue to whisk until well combined.

Run mixture through a fine mesh.

Divide evenly among six 4-ounce ramekins. Place ramekins on baking tray and bake for 5 minutes or until centers are almost set. Remove from oven and let set for 1 hour.

Refrigerate for 1 hour.

The Whipped Cream: 1 c. heavy cream 1½ c. powdered sugar Combine heavy cream and powdered sugar in a mixing bowl and whip until firm.

To serve: Place a dollop of whipped cream and a sprinkle of roasted pepitas on each ramekin.

el restaurante | 25th Anniversary Recipes

Preheat oven to 350°F. Tear bread into small cubes, then place on a baking sheet and bake until toasted (approximately 5 minutes).

Mix together water, apple juice, mezcal, salt, cinnamon and sugar cane and and cook on medium heat until dissolved. Place tostadas on a large baking sheet, then layer with bread cubes, the nut mix, apple slices, banana slices, some cheese and repeat the process until there are 3 layers. Pour the liquid mix over all ingredients. Bake, covered, for 30 minutes.

To serve warm: On a white plate, half powdered with paprika and half with cinnamon, place a triangular or round piece of the capirotada; garnish with a rustic piece of cotija, piloncillo syrup, and fresh mint.

beverages AGUAS FRESCAS FUNCTION SOMEWHAT LIKE SORBETS, IN THAT THEY REFRESH THE PALATE…THEY INCLUDE THREE ESSENTIAL INGREDIENTS: FRUIT (AND SOMETIMES FLOWERS OR SEEDS), WATER AND SWEETENER. – KAREN HURSH GRABER, MexConnect

Strawberry Agua Fresca with Chia Recipe and photo courtesy of California Strawberry Commission MAKES 5 CUPS

2 T. chia seeds 4½ c. water 12 California strawberries, hulled ¼ c. sugar 2 lemons 1 c. ice Mint to garnish

Add chia seeds to ½ cup water and refrigerate at least 10 minutes. Place 8 strawberries, sugar, juice from 1 lemon, and 1 cup of water into blender. Blend until puréed. Pour 3 cups water into a large pitcher.

Add puréed strawberries to pitcher. Add chia mixture to pitcher and stir until fully combined. Slice remaining strawberries and 1 lemon (including peel) and add to pitcher.

Pour ice into pitcher. Serve cold; garnish with additional strawberries and mint.

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Tamarind Tres Chile Margarita

Frozen Mango TitoRita

Frozen Mango TitoRita Recipe and photo courtesy of Tito’s Handmade Vodka MAKES 4 SERVINGS

6 oz. Tito’s Handmade Vodka 3 oz. orange liqueur 8 oz. mango nectar 1 oz. fresh lime juice ¼ oz. agave nectar 1 c. frozen mango chunks 3 c. ice Add all ingredients to a high-powered blender and blend until smooth.

Garnish with cocktail umbrellas and a juicy lime wedge.

Mesilla Valley Cucumber Jalapeño Margarita Recipe courtesy of La Posta de Mesilla, Mesilla, NM MAKES 1 COCKTAIL

1½ oz. your favorite 100% Agave Blanco/Silver Tequila 2 cucumber wheels 1 to 2 jalapeño wheel(s) depending on heat!

1 oz. fresh lime juice 1¼ oz. agave nectar Mesilla Valley honey, green chile salt and chopped pecans, for garnish In a mixing glass, muddle the cucumber, jalapeño, fresh lime juice and agave nectar. Add 100% Agave Silver Tequila and ice.

Shake vigorously and pour — muddled cucumber/jalapeños and all — into an ice filled chile stem margarita glass

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rimmed with local honey and green chile salt and chopped pecans. Garnish with cucumber and jalapeño wheel dropped in the glass. Add short straw.

Tamarind Tres Chile Margarita Winner of the 2021 Jarritos/ el Restaurante Cocktail Contest Recipe by Ajay Prakash, Mama Tigre Mexican Restaurant, Oakton, VA MAKES 1 COCKTAIL

2 oz. tequila infused with 3 chiles 2. oz. Jarritos Tamarindo soda Juice of half a lime Mesilla Valley Cucumber Jalapeño Margarita

½ oz. agave nectar Chipotle salt for rimming 1 whole roasted red chile Shake all ingredients with ice and pour into a Collins glass lined with chipotle salt. Crush the roasted red chile, add it to the glass and stir.