When Maria and Jesus Leon opened their first restaurant in December of 1996, their goal was to bring a real taste of Mexican food as it’s found in Mexico to suburban Minnesota. With that goal accomplished, they moved on to other neighborhoods and today own seven locations in the Twin Cities area — all owned and operated by members of the Leon family.
Executive Chef Bernice Reyes develops the recipes found on each of the restaurant’s menus, always striving to make sure each one “truly reflects our approach to flavor and menu development at Acapulco.”
Here, she shares the story of and recipe for Acapulco’s Elote-Style Brussels Sprouts — a dish she created that does just that.
“We originally debuted this dish as a seasonal summer special when we set out to add Brussels sprouts to our menu in a way that felt authentically Mexican and un-mistakably Acapulco — and the response was immediate.
“As executive chef, my role is to execute recipes in our voice, and this became one of my favorite dishes because I love highlighting vegetables as the main ingredient. The achiote aioli brings a bright acidity that opens up the palate, making it a bold yet approachable, vegetarian, shareable dish. Guests loved it so much that we simply couldn’t take it off the menu. It quickly earned its place as a permanent, shareable favorite — one that is especially popular in the summer months when we’re able to use fresh, in-season corn.”
ELOTE-STYLE BRUSSELS SPROUTS
Makes 4 side dish servings
The Brussels Sprouts:
1 lb. Brussels sprouts, trimmed and halved if large
Salt
The Achiote Aioli:
2 c. mayonnaise
2 T. achiote paste
1 - 2 chipotle peppers in adobo
¼ c. apple cider vinegar
Salt, to taste
To Finish:
1 c. char-roasted corn kernels (fresh, frozen, or canned)
½ c. cotija cheese, crumbled
¼ c. fresh cilantro, chopped
1 lime, cut into wedges
Tajín seasoning
1. Blanch the Brussels Sprouts. Bring a large pot of well-salted water to a boil. Add Brussels sprouts and cook for 3 to 4 minutes, until bright green and just tender. Drain immediately and transfer to a bowl of ice water to stop the cooking. Once cooled, drain well and pat dry.
2. Make the Achiote Aioli. In a blender or food processor, combine achiote paste, chipotle peppers, and apple cider vinegar. Blend until smooth. Add mayonnaise and blend again until creamy. Season with salt to taste. Refrigerate until ready to use.
3. Char & Assemble: Heat a large skillet or grill pan over medium-high heat. Add a little oil, then add Brussels sprouts in an even layer. Cook until golden and lightly charred, tossing occasionally. Add corn and cook for another 1 to 2 minutes until warmed through. Transfer to a serving bowl. Drizzle with achiote aioli and finish with cotija cheese, cilantro, a squeeze of fresh lime, and a sprinkle of Tajín.
Chef’s Tip: Drying the Brussels sprouts well after blanching helps them char instead of steam — don’t skip this step.
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