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Cover Recipe: Golden Berry Smash
Shelby Mastro, Cielo Mexican Restaurant, Braintree, Massachusetts
Makes 1 cocktail
1 oz. ruby red grapefruit juice
1 barspoon homemade dragonfruit and golden berry jam*
1 oz. gin
¼ oz. lemon juice
Sparkling rosé to top off the cocktail
Golden berries, for garnish
Add all ingredients except the rosé to a shaker; shake, then pour over ice into a rocks glass; top off with sparkling rosé. Garnish with golden berries.
*Blend fruits with sugar and water, then cook it down
Salmon Tlayuda
Jaqueline Hernandez, Bar Sótano, Chicago
Makes 1 tlayuda
6 oz. Ōra King salmon (or salmon of your choice), diced
Hibiscus chile crunch (recipe follows)
¼ jicama, small dice
2 avocados (for avocado mash)
Splash of lime juice
Salt
Cilantro, for garnish
Make a simple avocado mash with 2 avocados, a splash of lime juice and salt.
In a bowl mix salmon, jicama and chile crunch and season to taste.
To prepare the tlayuda: Spread avocado mash as the base on the tlayuda, then top with salmon-jicama mixture and top off with cilantro or any green of your choice.
The chile crunch:
1 ancho chile, stemmed, seeded, and cut into rings
1 oz. (30g) whole organic dried hibiscus flower
In a small skillet over medium-high heat, warm vegetable oil until it's hot but not sizzling. Add the ancho and fry for about 1 minute. Transfer the chile to the prepared plate to drain. Using the same pan and hot oil, fry the hibiscus flowers until crisp, then place them on the plate to drain. When the chile and hibiscus are cool enough to handle, place them on a cutting board and chop them together until you have a deep red crumble of little bits.
Meat and Mole Tlayuda
Doña María® brand/MegaMex Foods, LLC
Makes 2 servings
4 (6-inch) corn tortillas
2 T. olive oil
1½ c. vegetable broth
⅓ c. DOÑA MARÍA® Mole Original
1 lb. flank steak, cooked
½ c. shredded Oaxaca cheese
2 T. sesame seeds
2 avocados, sliced
2 tomatoes, sliced
Heat oven to 450° F. Arrange tortillas on large rimmed baking sheet. Drizzle with oil. Bake 12 to 18 minutes or until crisp.
In large stock pot over medium heat, combine vegetable stock and DOÑA MARÍA® Mole Original. Spread 2 tablespoons mole mix over baked tortillas. Add 4 to 5 strips of steak per tortilla. Top with cheese and sesame seeds. Serve with avocados and tomatoes.
White Stone Fruit Sangria
Shelby Mastro, Cielo Mexican Restaurant, Braintree, Massachusetts
Makes 1 cocktail
¾ oz. Cointreau
2½ oz. Sauvignon Blanc
½ oz. Brandy
1 oz. The Perfect Purée White Peach Puree, thawed
3 thyme sprigs
1 orange peel, expressed
¼ peach, chopped
¼ plum, chopped
2 cherries, pitted
1 oz orange juice
Splash soda
Combine all ingredients, stir and serve.
Cava Sangria
Mark Sotelino, Cafe Ba-Ba-Reeba! & Lil Ba-Ba-Reeba!, Chicago
Makes 4 to 5 cocktails
1 bottle of Santa Monica Cava (750 ml), or cava of your choice
2 oz. Licor 43
2 oz. Crème de Cassis
Assorted chopped fruit (apples, oranges, lemons) and ice
Combine Licor 43, Crème de Cassis and fruit in a large pitcher and mix to fully combine. Slowly pour in cava so as to maintain as many bubbles as possible. Give the ingredients a light stir to combine. Add ice and serve.
Rocco’s Modern Spanish-style Red Table Wine Sangria
David Ortiz, Rocco's Tacos and Tequila Bar, Florida
Makes one 64-ounce pitcher
2 oz. London Dry Gin
4 oz. VS Brandy
8 oz. orange juice
1 c. (8 oz.) diced fruit — 1 apple, 1 orange, 1 lime
1 bottle red table wine
6 oz. ginger ale soda
In a 64-oz. pitcher, add the first 4 ingredients. Fill the pitcher with ice, then add the bottle of wine and ginger ale and stir with wooden spoon. Serve in 10-oz. wine glasses filled with fresh ice and garnished with a little more chopped fruit on top.
Maya House Sangria
Maya, Richard Sandoval Hospitality, New York City
Makes 1 cocktail
5 oz. house red wine
1 oz. homemade spice syrup
1 oz. lime lemon soda
5 mint leaves
3 slices of cucumber
1 pc. strawberry sliced
Mint, cucumber, strawberry and orange, for garnish
Add all the ingredients in a shaker with ice. Mix with throwing technique. Serve in a highball glass and garnish with fresh fruits.
Soledad Sangria
Chef Julian Medina, Soledad, New York City
Makes 4 cocktails
1 bottle white wine
½ bottle red wine
2 c. orange liqueur
1 c. brandy
½ c. of sugar
1 c. diced green apples
1 c. diced peaches
½ c. diced oranges
Marinate the fruit with the orange liqueur, sugar and brandy for 10 minutes. Mix all the ingredients in a pitcher and serve over ice in a wine glass.
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