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Roasted Pacifico Striped Bass
Recipe and photo by Ben Diaz
Makes 1 serving
1 each side Pacifico striped sea bass
1 t. lemon zest
2 t. lime zest
1 t. guajillo powder
1 T. brown sugar
2 T. kosher salt
1 T. rosemary mince
1 t. garlic paste
2 oz. olive oil
Salsa Para La Mesa (recipe below)
In a small bowl add lemon zest, lime zest, guajillo powder, brown sugar, kosher salt, minced rosemary and garlic paste. Gently combine to form a semi-wet rub. Gently brush bass with olive oil on both sides. Generously coat bass in the semi-wet rub and allow to marinate for 1 hour. Place bass on a baking pan lined with parchment paper; bake at 400°F for 12 minutes.
To serve: Gently flip the bass skin side up and serve with your favorite sauce. Garnish with edible flowers.
The Salsa Para La Mesa*:
10 lbs. Roma tomatoes
2 lbs. tomatillos
5 each jalapeños, no stem
1 lb. onions, cut into quarters
10 each guajillo chiles, stemmed and seeded
30 each chile de arbol, stemmed and seeded
2 T. cumin seeds
4 T. Mexican oregano
½ c. garlic cloves
1 c. fresh cilantro
1 c. fresh lime juice
4 c. olive oil
Kosher salt, to taste
Place tomatoes, tomatillos, jalapeños and onions on a baking pan and roast at 400°F for 20 minutes (should be dark, almost burnt).
Soak the guajillos and chile de arbol in warm water for 5 minutes then drain. In a small saucepan, add cumin seeds and Mexican oregano, lightly toast until aromatic; set aside.
In a large blender add roasted tomatoes, tomatillos, jalapeños, onions, dry chiles, garlic, cumin and Mexican oregano. Lightly pulse until the ingredients have broken down into a chunky salsa consistency. Next add the lime juice and cilantro, then blend on high. While blender is going, slowly pour in the olive oil. Continue blending until the oil has been fully absorbed. Season to taste with kosher salt.
*Sauce should be silky, smooth with bright colors and a rich flavor.
Chiles En Nogada
Recipe ©Iliana de la Vega, 2024
Makes 8 portions
The Filling:
¼ c. canola oil
¼ c. white onion
½ lb. pork shoulder, finely chopped
½ lb. beef round, finely chopped
1 lb. Roma tomatoes, very ripe, diced
1 ea. Golden Delicious apple, peeled and diced
1 ea. Anjou pear, peeled and diced
½ ea. plantain, ripe, peeled and diced
¼ c. almonds, blanched and chopped
¼ c. black raisins, chopped
¼ c. candied pineapple**, diced
¼ t. Mexican canela, ground
Pinch of cloves, ground
Salt, to taste
The Nogada + Chiles:
1 c. walnuts
2 oz. almonds, blanched
7 oz. goat cheese or Mexican queso fresco
Milk, whole, as needed
1 t. sweet sherry (optional)
Sugar, to taste
Salt, to taste
Pepper, white, ground, to taste
8 ea. poblano chiles, 1-in. cut at tip of chile, fried until blistered, cleaned
½ c. pomegranate seeds, for garnish
¼ c. Italian flat leaf parsley, finely chopped, for garnish
Heat oil in a Dutch oven and sauté onion until translucent. Do not brown.
Add chopped meats and fry until browned. Add tomatoes and cook until the meats are tender and fully cooked, about 15 minutes.
Reduce heat and add apple, pear and plantain. Cook for 5 minutes.
Add almonds, raisins, pineapple, canela, cloves and salt to taste. Continue cooking, stirring occasionally, until juices evaporate. Remove from heat and cool the picadillo to room temperature.
Puree walnuts, almonds, cheese and milk to taste. The mixture should be thick and nutty. Season with salt, pepper and sugar to taste (add sherry at this point). Cover and refrigerate.
Stuff chiles with the picadillo. The chiles should be full and barely able to close. Cover chiles with the walnut sauce and garnish with pomegranate seeds and chopped parsley. Serve at room temperature.
**In Mexico Acitrón is used as part of the stuffing. As it is unavailable in the U.S., I suggest the closest flavor: candied pineapple.
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