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Chef Eddie Zamarripa, Romesco Mexiterranean Bistro
This recipe originally appeared in the Sep/Oct 2021 issue of el Restaurante
Nestled in the quaint neighborhood of Bonita, California, Romesco Mexiterranean Bistro is dedicated to serving “Mex-Med cuisine — authentic Mexican recipes prepared with Mediterranean flair.
The man behind the menu: Executive Chef Eddie Zamarripa.
Born and raised in the city of Tijuana, Baja California, Mexico just south of San Diego, Zamarripa often helped his mother in the family’s kitchen — the place where his passion for all things culinary began. His journey toward a restaurant career started at age 13, when he took on a summer job as dishwasher for his uncle, who was a chef at the time. He continued to learn and grow as his uncle’s apprentice throughout his school years and has been honing his skills ever since.
After stints at several restaurants in cities ranging from San Juan Capistrano to San Diego — and with decades of experience under his belt — Zamarripa joined the Romesco family at i Romesco Mexiterranean Bistro in September 2019 as executive chef. Since joining the team, he has implemented new procedures, optimized recipes and put his passion to work preparing dishes like Grandma’s Tacos De Fideo, a customer favorite and one of many selections on the restaurant’s “Best Sellers” menu. Here, he shares the recipe for original spaghettini tacos made with Spanish chorizo and accented with fresh crema, salsa verde and queso fresco.
Grandma’s Tacos de Fideo
The Fideo Filling:
5.5 oz.chopped garlic
14 oz. chopped onion
3.5 oz. chile chipotle
1 bunch chopped parsley
3.5 oz. shallots
1 small pinch of saffron
9 oz. processed Chorizo de Bilbao
3 parts chopped poached tomato
0.5 oz. thyme
3 bay leaves
1 c. white wine
1 packet Paellero Seasoning
2 oz. Tiparos Fish Sauce
1 bunch chopped cilantro
2 c. oil
4 T. chicken bouillon
1 T. fine salt
1 T. ground white pepper
1 T. sugar
3 lbs. spaghettini, broken
1 lb. shrimp peels (for liquid base)
1 gal. water to boil shrimp
Using a food processor, place Chorizo de Bilbao and process, then set aside.
In a pot, cook the shrimp peels in 1 gallon of water (16 cups) and set aside until reduced to about 14 cups. Cook the chorizo with the oil and the broken spaghettini in a pot, stirring constantly to avoid burning. Gradually add in the garlic, onion, shallots, saffron, thyme, oregano, and bay leaf. Continue cooking over medium heat until the ingredients have slightly browned.
Add the poached tomato, parsley, and deglaze with white wine. Begin to season with salt, pepper, paella powder, Tiparos fish sauce, sugar, chipotle, and the shrimp peel liquid base. Let boil over high heat for 3 minutes, stir, cover, and lower the fire. Let it cook for about 6 minutes until the pasta is cooked and the liquid has evaporated. Remove from heat, let pasta cool, and add freshly chopped cilantro.
To plate (per taco):
1 tortilla
2 oz. fideo filling
Crema, salsa verde and queso fresco, for garnish
Submerge the tortilla in the oil from a deep fryer or in a cast iron pan with hot oil for a minimum of 30 seconds on each side. Take 2 ounces of the prepared fideo filling and place in the tortilla. Fold and repeat until out of filling. Garnish with crema, salsa verde and queso fresco. Enjoy!
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