and those are the ingredients for the guacamole. Now you just add raisins, to add more sweet. And one thing that I'm going to make is pico de gallo. You know, it has like a sour, salted taste. All right, it looks like we almost there. All rights reserved. To assemble the tostadas, place the tostadas on a flat work surface and spread about 2 teaspoons of the avocado pureon each tostada. Thats a big no, no. Take it out, put it in an ice water bath. Well, it's not really my signature sauce. By: John Scroggins and Guest Contributor, Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. 2. I see this in my supermarket all the time. Leave it in there until it changes color. 5. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories, And the avocado we're gonna add it to the end. Add the tortillas, one or two at a time (depending on the size of the pan), to the hot oil and cook, turning once with tongs, for 1 to 1 1/2 minutes on each side, until a uniformly deep golden color and crisp. I was planning on making mar y tierra burrito. Storage: You can store your salsa macha in the refrigerator in a sealed container. He not only developed a passion for food but for the restaurant industry as well, honing his skills at his family, Montiel quickly advanced within the restaurant industry, from I Coppi and the Upper East Side, Saul joined the Cantina Rooftop team in 2018. 646.419.2765 back home in Mexico, because that's very cost effective. Chipotle aioli, you wanna put all over the nachos. Use 36 size avocados, they're more fleshy. is by using three types of chilies, ancho for texture. It's one of those sweet vermouth cocktails that actually . 18.3K followers. So now I'm gonna make a chipotle aioli, fancy schmancy. you just push the knife, and then there you have a filet. because that's when we celebrate anything. Celebrating happiness, this is happiness. Chef Sal Montiel's Tips on how to make the best guacamole: 1. Chef Sal Montiel from Cantina Rooftop in New York returns to Epicurious for the next installment of Passport Kitchen, this time building the complex flavors of a traditional mole poblano from over 30 ingredients. Char the crap out of it. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. VIP. We are in that $12 to $18 entree range that makes our menu a great value." The nachos that I was planning to make today, I had a whole fresh red snapper that I was going to cure. everybody in Mexico have their own recipe. http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more. We are gonna let the lime juice and the salt do its thing. We curing the fish with lime and little bit salt. throw some nopales in your pico de gallo. And then you are going to maybe notice some sliminess. Who doesn't like avocado? From exclusive interviews to the latest news on products, trends, associations, and events Total Food Service covers all aspects of the national food service industry. Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more. So now we're gonna add onions, tomatoes, jalapeno. If you cant make it to the restaurant, you can still enjoy some contemporary Mexican flare with this recipe forShrimp Aguachile from Chef Montiel. you're gonna take golf ball-size chunks, I guess. While at Gusto, Saul Montiel has been featured on several television programs, including Telemundos Al Rojo Vivo and Univisions Despierta America. He has been featured on the front page of El Diario and has been recognized for his contributions to the Latino community in New York City. It was gonna be the best, delicious burrito. Don't mess it up. Montiel is the Executive Chef of Cantina Rooftop, one of New York Citys most popular rooftop spots. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp up and the seeds turn golden brown. Montiels culinary skills allowed him to quickly advance in the kitchen. As a young child, Montiel adopted the kitchen as his second home, where he developed a passion for food. Saul Montiel in his Executive Capri Chef Coat. Everything is all fried. 605 W 48th St, New York, NY 10036. Now we gonna add some chicken stock to this. Which pepper would you pick to please your palate with? So I'm going to make some cilantro jalapeno crema. It's gonna become more like an olive green color. And this is my take on Chef Saul's nachos. Lorenzo, when making these tortilla chips. Jun 2009 - Mar 20133 years 10 months. Its climate controlled with a retractable glass rooftop for unobstructed viewing, no matter the weather. I want all these flavors of the chile to stick on the lardo. Before you add the chocolate and the sugar, try it. The infamous guacamole from Cantina Rooftop in, The guacamole from Cantina Rooftop served in a, Tuna Tostada with Salsa Macha from Rooftop. I had some excellent ingredients to work with. and this is the best way to make any kind of stock. This makes me feel like I'm in a Quinceanera. This is my bad boy new outfit, black chef coat. Trusted News Discovery Since 2008. Cover a large, rimmed cookie sheet or baking pan with foil (optional). I know exactly what that's for. And now you gonna watch a mole being born. Okay, so when I have the tortillas, how do I make the chips? A major mental health study has found a worryingly large proportion of surveyed Cook Islands adolescents experience high to very high levels of anxiety and other mental health issues. Preheat the oven to 350. There you have it, my chicken tinga burrito. Normally I will tell you to use these two folks. Pro chef Saul Montiel from Cantina Rooftop and home cook Bianca are swapping their recipe ingredients and hoping for the best! And I'm pretty much done with it for now. I got these fancy tongs 'cause my fingers are too chubby. they give you a piece of the white meat and the dark meat. and then you have spines all over your mouth. Blend - Blend until the mixture is smooth and pureed. Stir in the vinegar, salt and Mexican oregano. this is gonna add another level of sweetness. When I came to New York I was determined to find an opportunity in the restaurant industry. and then you're gonna a little bit of white vinegar. These days, restaurants and food and beverage manufacturers are For Chef Shawn Walchef, who began our interview with this question, this outlook defines his approach to barbeque and arguably, his philosophy of life. Close Alert You know what pico de gallo stands for, right? I'm gonna do only half onion. Search. but I'm gonna make avocado pico de gallo. I'm doing another layer. Put some red snapper aguachile everywhere. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. A view of Cantina Rooftop Restaurant & Lounge. All right, so my pico de gallo it's done. Don't spread all the spines all over the table, because you might end up dropping it on the sauce. I'm gonna bake this at 375 for maybe eight to 12 minutes. All rights reserved. Translated to shrimp in chile water, you can think of this dish as a spicy ceviche! [Bianca] The shrimp with the chipotle adobo. Global Edition. Now I'm gonna broil it for maybe six to eight minutes, as if it's like one layer 'cause don't you hate, when you go to a restaurant and then the chips. 18.3k Followers, 1,682 Following, 3,118 Posts - See Instagram photos and videos from Saul Montiel (@chefsaulmontiel) chefsaulmontiel. Look at me making dough, who woulda thought? take a knife and just make a straight slice. Making Chicken Enchiladas with Tortillas Chinantla 5.5K views1 year ago Shorts Making salsa for tacos, quesadillas, tostadas, flautas etc. Ad Choices. Crushing these ingredients will release additional oils that lie dormant when lightly chopped, so dont skip this step! ANIME. To revisit this article, visit My Profile, then View saved stories. Bobby Burns. From a molcajete to a rubber cutting board, these are Montiel's most essential kitchen tools. and then just push towards yourself like this. 7. make the guacamole on a Molcajete. I'm gonna add these tomatoes. They will taste delicious. Mexico North America Place. Let's do a little ball of this little cold fresco. So basically, you need to remove all the stems. So by adding all the ingredients together. Let marinate for 3 minutes, then pour off the excess marinade. Heat Factor: Mild. The study was compiled by Metua Daniel-Atutolu, Evangelene Daniela-Wong, Neti-Tamarua Herman, Christine Porio, Jacquie Bay, and Mark Vickers for Te Marae Ora and Ministry of Education. I write about food, drink, travel and lifestyle brands. Okay, so my dough has been sitting for a little bit. a little bit of salt, and add about one cup of warm water. In 2008, Montiel became executive chef of Gusto and in 2009, he became part-owner of the restaurant. Rub the rim of 4 rocks glasses with lime; dip in coarse salt. Finally, top each tostada with 2cilantro macho leaves, sprinkle sesame seeds all over the tuna. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree. We challenged chefs of three different skill levels - amateur Jerry, home cook Kit, and professional chef Saul Montiel from Cantina Rooftop - to make us a tangy and tasty pulled pork sandwich. Resolved technical issues for clients in person, on the phone, and through e-mail. It will last 3-4 weeks. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories, [laughs] I guess we're making chicken nachos. We provided Lorenzo with all the ingredients. until you have a dough that's pliable but not sticky. It is actually salsa macha time. You make sauce with this. I'm not kidding. Hello, mango tango. Whos ready for a big budget burrito battle? Instead of the chipotle I'm gonna throw some jalapeno. Community Rules apply to all content you upload or otherwise submit to this site. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Advance Local. Hey, I can handle this. Pro chef Sal Montiel from Cantina Rooftop and home cook Lorenzo are swapping recipes and hitting the kitchen to whip up a plate of nachos. All right Bianca, well thank you very much, 2023 Cond Nast. and then you have delicious pickled onions. Saul Montiel-Tejada faces the felonies of one count of . Here most of my ingredients for our mole. However, the cost-of-living crisis continues to plague the economy as consumers scramble to save. Cookie Settings/Do Not Sell My Personal Information. I'm gonna be here all day choppin' up a cactus. And we gonna finish it with a little bit of sesame seeds. Now we gonna do another layer of the frijoles charros. With a solid grounding of authentic Mexican recipes, combined with his adopted skills of Mediterranean techniques, Chef Montiel has created an exciting contemporaneous Mexican cuisine at Cantina Rooftop weaving in Mexican street food recipes and classic, Chef Saul resides in Union New Jersey with his wife, Eliana and he. This video is made for entertainment purposes. I can't even talk, it's so good. With simple to source ingredients. Photo: Cantina Restaurant. Pro chef Sal Montiel from Cantina Rooftop and home cook Lorenzo are swapping recipes and hitting the kitchen to whip up a plate of nachos. arbol for spiciness, and then guajillo for color. The cuisine is as vibrant as the location, which is steps away from the Hudson River, with an expansive view of the city skyline. I said yes and told myself that I would figure it out along the way.. I'll give it like 90 to 100 for the ingredients alone. We are in that $12 to $18 entree range that makes our menu a great value.. The owners liked how I made the dough and before I knew it they had me making pasta.. Loading. You know people do beef with mole, do turkey with mole. By John Scroggins and Guest Contributor | Montiels recipe for success at Cantina Rooftop has been based on authentic product and enticing price point. Foolproof Thanksgiving Recipes: 18 Easy and Impressive Options. Yes, chef! I was gonna make a salsa macha from scratch. Saul Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. Now the plantains, and it has to be right. Fry the remaining tortillas the same way. TAGS: aguachile cantina rooftop ceviche chef saul montiel cinco de mayo contemporary mexican recipes mexican cuisine mexican food shrimp shrimp aguachile the food channel Follow @scrogdogg 'Cause I want it to be a little bit crispy. So here's my chicken for my chicken tinga. Boink, boink. So I add salt right now, I'm gonna add my limes. I'm only think of one thing, frijoles charros. I was also going to make a tres chili sauce. 6. 0 comments. [laughs], It's every Mexican signature sauce. When Williams moved to Giorgione, founded by Giorgio DeLuca of Dean & DeLuca gourmet foods line, she invited Montiel to work with her once again. The BAB, or Big Ass Burrito, which weighs in at fifteen pounds and serves six to eight people. Then let's cut up this lime, for the finishing touch. NO OLD SQUEEZE LIME JUICE OR FROM A BOTTLE! I am going to take the skin off of these filets. Find inventive cooking ideas, ingredients, and restaurant menus from the worlds largest food archive. Set them aside. Food media company NowThis Food posted a video on Monday, October 15 titled "Everything You Know About Mexican Food Is A Lie" with chef Saul Montiel. totally digging the shape of my tortilla, okay. Now I'm gonna add these. Ingredients medium lime, juiced bunch fresh cilantro, or to taste 1 clove garlic, minced 1 medium ripe avocado, pitted, peeled and cut into wedges 1 (8 ounce) container Mexican crema (such as Crema Supremo) 1 tablespoon olive oil 1 teaspoon kosher salt teaspoon ground black pepper Directions Add the tuna dices and stir gently, coating all of dices with the marinade. We don't want the heart. Chef Saul Montiel has managed to accomplish his American dream on his own terms. Inflation is slowly beginning to level off, with Decembers core consumer price index sitting at 6.5 percent. One, two, three, go. And cut it into little pieces, little dices. TIMESTAMPS: 00:01 Easy way to peel tomatoes 01:49 How to chop eggs 03:29 How to store carrot 05:43 Smart butter hacks 07:55 How to keep avocado fresh for longer 10:53 Easy way to cut a watermelon #food #kitchen #granny We advise adult supervision and care at all times. Transfer to the towel-lined plate to absorb the excess oil. What's better than cheese? Cut the Avocado - Cut the avocado in half and scoop the flesh into either a blender or a food processor fitted with a blade attachment. Guajillo for texture and flavor, morita more for flavor. It's incredible what food does to people, huh? Every time I cook, I'm impressed. And remember, we're making upside down nachos, First of all, when I start with the first layer. Pro chef Sal Montiel from Cantina Rooftop and home cook Joe are swapping recipes and hitting the kitchen to make some chili. The translation in English is water spicy, spicy water. At nineteen years of age, Montiel worked directly under Williams as Tappos sous chef. You get your chicken tinga, goes with chipotle. And when the sun goes down, it truly is a fiesta as the space transforms into a nightclub with live music. "The class of 1989" lit up the projector screen. Assemble: Pour cup of the enchilada sauce into the bottom of a 913'' pan. 5 Favorite Chili Recipes for Cool Fall Days. and today I'm going to teach you how to make mole poblano. To revisit this article, visit My Profile, then View saved stories. Trusted News Discovery Since 2008. so they get a little bit cold and get crispier. 2023 Advance Local Media LLC. The Flavors of FallBeyond Pumpkin and Pecan, medium-sized shrimp, deveined and butterflied. I'm gonna do this for winter and this is gonna be my summer. Strain into a medium-sized bowl. Spread mayonnaise onto the tostada, add shrimp to the tostada and garnish with cucumber, avocado, onions, jalapeo, cilantro leaves, and sea salt. [laughs]. So now for our mole we're gonna use a little bit of lard. Traditional Mexican Enchiladas Are Not What You Expect, Using Ancient Tools To Make Traditional Mexican Chicken Mole, $170 vs $15 Ravioli: Pro Chef & Home Cook Swap Ingredients, $107 vs $11 Breakfast Sandwich: Pro Chef & Home Cook Swap Ingredients, $167 vs $19 Chicken Parm: Pro Chef & Home Cook Swap Ingredients, $149 vs $9 Eggs Benedict: Pro Chef & Home Cook Swap Ingredients, $248 vs $15 Breakfast Tacos: Pro Chef & Home Cook Swap Ingredients, $135 vs $13 Nachos: Pro Chef & Home Cook Swap Ingredients, $113 vs $10 Burrito: Pro Chef & Home Cook Swap Ingredients, $196 vs $13 Calzone: Pro Chef & Home Cook Swap Ingredients, $335 vs $18 Chili: Pro Chef & Home Cook Swap Ingredients, 4 Levels of Cacio e Pepe: Amateur to Food Scientist, 4 Levels of Tamales: Amateur to Food Scientist, 4 Levels of Hot Chocolate: Amateur to Food Scientist, 4 Levels of Eggs Benedict: Amateur to Food Scientist, 4 Levels of Stuffed Peppers: Amateur to Food Scientist, 4 Levels of Enchiladas: Amateur to Food Scientist, 4 Levels of Garlic Bread: Amateur to Food Scientist, 4 Levels of Fish Tacos: Amateur to Food Scientist, 4 Levels of Quesadilla: Amateur to Food Scientist, 4 Levels of Chicken Nuggets: Amateur to Food Scientist, 4 Levels of Pulled Pork Sandwiches: Amateur to Food Scientist, 4 Levels of Tostadas: Amateur to Food Scientist, 4 Levels Of Burritos: Amateur to Food Scientist, We tried a 12-pound taco youll want on the menu at your Super Bowl party, 9 Tips For Foolproof Guacamole From Chef Sal Montiel Of Cantina Rooftop, National Burrito Day Is A Great Excuse To Try These Creative Spins On A Classic Snack, In their own words: The journey of Executive Chef Saul Montiel, Never Screw up Rice Again With This Chef-Approved Rice Cooker, Saul Montiel Lives American Dream By Bringing Authentic Mexican Cuisine to NYC, Chef Spotlight: Saul Montiel of CANTINA ROOFTOP, Un bouquet de tacos para celebrar el amor, Executive Chef Sal Montiel was born in Atotonilco el Grande, a small town outside of Pachuca in central Mexico, and quickly adopted the kitchen as his second home under the tutelage of his grandmother and mother. My daughter can eat this. I planned to just make a really simple burrito. Dice your avocado before mixing it. Rolled Turkey Breast with Sausage & Herb Stuffing. With Bianca recipe are simpler ingredients. Bianca, I know you probably never worked with a nopal. In a blender, blend the cucumber, lime juice, garlic, cilantro, vinegar, jalapeo, salt and pepper. 3. Maybe I'm gonna still wait a little bit for summer. Best. Chicken stock, you gonna add a little bit, as you go. because each ingredient cooks differently. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. I'm gonna use onion, for the jalapeno, and cilantro. Because you don't want to have a really thick mole. So Lorenzo send me a typical ingredients for nachos. MOVIES. And a pinch of salt, healthy pinch of salt. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food.
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