I am going to filet you, fish. We are in that $12 to $18 entree range that makes our menu a great value." Guajillo for texture and flavor, morita more for flavor. Rub the rim of 4 rocks glasses with lime; dip in coarse salt. some of these little bad boys on the sides. This is like pepper. And then you take those ingredients with your chilies, The vinegar is gonna the color really nicely. Now you jalapeno, if you don't want this to be hot. Well, this is what I supposed to be eating, No, I think the main thing that I did here. And then just press gently until it's completely even. I was gonna top it off with nopal pico de gallo. Normally I will tell you to use these two folks. A view of Cantina Rooftop Restaurant & Lounge. And then you do that again and again and again and again. He has like a crystallized sugar inside so it's sweet. Char the crap out of it. I have fileted a fish. See the complete stuffed peppers video and check out prior food videos below. Named for the Scottish poet, this riff on the Rob Roy gets an extra whisper of complexity from a teaspoon of Bndictine. and these are my $10 burrito ingredients. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. This mole is gonna triple the size because it's so thick. Leave it in there until it changes color. I want to keep cooking the ingredients that I cook. All Videos; 4 Levels; Basic Skills Challenge; Kids Try "Mama thank u for having me," he wrote in an Instagram post. If it's wider, you gonna be like, oh crazy. everybody in Mexico have their own recipe. So I'm gonna be using corn tortilla chips for my nachos. 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. While Saul was using his skills and experience to elevate Biancas recipe, food scientist Rose dialed in to assist Bianca along her way. Crushing these ingredients will release additional oils that lie dormant when lightly chopped, so dont skip this step! [laughs], It's every Mexican signature sauce. I scratch my nose or rub my eyes, call 911. Chicken stock, you gonna add a little bit, as you go. but I have no chipotle so I have to follow the rules. Black pepper, cinnamon, coriander seeds, white sesame seeds. just to get the flavor, corn, out of them. A little bit of water, some jalapeno. To revisit this article, visit My Profile, then View saved stories. 2. I hope you're doing something good with my sour cream. I'm gonna make it happen with what I have. 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. 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. Basically, it adds creamy, spicy element to the nachos. [laughs]. To learn more about Cantina Rooftop and Chef Saul Montiels cuisine, visit their website. Resolved technical issues for clients in person, on the phone, and through e-mail. Take them out, drain them, and sprinkle with salt. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. 646.419.2765 Still havent subscribed to Epicurious on YouTube? Stir together the soy sauce, rice wine vinegarand sesame seed oilin a glass or ceramic bowl. Vote. Add Remaining Ingredients - Add the sour cream, lime juice, cilantro leaves, salt, and garlic powder to the blender. I have ingredients that you find on your pantry. 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. Now we do the almonds, same thing, same process. I want to make it easier and simple for you. I am, because this is like a 300 step process. Photo: Cantina Restaurant. So I'm just gonna use one jalapeno in my pot right here. Bianca, I know you probably never worked with a nopal. 1 tablespoon freshly squeezed lemon juice, 1 pound sashimi-grade skinned tuna fillet, cut into dices. Its the primary reason that molcajetes are making such a big comeback. It adds the pepper flavor with a little bit of, of. 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. 'Cause I want it to be a little bit crispy. This is gonna be on my Instagram. than me cooking my burrito at home, and eating it. and a little oregano, and some olive oil as well. and then you, I can never have enough beautiful cilantro. it's very important that you add chocolate. Little bit of lime, little bit of salt, and sour cream. Don't mess it up. but it's not about the piano, it's about the song. Exploreother recent videosfrom our content partners at Conde Nast. or your local store, but we gonna make this amazing. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights.Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. and what I'm gonna do, I'm gonna make upside down nachos. He began working at I Coppi, a Tuscan cuisine restaurant, and was responsible for its salads, pizzas, and desserts. If you don't heat up your tortilla, it will break. and then you have delicious pickled onions. I have to make sure all these peppers, into a paste. You want something fresh. because each ingredient cooks differently. The blanching of the nopales takes longer. So by adding all the ingredients together. ABOUT EPICURIOUS because they have the whole patience, in the whole world. So normally I always have sour cream on the side. That's basically our sour cream and our hot sauce. 8. dont over whipped it, keep it chunky. One News Page. I'm gonna add these tomatoes. get a sharp knife, and gently just kind of chip at it, And you're gonna put it into a rolling boil. Just like making a cake, making a nacho cake. 3,118 posts. So now it's just like sushi, look at this beauty. We don't want the heart. And now you gonna watch a mole being born. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. And you know I had cheese, queso fresco for filling. Chef Sal Montiels Tips onhow to make the best guacamole: 1. http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more. It all depends on the size of your chicken. All right, so my pico de gallo it's done. At nineteen years of age, Montiel worked directly under Williams as Tappos sous chef. It was gonna be the best, delicious burrito. You get your chicken tinga, goes with chipotle. I was hoping the cheese pull would happen. back home in Mexico, because that's very cost effective. Preheat the oven to 350. Maybe I'm gonna still wait a little bit for summer. Because the shape of the pot, makes it so much easier. Boink, boink. 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. I'm gonna close my eyes, don't do this at home. So I'm just gonna let that go and cool off a bit. @CantinaRooftop @hkhall_ I can't even talk, it's so good. Armed with a recipe that includes hard work and an insatiable desire to learn. This is also gonna give texture, color to our mole. We have our onions and jalapenos for our tinga. My steak has been resting for a little bit, and you see that there's not that much liquid. I'm gonna put it on the stove, bring it to boil. Fry the remaining tortillas the same way. It's the Mexican version of the baked beans. More Local News to Love Start today for 50% off Expires 3/6/23. Arrange a layer of tortilla chips on the cookie sheet. I just text my mom and she's like, you're nuts. We set Bianca up with all of the supplies shed need to create Chef Sauls decadent Mar y Tierra Burrito, while sending her modest chicken burrito ingredients back the other direction. Besides cooking at Cantina Rooftop, Montiel reopened his late grandparents' restaurant, La Unica, in Hidalgo, Mexico, and he's made appearances on food and travel shows. She had restaurants in New York and Tokyo. First we gonna start by cooking the chicken. Montiels culinary skills allowed him to quickly advance in the kitchen. [Saul] And then I add peanuts, garlic, sesame seeds. to kind of shred it, but I have a better trick. Whether its our monthly print or digital issues, to our website and social media channels (below), we deliver a package of must read news and information to build and enrich your business. There's two types of mole, oaxaqueno or poblano. Place 3 tuna diceson top of the avocado pure , then top each portion of tuna with about 2 teaspoons of the salsa ache . 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. Oh, it is a cactus, we're putting cactus in our burrito. 2 large eggs 1/4 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt Steps: Melt your butter in an 8-inch nonstick skillet over medium-high until it gets bubbly; diner-style scrambles do not fear heat. Use Serrano Peppers, please stay away from the jalapeo when making guacamole. Then let's cut up this lime, for the finishing touch. 605 W 48th St, New York, NY 10036. Use 36 size avocados, they're more fleshy. 9. Ad Choices. are all piled up and there's nothing on the other chip? So here's my chicken for my chicken tinga. and then you have spines all over your mouth. and cure it with lime juice and some kosher salt. All rights reserved. Maybe we're gonna need more cheese. Guess that's just to put the chicken on top, and beans. Rolled Turkey Breast with Sausage & Herb Stuffing. and then cover it with saran wrap and let it sit. All right Bianca, well thank you very much, 2023 Cond Nast. And this is why grandma makes the best mole. And at this point I will add the chipotle. I'm gonna cook this for 30 minutes, 45 minutes. kind of pushes the sauce to be in one spot. Thats a big no, no. MOVIES. 3 ounces sliced drunken goat cheese 3 ounces sliced manchego cheese (may sub any sharp, sturdy white cheese) 20 onion flavored crackers 1/4 cup blackberry jam 2 tablespoons sunflower seeds 2 tablespoons pepitas (shelled pumpkin seeds) Steps: Get out a nice square platter and 2 small bowls (which fit on the platter). You have mayo and chipotle. Saul Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. 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 so I'm gonna try not to move it around too much. This makes me feel like I'm in a Quinceanera. Mexico North America Place. so they get a little bit cold and get crispier. and let it keep cooking in this beautiful mixture now. Now we gonna add some chicken stock to this. I'm gonna do only half onion. You know what pico de gallo stands for, right? We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. I'm gonna bake this at 375 for maybe eight to 12 minutes. If you purchase a product or register for an account through one of the links on our site, we may receive compensation. And also it's gonna be easier to make that into a paste. on Chef Saul's surf and turf burrito recipe. it's seeing one table with my grandparents, 2023 Cond Nast. In 2008, Montiel became executive chef of Gusto and in 2009, he became part-owner of the restaurant. 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