Food pairings
Calabaza en Tacha
Calabaza en tacha By Chef Alan Delgado Ingredients CALABAZA EN TACHA 1 medium pumpkin 2 pieces piloncillo 2 pieces canela 2 orange slices 1 piece clove 5 cups water SALSA...
Calabaza en Tacha
Calabaza en tacha By Chef Alan Delgado Ingredients CALABAZA EN TACHA 1 medium pumpkin 2 pieces piloncillo 2 pieces canela 2 orange slices 1 piece clove 5 cups water SALSA...
Zucchini tamal in salsa verde
Zucchini tamal in salsa verde By Chef Alan Delgado Ingredients ZUCCHINI 8 zucchini, sliced 2 white onions, sliced 6 garlic cloves, sliced 2 jalapeños, sliced 2 tablespoons canola oil 2...
Zucchini tamal in salsa verde
Zucchini tamal in salsa verde By Chef Alan Delgado Ingredients ZUCCHINI 8 zucchini, sliced 2 white onions, sliced 6 garlic cloves, sliced 2 jalapeños, sliced 2 tablespoons canola oil 2...
Gordita de Chile Colorado
Gordita de chile colorado By Chef Alan Delgado Ingredients GORDITA 2 cups masa harina 1 teaspoon salt 1 tablespoon canola oil 2 cups room temperature water CHILE COLORADO 5 deseeded...
Gordita de Chile Colorado
Gordita de chile colorado By Chef Alan Delgado Ingredients GORDITA 2 cups masa harina 1 teaspoon salt 1 tablespoon canola oil 2 cups room temperature water CHILE COLORADO 5 deseeded...
Pozole Verde
Pozole verde By Chef Alan Delgado Ingredients POZOLE 1 whole chicken 0.25 cup oil 2 cups chopped white onion 8 chopped garlic cloves 3 teaspoon coriander 2 teaspoon cumin 1...
Pozole Verde
Pozole verde By Chef Alan Delgado Ingredients POZOLE 1 whole chicken 0.25 cup oil 2 cups chopped white onion 8 chopped garlic cloves 3 teaspoon coriander 2 teaspoon cumin 1...
Potato Flautas with Pepita and Habanero Crema
Potato flautas with pepita and habanero crema By Chef Alan Delgado Ingredients POTATO FLAUTAS 4 medium potatoes 1 cup of queso cotija 0.25 cup milk 12 to 14 tortillas 2...
Potato Flautas with Pepita and Habanero Crema
Potato flautas with pepita and habanero crema By Chef Alan Delgado Ingredients POTATO FLAUTAS 4 medium potatoes 1 cup of queso cotija 0.25 cup milk 12 to 14 tortillas 2...
Mole Mijenta
Mole Mijenta By Chef Danny Mena | Serves 4 people Ingredients 3 tablespoons vegetable oil 1 white onion, thinly sliced 3 cloves garlic, roughly chopped 6 ancho chiles, stemmed and...
Mole Mijenta
Mole Mijenta By Chef Danny Mena | Serves 4 people Ingredients 3 tablespoons vegetable oil 1 white onion, thinly sliced 3 cloves garlic, roughly chopped 6 ancho chiles, stemmed and...
Tuna Tostada
Tuna tostada By Chef Danny Mena | Serves 4 people Ingredients 12 slices of sashimi grade tuna, sliced thin 1 tbsp salsa valentina 1 tsp of jugo maggi 1 tsp...
Tuna Tostada
Tuna tostada By Chef Danny Mena | Serves 4 people Ingredients 12 slices of sashimi grade tuna, sliced thin 1 tbsp salsa valentina 1 tsp of jugo maggi 1 tsp...
Chiles Rellenos
Chiles rellenos By Chef Danny Mena | Serves 4 people Ingredients 4 poblano chiles ½ medium white onion, chopped 1 garlic clove, chopped 6 plum tomatoes, chopped 1 pinch dried...
Chiles Rellenos
Chiles rellenos By Chef Danny Mena | Serves 4 people Ingredients 4 poblano chiles ½ medium white onion, chopped 1 garlic clove, chopped 6 plum tomatoes, chopped 1 pinch dried...
Aguachile Verde
Aguachile verde By Chef Danny Mena | Serves 4 people Ingredients 1 lb. Jumbo sea scallops (also labelled as “u/10”) 2 octopus tentacles, cooked Juice of 6 limes (about ¾...
Aguachile Verde
Aguachile verde By Chef Danny Mena | Serves 4 people Ingredients 1 lb. Jumbo sea scallops (also labelled as “u/10”) 2 octopus tentacles, cooked Juice of 6 limes (about ¾...