Chef Saul Montiel Avantco Rice Cooker Webstaurant Store To revisit this article, select My Account, then View saved stories. 32 Simple Ways to Upgrade Your Style || Trendy Outfit Ideas And Useful Clothing Tricks, This Apple Pie Just Melts in Your Mouth Everyone Will Ask For Your Recipe | Yummy, Potato With Garlic Butter | Potato Garlic Snacks Recipe | Chewy Garlic Potato Snacks Recipe. He is also part owner of The Lexington Social, a cocktail and Mediterranean tapas lounge located in East Harlem. He began working at I Coppi, a Tuscan cuisine restaurant, and was responsible for its salads, pizzas, and desserts. CONTACT US FOR A SITE VISIT OR QUOTE: events@hkhall.com. Executive Chef Saul Montiel from the kitchens of Cantina Rooftop in New York City, is sharing another family-inspired recipe with our () Now we gonna do another layer of the frijoles charros. I'm gonna do only half onion. Search. Roasted Chicken, Morita Sauce, Avocado-Tomatillo Sauce, Onions & Cilantro Camarn $20.00 Sauted Chipotle Shrimp, Corn, Spinach, Avocado Sauce & Monterrey Jack Cheese Birria $20.00 Mixed Chiles Tijuana Style, Mango Habanero Salsa & Monterrey Jack Cheese Carnitas $19.00 Lechn & Pork Belly, Salsa Habanero & Chicharron Big Ass Taco $80.00 Trusted News Discovery Since 2008. you have sweet plantains, which are sweet. Stir in the vinegar, salt and Mexican oregano. Why are we adding the avocado in the end? Named for the Scottish poet, this riff on the Rob Roy gets an extra whisper of complexity from a teaspoon of Bndictine. While butter melts, break eggs into a small bowl. And most of the ingredients that people share. Diners are forced to think twice before eating out and when they Pizza and beer are the perfect duo, but traditional beverage dispensing methods have always been a bottleneck for pizzerias, leading to long wait times for customers and inefficiencies for staff. 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. I am going to filet you, fish. The nachos that I was planning to make today, I had a whole fresh red snapper that I was going to cure. 9. With Bianca recipe are simpler ingredients. Exploreother recent videosfrom our content partners at Conde Nast. Hide ads with VIP : Ingredient Swap season 1 episode 57 $335 vs $18 Chili : Pro chef Sal Montiel from Cantina Rooftop and home cook Joe . 5. ANIME. Aguachile is a Mexican dish , Sesame Crusted Beef and Spinach Salad Recipe (4.3/5), Beetroot fritters with soured cream & salmon tartare. http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more. And there's my first garnish. but it's not about the piano, it's about the song. 18.3K followers. Chipotle aioli, you wanna put all over the nachos. [laughs] Excuse that sound. Cookie Settings/Do Not Sell My Personal Information. 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 Assemble: Pour cup of the enchilada sauce into the bottom of a 913'' pan. Why are you guys always, always, stealing from me? Set up, tested, and configured desktops, laptops, and printers . Bianca, I know you probably never worked with a nopal. I planned to just make a really simple burrito. And now you gonna watch a mole being born. when it tastes delicious, and it looks delicious. And cut it into little pieces, little dices. on Chef Saul's surf and turf burrito recipe. and I make frijoles charros, like a Mexican cowboy beans. Photo: Cantina Restaurant. You get your chicken tinga, goes with chipotle. After his work at Lure, Montiel was invited by Williams to work as the sous chef of Gusto Ristorante e Bar Americano, owned by restaurateur Sasha Muniak, the founder of New Yorks Mangia Corporation. I'm gonna put it on the stove, bring it to boil. Still haven't subscribed to Epicurious on YouTube? So Lorenzo send me a typical ingredients for nachos. Well, it's not really my signature sauce. 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. One News Page. JOIN SIMKL. basically, it's the Mexican version of a ceviche. Basically, it adds creamy, spicy element to the nachos. Montiel is the Executive Chef of Cantina Rooftop, one of New York Citys most popular rooftop spots. Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. These are pretty jumbo, this is a jumbo shrimp. make sure you use a Ziploc bag cut in half, one in each side, to prevent the tortilla. While agreeing on burrito fillings can be a challenge, a perfect bowl of guacamole is the beginning to any great night. We provided Lorenzo with all the ingredients. Now you just add raisins, to add more sweet. and also got lime, cilantro, and jalapeno. 7. make the guacamole on a Molcajete. I'm going to be making my tres chile sauce. You want something fresh. It's one of my favorite ingredients, I will say. Could our all-star home cook rise to the challenge or did chef Sals nachos reign supreme? Shh, we're gonna keep this a secret, on the low. It all depends on the size of your chicken. Its sure to be one of the hottest rooftop destinations for celebrating Cinco de Mayo in Manhattan, where guests can sip libations and enjoy modern Mexican cuisine under the stars. Only Use Perfectly. Translated to shrimp in chile water, you can think of this dish as a spicy ceviche! I like to use chocolate Ibarra because he's from Mexico. To revisit this article, visit My Profile, then View saved stories. I'm gonna do this for winter and this is gonna be my summer. As VP/Editor-In-Chief, John sets the overall tone and quality standards for the site's content. I'm gonna add these tomatoes. There's two types of mole, oaxaqueno or poblano. In 2017 he started at Cantina Rooftop, but also reopened his grandparents old restaurant La Unica in Hilalgo. By: John Scroggins and Guest Contributor. The infamous guacamole from Cantina Rooftop in, The guacamole from Cantina Rooftop served in a, Tuna Tostada with Salsa Macha from Rooftop. and we're gonna put it in a ice cold bath. We have our onions and jalapenos for our tinga. So I expect this much of nachos. 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. 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. 1 tablespoon freshly squeezed lemon juice, 1 pound sashimi-grade skinned tuna fillet, cut into dices. I'm gonna make it happen with what I have. Before you add the chocolate and the sugar, try it. So I'm just gonna use one jalapeno in my pot right here. 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. Here's my burrito with cheese inside and outside. And then you do that again and again and again and again. So by adding all the ingredients together. avocado sauce, chipotle aioli, and fresh mango. whenever I wanna feel like I'm eating something healthy. Salsa macha is not traditionally a hot and spicy salsa, though you can heat things up with hotter peppers and/or spicy chili flakes. it's seeing one table with my grandparents, 2023 Cond Nast. After Giorgione, Montiel moved to SoHos Lure Fishbar, where he worked as sous chef to Chef Josh Capon. I was gonna make a salsa macha from scratch. 5 Favorite Chili Recipes for Cool Fall Days. I did do the cheese trick, you got some competition. If it's wider, you gonna be like, oh crazy. Which pepper would you pick to please your palate with? 3. Saul Montiel is the Executive Chef of Cantina Rooftop, one of New York City's most popular rooftop spots. and the oaxaqueno is more sexy and spicy. I already washed them. Still havent subscribed to Epicurious on YouTube? I'll give it like 90 to 100 for the ingredients alone. We curing the fish with lime and little bit salt. but due to the inflation now, it's probably $18.75. with my grandpa, watching All My Children. Michelin Guide Recommended, 2012, 2011, 2010. Skip to main content. 2023 Cond Nast. Who wants to be in Lorenzo's shoes right now? and then you have spines all over your mouth. Saul Montiel-Tejada faces the felonies of one count of . YouTubes privacy policy is available here and YouTubes terms of service is available here. APPS. And remember, we're making upside down nachos, First of all, when I start with the first layer. Chef Saul's recipes have been featured on Good Morning America, Food & Wine, NowThis News, People en Espanol and Telemundo. Little bit of lime, little bit of salt, and sour cream. And this is why grandma makes the best mole. 'cause like that you put more pressure on the metlapil. I was washing hundreds of dishes and it drove me to tears. To make the tostadas, pour the oil to a depth of 1 inch into a large, deep, heavy skillet and heat to 375F on a deep-frying thermometer. Well now we're gonna cook this for two hours. If you purchase a product or register for an account through one of the links on our site, we may receive compensation. 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. Chef Saul Montiel has managed to accomplish his American dream on his own terms. I'm a bit more confident than I was before. I hope you're doing something good with my sour cream. Pro chef Saul Montiel from Cantina Rooftop and home cook Bianca are swapping their recipe ingredients and hoping for the best! Use Serrano Peppers, please stay away from the jalapeo when making guacamole. Jun 2009 - Mar 20133 years 10 months. because they have the whole patience, in the whole world. because that's when we celebrate anything. Take them out, drain them, and sprinkle with salt. Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the. I had some excellent ingredients to work with. it's very important that you add chocolate. So here's my chicken for my chicken tinga. I see this in my supermarket all the time. a little bit of salt, and add about one cup of warm water. So normally I always have sour cream on the side. Stir together the soy sauce, rice wine vinegarand sesame seed oilin a glass or ceramic bowl. To assemble the tostadas, place the tostadas on a flat work surface and spread about 2 teaspoons of the avocado pureon each tostada. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. It is salsa time. Now you jalapeno, if you don't want this to be hot. Welcome to Food Channel's European Union Experience. February 27, 2023 Chef Sal Montiel demonstrates the perfect method for cracking open an egg using only one hand. and what I'm gonna do, I'm gonna make upside down nachos. Montiel continued to work as Giorgiones sous chef until he was appointed executive chef when Williams moved to another restaurant. this is gonna add another level of sweetness. Chef Saul Montiel has managed to accomplish his American dream on his own terms. [laughs]. I want to make it easier and simple for you. and then you have delicious pickled onions. 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. Follow me! Every time I cook, I'm impressed. on their mole recipe are spices and nuts. totally digging the shape of my tortilla, okay. The classically trained chef, mentored by some of the biggest names in the restaurant business including Chefs Jodi Williams, Josh Capone and Anne Burrell, crafts show stopping dishes. Okay, and then jalapeno. [laughs]. We mix their stuff, with our stuff, and we make mole. Remove from heat and stir in the chili pepper bits. He has like a crystallized sugar inside so it's sweet. I have fileted a fish. Storage: You can store your salsa macha in the refrigerator in a sealed container. Charring helps to bring the flavors out of anything. Dump it in here, some little water to the bottom. and today I'm going to teach you how to make mole poblano. We are in that $12 to $18 entree range that makes our menu a great value.. With a wonderful wife, two wonderful daughters and a successful restaurant, I am very lucky,, Foodservice News Industry Trends Exclusive Interviews, 2023 QSR Trends To Watch For Restaurateurs, How to Elevate Your Pizzerias Beverage Program, J&J Snack Foods Launches Hola! 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. so people don't come into the kitchen and bother you. and then you, I can never have enough beautiful cilantro. One, two, three, go. All right, so now we're gonna knead the dough. So we're gonna have a little luxurious afternoon lunch. And I have everything I needed for homemade tortillas. They will taste delicious. Honestly, I don't even know why they call it pico de gallo. 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. some of these little bad boys on the sides. Mexico North America Place. I am going to take the skin off of these filets. Saul Montiel in his Executive Capri Chef Coat. It was gonna be the best, delicious burrito. I scratch my nose or rub my eyes, call 911. So now, we just gonna cut the edges of the tomato. This is like pepper. chris evans and sebastian stan interview; javascript dictionary w3schools; jess conte first videodr matheney boston children's hospital 2022.07.03 18:36 18:36 they give you a piece of the white meat and the dark meat. Add the peanuts, garlic, sesame seeds and oil in a medium pot. I don't wanna just put plain rice on my burrito. And also it's gonna be easier to make that into a paste. Making Chicken Enchiladas with Tortillas Chinantla 5.5K views1 year ago Shorts Making salsa for tacos, quesadillas, tostadas, flautas etc. All rights reserved. That's when we're gonna add the chicken stock. Close Alert. Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. I want all these flavors of the chile to stick on the lardo. I am, because this is like a 300 step process. Can I do another layer? And here's my crema for my upside down nachos. Okay, so my dough has been sitting for a little bit. I didnt care what I had to do to get started, so I basically showed up and washed dishes at several restaurants, Montiel continued. Now the salsa, we're gonna put it not on top. So I'm kinda gonna shape this into a ball. A view of Cantina Rooftop Restaurant & Lounge. Just like making a cake, making a nacho cake. of the of the concon, it's just really, really good. 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. When you just do that, pull the tail and the skin. I don't need to put anything else. 605 W 48th St, New York, NY 10036. By John Scroggins and Guest Contributor | Since opening the restaurant in November 2018, Chef Burke has wowed guests with famous dishes like Clothesline Bacon and Emotional Lobster Dumplings, as . ORANGE (CBSLA)-- A 21-year-old man was charged on Friday with groping four women in Orange area after pleading not guilty to the accusations. The translation in English is water spicy, spicy water. However, the cost-of-living crisis continues to plague the economy as consumers scramble to save. The Flavors of FallBeyond Pumpkin and Pecan, medium-sized shrimp, deveined and butterflied. That is fantastic! Add Remaining Ingredients - Add the sour cream, lime juice, cilantro leaves, salt, and garlic powder to the blender. Heat Factor: Mild. Finally, top each tostada with 2cilantro macho leaves, sprinkle sesame seeds all over the tuna. $268 vs $24 Hot Chicken: Pro Chef & Home Cook Swap Ingredients: Professional chef Eric Huang and home.. News video on One News Page on Tuesday, 28 February 2023. To learn more about Cantina Rooftop and Chef Saul Montiels cuisine, visit their website. Chef Sal Montiel demonstrates the perfect method for cracking open an egg using only one hand. And I'm pretty much done with it for now. MOVIES. Lay it over, and then hold it, and then--. We cook a very low heat and it looks delicious. Normally I will tell you to use these two folks. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Now I'm gonna add these. 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. It's incredible what food does to people, huh? you're gonna cool them down completely, stack them up. and let it keep cooking in this beautiful mixture now. everybody in Mexico have their own recipe. that's something that we Mexicans give to the world. Look at those colors, look how beautiful that looks. It's gonna become more like an olive green color. The cactus, you know, it's not my favorite. If you cant make it to the restaurant, you can still enjoy some contemporary Mexican flare with this recipe forShrimp Aguachile from Chef Montiel. It's the Mexican version of the baked beans. We're making a sauce, so it needs to be super soft. Peanuts. One News Page. The reason why we fry ingredients like this. Montiel soon found himself making pizza. Community Rules apply to all content you upload or otherwise submit to this site. VIP. Because you don't want to have a really thick mole. You have mayo and chipotle. 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. As a young child, Montiel adopted the kitchen as his second home, where he developed a passion for food. You know what, I'm gonna do the same thing that I did. I am ready to put this nacho dish together. So now for our mole we're gonna use a little bit of lard. Set aside. Making chilaquiles with chorizo #fyp #chilaquiles #brunch. Set them aside. This is also gonna give texture, color to our mole. PROFILE. so they get a little bit cold and get crispier. Use Mexican avocados specialy from the state of Michoacan. Peanuts, yes, it's one of the ingredients. Rolled Turkey Breast with Sausage & Herb Stuffing. The pumpkin seeds, to add that nutty flavor. so I'm gonna try not to move it around too much. and a little oregano, and some olive oil as well. Read on for Chef Montiels tips and tricks for the perfect guac and even a bonus recipe for his best selling tuna tostada with house-made salsa macha. 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. This mole is gonna triple the size because it's so thick. The cuisine is as vibrant as the location, which is steps away from the Hudson River, with an expansive view of the city skyline. and using the chicken stock for our mole. 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. that's when you add more peppers in here, more spicy. And at this point I will add the chipotle. 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. That's one of the characteristics of mole poblano. Watch three cooks of varying skill levels prepare stuffed peppers at home in this recent video from Epicurious (Conde Nast). Okay, so I'm team steak, mm hmm, team shrimp. and then cover it with saran wrap and let it sit. And when it comes to mole, we typically use turkey. and the onions, and the other ingredients. [laughs] Is Rose available today? Here most of my ingredients for our mole. It adds the pepper flavor with a little bit of, of. Saturday, April 15, 2023, from 11 a.m. to 3 p.m. at Barbeques Galore, 18225 Hawthorne Boulevard, Torrance, California 90504 TORRANCE, CA, USA, February 14, 2023/ EINPresswire.com / -- The 'Spring BBQ Cook-Off' event, which will take place on April 15, 2023, is announced by Barbeques Galore. 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. So now I'm gonna make a chipotle aioli, fancy schmancy. Oh my gosh, this is the best concon ever. 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. Everting must be super fresh, onions, cilantro even the corn tortilla chips also you can makehand made corn tortillas. So basically, you need to remove all the stems. These days, the restaurant industry is ever-changing and adapting Saul Montiel Lives American Dream By Bringing Authentic Mexican Cuisine to NYC, midst the turbulent times and swirling debate over immigration, one New York City chef represents the positive outcome that can be accomplished. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Once each level of chef had presented their creation, we asked food scientist Rose to explain their choices from an experts perspective. Use 36 size avocados, theyre more fleshy. 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. So as you can see, there is a little puffiness. and I can't wait to see what he did with my recipe. Learn more. and those are the ingredients for the guacamole. And when the sun goes down, it truly is a fiesta as the space transforms into a nightclub with live music. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Epicurious challenged chefs of three different skill levels - amateur Negeen, home cook Heather, and professional chef Saul Montiel from Cantina Rooftop - to prepare us their best stuffed. you just push the knife, and then there you have a filet. Now we do the almonds, same thing, same process. This is gonna be on my Instagram. Chicken breast, white rice, plum tomatoes, I just had a kid, I didn't get enough sleep. Trusted News Discovery Since 2008. and cure it with lime juice and some kosher salt. The owners liked how I made the dough and before I knew it they had me making pasta.. All right, so my pico de gallo it's done. Located inside of the new Angad Arts Hotel in St. Louis' Grand Center Arts District, surrounded by some of the city's most renowned arts venues such as the Fox Theatre and the St. Louis Symphony Orchestra, sits Grand Tavern by David Burke. I was planning on making mar y tierra burrito. I guess I supposed to make pico de gallo. I'm also gonna use some of these beautiful leaves. Let marinate for 3 minutes, then pour off the excess marinade. Today I'm gonna use the metlapil, my metate, Normally you do this blending on your knees. My mother and grandmother owned and operated a small fonda (bistro/inn) and that's where I got my first taste of culinary. Yes, chef! because each ingredient cooks differently. Chicken stock, you gonna add a little bit, as you go. Apr 2014 - Aug 20162 years 5 months. Guess that's just to put the chicken on top, and beans. to kinda finish up cooking, and cool off a bit. I personally can't wait to see what you did, with my ingredients, but I think I did very well. So I'm going to make some cilantro jalapeno crema. I want to keep cooking the ingredients that I cook. This recipe is courtesy of Chef Saul Montiel of Cantina Rooftop in New York City. It's one of those sweet vermouth cocktails that actually . In a blender, blend the cucumber, lime juice, garlic, cilantro, vinegar, jalapeo, salt and pepper. Spread one-third of the nacho meat on the . It's good for you too. just to get the flavor, corn, out of them. [laughs]. and I want to get all these beautiful chilies on. you're gonna take golf ball-size chunks, I guess. From a molcajete to a rubber cutting board, these are Montiel's most essential kitchen tools.
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