 | OfrendaChef Edgar Palau of The Ritz-Carlton, Lake Tahoe | Truckee, CA |
My dish is inspired by Día de Muertos (Day of the Dead) in Mexico, celebrated on November 2nd. During this time, food is offered as a tribute to our loved ones who have passed away and are no longer with us. This creation represents a bonfire—a symbol of family gatherings where we come together to pray and share stories about those who remain in our hearts. The dish incorporates colors and elements that honor this tradition: black, representing mourning and remembrance; cempasúchil (marigold) flowers, emblematic of the celebration; and mole and meat, which are customary offerings placed on altars during this sacred time.
Ingredients for Wagyu:
Yield: 1 serving
• 7 ounces Wagyu filet
Ingredients for Aged Mole:
Yield: 5 ounces
• aged mole (aged 6 months)
Ingredients for Tortilla Ash Crumble:
Yield: 10 ounces
• tortillas, charred to ash
Ingredients for Prickly Pear Salt:
Yield: 1 ounce
• 8 oz. The Perfect Purée Prickly Pear Puree, thawed
• sea salt, as needed
Ingredients for Prickly Pear Aioli:
Yield: 5 ounces
• 8 oz. The Perfect Purée Prickly Pear Puree, thawed
• 2 ounces sherry vinegar
• 20 ounces grapeseed oil
Ingredients for Black Currant Crumble:
Yield: 1 ounce
• The Perfect Purée Black Currant Puree, thawed
Ingredients for Charcoal Onions:
Yield: 3 pieces
• tortilla ash, as needed
• neutral oil, for frying
• 3 onions
To Assemble and Serve:
Yield: 1 plate
• Tastecraft Freeze Dried Whole Raspberry
• Marigold (cempasúchil) flowers
• flash paper leaf
Method for Wagyu:
Prepare and heat a grill. Grill Wagyu filet to desired doneness and set aside.
Method for Tortilla Ash Crumble:
Char tortillas completely until reduced to ash. Set aside.
Method for Aged Mole:
Warm aged mole and submerge grilled Wagyu. Coat evenly in mole, then dust with Tortilla Ash Crumble. Reserve for plating.
Method for Prickly Pear Salt:
In a mixing bowl, combine The Perfect Purée Prickly Pear and sea salt. Spread on a Silpat-lined sheet tray and dehydrate at 80°F for 12 hours. Set aside.
Method for Prickly Pear Aioli:
In a Vitamix Commercial blender, combine The Perfect Purée Prickly Pear and vinegar. With the machine running, slowly stream in oil to emulsify. Blend until smooth. Transfer to a squeeze bottle and refrigerate.
Method for Black Currant Crumble:
Spread Black Currant thinly on a Silpat-lined sheet tray. Dehydrate at 80°F for 24 hours, then crumble into fine flakes.
Method for Charcoal Onions:
Prepare a black tempura batter using Tortilla Ash Crumble. Dip onions into batter and fry at 350°F for 4 minutes, or until crisp and golden. Transfer to a paper towel-lined tray and let cool.
To Assemble and Serve:
Spoon Prickly Pear Aioli onto the base of a serving plate. Top with the mole-coated Wagyu and sprinkle with Prickly Pear Salt. Arrange Charcoal Onions over top and dust with Black Currant Crumble. Finish with Tastecraft Dried Raspberry for color and acidity. Garnish with marigold flowers. Just before serving, ignite a flash paper leaf to evoke the flame of a bonfire.