This is a revamped dish which is a play on my grandma Lala’s holiday Cuban pork that she made for us every year growing up. For me it is the flavor of home, winter, and the holidays. I used The Perfect Purée of Napa Valley Meyer Lemon Concentrate for the mojo de ajo,...
This dish reimagines classic ceviche through a Caribbean lens, blending tropical The Perfect Purée of Napa Valley Soursop Puree with fresh lime and grapefruit for a bright yet softly rounded acidity. The natural sweetness of the soursop highlights the snapper’s...
I chose Soursop Puree for my dish. I’ve never worked with soursop before, so I was excited to branch out and experiment with a new ingredient. Recently, I made a big career change after four and a half years — moving from a European/French-focused restaurant to a...
This dish was inspired by summertime berry delights and sitting on a patio in Mexico City. It’s a blackberry aguachile underneath a delicious pile of shrimp ceviche with a hint of mezcal to excite the smokers of the bunch. Ingredients for Blackberry Aguachile: • 4 oz....
My recipe is a Peach Melba Sundae. One of the most classic desserts in the summer is the Peach Melba, and it’s one of my favorite dishes to remake whenever peaches come into season. In this take on the Peach Melba, I love to utilize white peach purée to make a really...
