I scratch my nose or rub my eyes, call 911. In 2008, Montiel became executive chef of Gusto and in 2009, he became part-owner of the restaurant. As you can see, Bianca has sent me basic ingredients. Thats a big no, no. Crushing these ingredients will release additional oils that lie dormant when lightly chopped, so dont skip this step! Transformed operations in . YouTubes privacy policy is available here and YouTubes terms of service is available 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. And this is why grandma makes the best mole. and also got lime, cilantro, and jalapeno. I was gonna top it off with nopal pico de gallo. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Take Chef Sals recipe for a twelve-pound taco featured onGood Morning America, or a series of epic and crowd pleasing recipes for National Taco Day onThe Wendy Williams Show. basically, it's the Mexican version of a ceviche. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree. Blend - Blend until the mixture is smooth and pureed. It needs more salt, it tastes better with salt. It is salsa time. 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. Now I'm gonna add these. Why are you guys always, always, stealing from me? arbol for spiciness, and then guajillo for color. Read More Grannys Kitchen Hacks That Really WorkContinue, Potato With Garlic Butter | Potato Garlic Snacks Recipe | Chewy Garlic Potato Snacks Recipe Boiled potato 1 medium size Corn flour 1/3 cup Salt to taste Combine well Water 2 tbsp Dough form Make design with a bottle Boil for 5 mins high flame Soak into cold water for 5 mins Butter 1 tbsp, Read More Potato With Garlic Butter | Potato Garlic Snacks Recipe | Chewy Garlic Potato Snacks RecipeContinue. 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The nachos that I was planning to make today, I had a whole fresh red snapper that I was going to cure. and then you have spines all over your mouth. Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. and the oaxaqueno is more sexy and spicy. You're going to take your tortillas whole, and you're gonna cook them for a little bit. When you just do that, pull the tail and the skin. Well, this is what I supposed to be eating, No, I think the main thing that I did here. 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. With Cantina Rooftops new menu reflecting both the old and new worlds of Mexican cuisine, he took classic recipes and made them fun and delicious, adding some American dishes with a Mexican twist. [laughs] Is Rose available today? At nineteen years of age, Montiel worked directly under Williams as Tappos sous chef. BOT. And I have everything I needed for homemade tortillas. and I make frijoles charros, like a Mexican cowboy beans. and then you have delicious pickled onions. this is gonna add another level of sweetness. You know what, I'm gonna do the same thing that I did. I don't even know what half of this stuff is. And now you gonna watch a mole being born. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Search. 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. It's only one way to find out if it's good or not. So now I'm gonna make a chipotle aioli, fancy schmancy. everybody in Mexico have their own recipe. By cooker longer and adding in chocolate. So basically, you need to remove all the stems. Char the crap out of it. Exploreother recent videosfrom our content partners at Conde Nast. There you have it, my chicken tinga burrito. Skip to main content. I'm a bit more confident than I was before. 2023 Advance Local Media LLC. (adsbygoogle = window.adsbygoogle || []).push({}); Oats Chocolate Brownie Recipe | Eggless & Without Oven | Yummy. I have to make sure all these peppers, into a paste. until you have a dough that's pliable but not sticky. Finally, top each tostada with 2cilantro macho leaves, sprinkle sesame seeds all over the tuna. I'm gonna put it on the stove, bring it to boil. This mole is gonna triple the size because it's so thick. Home. He began working at I Coppi, a Tuscan cuisine restaurant, and was responsible for its salads, pizzas, and desserts. 7. make the guacamole on a Molcajete. To revisit this article, visit My Profile, then View saved stories. So I'm just gonna use one jalapeno in my pot right here. So I'm gonna be using corn tortilla chips for my nachos. So we're gonna have a little luxurious afternoon lunch. And cut it into little pieces, little dices. So as you can see, there is a little puffiness. What I like about the nopal is it's pretty healthy for you. and we don't want that, we don't want burnt. So normally I always have sour cream on the side. With a wonderful wife, two wonderful daughters and a successful restaurant, I am very lucky, Montiel concluded. I'm going to be making my tres chile sauce. because they have the whole patience, in the whole world. on their mole recipe are spices and nuts. We're gonna start with my lovely corn chips. Everting must be super fresh, onions, cilantro even the corn tortilla chips also you can makehand made corn tortillas. And then you take those ingredients with your chilies, The vinegar is gonna the color really nicely. Fill three-quarters of the way with ice. you have sweet plantains, which are sweet. and then you, I can never have enough beautiful cilantro. If you don't have these cookies, use bread. I was gonna make a salsa macha from scratch. I'm doing another layer. I'm gonna do some of the sauce and the salsa. All right, so my pico de gallo it's done. 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. Arrange a layer of tortilla chips on the cookie sheet. All rights reserved (About Us). So we're gonna add the famous nopal pico de gallo, and it smells like when I was watching the stories. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. To revisit this article, select My Account, then View saved stories. 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. "We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. I did everything from cleaning, bussing, serving, shopping and cooking. Black pepper, cinnamon, coriander seeds, white sesame seeds. To revisit this article, visit My Profile, then View saved stories. "Mama thank u for having me," he wrote in an Instagram post. With a passion for authentic Mexican recipes, Chef Montiel has created an exciting, contemporaneous Mexican cuisine at Cantina Rooftop, weaving in Mexican street food recipes and classic "fonda" dishes. you're gonna take golf ball-size chunks, I guess. and then push the knife, something like this, like an ninja. I'm gonna do only half onion. just to get the flavor, corn, out of them. The reason why we fry ingredients like this. Ad Choices. ANIME. And you know I had cheese, queso fresco for filling. 1 tablespoon freshly squeezed lemon juice, 1 pound sashimi-grade skinned tuna fillet, cut into dices. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. The American Heart Association will receive a $1,000 donation in their honor during this influential . I love apple cider vinegar. and what I'm gonna do, I'm gonna make upside down nachos. 8. dont over whipped it, keep it chunky. throw some nopales in your pico de gallo. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. Since opening the restaurant in November 2018, Chef Burke has wowed guests with famous dishes like Clothesline Bacon and Emotional Lobster Dumplings, as . Named for the Scottish poet, this riff on the Rob Roy gets an extra whisper of complexity from a teaspoon of Bndictine. Preheat oven to 350 degrees F. Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable. Take it out, put it in an ice water bath. 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. $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. So now you want to cook this a very low heat. [laughs]. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Advance Local. Use Serrano Peppers, please stay away from the jalapeo when making guacamole. Find inventive cooking ideas, ingredients, and restaurant menus from the worlds largest food archive. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes. I have salt, minced garlic, and the chipotle. And here's my crema for my upside down nachos. I'm just gonna chop 'em up 'cause it's gonna be a garnish. and I can't wait to see what he did with my recipe. I didnt care what I had to do to get started, so I basically showed up and washed dishes at several restaurants, Montiel continued. I already washed them. Add the tomatoes at the end, tomatoes have a lost of water, if you add it in the beginning you will probably get watery guacamole. And this is my take on Chef Saul's nachos. Here most of my ingredients for our mole. Tuesday, February 28, 2023. My mother and grandmother owned and operated a small fonda (bistro/inn) and that's where I got my first taste of culinary. 0 comments. [Saul] And then I add peanuts, garlic, sesame seeds. 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. We are gonna let the lime juice and the salt do its thing. Chef. We mix their stuff, with our stuff, and we make mole. I'm only think of one thing, frijoles charros. See the complete stuffed peppers video and check out prior food videos below. 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. and this is for Elena, my other daughter. Let's do a little ball of this little cold fresco. As a young child, Montiel adopted the kitchen as his second home, where he developed a passion for food. And then just press gently until it's completely even. Place the butterflied shrimp in the bowl, cover with saran wrap and place in the fridge for about 50 minutes, until the shrimp turn completely pink. Executive Chef Saul Montiel from the kitchens of Cantina Rooftop in New York City, is sharing another family-inspired recipe with our () So I expect this much of nachos. I can just eat that with chips! and then you eat your burrito and you have a spine. Now I'm not saying that's not how it's supposed to look. I personally can't wait to see what you did, with my ingredients, but I think I did very well. I am ready to put this nacho dish together. Here's my burrito with cheese inside and outside. When I came to New York I was determined to find an opportunity in the restaurant industry. http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more. I know exactly what that's for. That is fantastic! You have mayo and chipotle. 646.419.2765 get a sharp knife, and gently just kind of chip at it, And you're gonna put it into a rolling boil. Heat Factor: Mild. How did everything wrap up? And a pinch of salt, healthy pinch of salt. whenever I wanna feel like I'm eating something healthy. While agreeing on burrito fillings can be a challenge, a perfect bowl of guacamole is the beginning to any great night. VIP. [laughs]. The contemporary Mexican menu is adapted from the chefs authentic family recipes. Montiel soon found himself making pizza. it's seeing one table with my grandparents, 2023 Cond Nast. 5 Favorite Chili Recipes for Cool Fall Days. All content is copyright 2023 Total Food Service (unless otherwise noted) and may not be copied or reprinted without permission. I was hoping the cheese pull would happen. for garnish for my nachos, and my garnishes are ready. 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. With simple to source ingredients. We're gonna season it with some salt and pepper. Rolled Turkey Breast with Sausage & Herb Stuffing. Instead of the chipotle I'm gonna throw some jalapeno. [laughs] Excuse that sound. Tasty Beef Sauce Recipe make this simple beef sauce recipe under 30mins. "The class of 1989" lit up the projector screen. Okay, and then jalapeno. Let marinate for 3 minutes, then pour off the excess marinade. He is also part owner of The Lexington Social, a cocktail and Mediterranean tapas lounge located in East Harlem. By John Scroggins and Guest Contributor | Because the shape of the pot, makes it so much easier. And remember, we're making upside down nachos, First of all, when I start with the first layer. It's basically a combination of pork skin and manteca, it's because I like to have some kind of crunchiness, As soon as you drop the skin onto the hot manteca. I'm gonna close my eyes, don't do this at home. One News Page. I just text my mom and she's like, you're nuts. Cover a large, rimmed cookie sheet or baking pan with foil (optional). 4th of July cookout with chef Saul Montiel at Cantina Rooftop - YouTube AboutPressCopyrightContact usCreatorsAdvertiseDevelopersTermsPrivacyPolicy & SafetyHow YouTube worksTest new features . As VP/Editor-In-Chief, John sets the overall tone and quality standards for the site's content. I hope you're doing something good with my sour cream. Saul Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. make sure it's cooked all the way through. It was gonna be the best, delicious burrito. and cure it with lime juice and some kosher salt. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. It was there that Montiel learned much from the cooks he worked with. that's something that we Mexicans give to the world. Boink, boink. Which pepper would you pick to please your palate with? Chef Sal Montiel demonstrates the perfect method for cracking open an egg using only one hand. I write about food, drink, travel and lifestyle brands. We set Bianca up with all of the supplies she'd need to create. 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. Chicken stock, you gonna add a little bit, as you go. So now we're gonna add onions, tomatoes, jalapeno. Chef Sal Montiels Tips onhow to make the best guacamole: 1. We're making a sauce, so it needs to be super soft. Allow to cool for 10 minutes. Then let's cut up this lime, for the finishing touch. It's one of those sweet vermouth cocktails that actually . Now you just add raisins, to add more sweet.