But then she left and ownership asked me if I could run the kitchen. Executive Chef Saul Montiel from the kitchens of Cantina Rooftop in New York City, is sharing another family-inspired recipe with our () I want all these flavors of the chile to stick on the lardo. So I'm gonna be using corn tortilla chips for my nachos. Home. So now I'm gonna make a chipotle aioli, fancy schmancy. http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more. I already washed them. I was planning on making mar y tierra burrito. Well, it's not really my signature sauce. I love mango, and then I love chives, too. As VP/Editor-In-Chief, John sets the overall tone and quality standards for the site's content. While agreeing on burrito fillings can be a challenge, a perfect bowl of guacamole is the beginning to any great night. 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. Rose said leave it alone, so said leave it alone. Hey, I can handle this. this is gonna add another level of sweetness. Line a large plate with paper towels. By: John Scroggins and Guest Contributor. Chef Sal Montiel from Cantina Rooftop in New York returns to Epicurious for the next installment of Passport Kitchen, this time building the complex flavors of a traditional mole poblano from over 30 ingredients. All content is copyright 2023 Total Food Service (unless otherwise noted) and may not be copied or reprinted without permission. And one thing that I'm going to make is pico de gallo. He is also part owner of The Lexington Social, a cocktail and Mediterranean tapas lounge located in East Harlem. And cut it into little pieces, little dices. arbol for spiciness, and then guajillo for color. Because kinda of wanna have even bite of the shrimp. You know what pico de gallo stands for, right? So now, we just gonna cut the edges of the tomato. 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. I'm gonna put it on the stove, bring it to boil. basically, it's the Mexican version of a ceviche. Oh so it cost $113 for all of these ingredients. I'm gonna bake this at 375 for maybe eight to 12 minutes. I think they actually mix really well together. That's basically our sour cream and our hot sauce. and I can't wait to see what he did with my recipe. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes. Cover a large, rimmed cookie sheet or baking pan with foil (optional). With Bianca recipe are simpler ingredients. because that's when we celebrate anything. make sure you use a Ziploc bag cut in half, one in each side, to prevent the tortilla. And here's my crema for my upside down nachos. And then you're going to basically keep mixing. and these are my $10 burrito ingredients. Launching as the number one brand in the rapidly growing mini dessert category, J&J Snack Foods new Hola! 4 Levels of Stuffed Peppers: Amateur to Food Scientist October 20, 2020, 12:00 PM We challenged chefs of three different skill levels - amateur Negeen, home cook Heather, and professional chef. 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 has like a crystallized sugar inside so it's sweet. It's gonna become more like an olive green color. I have ingredients that you find on your pantry. And I have everything I needed for homemade tortillas. Pro chef Saul Montiel from Cantina Rooftop and home cook Bianca are swapping their recipe ingredients and hoping for the best! Okay, so my dough has been sitting for a little bit. Montiel soon found himself making pizza. In 2017 he started at Cantina Rooftop, but also reopened his grandparents old restaurant La Unica in Hilalgo. 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. 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. That's when we're gonna add the chicken stock. Okay, so when I have the tortillas, how do I make the chips? so people don't come into the kitchen and bother you. I was gonna make a salsa macha from scratch. Montiel was one of four children, all of whom were raised by his single mother, Margarita Montiel Perez. Little bit of lime, little bit of salt, and sour cream. I did do the cheese trick, you got some competition. make sure it's cooked all the way through. 2023 Cond Nast. By: John Scroggins and Guest Contributor. Welcome to Food Channel's European Union Experience. Now the plantains, and it has to be right. Arrange a layer of tortilla chips on the cookie sheet. I like to use chocolate Ibarra because he's from Mexico. of the of the concon, it's just really, really good. Let's do a little ball of this little cold fresco. [laughs] Is Rose available today? First we gonna start by cooking the chicken. Honestly, I don't even know why they call it pico de gallo. Wash it off and then you're gonna grill it, We have a lot to do here, but I'm super co--. Today I'm gonna use the metlapil, my metate, Normally you do this blending on your knees. so I'm gonna try not to move it around too much. So now it's just like sushi, look at this beauty. Stir in the vinegar, salt and Mexican oregano. So we're gonna add the famous nopal pico de gallo, and it smells like when I was watching the stories. But yeah, you know, new experiences right? Which pepper would you pick to please your palate with? 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. By cooker longer and adding in chocolate. Now we do the almonds, same thing, same process. which is a sesame seeds, and the pumpkin seeds. but it's not about the piano, it's about the song. Search. Pro chef Sal Montiel from Cantina Rooftop and home cook Joe are swapping recipes and hitting the kitchen to make some chili. Just like making a cake, making a nacho cake. What I like about the nopal is it's pretty healthy for you. This mole is gonna triple the size because it's so thick. Learn more. just to get the flavor, corn, out of them. A view of Cantina Rooftop Restaurant & Lounge. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. To revisit this article, visit My Profile, then View saved stories. And a pinch of salt, healthy pinch of salt. That's actually, that's my Mexican broccoli. Thats a big no, no. Use Mexican avocados specialy from the state of Michoacan. A major mental health study has found a worryingly large proportion of surveyed Cook Islands adolescents experience high to very high levels of anxiety and other mental health issues. Transfer to the towel-lined plate to absorb the excess oil. God I hated it. I just text my mom and she's like, you're nuts. It's the Mexican version of the baked beans. [laughs]. You're going to take your tortillas whole, and you're gonna cook them for a little bit. Instead, I'm gonna be doing a char tomato. 4th of July cookout with chef Saul Montiel at Cantina Rooftop - YouTube AboutPressCopyrightContact usCreatorsAdvertiseDevelopersTermsPrivacyPolicy & SafetyHow YouTube worksTest new features . 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 Shh, we're gonna keep this a secret, on the low. CONTACT US FOR A SITE VISIT OR QUOTE: events@hkhall.com. Montiel continued to work as Giorgiones sous chef until he was appointed executive chef when Williams moved to another restaurant. Chef. The contemporary Mexican menu is adapted from the chefs authentic family recipes. This is my bad boy new outfit, black chef coat. Fresh homemade tortilla chips. It was there that Montiel learned much from the cooks he worked with. Who wants to be in Lorenzo's shoes right now? Vote. Normally I will tell you to use these two folks. Photo: Cantina Restaurant. One News Page. I am going to take the skin off of these filets. You make sauce with this. Now we gonna add some chicken stock to this. 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. Community Rules apply to all content you upload or otherwise submit to this site. Instead of the chipotle I'm gonna throw some jalapeno. Close Alert By the time I was 9 I was well known in the market. When Williams moved to Giorgione, founded by Giorgio DeLuca of Dean & DeLuca gourmet foods line, she invited Montiel to work with her once again. I like everything that just went into this olive oil. That's masa. I'm actually gonna add in a couple more ingredients. 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. This is also gonna give texture, color to our mole. And we gonna finish it with a little bit of sesame seeds. He began working at I Coppi, a Tuscan cuisine restaurant, and was responsible for its salads, pizzas, and desserts. totally digging the shape of my tortilla, okay. Take them out, drain them, and sprinkle with salt. Well now we're gonna cook this for two hours. Preheat the oven to 350. There you have it, my chicken tinga burrito. with my grandpa, watching All My Children. All rights reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. I was gonna top it off with nopal pico de gallo. I'm gonna put enough of the cheese in here. 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. All rights reserved. APPS. Combine 1 cup tequila, 2/3 cup fresh lime juice, 1/3 cup orange-flavored liqueur and 2 . Follow. And my mom used pecans, I love pecans, man shoot. How did everything wrap up? 3. Then you're gonna do a little bit of pickled onions. TOP. At nineteen years of age, Montiel worked directly under Williams as Tappos sous chef. Preheat oven to 350 degrees F. Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable. Williams served as a mentor to Montiel, teaching him many of his culinary skills and reaffirming his passion for food. to kinda finish up cooking, and cool off a bit. you're gonna cool them down completely, stack them up. Strain into a medium-sized bowl. 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. It is salsa time. Rub the rim of 4 rocks glasses with lime; dip in coarse salt. 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. Set aside. And now you gonna watch a mole being born. This recipe is courtesy of Chef Saul Montiel of Cantina Rooftop in New York City. Transformed operations in . Place 3 tuna diceson top of the avocado pure , then top each portion of tuna with about 2 teaspoons of the salsa ache . Now I'm gonna add these. 1,682 following. because sometimes we grab our eye or something else. 3,118 posts. The blanching of the nopales takes longer. In a blender, blend the cucumber, lime juice, garlic, cilantro, vinegar, jalapeo, salt and pepper. 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. Chef Saul Montiel Avantco Rice Cooker Webstaurant Store The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Advance Local. Heat Factor: Mild. All right Bianca, well thank you very much, 2023 Cond Nast. When I came to New York I was determined to find an opportunity in the restaurant industry. Churros Brand to Foodservice Operators, 2023 Trends for Making Your Restaurant Green & Eco-Friendly, California Chef Walchef Reimagines Restaurant As Video Content Studio, Top Food & Beverage Trends in 2023 to Keep an Eye On. I'm gonna make it happen with what I have. So now for our mole we're gonna use a little bit of lard. Use Serrano Peppers, please stay away from the jalapeo when making guacamole. I have fileted a fish. We curing the fish with lime and little bit salt. Chicken breast, white rice, plum tomatoes, I just had a kid, I didn't get enough sleep. I think this is good enough because it's bordering burnt. All right, it looks like we almost there. Lorenzo, when making these tortilla chips. With a wonderful wife, two wonderful daughters and a successful restaurant, I am very lucky, Montiel concluded. and I want to get all these beautiful chilies on. I'm not kidding. So Lorenzo, when you about to press the tortillas. Trusted News Discovery Since 2008. Chef Saul Montiel has managed to accomplish his American dream on his own terms. Watch three cooks of varying skill levels prepare stuffed peppers at home in this recent video from Epicurious (Conde Nast). Pro chef Saul Montiel from Cantina Rooftop and home cook Bianca are swapping their recipe ingredients and hoping for the best! and cure it with lime juice and some kosher salt. For those who don't know what an aguachile is. Maybe I'm gonna still wait a little bit for summer. ANIME. @CantinaRooftop @hkhall_ No, because we don't wanna have a smashed avocado. Saul Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. This is how you make a delicious char jalapeno. You know people do beef with mole, do turkey with mole. 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. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. Now we gonna do another layer of the frijoles charros. [laughs]. Cookie Settings/Do Not Sell My Personal Information. Foolproof Thanksgiving Recipes: 18 Easy and Impressive Options. 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. 1 Spread mayonnaise onto the tostada, add shrimp to the tostada and garnish with cucumber, avocado, onions, jalapeo, cilantro leaves, and sea salt. BOT. I am going to filet you, fish. She had restaurants in New York and Tokyo. Rooftop season is officially and here and Executive Chef Sal Montiel of Cantina Rooftop knows how to celebrate. the almonds, the peppers, the chicken, everything. See the complete stuffed peppers video and check out prior food videos below. With simple to source ingredients. Now you just add raisins, to add more sweet. 2. Oh my gosh, this is the best concon ever. Before you add the chocolate and the sugar, try it. and a little oregano, and some olive oil as well. To learn more about Cantina Rooftop and Chef Saul Montiels cuisine, visit their website. And now let's find out how good this avocado is. You have mayo and chipotle. Boink, boink. PROFILE. I don't wanna just put plain rice on my burrito. when it tastes delicious, and it looks delicious. Wa ha! Thank you, Rose. I want to keep cooking the ingredients that I cook. Armed with a recipe that includes hard work and an insatiable desire to learn. and then you're gonna a little bit of white vinegar. I write about food, drink, travel and lifestyle brands. Put some red snapper aguachile everywhere. It needs more salt, it tastes better with salt. you're gonna take golf ball-size chunks, I guess. Fry the remaining tortillas the same way. You know, it has like a sour, salted taste. I see this in my supermarket all the time. I'm gonna cook this for 30 minutes, 45 minutes. 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. It's one of my favorite ingredients, I will say. So char your vegetables. I'm only think of one thing, frijoles charros. It's one of those sweet vermouth cocktails that actually . Trusted News Discovery Since 2008. Saul Montiel is the Executive Chef of Cantina Rooftop, one of New York City's most popular rooftop spots. that's something that we Mexicans give to the world. TV. Use Mexican avocados specialy from the state of Michoacan. and then just push towards yourself like this. I'm gonna add these tomatoes. 3 ounces sliced drunken goat cheese 3 ounces sliced manchego cheese (may sub any sharp, sturdy white cheese) 20 onion flavored crackers 1/4 cup blackberry jam 2 tablespoons sunflower seeds 2 tablespoons pepitas (shelled pumpkin seeds) Steps: Get out a nice square platter and 2 small bowls (which fit on the platter). When you just do that, pull the tail and the skin. You get your chicken tinga, goes with chipotle. That's one of the characteristics of mole poblano. 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