One, two, three, go. Opinions expressed by Forbes Contributors are their own. Poblano it's more like me, sweet and tasty. Bobby Burns. All serve on a bed of homemade tortilla chips. Chef. And we gonna finish it with a little bit of sesame seeds. are all piled up and there's nothing on the other chip? Chef Saul Montiel Avantco Rice Cooker Webstaurant Store Pro chef Saul Montiel from Cantina Rooftop and home cook Bianca are swapping their recipe ingredients and hoping for the best! The infamous guacamole from Cantina Rooftop in, The guacamole from Cantina Rooftop served in a, Tuna Tostada with Salsa Macha from Rooftop. Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. Fill three-quarters of the way with ice. I was washing hundreds of dishes and it drove me to tears. TIMESTAMPS: 00:01 Easy way to peel tomatoes 01:49 How to chop eggs 03:29 How to store carrot 05:43 Smart butter hacks 07:55 How to keep avocado fresh for longer 10:53 Easy way to cut a watermelon #food #kitchen #granny We advise adult supervision and care at all times. Okay, so I got this sour cream from Lorenzo's recipe. 646.419.2765 Lorenzo, when making these tortilla chips. By: John Scroggins and Guest Contributor. Chef Sal Montiel's Tips on how to make the best guacamole: 1. I'm gonna close my eyes, don't do this at home. 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. No, because we don't wanna have a smashed avocado. because they have the whole patience, in the whole world. we gonna accomplish the texture that we're looking for. Loading. it's very important that you add chocolate. Its climate controlled with a retractable glass rooftop for unobstructed viewing, no matter the weather. Use 36 size avocados, theyre more fleshy. Wa ha! Now we gonna add some chicken stock to this. They will taste delicious. 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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. 605 W 48th St, New York, NY 10036. Now you just add raisins, to add more sweet. Chef Saul's recipes have been featured on Good Morning America, Food & Wine, NowThis News, People en Espanol and Telemundo. Fresh homemade tortilla chips. I was also going to make a tres chili sauce. I'm gonna bake this at 375 for maybe eight to 12 minutes. How did everything wrap up? Now we gonna do another layer of the frijoles charros. Salsa macha is not traditionally a hot and spicy salsa, though you can heat things up with hotter peppers and/or spicy chili flakes. As a young child, Montiel adopted the kitchen as his second home, where he developed a passion for food. I guess I supposed to make pico de gallo. We curing the fish with lime and little bit salt. 2. I personally can't wait to see what you did, with my ingredients, but I think I did very well. Chop or cut them into very small pieces, about 1/4 inch or smaller. Because the shape of the pot, makes it so much easier. Search. I write about food, drink, travel and lifestyle brands. Transformed operations in . 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. It looks like my frijoles charros are done. "The class of 1989" lit up the projector screen. Bianca, I know you probably never worked with a nopal. That's when we're gonna add the chicken stock. Storage: You can store your salsa macha in the refrigerator in a sealed container. that's when you add more peppers in here, more spicy. So as you can see, there is a little puffiness. But first of all, I need to heat up my tortilla. Shh, we're gonna keep this a secret, on the low. And now we're gonna blend all these ingredients. So I add salt right now, I'm gonna add my limes. @CantinaRooftop @hkhall_ 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. 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). From a molcajete to a rubber cutting board, these are Montiel's most essential kitchen tools. So now, we just gonna cut the edges of the tomato. I'm doing another layer. We set Bianca up with all of the supplies she'd need to create. 2. I'm gonna be here all day choppin' up a cactus. Chef Saul Montiel Executive Chef at Cantina Rooftop, HK Hall & La Boom Bites Passport Kitchen Traditional Mexican Enchiladas Are Not What You'd Expect | Passport Kitchen | Epicurious Traditional Mexican Enchiladas Are Not What You Expect Using Ancient Tools To Make Traditional Mexican Chicken Mole | Passport Kitchen | Epicurious Fry the remaining tortillas the same way. and then push the knife, something like this, like an ninja. These are pretty jumbo, this is a jumbo shrimp. Use Mexican avocados specialy from the state of Michoacan. So now it's just like sushi, look at this beauty. Saul Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. All right, so now we're gonna knead the dough. and then you're gonna a little bit of white vinegar. Boink, boink. and what I'm gonna do, I'm gonna make upside down nachos. This mole is gonna triple the size because it's so thick. but due to the inflation now, it's probably $18.75. So I expect this much of nachos. I got these fancy tongs 'cause my fingers are too chubby. Higher, higher, higher, higher. because that's when we celebrate anything. and then you have spines all over your mouth. Because kinda of wanna have even bite of the shrimp. When you just do that, pull the tail and the skin. That's like three, three out of four ain't bad. Allow to cool for 10 minutes. Still haven't subscribed to Epicurious on YouTube? Blend - Blend until the mixture is smooth and pureed. Executive Chef Saul Montiel from the kitchens of Cantina Rooftop in New York City, is sharing another family-inspired recipe with our () Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. 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. make sure you use a Ziploc bag cut in half, one in each side, to prevent the tortilla. "We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. 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. TOP. You know what pico de gallo stands for, right? Close Alert get a sharp knife, and gently just kind of chip at it, And you're gonna put it into a rolling boil. Previously, I have only made burritos, following Chef Sal Montiel's recipe haha. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement, Privacy Policy and Cookie Statement, and Your Privacy Choices and Rights (each updated 1/26/2023). It's just avocado and chips. While butter melts, break eggs into a small bowl. I didnt care what I had to do to get started, so I basically showed up and washed dishes at several restaurants, Montiel continued. Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the. 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. Tasty Beef Sauce Recipe make this simple beef sauce recipe under 30mins. Trained and worked under the direction of Celebrity Executive Chef Amanda Freitag. It's the Mexican version of the baked beans. A view of Cantina Rooftop Restaurant & Lounge. "Mama thank u for having me," he wrote in an Instagram post. and today I'm going to teach you how to make mole poblano. [Saul] And then I add peanuts, garlic, sesame seeds. 6. One News Page. 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 We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. Learn more. whenever I wanna feel like I'm eating something healthy. 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! To learn more about Cantina Rooftop and Chef Saul Montiels cuisine, visit their website. You know, it has like a sour, salted taste. It's gonna become more like an olive green color. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. And when the sun goes down, it truly is a fiesta as the space transforms into a nightclub with live music. I can't even talk, it's so good. I am, because this is like a 300 step process. a little bit of salt, and add about one cup of warm water. 1 tablespoon freshly squeezed lemon juice, 1 pound sashimi-grade skinned tuna fillet, cut into dices. That is fantastic! I'm a bit more confident than I was before. Chef Sal Montiels Tips onhow to make the best guacamole: 1. http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more. When Williams moved to Giorgione, founded by Giorgio DeLuca of Dean & DeLuca gourmet foods line, she invited Montiel to work with her once again. Saul Montiel in his Executive Capri Chef Coat. Mexico North America Place. Well, Lorenzo sent me these lovely tomatoes. Who doesn't like avocado? So now I'm gonna make a chipotle aioli, fancy schmancy. YouTubes privacy policy is available here and YouTubes terms of service is available here. I think they actually mix really well together. 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. Then let's cut up this lime, for the finishing touch. Today I'm gonna use the metlapil, my metate, Normally you do this blending on your knees. Now the plantains, and it has to be right. I like to use chocolate Ibarra because he's from Mexico. and the oaxaqueno is more sexy and spicy. My mother and grandmother owned and operated a small fonda (bistro/inn) and that's where I got my first taste of culinary. Rolled Turkey Breast with Sausage & Herb Stuffing. Add the tuna dices and stir gently, coating all of dices with the marinade. Look at those colors, look how beautiful that looks. With a wonderful wife, two wonderful daughters and a successful restaurant, I am very lucky, Montiel concluded. Add Remaining Ingredients - Add the sour cream, lime juice, cilantro leaves, salt, and garlic powder to the blender. This is how you make a delicious char jalapeno. What I like about the nopal is it's pretty healthy for you. And then you are going to maybe notice some sliminess. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. TAGS: aguachile cantina rooftop ceviche chef saul montiel cinco de mayo contemporary mexican recipes mexican cuisine mexican food shrimp shrimp aguachile the food channel Follow @scrogdogg This is also gonna give texture, color to our mole. Be Generous With Citrus and make sure to squeeze the limes at the momen. My steak has been resting for a little bit, and you see that there's not that much liquid. but I have no chipotle so I have to follow the rules. Rose said leave it alone, so said leave it alone. arbol for spiciness, and then guajillo for color. 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. I'm gonna do some of the sauce and the salsa. And also it's gonna be easier to make that into a paste. than me cooking my burrito at home, and eating it. And at this point I will add the chipotle. Follow. So I'm kinda gonna shape this into a ball. All rights reserved. It's incredible what food does to people, huh? and then you have delicious pickled onions. TV. Jun 2009 - Mar 20133 years 10 months. Ad Choices. Take them out, drain them, and sprinkle with salt. 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. And I'm pretty much done with it for now. Photo: Cantina Restaurant. to kinda finish up cooking, and cool off a bit. I'm just gonna chop 'em up 'cause it's gonna be a garnish. 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. Chef Sal Montiel from Cantina Rooftop in New York returns to Epicurious to make traditional enchiladas verdes, a recipe taught to him by his grandmother. Here's my burrito with cheese inside and outside. While Saul was using his skills and experience to elevate Biancas recipe, food scientist Rose dialed in to assist Bianca along her way. Saul Montiel-Tejada faces the felonies of one count of . 'Cause I want it to be a little bit crispy. And cut it into little pieces, little dices. The American Heart Association will receive a $1,000 donation in their honor during this influential . Pro chef Saul Montiel from Cantina Rooftop and home cook Bianca are swapping their recipe ingredients and hoping for the best! And then you're going to basically keep mixing.