Recipes

Bite 1:mission hot dog bacon wrap, jalapeno, queso fresco, ketchup mayo, mustard,
green onion

Ketchup - mayo
1 qt ketcup
1 qt Mayo
Mix ingredients

Roasted jalapeno
60 jalapeno blister skin. Rinse off charred skin. Cut lengthwise into julienne

Bacon wrapped dog

Roll out bacon and wrap hot dog with it

Bite 2:esquite corn stew, garlic aioli, cotija cheese, chile powder, lime wedge

Corn stock
All corn cobs
5 lbs mirepoix ( 50% onion, 25% carrots, 25% celery)
Sachet ( blk peppercorn, parsley stems, celery seed, oregano, dried guajillo chiles, coriander)
4 gal water

Add all ingredients to the pot and bring to a simmer, simmer for 45 minutes. Strain and cool

Corn broth
6 onions chopped
2 heads celery chopped
1 pint garlic chopped
8 ea carrots peeled and chopped
6 ea guajillo chilies
½ cup coriander
½ cup cumin
3 gal corn stock
4 bags frozen corn juiced please thaw first
2 hand bunchesOregano
2 bunches cilantro
Mise en place first. Sweat out onions, celery, garlic, carrots, chilies, coriander, and cumin.
Season as you go. Add corn stock. Bring to a simmer. Add herbs and corn juice, simmer for 20
min. Season, strain, and cool.

Bite 3: Marquesitas crispy crepe wrap, chorizo, Edam cheese

Marquesitas batter
12 ea eggs
1 ½ cups granulated sugar
2 cups canola oil
3 cups ap flour
1 tbsp salt
2 cups milk
1 tsp vanilla

Place ingredients in blender blend until smooth. Refrigerate for up to 12hours. Stir before using.

Chorizo recipe

Sauces at table - salsa verde, salsa rojo, smoked jalapeño vinegar

Salsa Verde

10 lbs roasted tomatillo

9 ea roasted serranos seeded
2 ea roasted white onions
½ cup roasted garlic
4 bunches cilantro chopped
12 ea lime juice

Blend everything together until a chunky smooth texture . Should be a loose salsa. Do not over
blend
Salsa rojo

10 lbs tomato peeled and seeded

5 ea fine minced white onion
6 ea fine minced Serrano chillies seeded
4 bunches of cilantro chiffonade
TT salt

Peel tomatoes and seed. Mince onions and serranos in robocoupe.

Chiffonade cilantro. Add all ingredients together and season to taste.

Smoked jalapeno vinegar

2lb jalapeños smoked

1 qt garlic smoked
4 ea white onions smoked
3 gals distilled white vinegar
TT salt

Smoke all ingredients. Blend with vinegar. Season to taste.

Tostada 1: Tostada de ceviche - nixtamal tostada, avo puree, fish or mushroom ceviche,
cilantro

Avocado puree
10 ea avocado
1 cup canola oil
2 ea garlic clove
2 ea shallot
TT salt
4 ea lime juice
Add all ingredients to blender and emulsifier in oil. Season to taste.

Salmon tartare blend

25 oz brunoise salmon (fyi this is a count for one turn ½ oz person, adjust to stip sheet)
2 ea shallot minced
½ bunch cilantro
2 ea limes juice
4 tbsp eevoo
½ ea Serrano seeded
TT salt

Have all ingredients in two containers. Salmon in one other ingredients in other. Mix to order
when needed

Tostada 2: Tostada de queso de puerco - nixtamal tostada, head cheese, bean puree,
escabeche of vegetables
Head cheese
2 ea pigs head rinsed
3 ea white onion
4 ea carrots peeled
2 bunches celery rinsed
8 oz garlic
8 ea bay leaf
8 ea allspice berries
2 ea Serrano chillies
2 ea lemons
2 bunches thyme
Salt
Adobo spice
Add pigs head to stock pot. Add all other ingredients to the stock pot. Cover ingredients with
cold water. Season water with salt, this will help with seasoning at the end. Bring water up
slowly to a simmer. Once the meat of the head is tender, place on sheet tray and pull off meat.
Cut large pieces into smaller pieces. Season all ingredients with salt and adobo. Roll into
torchons the size on the tostada.

Beans
4 qts white beans soaked
1 ea onion
1 ea carrot peeled
2 ea celery rinsed
Sachet black pepper, coriander, thyme, parsley stems celery seed
Water to cover

Bring water up to simmer slowly until tender. Once tender, keep beans in liquid until cool.
Important, Season liquid with salt while hot and after beans are tender .This will help flavor of
beans develop. Do not get rid of cooking liquid, it will be used to get bean puree to the right
viscosity

Bean puree
8 qts cooked beans and bean liquid reserved on the side
1 qt lard
1 cup garlic
1 cup Serrano
1 cup white onions
½ cup thyme leaves
Simmer garlic, serranos, onion,and thyme in lard. Season as you go.Add beans and cook until
hot. Purée with bean liquid to the right viscosity. Pass through chinois.

Taco 3: Taco al pastor - tortilla, chard pineapple, lardo, salsa verde, al pastor adobo

Charred pineapple

8ea pineapples, skinned

Cut pineapple into ½ steaks, charr on flattop with med high heat. Cool

Lardo
360 sliced lardo on thin setting

Salsa verde
This is the salsa verde recipe thickened with avocado

Al pastor adobo
1 ea pineapple
2 ea white onions
4 ea garlic
1 lb tomatoes
1 tsp blk pepper
½ tsp cumin toasted
2 tbsp red wine vinegar
2 qts water
150 g guajillo chilies
3 cups canola oil

Toast and rehydrate chilies. Purée all ingredients except pineapple with Chile water. Sieve
puree and reserve. Juice pineapple. Purée guajillo chili with oil, sieve into pot. Cook all
ingredients except pineapple juice for 15 minutes. Add pineapple juice and season with salt and
sugar if necessary.

Taco 4: Taco de huevo - tortilla, sikil pak,deviled egg

Sikil pak

2 lbs Roma tomatoes

6 ea habanero peppers
1 ea white onions
200 g pumpkin seeds, roasted and ground
100 g pumpkin seeds, roasted and course chopped
25 g cilantro
4 tblsp sour orange juice
TT salt
Preheat oven to 350 f. Roast tomato, chilies and onion in oven. Purée chilies, tomato,
onion, and cilantro. Fold all ingredients together, season with salt.

Flaunts 5: Flautas de camote - crispy rolled tortilla, hibiscus-sweet potato, salsa verde, crema

Hibiscus sweet potatoes

2 lb hibiscus flowers
10 qts water
4 cups sugar

10 lb sweet potatoes
1 lb butter
6 ea orange juice and zest
2 ea egg optional
1 cup brown sugar
24 tsp salt

Rinse hibiscus flowers to get rid of dirt and sand. Soak hibiscus flowers over night in sugar
water. Stab sweet potatoes with fork to release moisture while cooking. Roast potatoes in oven
at 350f until tender. In mixer add cooked sweet potatoes (no skin),butter and salt. Paddle until
smooth, add brown sugar, eggs, salt, orange juice, orange zest, and hibiscus flower. Final
seasoning.

Salsa verde
Same salsa verde that is thickened with avocado

Crema

2 qts sour cream

4 ea lime juice and zest
TT salt

Mix all ingredients. Make that shit taste good.

Shrimp 6: Shrimp diablo - poached shrimp, spicy mexican cocktail, tequila float

Mexican cocktail

3 lb Roma tomatoes peeled and chopped

1 ½ ea red onion
3 cups jalapeno with seeds
3 cups lime juice
3 cups pineapple juice
3 oz horseradish
3 tblsp Worcestershire
1 # 10 can of diced tomatoes
9 ea garlic cloves
¾ cup cider vinegar
TT salt
TT brown sugar
Blend. Strain. Season.

Tequila float

2 pints tequila with alcohol burnt off

1 cup chopped garlic
1 cup chopped shallot
4 ea eggs poached
¼ cup thyme
¼ cup oregano
4 qts canola oil
TT salt

Cook out alcohol in tequila with out reducing, poach eggs on hot tequila with yolks runny and
whites set. Sweat out garlic and shallot, no color. Add ingredients to blender and make an
emulsion. Season with salt. For service add to foamer with 2 chargers.

Shrimp
400 ea
TT salt and pepper
Season shrimp with salt and pepper. Roast in oven at 350 f

Plate 1: Pescado a la talla - mikes day to remember from his trip to puerto villarta.
Marinated Cage grilled fish w onion, pablano, red pepper, and yellow pepper.

Marinade
2 cups serranos
2 cups pablano
2 red bells
1 cup garlic
2 bunches cilantro
1 qt brown sugar
1 cup salt
1 pint maggi
3 Tbsp ground blk pepper
2 Tbsp ground coriander
2 Tbsp ground cumin
8 ea lime juice

Blend ingredients

Garnish

Lime squeezer
Mix of parsley, brunoise shallot, brunoise radish
Salsa verde

Layers on fish

Thin sliced red onion, red bells, yellow bells, poblanos

Plate 2: Pollo con mole - stuffed chicken thigh, mole rojo, plantain chochoyote

Chicken thighs stuffing

20 lb chicken thighs chopped into ½ inch pieces

1 qt shallot chopped
1 pint garlic chopped
5 ea guajillo chillies chopped
5 ea jalapeños chopped
4 bunches of cilantro chopped
½ cup cumin toasted and ground
½ cup coriander toasted and ground
8 ea eggs
TT salt and sugar

Prepare ingredients according to recipie. Run through grinder. Chill grind. Make mousse in
robocall coupe.

Mole rojo

16 oz ancho chilies seeded/toasted/soaked until soft

16 oz guajillo chilies seeded/toasted/ soaked until soft
16 oz chilies mulatoseeded/toasted/soaked until soft
6 lbs Roma tomatoes peeled chopped
2 lbs tomatillos boiled until tender and chopped
3 ea white onions chopped
4 oz salt/roasted peanuts
8 oz golden raisins
3 ea large plantains
8 oz garlic cloves
3 g black pepper
3 g whole cloves
3 g ground all spice
6 g Mexican oregano
15 cups caldo de pollo
24 oz yellow masa
1 cup lard

Prepare ingredients according to recipie. Purée chilies into paste usingjust enough water to to
make a paste. Purée fruit, nut, veg, and spice. Heat ½ lard and fry chili, fruit, nut, and veg puree
until it becomes thick and shiny. Add tomato puree and cook for 5 min. Add masa and stock and
simmer for 1 hour. Season as you go. Finish with puree in vita mix and strained. Season with
salt and sugar.

Plantain chochoyote

6 ea plantains maduro, roasted

4 lb Nixtamal masa
¼ lb fat (butter or lard)
4 tbsp brown sugar
2 tbsp salt
Water if necessary

Mix all ingredients until uniform dough.for chochoyote into 1 oz dumplings (test size first).
Blanch in salted water. Deep fry for service.
Recipe will yield around 160 portions
Dessert 1: Taco de chocolate - chocolate taco, blackberry compote, fresh blackberries,
chocolate hazelnut puree, Nutella powder, lemon zest

Blackberry compote
5 lbs blackberries
1 ¼ cups sugar
2 ea lemon juice and zest
1 pinch salt

Add ingredients to the pot. Simmer for 20 min cool. Purée and strain

Chocolate and hazelnut puree

2 ½ lbs hazelnut roasted
2 ½ lbs milk chocolate
1 pint hot milk
TT salt

Boil hazelnuts until they fall apart. Then puree hot add milk chocolate and hot milk. Season with
salt. Viscosity when room temp should be a puree that stands up on itself or forms a nice dot.

Nutella powder
Nutella
Tapioca mutidextrum
TT salt

Run in robotcoupe until forms nice powder

Dessert 2: Mexican sundae - hibiscus tostada, dream ice cream, cherries, nuts, chocolate
sauce

Chocolate sauce

4 cups brown sugar

4 cups cream
1 cup dark rum
2 cups corn syrup
4 ea Moriata chili
12 cups dark chocolate

4 cups corn syrup

2 cups milk
TT salt
Add rum to pot and burn off alcohol, then add cream brown sugar,corn syrup, and chilies. Bring
to a boil. Pour over dark chocolate, whisk until smooth consistency. Finish by adding the last of
the corn syrup and milk. Add a dash of salt, final seasoning.

Candied nuts

4 qts nuts
1 tsp cinnamon
1 cup sugar
1 tbsp salt

Add nuts to the bowl. Add just enough water to the bowl to moisten the nut, this will help the dry
ingredient stick to the nuts. Add the rest on the dry ingredients. Bake at 325 f for 5 minutes
rotate, repeat, until crispy and toasty. Robo coupe nuts to a bruniose size. Shake in china cap to
keep a consistent size