Only Use Perfectly. I just text my mom and she's like, you're nuts. Because kinda of wanna have even bite of the shrimp. In a blender, blend the cucumber, lime juice, garlic, cilantro, vinegar, jalapeo, salt and pepper. 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. Hey, I can handle this. I personally can't wait to see what you did, with my ingredients, but I think I did very well. These days, the restaurant industry is ever-changing and adapting Saul Montiel Lives American Dream By Bringing Authentic Mexican Cuisine to NYC, midst the turbulent times and swirling debate over immigration, one New York City chef represents the positive outcome that can be accomplished. Don't mess it up. Okay, so when I have the tortillas, how do I make the chips? and put them in about 350 degrees Fahrenheit. These are pretty jumbo, this is a jumbo shrimp. 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. So now, we just gonna cut the edges of the tomato. 4. It's incredible what food does to people, huh? Montiel is the Executive Chef of Cantina Rooftop, one of New York Citys most popular rooftop spots. 646.419.2765 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. We cook a very low heat and it looks delicious. Chipotle aioli, you wanna put all over the nachos. than me cooking my burrito at home, and eating it. And this is why grandma makes the best mole. It's the Mexican version of the baked beans. This video is made for entertainment purposes. Okay, so I got this sour cream from Lorenzo's recipe. He began working at I Coppi, a Tuscan cuisine restaurant, and was responsible for its salads, pizzas, and desserts. Saul Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. 18.3K followers. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. and then push the knife, something like this, like an ninja. [laughs] Excuse that sound. After his work at Lure, Montiel was invited by Williams to work as the sous chef of Gusto Ristorante e Bar Americano, owned by restaurateur Sasha Muniak, the founder of New Yorks Mangia Corporation. Bobby Burns. Dice your avocado before mixing it. I like to use chocolate Ibarra because he's from Mexico. 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. APPS. Because you don't want to have a really thick mole. Michelin Guide Recommended, 2012, 2011, 2010. The infamous guacamole from Cantina Rooftop in, The guacamole from Cantina Rooftop served in a, Tuna Tostada with Salsa Macha from Rooftop. It's one of my favorite ingredients, I will say. I was hoping the cheese pull would happen. 1 Spread mayonnaise onto the tostada, add shrimp to the tostada and garnish with cucumber, avocado, onions, jalapeo, cilantro leaves, and sea salt. Montiels recipe for success at Cantina Rooftop has been based on authentic product and enticing price point. It's just avocado and chips. Still havent subscribed to Epicurious on YouTube? because sometimes we grab our eye or something else. We mix their stuff, with our stuff, and we make mole. I have fileted a fish. Apr 2014 - Aug 20162 years 5 months. Spread mayonnaise onto the tostada, add shrimp to the tostada and garnish with cucumber, avocado, onions, jalapeo, cilantro leaves, and sea salt. I'm gonna bake this at 375 for maybe eight to 12 minutes. they give you a piece of the white meat and the dark meat. are all piled up and there's nothing on the other chip? and what I'm gonna do, I'm gonna make upside down nachos. Honestly, I don't even know why they call it pico de gallo. You know, it has like a sour, salted taste. or your local store, but we gonna make this amazing. 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. arbol for spiciness, and then guajillo for color. Everting must be super fresh, onions, cilantro even the corn tortilla chips also you can makehand made corn tortillas. My steak has been resting for a little bit, and you see that there's not that much liquid. Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. First we gonna start by cooking the chicken. From a molcajete to a rubber cutting board, these are Montiel's most essential kitchen tools. I didnt care what I had to do to get started, so I basically showed up and washed dishes at several restaurants, Montiel continued. and this is for Elena, my other daughter. It's only one way to find out if it's good or not. We set Bianca up with all of the supplies shed need to create Chef Sauls decadent Mar y Tierra Burrito, while sending her modest chicken burrito ingredients back the other direction. Finally, top each tostada with 2cilantro macho leaves, sprinkle sesame seeds all over the tuna. For those who don't know what an aguachile is. and this is the best way to make any kind of stock. that's when you add more peppers in here, more spicy. I think they actually mix really well together. Chef Sal Montiel's Tips on how to make the best guacamole: 1. I don't even know what half of this stuff is. Blend - Blend until the mixture is smooth and pureed. We're gonna fold inward, and wrap this around. Tune in and find out. Let's do a little ball of this little cold fresco. that's something that we Mexicans give to the world. Use Mexican avocados specialy from the state of Michoacan. As you can see, Bianca has sent me basic ingredients. Celebrating happiness, this is happiness. Chicken stock, you gonna add a little bit, as you go. Ad Choices. But then she left and ownership asked me if I could run the kitchen. (adsbygoogle = window.adsbygoogle || []).push({}); Oats Chocolate Brownie Recipe | Eggless & Without Oven | Yummy. The BAB, or Big Ass Burrito, which weighs in at fifteen pounds and serves six to eight people. $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. I love apple cider vinegar. Churros proves the companys prowess as a snack and beverage leader. I'm going to be making my tres chile sauce. I'm gonna do only half onion. So I'm just gonna let that go and cool off a bit. I already washed them. This mole is gonna triple the size because it's so thick. With a wonderful wife, two wonderful daughters and a successful restaurant, I am very lucky, Montiel concluded. It's too mild. Line a large plate with paper towels. I was gonna top it off with nopal pico de gallo. Its climate controlled with a retractable glass rooftop for unobstructed viewing, no matter the weather. 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). [laughs], It's every Mexican signature sauce. Since opening the restaurant in November 2018, Chef Burke has wowed guests with famous dishes like Clothesline Bacon and Emotional Lobster Dumplings, as . Yes, chef! He has like a crystallized sugar inside so it's sweet. Normally I will tell you to use these two folks. Follow. So Lorenzo, when you about to press the tortillas. Black pepper, cinnamon, coriander seeds, white sesame seeds. Why are you guys always, always, stealing from me? everybody in Mexico have their own recipe. whenever I wanna feel like I'm eating something healthy. I'm also gonna use some of these beautiful leaves. 4th of July cookout with chef Saul Montiel at Cantina Rooftop - YouTube AboutPressCopyrightContact usCreatorsAdvertiseDevelopersTermsPrivacyPolicy & SafetyHow YouTube worksTest new features . Tasty Beef Sauce Recipe make this simple beef sauce recipe under 30mins. Use 36 size avocados, theyre more fleshy. and then you have delicious pickled onions. Why are we adding the avocado in the end? To make the avocado pure, add to a blender the avocados, lime juice, salt and tomatillos blended in till smooth. You know what pico de gallo stands for, right? Chop or cut them into very small pieces, about 1/4 inch or smaller. How did everything wrap up? It's not about the ingredients, it's about the mole. Resolved technical issues for clients in person, on the phone, and through e-mail. 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. Leave it in there until it changes color. The restaurant is a virtual fiesta of color, with a variety of individual and communal tables. I know exactly what that's for. We provided Lorenzo with all the ingredients necessary to make chef Sals over-the-top $135 nacho recipe, sending only $13 worth of materials back the other direction. Combine 1 cup tequila, 2/3 cup fresh lime juice, 1/3 cup orange-flavored liqueur and 2 . totally digging the shape of my tortilla, okay. Ad Choices. Executive Chef Saul Montiel from the kitchens of Cantina Rooftop in New York City, is sharing another family-inspired recipe with our () 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. Rooftop season is officially and here and Executive Chef Sal Montiel of Cantina Rooftop knows how to celebrate. Assemble: Pour cup of the enchilada sauce into the bottom of a 913'' pan. 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. Executive Chef Saul Montiel, Cantina Rooftop Restaurant and Lounge. Saul Montiel-Tejada faces the felonies of one count of . Who doesn't like avocado? and cure it with lime juice and some kosher salt. Whos ready for a big budget burrito battle? 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. Opinions expressed by Forbes Contributors are their own. MOVIES. Maybe we're gonna need more cheese. you have sweet plantains, which are sweet. [laughs]. Use Mexican avocados specialy from the state of Michoacan. That's when we're gonna add the chicken stock. I was washing hundreds of dishes and it drove me to tears. I'm just gonna chop 'em up 'cause it's gonna be a garnish. Rolled Turkey Breast with Sausage & Herb Stuffing. My mother and grandmother owned and operated a small fonda (bistro/inn) and that's where I got my first taste of culinary. 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. Named for the Scottish poet, this riff on the Rob Roy gets an extra whisper of complexity from a teaspoon of Bndictine. Who wants to be in Lorenzo's shoes right now? This is also gonna give texture, color to our mole. I am, because this is like a 300 step process. That's one of the characteristics of mole poblano. Chef Saul Montiel has managed to accomplish his American dream on his own terms. I'm gonna do this for winter and this is gonna be my summer. Instead, I'm gonna be doing a char tomato. Plus a whole bunch of fancy toppings, pickled red onions. 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. But first of all, I need to heat up my tortilla. JOIN SIMKL. in your kitchen, or in your grocery store. 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. 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! Just like making a cake, making a nacho cake. Translated to (). I'll give it like 90 to 100 for the ingredients alone. I'm gonna cook this for 30 minutes, 45 minutes. Snoop Dogg's mother, Beverly Tate, has died, the rapper and Long Beach icon announced Sunday, Oct. 24, on Instagram and Twitter. Gonna leave it on the grill for a moment. I think this is good enough because it's bordering burnt. And you know I had cheese, queso fresco for filling. I like everything that just went into this olive oil. To revisit this article, visit My Profile, then View saved stories. Best. Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. As a young child, Montiel adopted the kitchen as his second home, where he developed a passion for food. Roasted Chicken, Morita Sauce, Avocado-Tomatillo Sauce, Onions & Cilantro Camarn $20.00 Sauted Chipotle Shrimp, Corn, Spinach, Avocado Sauce & Monterrey Jack Cheese Birria $20.00 Mixed Chiles Tijuana Style, Mango Habanero Salsa & Monterrey Jack Cheese Carnitas $19.00 Lechn & Pork Belly, Salsa Habanero & Chicharron Big Ass Taco $80.00 Let me say there's nothing wrong with your sauce. I'm a bit more confident than I was before. [Rose] You probably have some masa harina there. I'm actually gonna add in a couple more ingredients. I hope you're doing something good with my sour cream. It was gonna be the best, delicious burrito. To revisit this article, select My Account, then View saved stories. 605 W 48th St, New York, NY 10036. 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 to kind of shred it, but I have a better trick. I had some excellent ingredients to work with. I write about food, drink, travel and lifestyle brands. Still haven't subscribed to Epicurious on YouTube? Before you add the chocolate and the sugar, try it. Aguachile is a Mexican dish , Sesame Crusted Beef and Spinach Salad Recipe (4.3/5), Beetroot fritters with soured cream & salmon tartare. Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more. In 2017 he started at Cantina Rooftop, but also reopened his grandparents old restaurant La Unica in Hilalgo. 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. He also worked at Amaranth, an Upper East Side restaurant that specializes in the fusion of Italian and French cuisines. You want something fresh. A view of Cantina Rooftop Restaurant & Lounge. So I took the ground chicken, sear it, add the pinto beans. Preheat oven to 350 degrees F. Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable. ANIME. "We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. And then you're gonna take a separate pan. Now I'm not saying that's not how it's supposed to look. I was 19 years old and she taught me so much. Loading. So we're gonna have a little luxurious afternoon lunch. http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more. Community Rules apply to all content you upload or otherwise submit to this site. Fill each corn tortilla with a handful of cheese (reserving about cup for sprinkling over the top, at the end). 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. We have our onions and jalapenos for our tinga. The Flavors of FallBeyond Pumpkin and Pecan, medium-sized shrimp, deveined and butterflied. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. http://bit.ly/epiyoutubesub. As VP/Editor-In-Chief, John sets the overall tone and quality standards for the site's content. Learn more. Okay, so I'm team steak, mm hmm, team shrimp. [laughs]. Place 3 tuna diceson top of the avocado pure , then top each portion of tuna with about 2 teaspoons of the salsa ache . Rub the rim of 4 rocks glasses with lime; dip in coarse salt. Because you control the size of your chicken breast.