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. it's seeing one table with my grandparents, 2023 Cond Nast. It's too mild. So I'm just gonna let that go and cool off a bit. make sure you use a Ziploc bag cut in half, one in each side, to prevent the tortilla. You know what pico de gallo stands for, right? Pumpkin Soup. With simple to source ingredients. [laughs] Excuse that sound. Don't mess it up. The cactus, you know, it's not my favorite. Today I'm gonna use the metlapil, my metate, Normally you do this blending on your knees. or your local store, but we gonna make this amazing. By cooker longer and adding in chocolate. From a molcajete to a rubber cutting board, these are Montiel's most essential kitchen tools. So basically, you need to remove all the stems. 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. Saul Montiel is the Executive Chef of Cantina Rooftop, one of New York City's most popular rooftop spots. I like to use chocolate Ibarra because he's from Mexico. so people don't come into the kitchen and bother you. These are pretty jumbo, this is a jumbo shrimp. My favorite tortillas in New York City tortillas. WELCOME TO YUMMY TODAYS RECIPE IS Oats Chocolate Brownie Recipe | Eggless & Without Oven | Yummy INGREDIENTS: Oats 1/2 cup Warm milk 1/2 cup Soak for 10 mins Soaked oats Cocoa powder 2 tbsp Half banana Honey 2 tbsp Blend until smooth Brush butter Pour 1/2 batter Chocolate chunks Again pour some batter Chocolate, Read More Oats Chocolate Brownie Recipe | Eggless & Without Oven | YummyContinue, SUBSCRIBE for 2 new videos per week:https://bit.ly/NanaabaskitchenSubscribe INGREDIENTS: * 1 & 1/2 lbs lightly frozen beef tenderloin cut into bite size cubes * 1/2 red onion chopped * Marinate beef with tsp maggi sauce (substitute with same amount soy sauce), 1 tsp black pepper, pinch of salt, 1 & 1/2 tsp dark soy sauce, 1, Read More Tasty Beef Sauce Recipe make this simple beef sauce recipe under 30mins.Continue, TIMESTAMPS: 00:21 Easy clothes transformations 02:23 How to upgrade your daily look 03:38 Second life for old clothes 05:13 Smart clothing hacks 06:58 How to transform your ordinary clothes 08:31 Dress transformation in a few seconds 10:52 How to resize clothes 13:03 Clothes decoration ideas Dont forget to subscribe and click the bell) This video, Read More 32 Simple Ways to Upgrade Your Style || Trendy Outfit Ideas And Useful Clothing TricksContinue, WELCOME TO YUMMY TODAYS RECIPE IS This Apple Pie Just Melts in Your Mouth Everyone Will Ask For Your Recipe | Yummy INGREDIENTS: 2 eggs (substitute condensed milk 1/2 cup) Sugar 1/2 cup Butter 1/4 cup Milk 1/2 cup All purpose flour 1 cup Baking powder 1 tsp Vanilla 1 tsp 1 apple Remove seeds, Read More This Apple Pie Just Melts in Your Mouth Everyone Will Ask For Your Recipe | YummyContinue. Celebrating happiness, this is happiness. So now I'm gonna make a chipotle aioli, fancy schmancy. ANIME. All rights reserved. I was gonna make a salsa macha from scratch. "We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. and I make frijoles charros, like a Mexican cowboy beans. And then you do that again and again and again and again. but I'm gonna make avocado pico de gallo. I'm gonna close my eyes, don't do this at home. I'm not kidding. Instead of the chipotle I'm gonna throw some jalapeno. I don't even know what half of these are, though. This is something that I would serve in Tulum. I'm only think of one thing, frijoles charros. We set Bianca up with all of the supplies she'd need to create. and put them in about 350 degrees Fahrenheit. some of these little bad boys on the sides. It adds the pepper flavor with a little bit of, of. Why are we adding the avocado in the end? 18.3K followers. Chef Saul Montiel has managed to accomplish his American dream on his own terms. 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 also it's gonna be easier to make that into a paste. Well, it's not really my signature sauce. and let it keep cooking in this beautiful mixture now. 3. 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. Since opening the restaurant in November 2018, Chef Burke has wowed guests with famous dishes like Clothesline Bacon and Emotional Lobster Dumplings, as . 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. and this is for Elena, my other daughter. They will taste delicious. We curing the fish with lime and little bit salt. Find inventive cooking ideas, ingredients, and restaurant menus from the worlds largest food archive. Close Alert. Strain into a medium-sized bowl. but I have no chipotle so I have to follow the rules. 1,682 following. 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. Here's my burrito with cheese inside and outside. 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. One News Page. Executive Chef Saul Montiel, Cantina Rooftop Restaurant and Lounge. Who wants to be in Lorenzo's shoes right now? Set up, tested, and configured desktops, laptops, and printers . But first of all, I need to heat up my tortilla. A view of Cantina Rooftop Restaurant & Lounge. Poblano it's more like me, sweet and tasty. Still havent subscribed to Epicurious on YouTube? All content is copyright 2023 Total Food Service (unless otherwise noted) and may not be copied or reprinted without permission. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. until you have a dough that's pliable but not sticky. Tips to improve your chicken sandwiches | gumbo | grilled fish recipes | veggie burgers | chocolate cake | fish & chips | apple pie | potato salad | fried rice. All serve on a bed of homemade tortilla chips. My steak has been resting for a little bit, and you see that there's not that much liquid. of the of the concon, it's just really, really good. Now you just add raisins, to add more sweet. I have salt, minced garlic, and the chipotle. and cure it with lime juice and some kosher salt. All Videos; 4 Levels; Basic Skills Challenge; Kids Try Chef Saul Montiel has managed to accomplish his American dream on his own terms. Well now we're gonna cook this for two hours. However, the cost-of-living crisis continues to plague the economy as consumers scramble to save. 4th of July cookout with chef Saul Montiel at Cantina Rooftop - YouTube AboutPressCopyrightContact usCreatorsAdvertiseDevelopersTermsPrivacyPolicy & SafetyHow YouTube worksTest new features . While Montiel celebrates Mexican dishes such as huaraches, he also insists that dishes such as chimichangas, nachos, and refried beans aren't Mexican food. It's not about the ingredients, it's about the mole. One, two, three, go. The pumpkin seeds, to add that nutty flavor. Cover a large, rimmed cookie sheet or baking pan with foil (optional). If it's wider, you gonna be like, oh crazy. You know what, I'm gonna do the same thing that I did. from English cucumbers, lime, and serrano peppers. How did everything wrap up? If you want to make your jalapeno spicy, do this. The contemporary Mexican menu is adapted from the chefs authentic family recipes. take a knife and just make a straight slice. To revisit this article, visit My Profile, then View saved stories. Translated to (). Vote. Just mix them. I want all these flavors of the chile to stick on the lardo. So here's my chicken for my chicken tinga. This is like pepper. JOIN SIMKL. Use 36 size avocados, they're more fleshy. Put some red snapper aguachile everywhere. You want something fresh. 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. And one thing that I'm going to make is pico de gallo. Shh, we're gonna keep this a secret, on the low. I am going to take the skin off of these filets. Wa ha! When I came to New York I was determined to find an opportunity in the restaurant industry. I'm gonna use onion, for the jalapeno, and cilantro. and then just push towards yourself like this. it's very important that you add chocolate. You make sauce with this. to kinda finish up cooking, and cool off a bit. we gonna accomplish the texture that we're looking for. I know exactly what that's for. throw some nopales in your pico de gallo. In 2017 he started at Cantina Rooftop, but also reopened his grandparents old restaurant La Unica in Hilalgo. Tuesday, February 28, 2023. and then you eat your burrito and you have a spine. because they have the whole patience, in the whole world. 605 W 48th St, New York, NY 10036. Montiel was one of four children, all of whom were raised by his single mother, Margarita Montiel Perez. And I have everything I needed for homemade tortillas. Okay, so I'm team steak, mm hmm, team shrimp. Chef. Don't spread all the spines all over the table, because you might end up dropping it on the sauce. Dump it in here, some little water to the bottom. We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. If you purchase a product or register for an account through one of the links on our site, we may receive compensation. It's gonna become more like an olive green color. 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. He also worked at Amaranth, an Upper East Side restaurant that specializes in the fusion of Italian and French cuisines. We are in that $12 to $18 entree range that makes our menu a great value.. Saul Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. I'm gonna put it on the stove, bring it to boil. to kind of shred it, but I have a better trick. Learn more. It is salsa time. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. but normally you add a lot of chicken broth. 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. This recipe is courtesy of Chef Saul Montiel of Cantina Rooftop in New York City. $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. The translation in English is water spicy, spicy water. I'm gonna put enough of the cheese in here. but it's not about the piano, it's about the song. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. 3,118 posts. 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. These are so good. When I came to New York I was determined to find an opportunity in the restaurant industry. 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 gonna take a separate pan. And most of the ingredients that people share. That's when we're gonna add the chicken stock. Now we gonna do another layer of the frijoles charros. I did everything from cleaning, bussing, serving, shopping and cooking. Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the. Okay, and then jalapeno. Skip to main content. they give you a piece of the white meat and the dark meat. Trusted News Discovery Since 2008. More Local News to Love Start today for 50% off Expires 3/6/23. While Saul was using his skills and experience to elevate Biancas recipe, food scientist Rose dialed in to assist Bianca along her way. I just text my mom and she's like, you're nuts. 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. My daughter can eat this. and I want to get all these beautiful chilies on. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. Hide ads with VIP : Ingredient Swap season 1 episode 57 $335 vs $18 Chili : Pro chef Sal Montiel from Cantina Rooftop and home cook Joe . you have sweet plantains, which are sweet. At nineteen years of age, Montiel worked directly under Williams as Tappos sous chef. Combine 1 cup tequila, 2/3 cup fresh lime juice, 1/3 cup orange-flavored liqueur and 2 . Fill each corn tortilla with a handful of cheese (reserving about cup for sprinkling over the top, at the end). John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. Snoop Dogg's mother, Beverly Tate, has died, the rapper and Long Beach icon announced Sunday, Oct. 24, on Instagram and Twitter. And you know I had cheese, queso fresco for filling. Now we gonna add some chicken stock to this. 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. And now let's find out how good this avocado is. 2. that's when you add more peppers in here, more spicy. Oh, it is a cactus, we're putting cactus in our burrito. There were former principals. All rights reserved (About Us). I don't know. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. Besides cooking at Cantina Rooftop, Montiel reopened his late grandparents' restaurant, La Unica, in Hidalgo, Mexico, and he's made appearances on food and travel shows. One News Page. This makes me feel like I'm in a Quinceanera. Tune in and find out. By: John Scroggins and Guest Contributor. Preheat oven to 350 degrees F. Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable. basically, it's the Mexican version of a ceviche. Heat Factor: Mild. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. Spread one-third of the nacho meat on the . Yes, chef! Executive Chef Saul Montiel from the kitchens of Cantina Rooftop in New York City, is sharing another family-inspired recipe with our () May 3, 2018 3:03 pm. 2023 Advance Local Media LLC. [Saul] And then I add peanuts, garlic, sesame seeds. I planned to just make a really simple burrito. Everything is all fried. Stir together the soy sauce, rice wine vinegarand sesame seed oilin a glass or ceramic bowl. And this is my take on Chef Saul's nachos. you just push the knife, and then there you have a filet. Chef Saul Montiel Avantco Rice Cooker Webstaurant Store This is how you make a delicious char jalapeno. 9. Line a large plate with paper towels. Jun 2009 - Mar 20133 years 10 months. Before you add the chocolate and the sugar, try it. Preheat the oven to 350. for garnish for my nachos, and my garnishes are ready. 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. The cuisine is as vibrant as the location, which is steps away from the Hudson River, with an expansive view of the city skyline. Well, Lorenzo sent me these lovely tomatoes. Spread mayonnaise onto the tostada, add shrimp to the tostada and garnish with cucumber, avocado, onions, jalapeo, cilantro leaves, and sea salt. of the chip because we don't want to make this messy. So I'm just gonna use one jalapeno in my pot right here. So normally I always have sour cream on the side. Once each level of chef had presented their creation, we asked food scientist Rose to explain their choices from an experts perspective. At Gusto, Montiel worked as sous chef to celebrity chefs, Amanda Freitag and Anne Burrell. Set them aside. Launching as the number one brand in the rapidly growing mini dessert category, J&J Snack Foods new Hola! I got these fancy tongs 'cause my fingers are too chubby. Higher, higher, higher, higher. There's two types of mole, oaxaqueno or poblano. 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. If I had to guess, all this will cost $12.75. I was gonna top it off with nopal pico de gallo. Because the shape of the pot, makes it so much easier. I'm gonna do only half onion. [laughs], It's every Mexican signature sauce. APPS. Allow to cool for 10 minutes. So now it's just like sushi, look at this beauty. It's just avocado and chips. Chicken breast, white rice, plum tomatoes, I just had a kid, I didn't get enough sleep. It was gonna be the best, delicious burrito. As a young child, Montiel adopted the kitchen as his second home, where he developed a passion for food. Fresh homemade tortilla chips. 18.3k Followers, 1,682 Following, 3,118 Posts - See Instagram photos and videos from Saul Montiel (@chefsaulmontiel) chefsaulmontiel. He began working at I Coppi, a Tuscan cuisine restaurant, and was responsible for its salads, pizzas, and desserts. So now we're gonna add onions, tomatoes, jalapeno. Rub the rim of 4 rocks glasses with lime; dip in coarse salt. Williams served as a mentor to Montiel, teaching him many of his culinary skills and reaffirming his passion for food. Take them out, drain them, and sprinkle with salt. 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. I want to keep cooking the ingredients that I cook. that's something that we Mexicans give to the world. I don't need to put anything else. I personally can't wait to see what you did, with my ingredients, but I think I did very well. Transfer to the towel-lined plate to absorb the excess oil. Okay, so I got this sour cream from Lorenzo's recipe. We are in that $12 to $18 entree range that makes our menu a great value." this is gonna add another level of sweetness. 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. Hours. And then just press gently until it's completely even. And cut it into little pieces, little dices. Foolproof Thanksgiving Recipes: 18 Easy and Impressive Options. http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more. Only Use Perfectly. A little bit of water, some jalapeno. This is gonna be on my Instagram. Peanuts, yes, it's one of the ingredients. He is also part owner of The Lexington Social, a cocktail and Mediterranean tapas lounge located in East Harlem. I was 19 years old and she taught me so much. It is actually salsa macha time. Home. That's basically our sour cream and our hot sauce. 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. See the complete stuffed peppers video and check out prior food videos below. Fill three-quarters of the way with ice. 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. and a little oregano, and some olive oil as well. I did do the cheese trick, you got some competition. Kind of funny though how things worked out as people wouldnt show up to work and the next thing I knew I was working on the cooking line., It was at his next job, at the Mediterranean restaurant Tappo, that Saul Montiel had the good fortune of meeting Chef Jodi Williams, now a television personality on Food Network. He has like a crystallized sugar inside so it's sweet. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Add the peanuts, garlic, sesame seeds and oil in a medium pot. The three chile sauce, it was on point 10 out of 10. I was planning on making mar y tierra burrito. Set aside. and I can't wait to see what he did with my recipe. Tasty Beef Sauce Recipe make this simple beef sauce recipe under 30mins. Inflation is slowly beginning to level off, with Decembers core consumer price index sitting at 6.5 percent. avocado sauce, chipotle aioli, and fresh mango. No, because we don't wanna have a smashed avocado. 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. That's actually, that's my Mexican broccoli. Community Rules apply to all content you upload or otherwise submit to this site. 'Cause I want it to be a little bit crispy. and this is the best way to make any kind of stock. Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. Trained and worked under the direction of Celebrity Executive Chef Amanda Freitag. 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 And I'm pretty much done with it for now. All right, so my pico de gallo it's done. If you don't heat up your tortilla, it will break. 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! Assemble: Pour cup of the enchilada sauce into the bottom of a 913'' pan. Best. Montiels culinary skills allowed him to quickly advance in the kitchen. the almonds, the peppers, the chicken, everything. From exclusive interviews to the latest news on products, trends, associations, and events Total Food Service covers all aspects of the national food service industry. and what I'm gonna do, I'm gonna make upside down nachos. Follow. As you can see, Bianca has sent me basic ingredients. Let me say there's nothing wrong with your sauce. Pro chef Sal Montiel from Cantina Rooftop and home cook Joe are swapping recipes and hitting the kitchen to make some chili. Why are you guys always, always, stealing from me? kind of pushes the sauce to be in one spot. 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. Add Remaining Ingredients - Add the sour cream, lime juice, cilantro leaves, salt, and garlic powder to the blender. I'm gonna cook this for 30 minutes, 45 minutes. 'cause like that you put more pressure on the metlapil. Arrange a layer of tortilla chips on the cookie sheet. We cook a very low heat and it looks delicious. Rooftop season is officially and here and Executive Chef Sal Montiel of Cantina Rooftop knows how to celebrate. It will last 3-4 weeks. Thank you, Rose. It's only one way to find out if it's good or not. In a blender, blend the cucumber, lime juice, garlic, cilantro, vinegar, jalapeo, salt and pepper. So now, we just gonna cut the edges of the tomato. and then cover it with saran wrap and let it sit. I am ready to put this nacho dish together. Montiels recipe for success at Cantina Rooftop has been based on authentic product and enticing price point. 6. For those who don't know what an aguachile is. Honestly, I don't even know why they call it pico de gallo. 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. I'm just gonna chop 'em up 'cause it's gonna be a garnish. 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. 7. make the guacamole on a Molcajete. Making chilaquiles with chorizo #fyp #chilaquiles #brunch. Basically, it adds creamy, spicy element to the nachos. and you're gonna do a similar thing to the tomatoes. VIP. I'm gonna make it happen with what I have. Everting must be super fresh, onions, cilantro even the corn tortilla chips also you can makehand made corn tortillas. Remove from heat and stir in the chili pepper bits. Little bit of lime, little bit of salt, and sour cream. Chipotle aioli, you wanna put all over the nachos. So char your vegetables. 5. whenever I wanna feel like I'm eating something healthy. Chop or cut them into very small pieces, about 1/4 inch or smaller. Michelin Guide Recommended, 2012, 2011, 2010. I didnt care what I had to do to get started, so I basically showed up and washed dishes at several restaurants, Montiel continued. Then you're gonna do a little bit of pickled onions. Now I'm gonna add these. make sure it's cooked all the way through. I think this is good enough because it's bordering burnt. My mother and grandmother owned and operated a small fonda (bistro/inn) and that's where I got my first taste of culinary. To make the avocado pure, add to a blender the avocados, lime juice, salt and tomatillos blended in till smooth. Welcome to Food Channel's European Union Experience.