Stir in the vinegar, salt and Mexican oregano. and we don't want that, we don't want burnt. [Saul] And then I add peanuts, garlic, sesame seeds. kind of pushes the sauce to be in one spot. My daughter can eat this. He has like a crystallized sugar inside so it's sweet. I am going to take the skin off of these filets. Translated to shrimp in chile water, you can think of this dish as a spicy ceviche! You're going to take your tortillas whole, and you're gonna cook them for a little bit. The nachos that I was planning to make today, I had a whole fresh red snapper that I was going to cure. All rights reserved. Its the primary reason that molcajetes are making such a big comeback. Rose said leave it alone, so said leave it alone. 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. I did everything from cleaning, bussing, serving, shopping and cooking. Bianca, I know you probably never worked with a nopal. It is actually salsa macha time. This is also gonna give texture, color to our mole. Montiel's recipe for success at Cantina Rooftop has been based on authentic product and enticing price point. Read on for Chef Montiels tips and tricks for the perfect guac and even a bonus recipe for his best selling tuna tostada with house-made salsa macha. Tips to improve your homemade stuffed peppers (video) Spread one-third of the nacho meat on the . There you have it, my chicken tinga burrito. It's one of those sweet vermouth cocktails that actually . This is something that I would serve in Tulum. and then you have delicious pickled onions. All rights reserved (About Us). Maybe we're gonna need more cheese. And then you take those ingredients with your chilies, The vinegar is gonna the color really nicely. Lorenzo, when making these tortilla chips. Named for the Scottish poet, this riff on the Rob Roy gets an extra whisper of complexity from a teaspoon of Bndictine. I am, because this is like a 300 step process. Tune in and find out. These are the cacahuetes, right? We are gonna let the lime juice and the salt do its thing. So we're gonna add the famous nopal pico de gallo, and it smells like when I was watching the stories. you're gonna cool them down completely, stack them up. but normally you add a lot of chicken broth. 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 then just push towards yourself like this. (adsbygoogle = window.adsbygoogle || []).push({}); Oats Chocolate Brownie Recipe | Eggless & Without Oven | Yummy. PROFILE. Pro chef Saul Montiel from Cantina Rooftop and home cook Bianca are swapping their recipe ingredients and hoping for the best! 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. make sure you use a Ziploc bag cut in half, one in each side, to prevent the tortilla. and then you have spines all over your mouth. Best. At nineteen years of age, Montiel worked directly under Williams as Tappos sous chef. Chef Sal Montiels Tips onhow to make the best guacamole: 1. from English cucumbers, lime, and serrano peppers. Remove from heat and stir in the chili pepper bits. NO OLD SQUEEZE LIME JUICE OR FROM A BOTTLE! 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. Before you add the chocolate and the sugar, try it. To revisit this article, select My Account, then View saved stories. I didnt care what I had to do to get started, so I basically showed up and washed dishes at several restaurants, Montiel continued. You know people do beef with mole, do turkey with mole. 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. 5 Favorite Chili Recipes for Cool Fall Days. I love mango, and then I love chives, too. Tuesday, February 28, 2023. Chicken stock, you gonna add a little bit, as you go. Okay, so I got this sour cream from Lorenzo's recipe. 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. Montiel continued to work as Giorgiones sous chef until he was appointed executive chef when Williams moved to another restaurant. So I'm going to make some cilantro jalapeno crema. Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more. How Traditional Enchiladas Are Made - yahoo.com Cook Islands teens suffering with mental wellbeing issues Trained and worked under the direction of Celebrity Executive Chef Amanda Freitag. I think this is good enough because it's bordering burnt. and then push the knife, something like this, like an ninja. Let marinate for 3 minutes, then pour off the excess marinade. You want something fresh. but due to the inflation now, it's probably $18.75. All right, so my pico de gallo it's done. You know what, I'm gonna do the same thing that I did. Learn more. Boink, boink. When Williams moved to Giorgione, founded by Giorgio DeLuca of Dean & DeLuca gourmet foods line, she invited Montiel to work with her once again. See the complete stuffed peppers video and check out prior food videos below. I'm gonna do this for winter and this is gonna be my summer. Montiels culinary skills allowed him to quickly advance in the kitchen. The Flavors of FallBeyond Pumpkin and Pecan, medium-sized shrimp, deveined and butterflied. Exploreother recent videosfrom our content partners at Conde Nast. This Traditional Mexican Mole Uses 31 Unique Ingredients http://bit.ly/epiyoutubesub. and what I'm gonna do, I'm gonna make upside down nachos. Barbeques Galore to Host Influencer Cook-off Benefiting the American These are so good. whenever I wanna feel like I'm eating something healthy. 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. 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. Use 36 size avocados, they're more fleshy. Don't spread all the spines all over the table, because you might end up dropping it on the sauce. but I'm gonna make avocado pico de gallo. Cover a large, rimmed cookie sheet or baking pan with foil (optional). 4th of July cookout with chef Saul Montiel at Cantina Rooftop - YouTube AboutPressCopyrightContact usCreatorsAdvertiseDevelopersTermsPrivacyPolicy & SafetyHow YouTube worksTest new features . they give you a piece of the white meat and the dark meat. [laughs] Excuse that sound. Chef. And you know I had cheese, queso fresco for filling. When you just do that, pull the tail and the skin. Chef Saul Montiel has managed to accomplish his American dream on his own terms. and those are the ingredients for the guacamole. Because kinda of wanna have even bite of the shrimp. Chef Sal Montiel demonstrates the perfect method for cracking open an egg using only one hand. Opinions expressed by Forbes Contributors are their own. How To Crack An Egg One-Handed - Foodie Badge which is a sesame seeds, and the pumpkin seeds. And then you're gonna take a separate pan. Can I do another layer? I don't know. Welcome to Food Channel's European Union Experience. I already washed them. So now we're gonna add onions, tomatoes, jalapeno. Combine 1 cup tequila, 2/3 cup fresh lime juice, 1/3 cup orange-flavored liqueur and 2 . Saul Montiel - Executive Chef - Cantina Rooftop | LinkedIn 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. Saul Montiel-Tejada faces the felonies of one count of . I don't even know what half of these are, though. Preheat the oven to 350. I'm doing another layer. This is my bad boy new outfit, black chef coat. Mexico North America Place. It's not about the ingredients, it's about the mole. Food artistry in the heart of an arts district | 2019-09-18 - Bake To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. Now I'm gonna add these. Assemble: Pour cup of the enchilada sauce into the bottom of a 913'' pan. Saul Montiel he/him/his. Snoop Dogg gives fellow Long Beach Poly High Class of '89 alums the Little bit of lime, little bit of salt, and sour cream. 7. make the guacamole on a Molcajete. I'm gonna bake this at 375 for maybe eight to 12 minutes. Instead of the chipotle I'm gonna throw some jalapeno. Resolved technical issues for clients in person, on the phone, and through e-mail. For those who don't know what an aguachile is. I want to keep cooking the ingredients that I cook. with my grandpa, watching All My Children. 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. 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. While agreeing on burrito fillings can be a challenge, a perfect bowl of guacamole is the beginning to any great night. "We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. 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. I was 19 years old and she taught me so much. [laughs] Is Rose available today? Well, this is what I supposed to be eating, No, I think the main thing that I did here. What I like about the nopal is it's pretty healthy for you. Here most of my ingredients for our mole. you just push the knife, and then there you have a filet. 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. I'm only think of one thing, frijoles charros. So I'm gonna be using corn tortilla chips for my nachos. He also worked at Amaranth, an Upper East Side restaurant that specializes in the fusion of Italian and French cuisines. And here's my crema for my upside down nachos. Executive Chef Saul Montiel, Cantina Rooftop Restaurant and Lounge. Avocado Crema Recipe That's actually, that's my Mexican broccoli. $113 vs $10 Burrito: Pro Chef & Home Cook Swap Ingredients - Epicurious get a sharp knife, and gently just kind of chip at it, And you're gonna put it into a rolling boil. Global Edition. 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 He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. Michelin Guide Recommended, 2012, 2011, 2010. 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. By: John Scroggins and Guest Contributor. And then you do that again and again and again and again. Take it out, put it in an ice water bath. If it's wider, you gonna be like, oh crazy. 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. it's very important that you add chocolate. And remember, we're making upside down nachos, First of all, when I start with the first layer. Churros proves the companys prowess as a snack and beverage leader. Pro chef Sal Montiel from Cantina Rooftop and home cook Joe are swapping recipes and hitting the kitchen to make some chili. February 27, 2023 Chef Sal Montiel demonstrates the perfect method for cracking open an egg using only one hand. Everting must be super fresh, onions, cilantro even the corn tortilla chips also you can makehand made corn tortillas. So now I'm gonna make a chipotle aioli, fancy schmancy. Blend - Blend until the mixture is smooth and pureed. All right, so now we're gonna knead the dough. Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. and then you eat your burrito and you have a spine. 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. Transfer to the towel-lined plate to absorb the excess oil. Vote. I was also going to make a tres chili sauce. Chef Sal Montiel - YouTube The cuisine is as vibrant as the location, which is steps away from the Hudson River, with an expansive view of the city skyline. Once each level of chef had presented their creation, we asked food scientist Rose to explain their choices from an experts perspective. And at this point I will add the chipotle. It is salsa time. You know, it has like a sour, salted taste. We provided Lorenzo with all the ingredients. 21-Year-Old Facing Felony Charges, Held On $1M Bail In 4 - CBS News 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. Hello, mango tango. 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. Normally I will tell you to use these two folks. We have our onions and jalapenos for our tinga. Wash it off and then you're gonna grill it, We have a lot to do here, but I'm super co--. No, because we don't wanna have a smashed avocado. chef saul montiel | Food Channel Traditional Mexican Enchiladas Are Not What You Expect, Using Ancient Tools To Make Traditional Mexican Chicken Mole, $170 vs $15 Ravioli: Pro Chef & Home Cook Swap Ingredients, $107 vs $11 Breakfast Sandwich: Pro Chef & Home Cook Swap Ingredients, $167 vs $19 Chicken Parm: Pro Chef & Home Cook Swap Ingredients, $149 vs $9 Eggs Benedict: Pro Chef & Home Cook Swap Ingredients, $248 vs $15 Breakfast Tacos: Pro Chef & Home Cook Swap Ingredients, $135 vs $13 Nachos: Pro Chef & Home Cook Swap Ingredients, $113 vs $10 Burrito: Pro Chef & Home Cook Swap Ingredients, $196 vs $13 Calzone: Pro Chef & Home Cook Swap Ingredients, $335 vs $18 Chili: Pro Chef & Home Cook Swap Ingredients, 4 Levels of Cacio e Pepe: Amateur to Food Scientist, 4 Levels of Tamales: Amateur to Food Scientist, 4 Levels of Hot Chocolate: Amateur to Food Scientist, 4 Levels of Eggs Benedict: Amateur to Food Scientist, 4 Levels of Stuffed Peppers: Amateur to Food Scientist, 4 Levels of Enchiladas: Amateur to Food Scientist, 4 Levels of Garlic Bread: Amateur to Food Scientist, 4 Levels of Fish Tacos: Amateur to Food Scientist, 4 Levels of Quesadilla: Amateur to Food Scientist, 4 Levels of Chicken Nuggets: Amateur to Food Scientist, 4 Levels of Pulled Pork Sandwiches: Amateur to Food Scientist, 4 Levels of Tostadas: Amateur to Food Scientist, 4 Levels Of Burritos: Amateur to Food Scientist, We tried a 12-pound taco youll want on the menu at your Super Bowl party, 9 Tips For Foolproof Guacamole From Chef Sal Montiel Of Cantina Rooftop, National Burrito Day Is A Great Excuse To Try These Creative Spins On A Classic Snack, In their own words: The journey of Executive Chef Saul Montiel, Never Screw up Rice Again With This Chef-Approved Rice Cooker, Saul Montiel Lives American Dream By Bringing Authentic Mexican Cuisine to NYC, Chef Spotlight: Saul Montiel of CANTINA ROOFTOP, Un bouquet de tacos para celebrar el amor, Executive Chef Sal Montiel was born in Atotonilco el Grande, a small town outside of Pachuca in central Mexico, and quickly adopted the kitchen as his second home under the tutelage of his grandmother and mother. I see this in my supermarket all the time. I am ready to put this nacho dish together. [laughs]. Skip to main content. That's one of the characteristics of mole poblano. 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. And then just press gently until it's completely even. All right, it looks like we almost there. All Videos; 4 Levels; Basic Skills Challenge; Kids Try I'm not kidding. We're gonna start with my lovely corn chips. TV. So this for the keto guys' diets, and there we go. Remove the stems and seeds from the anchos, guajillos and chiles de arbol. I'm actually gonna add in a couple more ingredients. I guess I supposed to make pico de gallo. After Giorgione, Montiel moved to SoHos Lure Fishbar, where he worked as sous chef to Chef Josh Capon. 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. because that's when we celebrate anything. MOVIES. Peanuts, yes, it's one of the ingredients. Set aside. I am going to filet you, fish. Now you just add raisins, to add more sweet. 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. Which pepper would you pick to please your palate with? I'm gonna use onion, for the jalapeno, and cilantro. Oh so it cost $113 for all of these ingredients. Guajillo for texture and flavor, morita more for flavor. 18.3k Followers, 1,682 Following, 3,118 Posts - See Instagram photos and videos from Saul Montiel (@chefsaulmontiel) chefsaulmontiel. And also it's gonna be easier to make that into a paste. Strain into a medium-sized bowl. Recipes - Once Upon a Chef Could our all-star home cook rise to the challenge or did chef Sals nachos reign supreme? 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. Be Generous With Citrus and make sure to squeeze the limes at the momen. because they have the whole patience, in the whole world. I was washing hundreds of dishes and it drove me to tears. [Bianca] The shrimp with the chipotle adobo. 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. I'm gonna add these tomatoes. The Best Cheese Enchiladas - Tastes Better From Scratch This mole is gonna triple the size because it's so thick. Add the tuna dices and stir gently, coating all of dices with the marinade. 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. because each ingredient cooks differently. 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. That's when we're gonna add the chicken stock. Classic Margaritas Recipe | Food Network Kitchen | Food Network So by adding all the ingredients together. EASY CHEESE PLATTER RECIPES All You Need is Food And there's my first garnish. We are in that $12 to $18 entree range that makes our menu a great value." and cure it with lime juice and some kosher salt. Set up, tested, and configured desktops, laptops, and printers . This video is made for entertainment purposes. He is also part owner of The Lexington Social, a cocktail and Mediterranean tapas lounge located in East Harlem. it's seeing one table with my grandparents, 2023 Cond Nast. Close Alert Green and gold balloons, streamers and letterman jackets bounced around the room. and I want to get all these beautiful chilies on. Okay, and then jalapeno. Rub the rim of 4 rocks glasses with lime; dip in coarse salt. We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. It all depends on the size of your chicken. We set Bianca up with all of the supplies she'd need to create. But yeah, you know, new experiences right? until you have a dough that's pliable but not sticky. What's a Mexican dish everyone HAS to try in your opinion? 4th of July cookout with chef Saul Montiel at Cantina Rooftop Lay it over, and then hold it, and then--. We don't want the heart. The cactus, you know, it's not my favorite. And then you're going to basically keep mixing. 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As you can see, Bianca has sent me basic ingredients. 9 Tips For Foolproof Guacamole From Chef Sal Montiel Of - Forbes Chef Saul's recipes have been featured on Good Morning America, Food & Wine, NowThis News, People en Espanol and Telemundo. Instead, I'm gonna be doing a char tomato. and we're gonna put it in a ice cold bath. Dump it in here, some little water to the bottom. If you purchase a product or register for an account through one of the links on our site, we may receive compensation. Now we gonna do another layer of the frijoles charros. Black pepper, cinnamon, coriander seeds, white sesame seeds. and I can't wait to see what he did with my recipe. Let's do a little ball of this little cold fresco. Set them aside. Every time I cook, I'm impressed. Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. and this is for Elena, my other daughter. Why are we adding the avocado in the end? Translated to (). I can't even talk, it's so good. Saul Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. Chef Saul Montiel has managed to accomplish his American dream on his own terms. Transformed operations in . 3. for garnish for my nachos, and my garnishes are ready. So I'm kinda gonna shape this into a ball. When I came to New York I was determined to find an opportunity in the restaurant industry. I like everything that just went into this olive oil. [Rose] You probably have some masa harina there. and then you, I can never have enough beautiful cilantro. Oh my gosh, this is the best concon ever. And I'm pretty much done with it for now. By cooker longer and adding in chocolate. And one thing that I'm going to make is pico de gallo. It will last 3-4 weeks. However, the cost-of-living crisis continues to plague the economy as consumers scramble to save. And cut it into little pieces, little dices. So now, we just gonna cut the edges of the tomato. In 2008, Montiel became executive chef of Gusto and in 2009, he became part-owner of the restaurant. I was gonna make a salsa macha from scratch. Finally, top each tostada with 2cilantro macho leaves, sprinkle sesame seeds all over the tuna. 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. The blanching of the nopales takes longer. 'cause like that you put more pressure on the metlapil. The BAB, or Big Ass Burrito, which weighs in at fifteen pounds and serves six to eight people. But then she left and ownership asked me if I could run the kitchen. in your kitchen, or in your grocery store. "Chimichangas aren't Mexican food" says NYC chef from Mexico (VIDEO) In a blender, blend the cucumber, lime juice, garlic, cilantro, vinegar, jalapeo, salt and pepper. First we gonna start by cooking the chicken. Shrimp Aguachile | Food Channel