True, ingredients such as specialty cheeses, chiles ranging in hotness from mild to wild, and a rainbow of citrus and other fruits are integral parts of this flavorfulcooking. In fact, you'll find a variety of examples on the following pages, including recipes for meats, seafood and vegetables. Today, though, we're also seeing Latin menu influences splashing over into other cuisines.
From Chef James Schenck of Destino in San Francisco comes the hearty beef and potato recipe for Lomo Saltado. Culinary director Roberto Santibañez of Rosa Mexicano in New York City offers his recipe for Veal Tongue Veracruz-Style. Meanwhile, Chef Dario Lagoa of Cafe Iberico in Chicago shares the recipe for spicy potatoes, Paratas Bravas.
Your meat-loving customers may appreciate items such as Carnitas de Cerdo, a pork recipe from Chef Martin Rios of The Old House Restaurant at the El Dorado Hotel in Santa Fe, or the adaptation of a Grilled Skirt Steak recipe from chef Richard Sandoval at Tamayo in Denver. The steak is served with guacamole, black bean purèe and tomatillo salsa. We're also providing recipes for Empanadas de Carne y Pasas (meat and raisin turnovers), plus Pulled Pork with Pasilla Mole.
Seafood ideas include a recipe for Seared Alaska Scallops with Jalapeño Cream, from chef Rick Bayless of Frontera Grill and Topolobampo in Chicago. In addition, you'll find a recipe for Sweet Habañero Snapper.
Chef Greg Ogletree of Dallas,Texas, provides a recipe for South-of-the Border Egg Strudel. In addition, you'll see a recipe for Chipotle Papas Con Pollo which combines potatoes, chicken and crumbled queso cotija cheese. Look for these ideas, and more, on the following pages.