Add all ingredients to a cocktail shaker with ice and shake.
Fine strain into a coupe glass.
Garnish with a parsley sprig on a miniature clothesline pin.
Steak Taco by Jason Sussman, Executive Chef, Taco Bar
1 flank steak
1 jalapeno, diced
½ onion, diced
6 cloves garlic, minced
1 bunch of cilantro, chopped
½ can of Mexican beer
2 tbsp brown sugar
¼ cup of oil
Juice of 2 limes
4 red peppers, roasted*
10 green peppers, charred*
Combine all ingredients. Add to the flank steak and marinate over night in the fridge.
Remove the steak from the marinade and let sit at room temperature on a rack for an hour or so.
Grill to medium and rest for 15 minutes.Slice across the grain.
Skin and slice the pepper.
Cut onions in ½.
Build tacos. Place meat on the tortilla. Add pepper and onion.
Garnish with lime wedges.
*Roasted red peppers: You can roast these in the oven but I prefer to do them on the BBQ. *Charred green peppers: Lightly oil and char on the BBQ. *Tortillas: If they are flour, grill on the BBQ. If they are corn, heat with a little oil in a frying pan.
Super Bowl Nachos by Jason Sussman, Executive Chef, Taco Bar
1 pack good quality corn tortillas, cut into chips
Oil for deep frying
2 tbsp oil
1 cup cheese mix (equal parts aged white cheddar, Monterey Jack and asadero)
1.5 bunches cilantro rough chopped
1 cup salsa fresca (recipe below)
¼ cup chipotle sour cream (recipe below)
2 tbsp queso fresca or feta cheese
Fry chips in oil: Heat 1-inch of oil in a large frying pan over medium-high heat to 350°F degrees F. Fry a few chips at a time, turning occasionally with a slotted spoon, until crisp and lightly browned, about 1 minute or less. Drain chips on a paper towel-lined plate.
Roast the jalapenos: Mix jalapenos with oil and place on baking sheet. Roast at 250°F until blistering (15 minutes). Take out of oven and cool. Dice.
Lay chips in single layer on baking pan. Cover with cheese making sure to get cheese on each chip. Cover with another layer of cheese, and some roasted jalapenos.
Bake in oven at 350-400°F for 5 minutes or until cheese has melted.
Take out of the oven. Add chipotle sour cream, salsa, queso fresca, and the rest of the cilantro. Serve with a side of jalapenos for anyone who likes a bit more heat. If you have any chorizo and black beans it would be a good idea to add them on top.
10 roma tomatoes
½ red onion
1 tbsp salt
Juice of 2 lime
1 bunch cilantro
Dice tomatoes, jalapenos, and red onion. Rough chop the cilantro.
Mix everything together and add the lime juice and salt.
Adjust seasoning to taste.
Chipotle sour creamIngredients
1 litre sour cream
4 tbsp chipotle puree
2 tsp salt
Mix all of the above ingredients together.
Mushroom Quesadilla by Jason Sussman, Executive Chef, Taco Bar
1 litre mixed mushrooms sliced (we like to use chanterelles, pines, cauliflower, when in season; we use a mix of oysters and shitake that are grown locally).
2 tsp garlic, minced
2 tsp shallots, minced
4 tbsp olive oil
4 tsp salt (to taste)
4 tsp house chili mix (recipe below)
Cheese finely grated (we use a mix of asadero, cheddar, and Monterey Jack)
1 pack 4 or 6 inch corn tortillas (el comal or equivalent from your local tortillaria)
4 tbsp chopped cilantro
2 tbsp grape seed or canola oil
Prepare the mushrooms: Heat pan to medium; add oil, garlic, and shallots. Heat through for about 1 minute. Add mushrooms and cook on low to medium heat for 5-10 minutes (I usually start with the oysters and pines and then add the more delicate mushrooms after a couple of minutes). Season with the chili mix and salt. Add butter and adjust seasoning.
Assemble the quesadilla: Heat the grape seed oil in a large pan on medium heat. Place one tortilla in the oil and start to crisp. Add the cheese and mushrooms and cilantro. Cover with second tortilla.
Cook the first side until crispy. Turn over and do the same, making sure that the cheese is melted. Cut in ½ and garnish with cilantro and house chili mix.
House Chili MixIngredients
1 dried chipotle pepper
1 dried ancho pepper
1 dried guajillo pepper
Roast the peppers in the oven at 375°F for about 10 minutes or until puffed and aromatic. Do not burn. Cool.
Take the seeds out of the peppers and pulse in a spice grinder or food processor.