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Articles by Roberto Santibanez
Our Most Popular Guacamole Recipe Ever
This chunky, creamy guacamole from Mexico-born chef Roberto Santibáñez is made in the traditional manner: by first grinding the flavoring agents to a paste using a molcajete, then gently mixing in chopped avocados. Serrano chiles give this avocado dip a light heat while the acidity from fresh limes keeps it bright and zesty. Mortar and pestles may be bulky, but the grinding action is essential to making dips and pastes with a richer texture.
Lebanese Style Salsa
This salsa fresca comes in handy when someone is intolerant to cilantro and the mint and parsley mixture gives it a very unique flavor that goes well with grilled meats.
Fresh Green Salsa (Salsa verde cruda)
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Tostadas with Mashed Black Beans
Colin Clark Yield: Yields 6 tostadas When we have a pozole party, we always serve whole tostadas spread thick with refried beans along with the pozole. When frying the tortillas for the tostadas, cook them a little darker than you think is good; it’s important for the tortilla to cook through to its core or it won’t stay crisp. Plus, the toasty flavor that results is more authentic. Ingredients 1 15-oz. can black beans, drained and rinsed 1 Tbs. mild olive oil 1/2 tsp. onion powder 1/4 tsp.
Fried Tortilla Strips
Scott Phillips Servings: 8 as a garnish These tortilla strips follow the same method as Homemade Fried Tortilla Chips, but they are cut into thin strips. Ingredients 4 6-inch corn tortillas Vegetable oil Kosher salt Preparation Cut 4 corn tortillas in half, and then crosswise into thin strips. Line a baking sheet with a double thickness of paper towels. Pour 3 inches of oil into a 4- to 5-quart pot (about 10 cups).
Enchiladas Suizas Recipe with Chicken
Classic chicken enchiladas with a creamy sauce Roberto Santibañez knows a thing or two about enchiladas. The Mexican-born, French-trained chef and owner of two NYC Fonda locations features a few varieties of the favorite dish on his menu, but theenchiladas suizas — chicken enchiladas covered with the creamy "suizas" or "Swiss" sauce — are probably the most popular.
Homemade Potato Chips
Scott Phillips Yield: Yields about 7 cups, or about 200 chips Homemade chips are crisper, fresher, and just plain better than store-bought. They’re less greasy, and you can control the amount of salt. Because they haven’t been lingering on a shelf, they taste more like potato. Add a homemade French Onion Dip or Buttermilk Ranch Dip and you’re in potato-chip heaven. Ingredients 1-1/2 lb. 6- to 8-oz.
How to Make The Best-Ever Guacamole
Magazine A killer classic, plus three crazy-good variations, will change the way you think about guacamole. By Roberto Santibañez Fine Cooking Issue 127 Just about everyone who comes into my New York restaurants orders guacamole. Whether it’s Super Bowl Sunday, Cinco de Mayo, or just a regular Tuesday happy hour, people can’t get enough. I can’t either. I grew up on guacamole in Mexico City, and it’s one of my favorite accompaniments for rice, meat, or warm tortillas.
Potato and Chorizo Tacos
Time 10 minutes prep, 40 minutes cooking, 50 minutes total A common sight in Mexico, chorizo sausage infuses potatoes with its salty, spicy flavor for a hearty taco filler. Ingredients: 1 pound red-skinned or Yukon Gold potatoes Kosher salt 3/4 pound Mexican chorizo, casings removed, if necessary 1 cup finely chopped white onions 1 tablespoon finely chopped fresh serrano or jalapeño chile (including seeds) About 2 teaspoons olive or vegetable oil, if necessary Instructions: 1.
Cucumber–Pineapple Guacamole - Recipe - FineCooking
Scott Phillips Servings: 6 to 8 This chunky mix is more like a salad or salsa than the classic guacamole dip. Its cool, refreshing flavors are good with chips or spooned over grilled fish. Ingredients 1/4 cup chopped fresh cilantro 2 Tbs. finely chopped white onion 1 Tbs. minced fresh serrano or jalapeño, including seeds; more to taste Kosher salt 3/4 cup peeled, seeded and diced cucumber (cut into 1/2-inch dice) 2 6-to-7-oz.
Baked Beet Chips
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Seafood Guacamole
Scott Phillips Servings: 6 to 8 Overflowing with chunks of crab and shrimp or lobster, this riff on classic guacamole can easily stand alone as an appetizer. The sweet seafood and orange juice balance an extra kick of heat from additional chile and chipotle. Ingredients 1 cup lightly shredded lump crabmeat 1/2 cup small pieces of cooked shrimp or lobster 3 Tbs. fresh orange juice 1/4 cup plus 2 Tbs. chopped fresh cilantro 2 Tbs. minced fresh serrano or jalapeño, including seeds; more to taste 1 Tbs.
Guacamole with Roasted Chile, Cumin, and Feta
Scott Phillips Yield: Yields about 2 cups. Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well. Ingredients 1 small fresh green New Mexico or poblano chile 1 medium lime 3 medium firm-ripe avocados (6 to 7 oz. each), pitted and peeled 3 medium scallions, white and light-green parts only, chopped 5 Tbs. chopped fresh cilantro 1/4 tsp.
Buffalo Chicken Strips with Blue Cheese Dip
Yield: Yields 2 pounds. Servings: four as a main dish or eight to twelve as an appetizer. Instead of the traditional and now rather expensive chicken wings, I use boneless, skinless chicken thighs in my version of this popular snack. It’s best to use natural, high-quality chicken. The dip can be made up to four days ahead, but definitely start this dish at least a day ahead of time to let the chicken marinate.
Homemade Baked Tortilla Chips
Scott Phillips Servings: 6 to 8 Homemade chips are so much better than store-bought chips, and they’re easier to make than you might think.
Red Pozole with Chicken (Pozole Rojo Con Pollo)
Featured in our 2019 Christmas Guide Colin Clark Servings: 6 to 8 This Mexican stew featuring chiles and hominy is perfect party food: it feeds a crowd and the toppings passed around the table add to the festive nature of the dish. It’s traditional to serve the chicken in whole pieces, but you can also pull the cooked chicken off the bone and add the meat back to the stew, as you might for a chili.
Classic Guacamole
Scott Phillips Servings: 6 to 8 Big chunks of avocado are important to the texture of guacamole, so I mash it only enough to hold it together. When seasoning to taste, try the guacamole with the chips you’re serving. They can vary in saltiness, so this is a good way to make sure you add just the right amount. Ingredients 1/4 cup chopped fresh cilantro 2 Tbs. finely chopped white onion 1 Tbs. minced fresh serrano or jalapeño, including seeds; more to taste Kosher salt 2 6- to 7-oz.
Blue Cheese-Smoked Almond Guacamole
Scott Phillips Servings: 6-8 Piquant blue cheese and buttery avocado are a great pair—just think of Cobb salad. Smoked almonds, available at grocery stores, add even more depth for a rich guacamole that’s hard to stop eating. Ingredients 1/4 cup chopped fresh cilantro 2 Tbs. finely chopped white onion 1 Tbs. minced fresh serrano or jalapeño, including seeds; more to taste Kosher salt 2 6- to 7-oz. ripe Hass avocados, preferably Mexican 1/4 cup coarsely chopped smoked almonds 3/4 oz.
Chef Mark Miller on Food as the Ultimate Intellectual Exploration (Ep. 18)
Subscribe: Apple Podcasts / Spotify / RSS Mark Miller is often called the founder of modern southwestern cuisine, but his unique anthropological approach to food has led him to explore cuisines in over 100 countries around the world.
Grilled Adobo-Marinated Skirt Steak
pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours. heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks. Serve it with Corn Tortillas, Salsa, rice, beans, or any other side dish you like.
Ingredient Guide: Tortillas
Most Mexican cooks use vegetable oil. I prefer safflower oil, which they used for many years before moving on to the more affordable oil, but vegetable and mild olive oil both work well. They’re certainly better than corn oil, which is gaining ground in Mexico, but I find corn oil adds an unpleasant flavor to whatever you’re cooking. You can use any kind of salt you want, but it’s important to note that one teaspoon of fine salt is half the volume of the same weight of coarser kosher salt.
Classic Guacamole
mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl. score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl.
Roasted Tomatillo Salsa with Toasted Chile Powder
set the oven or toaster oven to broil and preheat (alternatively, you can preheat the oven to 500°F), or heat a comal, griddle, or heavy skillet over medium-low heat. If you’re using the oven broiler, position the rack 8 inches from the heat source. PUT the tomatillos on a foil-lined baking pan or comal and roast, turning them over once halfway through, until their tops and bottoms have blackened and the tomatillos are a khaki-green color and cooked to the core, 20 to 30 minutes.
Garlic and Limes
There are still remote communities in Mexico, like those in the mountainous region called the Sierra Mixteca, where cooks don’t use garlic. But this foreign import has become an important ingredient in the country’s cuisine. In Spain, it’s an upfront flavor in many dishes, but in Mexico it plays more of a supporting role—whether it’s dry-roasted to highlight its mellow sweetness or used raw for a punch of flavor—to ingredients like chiles, tomatoes, and tomatillos.
Chile Powder
dried árbol (30 to 40), cascabel (about 5), or chipotle mora (8 to 10, purplish-red color) chiles, wiped clean and stemmed 1 ounce dried árbol (30 to 40), cascabel (about 5), or chipotle mora (8 to 10, purplish-red color) chiles, wiped clean and stemmed HEAT a comal, griddle, or heavy skillet over low heat for árbol chiles and medium-low heat for cascabel and chipotle chiles.
Wegmans introduces Taste of Mexico line of prepared foods
Braised pork with poblano salsa verde, Fresh tortillas. Chicken and cheese tamales. Black beans and rice. Pan-seared tilapia with cherry tomato salsa. Wegmans Food Markets is offering a Taste of Mexico. The self-serve foods --- more than 30 hot and cold dishes altogether --- are available at most Wegmans locations through May 9. JIm Schaeffer, vice president of culinary operations for the supermarket chain, and his team of chefs worked with Mexican chef Roberto Santibanez to develop the new line.
Red Snapper Veracruz-Style Recipe
Put the fillets in a baking dish. Squeeze the juice from 1 of the limes over both sides of them, and season them generously with salt. Turn them once or twice in the seasonings. Marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours. Bring a large saucepan of water to a boil. Set a bowl of ice water near the stove. Core the tomatoes and cut an X in the opposite end.
Basic Ceviche Recipe
Ceviche, which is also known as cebiche or seviche, is, simply put, any type of seafood that is “cooked” (without heat) by marinating it in lime juice or another acidic liquid. The seafood doesn’t really cook in the same way as it does with heat, but its texture, color, and flavor change as it absorbs the marinade. After the acidic marinade has permeated the surface of the cut-up seafood, the marinade is discarded.
Red Snapper Ceviche with Mango Recipe
While the ceviche is curing, make the sauce: Cut away the flesh from both flat sides of the mango pit, then trim as much of the flesh from the narrow sides of the pit as possible. Use a large spoon to separate the flesh from the skin of the 2 large pieces of mango. Slice the skin from the smaller pieces. Put the smaller pieces in a blender. Coarsely chop a little less than half of the remaining mango and add that to the blender.
Swiss Enchiladas Recipe
Put the tomatillos and jalapeños in a medium saucepan, pour in enough cold water to barely cover (about 3½ cups), and bring to a boil. Cook until the jalapeños are soft and the tomatillos are tender, about 20 minutes. Remove from the heat and let stand for 15 minutes to finish cooking the inside of the tomatillos. Drain the tomatillos and chiles (gently, to aviod breaking up the tomatillos) in a colander. Wipe out the saucepan and set aside.
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