chef saul montiel recipes chef saul montiel recipes

and we don't want that, we don't want burnt. and also got lime, cilantro, and jalapeno. I hope you're doing something good with my sour cream. We curing the fish with lime and little bit salt. But then she left and ownership asked me if I could run the kitchen. and then you have delicious pickled onions. One News Page. The Flavors of FallBeyond Pumpkin and Pecan, medium-sized shrimp, deveined and butterflied. Chicken stock, you gonna add a little bit, as you go. Roasted Chicken, Morita Sauce, Avocado-Tomatillo Sauce, Onions & Cilantro Camarn $20.00 Sauted Chipotle Shrimp, Corn, Spinach, Avocado Sauce & Monterrey Jack Cheese Birria $20.00 Mixed Chiles Tijuana Style, Mango Habanero Salsa & Monterrey Jack Cheese Carnitas $19.00 Lechn & Pork Belly, Salsa Habanero & Chicharron Big Ass Taco $80.00 Higher, higher, higher, higher. The nachos that I was planning to make today, I had a whole fresh red snapper that I was going to cure. We cook a very low heat and it looks delicious. I want to keep cooking the ingredients that I cook. So this for the keto guys' diets, and there we go. Williams served as a mentor to Montiel, teaching him many of his culinary skills and reaffirming his passion for food. To revisit this article, visit My Profile, then View saved stories. Line a large plate with paper towels. [laughs]. back home in Mexico, because that's very cost effective. Peanuts, yes, it's one of the ingredients. When I came to New York I was determined to find an opportunity in the restaurant industry. Normally I will tell you to use these two folks. When I came to New York I was determined to find an opportunity in the restaurant industry. If you purchase a product or register for an account through one of the links on our site, we may receive compensation. so they get a little bit cold and get crispier. but I have no chipotle so I have to follow the rules. But yeah, you know, new experiences right? Follow. [laughs], It's every Mexican signature sauce. This mole is gonna triple the size because it's so thick. Transformed operations in . Located inside of the new Angad Arts Hotel in St. Louis' Grand Center Arts District, surrounded by some of the city's most renowned arts venues such as the Fox Theatre and the St. Louis Symphony Orchestra, sits Grand Tavern by David Burke. Apr 2014 - Aug 20162 years 5 months. However, the cost-of-living crisis continues to plague the economy as consumers scramble to save. Tune in and find out. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. Now I'm not saying that's not how it's supposed to look. Blend - Blend until the mixture is smooth and pureed. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes. So I add salt right now, I'm gonna add my limes. I'm actually gonna add in a couple more ingredients. I like to use chocolate Ibarra because he's from Mexico. because sometimes we grab our eye or something else. 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. With Bianca recipe are simpler ingredients. Community Rules apply to all content you upload or otherwise submit to this site. I'm gonna do only half onion. And also it's gonna be easier to make that into a paste. Chipotle aioli, you wanna put all over the nachos. Place 3 tuna diceson top of the avocado pure , then top each portion of tuna with about 2 teaspoons of the salsa ache . Exploreother recent videosfrom our content partners at Conde Nast. Churros proves the companys prowess as a snack and beverage leader. http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more. The American Heart Association will receive a $1,000 donation in their honor during this influential . Finally, top each tostada with 2cilantro macho leaves, sprinkle sesame seeds all over the tuna. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. If you don't heat up your tortilla, it will break. It's only one way to find out if it's good or not. Combine 1 cup tequila, 2/3 cup fresh lime juice, 1/3 cup orange-flavored liqueur and 2 . 1,682 following. Executive Chef Saul Montiel from the kitchens of Cantina Rooftop in New York City, is sharing another family-inspired recipe with our () from English cucumbers, lime, and serrano peppers. chris evans and sebastian stan interview; javascript dictionary w3schools; jess conte first videodr matheney boston children's hospital 2022.07.03 18:36 18:36 These are the cacahuetes, right? Just mix them. Chef Sal Montiels Tips onhow to make the best guacamole: 1. 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. [laughs] Is Rose available today? Basically, it adds creamy, spicy element to the nachos. 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. Charring helps to bring the flavors out of anything. Who doesn't like avocado? Mexico North America Place. I didnt care what I had to do to get started, so I basically showed up and washed dishes at several restaurants, Montiel continued. this is gonna add another level of sweetness. Set them aside. 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. http://bit.ly/epiyoutubesub. 1 Spread mayonnaise onto the tostada, add shrimp to the tostada and garnish with cucumber, avocado, onions, jalapeo, cilantro leaves, and sea salt. Add the tuna dices and stir gently, coating all of dices with the marinade. Preheat the oven to 350. 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. TV. To assemble the tostadas, place the tostadas on a flat work surface and spread about 2 teaspoons of the avocado pureon each tostada. basically, it's the Mexican version of a ceviche. See the complete stuffed peppers video and check out prior food videos below. It's the Mexican version of the baked beans. If you want to make your jalapeno spicy, do this. Ad Choices. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories, [laughs] I guess we're making chicken nachos. The cactus, you know, it's not my favorite. Use Mexican avocados specialy from the state of Michoacan. Saul Montiel-Tejada faces the felonies of one count of . and then just push towards yourself like this. Oh so it cost $113 for all of these ingredients. make sure it's cooked all the way through. The pumpkin seeds, to add that nutty flavor. totally digging the shape of my tortilla, okay. So Lorenzo, when you about to press the tortillas. 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. 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. [Bianca] The shrimp with the chipotle adobo. We're gonna fold inward, and wrap this around. JOIN SIMKL. 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. The restaurant is a virtual fiesta of color, with a variety of individual and communal tables. Lorenzo, when making these tortilla chips. Instead, I'm gonna be doing a char tomato. I'm only think of one thing, frijoles charros. Okay, and then jalapeno. Opinions expressed by Forbes Contributors are their own. Preheat oven to 350 degrees F. Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable. 18.3K followers. Trusted News Discovery Since 2008. Trained and worked under the direction of Celebrity Executive Chef Amanda Freitag. You're going to take your tortillas whole, and you're gonna cook them for a little bit. TOP. arbol for spiciness, and then guajillo for color. Now the salsa, we're gonna put it not on top. So Lorenzo send me a typical ingredients for nachos. This makes me feel like I'm in a Quinceanera. The three chile sauce, it was on point 10 out of 10. Strain into a medium-sized bowl. We are in that $12 to $18 entree range that makes our menu a great value." Making chilaquiles with chorizo #fyp #chilaquiles #brunch. 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. As a young child, Montiel adopted the kitchen as his second home, where he developed a passion for food. until you have a dough that's pliable but not sticky. and a little oregano, and some olive oil as well. Fresh homemade tortilla chips. Ad Choices. [laughs]. All right, so now we're gonna knead the dough. I got these fancy tongs 'cause my fingers are too chubby. That's basically our sour cream and our hot sauce. The translation in English is water spicy, spicy water. than me cooking my burrito at home, and eating it. Saul Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. that's something that we Mexicans give to the world. So normally I always have sour cream on the side. Let marinate for 3 minutes, then pour off the excess marinade. Allow to cool for 10 minutes. Welcome to Food Channel's European Union Experience. I'm gonna bake this at 375 for maybe eight to 12 minutes. My favorite tortillas in New York City tortillas. Photo: Cantina Restaurant. ABOUT EPICURIOUS Oh my gosh, this is the best concon ever. Chef Saul Montiel has managed to accomplish his American dream on his own terms. and then you're gonna a little bit of white vinegar. Add a Comment. All rights reserved. After Giorgione, Montiel moved to SoHos Lure Fishbar, where he worked as sous chef to Chef Josh Capon. 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. While Montiel celebrates Mexican dishes such as huaraches, he also insists that dishes such as chimichangas, nachos, and refried beans aren't Mexican food. 7. make the guacamole on a Molcajete. Add the tomatoes at the end, tomatoes have a lost of water, if you add it in the beginning you will probably get watery guacamole. Place the butterflied shrimp in the bowl, cover with saran wrap and place in the fridge for about 50 minutes, until the shrimp turn completely pink. And when the sun goes down, it truly is a fiesta as the space transforms into a nightclub with live music. And now let's find out how good this avocado is. Montiels recipe for success at Cantina Rooftop has been based on authentic product and enticing price point. I'm gonna add these tomatoes. When you just do that, pull the tail and the skin. 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. Leave it in there until it changes color. And then you're going to basically keep mixing. Now you jalapeno, if you don't want this to be hot. Close Alert. In 2008, Montiel became executive chef of Gusto and in 2009, he became part-owner of the restaurant. Spread mayonnaise onto the tostada, add shrimp to the tostada and garnish with cucumber, avocado, onions, jalapeo, cilantro leaves, and sea salt. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Advance Local. It's too mild. Epicurious challenged chefs of three different skill levels - amateur Negeen, home cook Heather, and professional chef Saul Montiel from Cantina Rooftop - to prepare us their best stuffed peppers recipe. To revisit this article, select My Account, then View saved stories. Put some red snapper aguachile everywhere. This video is made for entertainment purposes. VIP. a little bit of salt, and add about one cup of warm water. Just like making a cake, making a nacho cake. I guess I supposed to make pico de gallo. and then you have spines all over your mouth. Look at me making dough, who woulda thought? and you're gonna do a similar thing to the tomatoes. For those who don't know what an aguachile is. Hours. and we're gonna put it in a ice cold bath. With simple to source ingredients. just to get the flavor, corn, out of them. Montiel was one of four children, all of whom were raised by his single mother, Margarita Montiel Perez. 4th of July cookout with chef Saul Montiel at Cantina Rooftop - YouTube AboutPressCopyrightContact usCreatorsAdvertiseDevelopersTermsPrivacyPolicy & SafetyHow YouTube worksTest new features . At age fifteen, Montiel moved to the United States and lived with family members in New York City and began work at Diva. That's when we're gonna add the chicken stock. Montiel continued to work as Giorgiones sous chef until he was appointed executive chef when Williams moved to another restaurant. I can't even talk, it's so good. 1 tablespoon freshly squeezed lemon juice, 1 pound sashimi-grade skinned tuna fillet, cut into dices. and I make frijoles charros, like a Mexican cowboy beans. These days, restaurants and food and beverage manufacturers are For Chef Shawn Walchef, who began our interview with this question, this outlook defines his approach to barbeque and arguably, his philosophy of life. 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. The contemporary Mexican menu is adapted from the chefs authentic family recipes. Home. Because kinda of wanna have even bite of the shrimp. I think they actually mix really well together. The reason why we fry ingredients like this. Char the crap out of it. Inflation is slowly beginning to level off, with Decembers core consumer price index sitting at 6.5 percent. And there's my first garnish. And then just press gently until it's completely even. Peanuts. February 27, 2023 Chef Sal Montiel demonstrates the perfect method for cracking open an egg using only one hand. and using the chicken stock for our mole. All right, so my pico de gallo it's done. As you can see, Bianca has sent me basic ingredients. and then you eat your burrito and you have a spine. 3 ounces sliced drunken goat cheese 3 ounces sliced manchego cheese (may sub any sharp, sturdy white cheese) 20 onion flavored crackers 1/4 cup blackberry jam 2 tablespoons sunflower seeds 2 tablespoons pepitas (shelled pumpkin seeds) Steps: Get out a nice square platter and 2 small bowls (which fit on the platter). Jun 2009 - Mar 20133 years 10 months. Named for the Scottish poet, this riff on the Rob Roy gets an extra whisper of complexity from a teaspoon of Bndictine. All right Bianca, well thank you very much, 2023 Cond Nast. Lay it over, and then hold it, and then--. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. We're making a sauce, so it needs to be super soft. I'm just gonna chop 'em up 'cause it's gonna be a garnish. I'm gonna cook this for 30 minutes, 45 minutes. It's one of my favorite ingredients, I will say. I love apple cider vinegar. Fry the remaining tortillas the same way. Montiel's recipe for success at Cantina Rooftop has been based on authentic product and enticing price point. I'm gonna use onion, for the jalapeno, and cilantro. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. As VP/Editor-In-Chief, John sets the overall tone and quality standards for the site's content. and what I'm gonna do, I'm gonna make upside down nachos. Because you control the size of your chicken breast. 3. I was gonna make a salsa macha from scratch. And here's my crema for my upside down nachos. Still havent subscribed to Epicurious on YouTube? This is also gonna give texture, color to our mole. Food media company NowThis Food posted a video on Monday, October 15 titled "Everything You Know About Mexican Food Is A Lie" with chef Saul Montiel. 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. I just text my mom and she's like, you're nuts. Let me say there's nothing wrong with your sauce. Okay, so when I have the tortillas, how do I make the chips? Aguachile is a Mexican dish , Sesame Crusted Beef and Spinach Salad Recipe (4.3/5), Beetroot fritters with soured cream & salmon tartare. I have fileted a fish. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Rolled Turkey Breast with Sausage & Herb Stuffing. This is gonna be on my Instagram. I had fresh shrimp, and a grass fed, bone-in ribeye steak. Hello, mango tango. And my mom used pecans, I love pecans, man shoot. Maybe we're gonna need more cheese. So now, we just gonna cut the edges of the tomato. Chef Saul Montiel Executive Chef at Cantina Rooftop, HK Hall & La Boom Bites Passport Kitchen Traditional Mexican Enchiladas Are Not What You'd Expect | Passport Kitchen | Epicurious Traditional Mexican Enchiladas Are Not What You Expect Using Ancient Tools To Make Traditional Mexican Chicken Mole | Passport Kitchen | Epicurious So now I'm gonna make a chipotle aioli, fancy schmancy. Guajillo for texture and flavor, morita more for flavor. This is how you make a delicious char jalapeno. 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. And this is my take on Chef Saul's nachos. and this is for Elena, my other daughter. Pro chef Sal Montiel from Cantina Rooftop and home cook Joe are swapping recipes and hitting the kitchen to make some chili. Use 36 size avocados, they're more fleshy. Close Alert Launching as the number one brand in the rapidly growing mini dessert category, J&J Snack Foods new Hola! Chef Saul Montiel has managed to accomplish his American dream on his own terms. Why are you guys always, always, stealing from me? Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more. All Videos; 4 Levels; Basic Skills Challenge; Kids Try Add the tortillas, one or two at a time (depending on the size of the pan), to the hot oil and cook, turning once with tongs, for 1 to 1 1/2 minutes on each side, until a uniformly deep golden color and crisp. 6. I like everything that just went into this olive oil. So now you want to cook this a very low heat. Shh, we're gonna keep this a secret, on the low. I have to make sure all these peppers, into a paste. One, two, three, go. While Saul was using his skills and experience to elevate Biancas recipe, food scientist Rose dialed in to assist Bianca along her way. Loading. Add Remaining Ingredients - Add the sour cream, lime juice, cilantro leaves, salt, and garlic powder to the blender. to kind of shred it, but I have a better trick. So we're gonna add the famous nopal pico de gallo, and it smells like when I was watching the stories. ANIME. He is also part owner of The Lexington Social, a cocktail and Mediterranean tapas lounge located in East Harlem. All rights reserved (About Us). Remove the stems and seeds from the anchos, guajillos and chiles de arbol. the almonds, the peppers, the chicken, everything. 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. All rights reserved. Take them out, drain them, and sprinkle with salt. We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. but it's not about the piano, it's about the song. All rights reserved. Guess that's just to put the chicken on top, and beans. 8. dont over whipped it, keep it chunky. Montiel soon found himself making pizza. 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. 2 large eggs 1/4 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt Steps: Melt your butter in an 8-inch nonstick skillet over medium-high until it gets bubbly; diner-style scrambles do not fear heat. I'm a bit more confident than I was before. of the of the concon, it's just really, really good. in your kitchen, or in your grocery store. and then push the knife, something like this, like an ninja. APPS. 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. Now the plantains, and it has to be right. He also worked at Amaranth, an Upper East Side restaurant that specializes in the fusion of Italian and French cuisines. Green and gold balloons, streamers and letterman jackets bounced around the room. It was there that Montiel learned much from the cooks he worked with. Since opening the restaurant in November 2018, Chef Burke has wowed guests with famous dishes like Clothesline Bacon and Emotional Lobster Dumplings, as . This is my bad boy new outfit, black chef coat. you're gonna cool them down completely, stack them up. I'm gonna make it happen with what I have. Spread one-third of the nacho meat on the . It's not about the ingredients, it's about the mole. Then you're gonna do a little bit of pickled onions. Close Alert I'm also gonna use some of these beautiful leaves. A little bit of water, some jalapeno. Chef Sal Montiel's Tips on how to make the best guacamole: 1. Dice your avocado before mixing it. There were former principals. And now we're gonna blend all these ingredients. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement, Privacy Policy and Cookie Statement, and Your Privacy Choices and Rights (each updated 1/26/2023). 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Okay, so we do oil, this lovely [laughs] ground chicken. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. It is salsa time. to kinda finish up cooking, and cool off a bit. Montiel is the Executive Chef of Cantina Rooftop, one of New York Citys most popular rooftop spots. Heat Factor: Mild. Pro chef Saul Montiel from Cantina Rooftop and home cook Bianca are swapping their recipe ingredients and hoping for the best! Executive Chef Saul Montiel, Cantina Rooftop Restaurant and Lounge. so people don't come into the kitchen and bother you. Okay, so I'm team steak, mm hmm, team shrimp. What's better than cheese? TIMESTAMPS: 00:01 Easy way to peel tomatoes 01:49 How to chop eggs 03:29 How to store carrot 05:43 Smart butter hacks 07:55 How to keep avocado fresh for longer 10:53 Easy way to cut a watermelon #food #kitchen #granny We advise adult supervision and care at all times. some of these little bad boys on the sides. 5 Favorite Chili Recipes for Cool Fall Days. If you don't have these cookies, use bread. It's gonna become more like an olive green color. The cuisine is as vibrant as the location, which is steps away from the Hudson River, with an expansive view of the city skyline. Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Crushing these ingredients will release additional oils that lie dormant when lightly chopped, so dont skip this step! It adds the pepper flavor with a little bit of, of. So I'm going to make some cilantro jalapeno crema. I am ready to put this nacho dish together. I was gonna top it off with nopal pico de gallo. So we're gonna have a little luxurious afternoon lunch. I was washing hundreds of dishes and it drove me to tears. And cut it into little pieces, little dices. [laughs]. Whos ready for a big budget burrito battle? 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. That's one of the characteristics of mole poblano. We're making pickled onions. Foolproof Thanksgiving Recipes: 18 Easy and Impressive Options. Hey, I can handle this. We're gonna season it with some salt and pepper. So I'm just gonna use one jalapeno in my pot right here. Now we gonna add some chicken stock to this. All rights reserved. He has like a crystallized sugar inside so it's sweet. CONTACT US FOR A SITE VISIT OR QUOTE: events@hkhall.com. I'm gonna put enough of the cheese in here. Why are we adding the avocado in the end? 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. So by adding all the ingredients together. and the onions, and the other ingredients. Be Generous With Citrus and make sure to squeeze the limes at the momen. If you cant make it to the restaurant, you can still enjoy some contemporary Mexican flare with this recipe forShrimp Aguachile from Chef Montiel. The blanching of the nopales takes longer. 4. MOVIES. Wa ha! Armed with a recipe that includes hard work and an insatiable desire to learn. take a knife and just make a straight slice. I'm doing another layer. Skip to main content. 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. kind of pushes the sauce to be in one spot. and let it keep cooking in this beautiful mixture now. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. By cooker longer and adding in chocolate. BOT. Chef Saul's recipes have been featured on Good Morning America, Food & Wine, NowThis News, People en Espanol and Telemundo. It was gonna be the best, delicious burrito. Arrange a layer of tortilla chips on the cookie sheet. Could our all-star home cook rise to the challenge or did chef Sals nachos reign supreme? 9. on Chef Saul's surf and turf burrito recipe. So now for our mole we're gonna use a little bit of lard. I did do the cheese trick, you got some competition. It's good for you too. Oh, it is a cactus, we're putting cactus in our burrito. The owners liked how I made the dough and before I knew it they had me making pasta.. Ingredients medium lime, juiced bunch fresh cilantro, or to taste 1 clove garlic, minced 1 medium ripe avocado, pitted, peeled and cut into wedges 1 (8 ounce) container Mexican crema (such as Crema Supremo) 1 tablespoon olive oil 1 teaspoon kosher salt teaspoon ground black pepper Directions