Carlos Olamendi y Miguel Olamendi
To prepare the dish, we cut the pork into bite-sized pieces and sear it until it’s crispy on the outside and tender on the inside. We then serve it with a side of traditional Mexican rice, seasoned black beans, and fresh pico de gallo, which is a zesty salsa made with diced tomatoes, onions, and cilantro.
Our carnitas plate is a delicious and satisfying meal that’s perfect for lunch or dinner. It’s also a great choice for sharing with friends and family, as the generous portion size is sure to satisfy everyone at the table.
We start by frying up strips of corn tortillas until they’re crispy and golden brown. Then, we add in a rich and flavorful tomato-based sauce that’s been seasoned with traditional Mexican spices, such as chili powder, cumin, and garlic.
Next, we add in your choice of protein – whether it’s tender chunks of chicken, juicy strips of steak, or savory crumbles of tofu – for a protein-packed breakfast that will keep you energized throughout the day.
We start by roasting a variety of dried chili peppers, including ancho, pasilla, and mulato, until they’re fragrant and smoky. Then, we grind them into a fine powder and blend them with other traditional Mexican ingredients, such as garlic, onions, and toasted sesame seeds.
Next, we add in a variety of spices, including cinnamon, cloves, and coriander, as well as a touch of chocolate, which gives the sauce its signature richness and depth of flavor.
To make our chili verde, we start by searing the pork until it’s browned and crispy on the outside. Then, we simmer it in a sauce made with fresh tomatillos, green chili peppers, garlic, and onions.
The tomatillos give the sauce a tangy and slightly sweet flavor, while the green chili peppers add a spicy kick that’s not too overpowering. The garlic and onions add depth and richness to the sauce, rounding out the flavors and making it irresistible.
To make our Fish Ceviche Salad, we start by using only the freshest and highest quality fish, such as sea bass or halibut. We then cut it into small pieces and marinate it in a mixture of lime and lemon juice, along with diced red onions, fresh cilantro, and a touch of spicy jalapeno peppers.
The citrus juices in the marinade help to “cook” the fish, turning it from translucent to opaque and giving it a bright and tangy flavor. The onions and jalapenos add a bit of heat and crunch, while the cilantro brings a fresh and herbaceous note to the dish.