Ad Choices. Chipotle aioli, you wanna put all over the nachos. As a young child, Montiel adopted the kitchen as his second home, where he developed a passion for food. JOIN SIMKL. 5. I don't even know what half of this stuff is. take a knife and just make a straight slice. NO OLD SQUEEZE LIME JUICE OR FROM A BOTTLE! And then you are going to maybe notice some sliminess. All right, so my pico de gallo it's done. He also worked at Amaranth, an Upper East Side restaurant that specializes in the fusion of Italian and French cuisines. Watch three cooks of varying skill levels prepare stuffed peppers at home in this recent video from Epicurious (Conde Nast). 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. Executive Chef Saul Montiel from the kitchens of Cantina Rooftop in New York City, is sharing another family-inspired recipe with our () 605 W 48th St, New York, NY 10036. [laughs] Is Rose available today? Saul Montiel is the Executive Chef of Cantina Rooftop, one of New York City's most popular rooftop spots. All right Bianca, well thank you very much, 2023 Cond Nast. Okay, so when I have the tortillas, how do I make the chips? Look at me making dough, who woulda thought? a little bit of salt, and add about one cup of warm water. Oh so it cost $113 for all of these ingredients. In 2008, Montiel became executive chef of Gusto and in 2009, he became part-owner of the restaurant. 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. We're gonna season it with some salt and pepper. PROFILE. Montiels culinary skills allowed him to quickly advance in the kitchen. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. It's just avocado and chips. If you cant make it to the restaurant, you can still enjoy some contemporary Mexican flare with this recipe forShrimp Aguachile from Chef Montiel. You know what pico de gallo stands for, right? http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Apptit, Gourmet, and more. So now I'm gonna make a chipotle aioli, fancy schmancy. At the bottom there's a thin, kinda flatter section. Translated to (). Armed with a recipe that includes hard work and an insatiable desire to learn. I think this is good enough because it's bordering burnt. and then you, I can never have enough beautiful cilantro. 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. Traditional Mexican Enchiladas Are Not What You Expect, Using Ancient Tools To Make Traditional Mexican Chicken Mole, $170 vs $15 Ravioli: Pro Chef & Home Cook Swap Ingredients, $107 vs $11 Breakfast Sandwich: Pro Chef & Home Cook Swap Ingredients, $167 vs $19 Chicken Parm: Pro Chef & Home Cook Swap Ingredients, $149 vs $9 Eggs Benedict: Pro Chef & Home Cook Swap Ingredients, $248 vs $15 Breakfast Tacos: Pro Chef & Home Cook Swap Ingredients, $135 vs $13 Nachos: Pro Chef & Home Cook Swap Ingredients, $113 vs $10 Burrito: Pro Chef & Home Cook Swap Ingredients, $196 vs $13 Calzone: Pro Chef & Home Cook Swap Ingredients, $335 vs $18 Chili: Pro Chef & Home Cook Swap Ingredients, 4 Levels of Cacio e Pepe: Amateur to Food Scientist, 4 Levels of Tamales: Amateur to Food Scientist, 4 Levels of Hot Chocolate: Amateur to Food Scientist, 4 Levels of Eggs Benedict: Amateur to Food Scientist, 4 Levels of Stuffed Peppers: Amateur to Food Scientist, 4 Levels of Enchiladas: Amateur to Food Scientist, 4 Levels of Garlic Bread: Amateur to Food Scientist, 4 Levels of Fish Tacos: Amateur to Food Scientist, 4 Levels of Quesadilla: Amateur to Food Scientist, 4 Levels of Chicken Nuggets: Amateur to Food Scientist, 4 Levels of Pulled Pork Sandwiches: Amateur to Food Scientist, 4 Levels of Tostadas: Amateur to Food Scientist, 4 Levels Of Burritos: Amateur to Food Scientist, We tried a 12-pound taco youll want on the menu at your Super Bowl party, 9 Tips For Foolproof Guacamole From Chef Sal Montiel Of Cantina Rooftop, National Burrito Day Is A Great Excuse To Try These Creative Spins On A Classic Snack, In their own words: The journey of Executive Chef Saul Montiel, Never Screw up Rice Again With This Chef-Approved Rice Cooker, Saul Montiel Lives American Dream By Bringing Authentic Mexican Cuisine to NYC, Chef Spotlight: Saul Montiel of CANTINA ROOFTOP, Un bouquet de tacos para celebrar el amor, Executive Chef Sal Montiel was born in Atotonilco el Grande, a small town outside of Pachuca in central Mexico, and quickly adopted the kitchen as his second home under the tutelage of his grandmother and mother. and I make frijoles charros, like a Mexican cowboy beans. and then you have spines all over your mouth. Who wants to be in Lorenzo's shoes right now? My daughter can eat this. Combine 1 cup tequila, 2/3 cup fresh lime juice, 1/3 cup orange-flavored liqueur and 2 . Every time I cook, I'm impressed. and then cover it with saran wrap and let it sit. I like to use chocolate Ibarra because he's from Mexico. We don't want the heart. And then you do that again and again and again and again. What's better than cheese? This recipe is courtesy of Chef Saul Montiel of Cantina Rooftop in New York City. Here most of my ingredients for our mole. Trusted News Discovery Since 2008. Now the plantains, and it has to be right. is by using three types of chilies, ancho for texture. So Lorenzo send me a typical ingredients for nachos. Hey, I can handle this. I write about food, drink, travel and lifestyle brands. A view of Cantina Rooftop Restaurant & Lounge. 1 tablespoon freshly squeezed lemon juice, 1 pound sashimi-grade skinned tuna fillet, cut into dices. Who doesn't like avocado? Bobby Burns. Set aside. Heat Factor: Mild. I was 19 years old and she taught me so much. that's when you add more peppers in here, more spicy. Photo: Cantina Restaurant. I have to make sure all these peppers, into a paste. Churros proves the companys prowess as a snack and beverage leader. We're making pickled onions. I'm not kidding. And when it comes to mole, we typically use turkey. Now I'm gonna broil it for maybe six to eight minutes, as if it's like one layer 'cause don't you hate, when you go to a restaurant and then the chips. The three chile sauce, it was on point 10 out of 10. These are the cacahuetes, right? It's not about the ingredients, it's about the mole. Opinions expressed by Forbes Contributors are their own. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree. Tasty Beef Sauce Recipe make this simple beef sauce recipe under 30mins. I just text my mom and she's like, you're nuts. And there's my first garnish. I didnt care what I had to do to get started, so I basically showed up and washed dishes at several restaurants, Montiel continued. Chef Saul Montiel has managed to accomplish his American dream on his own terms. Its the primary reason that molcajetes are making such a big comeback. Exploreother recent videosfrom our content partners at Conde Nast. So we're gonna have a little luxurious afternoon lunch. Mexico North America Place. Char the crap out of it. The pumpkin seeds, to add that nutty flavor. Well, this is what I supposed to be eating, No, I think the main thing that I did here. Let me say there's nothing wrong with your sauce. He began working at I Coppi, a Tuscan cuisine restaurant, and was responsible for its salads, pizzas, and desserts. Hide ads with VIP : Ingredient Swap season 1 episode 57 $335 vs $18 Chili : Pro chef Sal Montiel from Cantina Rooftop and home cook Joe . ORANGE (CBSLA)-- A 21-year-old man was charged on Friday with groping four women in Orange area after pleading not guilty to the accusations. I'm going to be making my tres chile sauce. One, two, three, go. We are in that $12 to $18 entree range that makes our menu a great value.. BOT. Peanuts, yes, it's one of the ingredients. Because the shape of the pot, makes it so much easier. My mother and grandmother owned and operated a small fonda (bistro/inn) and that's where I got my first taste of culinary. The cuisine is as vibrant as the location, which is steps away from the Hudson River, with an expansive view of the city skyline. All rights reserved. We provided Lorenzo with all the ingredients necessary to make chef Sals over-the-top $135 nacho recipe, sending only $13 worth of materials back the other direction. We provided Lorenzo with all the ingredients. I'm gonna be here all day choppin' up a cactus. Fry the remaining tortillas the same way. And now we're gonna blend all these ingredients. After his work at Lure, Montiel was invited by Williams to work as the sous chef of Gusto Ristorante e Bar Americano, owned by restaurateur Sasha Muniak, the founder of New Yorks Mangia Corporation. It's incredible what food does to people, huh? He not only developed a passion for food but for the restaurant industry as well, honing his skills at his family, Montiel quickly advanced within the restaurant industry, from I Coppi and the Upper East Side, Saul joined the Cantina Rooftop team in 2018. They will taste delicious. By John Scroggins and Guest Contributor | because that's when we celebrate anything. make sure you use a Ziploc bag cut in half, one in each side, to prevent the tortilla. I did everything from cleaning, bussing, serving, shopping and cooking. All rights reserved. Guajillo for texture and flavor, morita more for flavor. Now you jalapeno, if you don't want this to be hot. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. 7. make the guacamole on a Molcajete. I love apple cider vinegar. and also got lime, cilantro, and jalapeno. She had restaurants in New York and Tokyo. and the onions, and the other ingredients. to kinda finish up cooking, and cool off a bit. So here's my chicken for my chicken tinga. (adsbygoogle = window.adsbygoogle || []).push({}); Oats Chocolate Brownie Recipe | Eggless & Without Oven | Yummy.