Just because you’re on board with culinary disruption doesn’t mean your significant other/nostalgic mother/picky sibling will be. But one glance at these charred poblano peppers with melted Oaxaca cheese (Green bean casserole? Ish?) or some warm homemade corn tortillas with chorizo (Uh, sausage stuffing?), and they’ll be setting the table for you.
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INGREDIENTS
3 lbs fresh sliced fluke
2 cups lime juice
2 oz orange juice
red serrano pepper paste
1 clove garlic
1 tbsp sea salt
1 tbsp chopped cilantro
2 tbsp sliced red onion
1 diced avocado
PREPARATION
In a glass bowl, mix orange juice and lime juice. Add grated garlic, serrano chile paste and salt. Strain into a bowl. In another bowl, mix the rest of the ingredients (except for the avocado) with this juice and the fluke for 4 minutes. Serve on a small plate and garnish with avocado.
INGREDIENTS
1 oz Avión Silver
1 oz dry vermouth
3 dashes of orange bitters
PREPARATION
Combine all into a glass beaker or pint glass with ice. Stir cold. Pour into cocktail glass. Garnish with the peel, essence and twist of an orange.
“A classic spin on a martini, just agave style. Equal parts dry vermouth and Avion Silver, with hints of crisp grapefruit, black pepper and pineapple that enhance the fish and avocado the chef has prepared.”
INGREDIENTS
12 poblano peppers
2 Spanish onions
2 cups of corn kernels
3 garlic cloves, minced
2 tbsp unsalted butter
1/4 tsp turmeric powder
3 cups heavy cream
1/4 lb Oaxaca cheese
salt to taste
PREPARATION
Char poblano peppers over an open flame. Then peel, clean and cut in slices. Cook sliced onions in a pan with butter until caramelized, then add cooked garlic, cooked corn kernels, poblano peppers, turmeric, heavy cream and salt. Once it boils, add cheese and melt. Serve immediately.
INGREDIENTS
2 oz Avión Silver
1 oz ruby red grapefruit juice
1/2 oz lime juice
1/2 oz crème de cassis (or Chambord)
PREPARATION
In a rocks glass, add ice and cassis. Shake remaining ingredients with ice then layer over cassis. Garnish with a grapefruit half-moon.
INGREDIENTS
24 oz corn masa
6 oz Mexican chorizo
6 oz refried beans
3 oz Mexican crema
1/2 avocado, sliced
1/4 head of lettuce, chopped
PREPARATION
Mix the masa with water until it is a doughy consistency, then flatten by hand to form a chunky tortilla. Place in a hot non-stick pan until cooked through. Add the refried beans, chorizo, chopped lettuce, crema and avocado on top in that order.
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