From 16-21 September in Sayad (Emirates Palace, Abu Dhabi), experience Mexican cuisine like never before with a special à la carte menu prepared by chef Federico Lopez, owner of Taller Gourmet. His tantalising dishes will include black recaudo tuna tostada ceviche and squash carpaccio, alongside his signature Tik-in-xic snapper with Mayan salsa, and a sweet Tabascan chocolate, cinnamon and spiced mousse to finish.
The chef’s visit coincides with Mexican National Day on 19 September so book your place now for the fiesta of the year at Emirates Palace.
Chef Lopez has been kind enough to share a delicious Mexican recipe with us. This simple yet flavorful salad is loaded with healthful goodness, and exotic enough to be of fine-dining status. Impress your guests, and celebrate Mexican day like a pro!
Remove the coriander, parsley, purslane, epazote, fresh amaranth bushes, mint and basil leaves, and put them aside with paper.
Clean spinach, purslane and lettuces.
Hibiscus flowers: heat vegetable oil and when reaches smoke point, deep fry the flower for 5 seconds, let them rest in paper, then coat in sugar.
Cut jicama and watermelon into 1×1 cubes.
For granita, blend everything well and freeze for 1 hour, shave on top when serve.
For the vinaigrette we need to squeeze lime and lemon, strain the juice and blend it with oil, sugar and season with salt.
Posted in Chef Talk, Food, Recipes and tagged abu dhabi, Chef Lopez, Food, Mexico, recipe, salad. Bookmark the permalink.