Blog
Turkey Wrapup | December 27 2011
In case you aren't already sick and tired of hearing about what to do with leftover Turkey, here's what I got for you. And its not Turkey Pot Pie or Sandwiches. Im just sayin'. Let me break it down:
- Spiced Dry Fried Turkey
- Cilantro
- Fennel Spiced Cucumber
- Basil
- Carrot Threads
- Chinese Chutney (old family secret with an update)
- Rice Paper wraps
- Wheat Cracker Crunch
Wrap it up and off you go. This was a tasty one, no lie.
Kansas City | December 24 2011
I've never seen so many fountains in one place as I have in KC. It seems to be a healthy business for someone in this town. Been here shooting Heat Seekers season 2 with my boy Aaron Sanchez and its gonna be a good one. Some hot stuff no doubt.
Chef Series with Patricio Sandoval | December 21 2011
1. What was your childhood like growing up in Acapulco? Are family and food related
for you?
In Acapulco, all of my childhood memories were surrounded by family and food (and still are to this day). My father was a successful restaurateur of the restaurant Madeiras, but I also spent time in the kitchen cooking with my mom and grandmother as well. I definitely enjoyed the nice weather growing up in Acapulco - playing tennis and water skiing, but outside of school and fun, I spent a lot of time in my father's restaurant. My brother, Alfredo Sandoval (partner and co-owner of Mercadito Hospitality), and I usually pent Sunday nights at the restaurant. He was more serious about the restaurant business at a very young age, but I always enjoyed being in the restaurant, playing around and eating family dinners there.
2. Has the city of Acapulco inspired your cooking today? Are there specific dishes
that are known only to that city?
Of course, it definitely has especially the amazing seafood dishes from Acapulco. Some of the dishes on our Mercadito menu are inspired by dishes from Acapulco. Our camaron tacos with roasted garlic, chipotle mojo and avocado is inspired by a dish that I used to eat all the time in my father's restaurant. It's now one of our most popular tacos. Also, ceviche de camaron is another favorite which is shrimp ceviche with a light tomato guajillo broth. Right now, we have it on the menu at Mercadito with pico de gallo, jicama, pineapple, lemon-guajillo broth and tortilla strips. Also, huachinago a la talla was one of my favorite dishes, whole red snapper that's adobo marinated & cooked over hot coals.
3. It seems that the American taco is completely different than an authentic Mexican
taco, and I had the privilege of trying your tacos at your New York location, what
makes an authentic Mexican taco?
First & foremost, it's all about the hand made corn tortillas with 4 inches in diameter - no bigger, no smaller. The perfect taco is a balance of flavor with high quality proteins and vegetables. All of our tacos feature a few high-quality ingredients that complement one another in interesting ways like the carne tacos with rosemary marinated skirt steak, potato poblano rajas, avocado-tomatillo cream and crispy Manchego cheese on top. Another key component is cured onion and cilantro with lime and salt and a spicy salsa.
4. After living in America for quite some time I'm sure you miss the food in Mexico,
but what other things do you miss from your home country?
More than the food, I miss the culture. There are so many amazing celebrations and festival in Mexico. Also, the open air mercados (they inspired the name of the restaurant!) which I consider a way of life in Mexico.
5. With Mercadito restaurants in New York, Chicago and Miami does free time exist
for you? And if it does, what do you enjoying doing other than cooking?
I'm fortunate enough to have an amazing team in place so that I can enjoy a bit of free time. When it does exist, I love traveling, spending time with my newly engaged fiance and enjoying the outdoors. I'll always be up for anywhere with warm weather.
6. What is soul food to you?
Soul food feeds the spirit with comfort and familiar flavors so for me, soul food are the dishes and recipes from my family. Food that's rich in flavor and that makes you feel warm inside, you can't get much better than that.
Mestizo | December 20 2011
When you come to Kansas City make sure you hit up this restaurant. It's my boy Aaron Sanchez's restaurant here and its on point. Check it out.
The Curry Goat Fiasco | December 19 2011
Listen to this one. So funny. Highlights include:
- I go feed you some curry goat.
- We eat chicken, steak and all kinda regular food.
• Click HERE to listen to the jokes
- Spiced Dry Fried Turkey
- Cilantro
- Fennel Spiced Cucumber
- Basil
- Carrot Threads
- Chinese Chutney (old family secret with an update)
- Rice Paper wraps
- Wheat Cracker Crunch
Wrap it up and off you go. This was a tasty one, no lie.
Kansas City | December 24 2011
Chef Series with Patricio Sandoval | December 21 2011
for you?
In Acapulco, all of my childhood memories were surrounded by family and food (and still are to this day). My father was a successful restaurateur of the restaurant Madeiras, but I also spent time in the kitchen cooking with my mom and grandmother as well. I definitely enjoyed the nice weather growing up in Acapulco - playing tennis and water skiing, but outside of school and fun, I spent a lot of time in my father's restaurant. My brother, Alfredo Sandoval (partner and co-owner of Mercadito Hospitality), and I usually pent Sunday nights at the restaurant. He was more serious about the restaurant business at a very young age, but I always enjoyed being in the restaurant, playing around and eating family dinners there.
2. Has the city of Acapulco inspired your cooking today? Are there specific dishes
that are known only to that city?
Of course, it definitely has especially the amazing seafood dishes from Acapulco. Some of the dishes on our Mercadito menu are inspired by dishes from Acapulco. Our camaron tacos with roasted garlic, chipotle mojo and avocado is inspired by a dish that I used to eat all the time in my father's restaurant. It's now one of our most popular tacos. Also, ceviche de camaron is another favorite which is shrimp ceviche with a light tomato guajillo broth. Right now, we have it on the menu at Mercadito with pico de gallo, jicama, pineapple, lemon-guajillo broth and tortilla strips. Also, huachinago a la talla was one of my favorite dishes, whole red snapper that's adobo marinated & cooked over hot coals.
3. It seems that the American taco is completely different than an authentic Mexican
taco, and I had the privilege of trying your tacos at your New York location, what
makes an authentic Mexican taco?
First & foremost, it's all about the hand made corn tortillas with 4 inches in diameter - no bigger, no smaller. The perfect taco is a balance of flavor with high quality proteins and vegetables. All of our tacos feature a few high-quality ingredients that complement one another in interesting ways like the carne tacos with rosemary marinated skirt steak, potato poblano rajas, avocado-tomatillo cream and crispy Manchego cheese on top. Another key component is cured onion and cilantro with lime and salt and a spicy salsa.
4. After living in America for quite some time I'm sure you miss the food in Mexico,
but what other things do you miss from your home country?
More than the food, I miss the culture. There are so many amazing celebrations and festival in Mexico. Also, the open air mercados (they inspired the name of the restaurant!) which I consider a way of life in Mexico.
5. With Mercadito restaurants in New York, Chicago and Miami does free time exist
for you? And if it does, what do you enjoying doing other than cooking?
I'm fortunate enough to have an amazing team in place so that I can enjoy a bit of free time. When it does exist, I love traveling, spending time with my newly engaged fiance and enjoying the outdoors. I'll always be up for anywhere with warm weather.
6. What is soul food to you?
Soul food feeds the spirit with comfort and familiar flavors so for me, soul food are the dishes and recipes from my family. Food that's rich in flavor and that makes you feel warm inside, you can't get much better than that.
Mestizo | December 20 2011
The Curry Goat Fiasco | December 19 2011
- I go feed you some curry goat.
- We eat chicken, steak and all kinda regular food.
• Click HERE to listen to the jokes
