This or That?: Claudia Sandoval: Chef Claudia Sandoval of Master Chef fame dishes on her favorite exercise, what kind of dessert she prefers, and why she loves experimenting with dark chocolate in the kitchen.
RICHARD SANDOVAL'S PORK CARNITAS: Chef Richard Sandoval first tasted the moist, creamy, slightly sweet Spanish Requeson cheese used here during childhood trips to the market with his grandmother. In the U.S., Requeson is sold at Latin markets and some supermarkets. If you can't find it, substitute fresh whole-milk ricotta.
Chef Patricio Sandoval, Culinary Director and Owner at Mercadito Chicago The Mezcal Lounge at Mercadito Chicago 108 W Kinzie Street Chicago (312) 329-9555 www.mercaditorestaurants.com Tacos de Camaron Ingredients 2 Tbs blended oil 1 Tbs chopped garlic 3 Tbs diced red onion 5 oz marinated shrimp (marinate the shrimp in a chipotle puree for one hour prior to cooking – in the refrigerator)
The flavorful taste of tequila is often found in recipes for cooked dishes (e.g. as a glaze for grilled poultry). But many talented chefs, like Richard Sandoval, find other creative ways to use it in foods and desserts. These are the tequila snow cones served at his NY restaurant, Zengo.&...