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.
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)
Take a hint from one of America’s best restaurants and spice up your happy hour with fresh and pure tastes, vegetables from your yard and natural ingredients from the farmers market. Chef Patricio Sandoval from Mercadito Restaurants brings you scrumptious scallops in his Callos de Hacha recipe. #ILoveMaple
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.