Oven-Roasted Head of Garlic / Salsas of Roasted Tomato-Jalapeño and Tomatillo / Toasted Sourdough

WARM FRENCH BRIE

Crème Fraîche / Scribble of Watercress / Lemon Vinaigrette

SMOKED SALMON ON GOLDEN GRUYÈRE POTATO CAKE

Griddled Corn Cake / Zucchini / Roasted Corn / Asadero / Salsa Rostizada / Escabeche of Pickled Beet, Jalapeño, Carrot, Onion

NAPO’S PUPUSA

Whole Wheat Tortilla / Chile d'Arbol Salsa

BEEF CHEEK QUESADILLA WITH ASADERO CHEESE

SMOKED TROUT RILLETTES / BACON / CRÈME FRAÎCHE

Steamed Banana Leaf / Black Beans / Roasted Corn / Zucchini / Mole Sauce

TWO OAXACAN TAMALES

Organic Heirloom Tomato, Juiced / Lime Juice / Diced Avocado / Sweet Red Pepper / Cucumber / Red Onion / Jalapeño / House-Made Tortilla Chips

WILD SHRIMP COCKTAIL MEXICAN

CRISP SALVADORAN PLANTAIN CHIPS

SLOW COOKED ~ TALUS WIND ~ Toasted Slivered Almonds / Plum & Sultana Raisins / Ginger / Charred Carrots / Tri-color Pearl Couscous

LAMB TAGINE

Sauced with Crushed Peppercorns, Cream, Oban Scotch / Charred Carrots / Roasted Garlic Mashed Potatoes

GRILLED RIBEYE AU POIVRE

Chorizo / Black Bean

Preheat the oven to 400°F (205°C). Trim the top 1/4 inch off each garlic head to expose the cloves. Place garlic heads on a sheet of foil, drizzle with 2 tablespoons olive oil and sprinkle with 1 tsp coarse sea salt. Wrap tightly in the foil and place on a baking sheet. Roast for 35–45 minutes, until cloves are soft and golden. Let cool slightly, then squeeze out the softened garlic cloves into a small bowl and set aside (reserve any roasting juices).

While the garlic roasts, arrange 6 roma tomatoes, 2 jalapeños and half a small yellow onion (cut side up) on a baking sheet. Brush or drizzle with 1 tbsp olive oil. Roast in the same 400°F oven for 20–25 minutes, until tomatoes are blistered and slightly charred and jalapeños have softened. Remove and let cool slightly.

Once cooled a few minutes, transfer the roasted tomatoes, jalapeños, roasted onion, and 2 roasted garlic cloves to a blender or food processor. Add 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1 tsp salt and 1/2 tsp black pepper. Pulse to your desired texture — for a chunky salsa pulse a few times, for smoother blend 10–12 seconds. Taste and adjust seasoning. Transfer to a serving bowl and keep warm or at room temperature.

Lower the oven to broil (or keep at 400°F if your broiler is strong) and place 6 husked tomatillos and 1 jalapeño on the baking sheet. Broil or roast for 6–10 minutes, turning once, until tomatillos blister and develop golden spots. Remove and cool slightly.

In a blender or food processor combine the roasted tomatillos, roasted jalapeño, 1/4 small white onion, 1 garlic clove, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, 3/4 tsp salt and 1 tsp olive oil. Pulse/blend until slightly chunky to saucy. Taste and adjust lime or salt. Transfer to a small bowl and refrigerate briefly or serve at room temperature.

Slice the sourdough loaf into 1/2-inch thick slices (about 8–10 slices depending on loaf). Brush each side lightly with olive oil and place on a baking sheet. Toast in the oven at 400°F for 6–8 minutes, flipping halfway, until golden and crisp. Alternatively, grill or use a skillet.

When warm, spread the cut sides with the softened butter and sprinkle a pinch of coarse sea salt over each slice. Keep warm until serving.

Reduce oven to 375°F (190°C). If Brie is in a wooden box, remove any paper and place the wheel in a small ovenproof dish or on a rimmed baking sheet lined with parchment. Lightly score the rind in a crosshatch pattern (about 1/8-inch deep). Nestle 1–2 thyme sprigs on top and drizzle 1 tablespoon honey over the Brie. Grind 1 tsp freshly cracked black pepper over the top.

Bake the Brie for 12–15 minutes, until the interior is very soft but the cheese still holds its shape. For a looser center, bake up to 18 minutes, watching carefully to avoid runaway melting.

Remove the Brie from the oven and let rest 2 minutes. Spoon roasted garlic cloves around or over the Brie (or gently mash a few into the cheese by pressing). Arrange both salsas in small bowls alongside the baked Brie. Place toasted sourdough on the platter.

To serve: drizzle remaining 1 tablespoon honey over the baked Brie if desired, garnish with remaining thyme sprigs, and pass with spoonfuls of roasted tomato-jalapeño salsa and tomatillo salsa, plus the toasted sourdough for spreading and dipping.

whole wheel Brie (8–10 oz)

fresh thyme sprigs

honey

freshly cracked black pepper

whole heads garlic

extra-virgin olive oil

coarse sea salt

roma (plum) tomatoes

jalapeño peppers

small yellow onion

garlic cloves (from roasting or fresh)

fresh cilantro leaves, chopped

fresh lime juice

salt

black pepper

olive oil

tomatillos, husked and rinsed

jalapeño (or serrano for more heat)

small white onion

garlic clove

sourdough loaf (medium)

unsalted butter, softened

olive oil (for brushing)

coarse sea salt (for finishing)

Cut the peeled Yukon Gold potatoes into even 1-inch cubes. Place in a pot, cover with cold salted water, bring to a boil and simmer until tender (10–12 minutes). Drain well and return to the hot pot for 1–2 minutes over low heat to evaporate residual moisture, shaking the pot occasionally.

Cook and dry the potatoes

While still warm, grate the potatoes using the large holes of a box grater or pulse briefly in a food processor with the grating disc so you have fine shreds. Transfer to a large bowl. Add the grated Gruyère, beaten egg, flour, chopped chives, salt and black pepper. Mix gently until evenly combined — do not overwork.

Grate & combine

Divide the mixture into 6 equal portions for restaurant-sized cakes (or 4 for larger). Use your hands or a 3.5–4 inch ring mold to shape each portion into a compact cake about 1/2–3/4 inch thick, pressing firmly so they hold together.

Form the cakes

Heat a large nonstick or stainless pan over medium heat. Add the butter and 1 tbs neutral oil (to prevent burning). When butter foams, add the potato cakes (work in batches without crowding). Cook for 4–5 minutes per side until deeply golden and crisp, pressing gently once after placing to ensure contact. Reduce heat slightly if browning too fast. Transfer cooked cakes to a warm oven (100–120°C / 210–250°F) on a baking sheet to keep warm while you finish the rest.

Pan-fry to golden

In a small bowl whisk together the lemon juice, lemon zest, Dijon mustard, honey, and 1/4 teaspoon fine sea salt. Slowly whisk in the extra-virgin olive oil until emulsified. Taste and adjust seasoning with remaining salt and 1/4 teaspoon black pepper as needed.

Make the lemon vinaigrette

Taste the crème fraîche and season lightly with a pinch of salt and a few grinds of black pepper. If you like, fold in 1 teaspoon of lemon zest for brightness. Reserve in refrigerator until plating.

Prepare crème fraîche

Toss the watercress lightly with 1/2 to 1 tablespoon of the lemon vinaigrette (just enough to coat leaves) so it retains a fresh, bright flavor but isn't soggy. Keep a few sprigs aside for a raw scribble garnish.

Dress the watercress

Place one warm golden Gruyère potato cake on each plate.

Using the back of a spoon, place a generous dollop (about 2 tablespoons) of seasoned crème fraîche on top of each cake and gently spread into a small disk or leave as a plop depending on presentation style.

Drape 50 g (about 1–2 slices) of smoked salmon over the crème fraîche, creating folds for height and texture.

Arrange a small scribble of dressed watercress atop or beside the salmon for freshness. Scatter extra micro herbs or watercress for color.

Finish by spooning a light drizzle (about 1 teaspoon) of the remaining lemon vinaigrette around the plate and over the salmon — do not saturate the potato cake. Add a few twists of black pepper and a tiny pinch of flaky sea salt over the salmon and potato if desired.

Serve each plate with a lemon wedge on the side for extra brightness.

Yukon Gold potatoes (peeled)

Unsalted butter

Neutral oil (vegetable or canola)

Gruyère cheese (finely grated)

Large egg (lightly beaten)

All-purpose flour

Salt

Freshly ground black pepper

Fresh chives (finely chopped)

Cold-smoked salmon (sliced)

Crème fraîche

Fresh watercress

Lemon (zest and juice)

Extra-virgin olive oil

Dijon mustard

Honey

Fine sea salt

Lemon wedges

Micro herbs or extra watercress for plating

Olive oil for pan

In a large bowl combine 2.5 cups masa harina and 1 tsp fine sea salt. Slowly add 1.75 cups warm water while mixing with your hand until a soft, pliable dough forms. Dough should be moist but not sticky; if it cracks when you press it add water 1 tbsp at a time, up to 2 tbsp. Let rest, covered, 10 minutes.

Make dough

In a bowl combine shredded asadero cheese, grated zucchini (squeezed dry), and roasted corn kernels. Mix thoroughly so moisture and corn are evenly distributed; this prevents dough sogginess.

Prepare filling mix

Divide dough into 8 equal portions (about 3 oz / 85 g each) to yield 4 servings (2 pupusas per serving) or 8 pupusas total. Roll each portion into a ball. Flatten one ball into a 3.5-inch disc using your palms to about 1/4-inch thick. Place 2-3 tbs of filling in the center of the disc, fold edges over to enclose, and reseal into a ball. Gently flatten the stuffed ball into a 5-inch diameter disc about 1/4-inch thick, being careful not to tear the dough. Keep shaped pupusas covered with a damp towel while you work.

Shape pupusas

Heat a cast-iron skillet or griddle over medium heat and add 2 tbs vegetable oil, spreading evenly. Cook pupusas 3-4 minutes per side until deep golden brown with some blistering and cheese is melted, pressing gently with a spatula once during cooking for even contact. Transfer to a rack or paper towel-lined sheet to rest for 2 minutes so cheese settles.

Cook pupusas

Preheat broiler or a hot skillet. Halve the roma tomatoes and place cut-side up on a sheet pan. Quarter the 1/2 onion, keep garlic whole, and place the jalapeño alongside. Drizzle with 1 tsp olive oil and broil or roast on high heat until charred and blistered, about 8-12 minutes, turning once so all sides blacken slightly. Remove and let cool 5 minutes.

Roast vegetables

Transfer roasted tomatoes, onion, garlic (peeled if desired), and jalapeño to a blender. Add 1/4 tsp ground cumin, 1/2 tsp kosher salt, and 1 tbs fresh lime juice. Pulse to a slightly coarse puree (you want body and texture). Taste and adjust salt or lime as needed. Keep warm or refrigerate if making ahead.

Blend sauce

In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tbs granulated sugar, and 1 tsp kosher salt. Bring to a simmer to dissolve sugar and salt, then remove from heat and let cool slightly (2-3 minutes).

Make pickling brine

Place sliced beets, julienned carrot, sliced onion, and thinly sliced jalapeño into a heatproof jar or bowl. Pour the warm brine over the vegetables so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes for quick-pickling (preferably 2 hours) before serving. These keep up to 1 week refrigerated.

Pack and pickle

Plate 2 pupusas per person. Spoon 1-2 tbs salsa rostizada over or alongside each pupusa. Top pupusas with a small mound (about 2 tbs) of escabeche per pupusa to add acidity and color.

Garnish with chopped cilantro (about 1/2 tbs per pupusa), a light sprinkle of cracked black pepper, and serve lime wedges on the side. Offer extra salsa and pickles for guests who want more.

masa harina (nixtamalized corn flour)

warm water

fine sea salt

asadero cheese, shredded

zucchini, grated and excess moisture squeezed out

roasted corn kernels (from 2 ears or frozen thawed)

vegetable oil (for griddle)

roma tomatoes

white onion

garlic cloves

fresh jalapeño (seeded for milder)

ground cumin

kosher salt

canned or cooked beets, sliced into 1/8-inch rounds

carrot, julienned

red or white onion, thinly sliced

fresh jalapeño, thinly sliced

white vinegar

water

granulated sugar

fresh cilantro, chopped

lime wedges

cracked black pepper

Pat beef cheeks dry and season lightly with 0.5 tsp salt and 0.25 tsp pepper. In a heavy-bottomed pot or Dutch oven over medium-high heat, add 2 tbs olive oil. When shimmering, add beef cheeks in a single layer and sear 3–4 minutes per side until browned. Remove and set aside.

Sear beef cheeks

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and cook 6–8 minutes until softened and starting to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in tomato paste and cook 1–2 minutes to caramelize. Add smoked paprika, cumin, oregano and remaining 1 tsp salt, 0.25 tsp pepper; cook 30 seconds. Deglaze with red wine (if using), scraping up brown bits, and reduce by half (about 2–3 minutes).

Build flavor

Return beef cheeks to the pot. Add beef stock and bay leaf. Bring to a gentle simmer, then cover and transfer to a low oven (300°F / 150°C) or reduce heat to low on the stovetop. Braise until fork-tender, about 2.25–3 hours. Check once at 90 minutes to ensure liquid level and adjust.

Braise

When tender, remove cheeks and shred with two forks. Simmer remaining braising liquid to reduce and concentrate flavor for 10–15 minutes, then return shredded beef to the reduced sauce and stir to coat. Adjust seasoning to taste.

Shred and reduce

Toast chiles: Heat a small skillet over medium and add 1 tsp vegetable oil. Toast dried chiles 10–20 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 10 minutes until softened. Drain, remove seeds if desired for less heat, and roughly chop.

Roast tomatoes and garlic: In the same skillet or on a comal, roast halved Roma tomatoes cut-side down and the garlic clove until blistered and lightly charred, about 6–8 minutes. Let cool slightly.

Blend salsa: In a blender or food processor combine softened chiles, roasted tomatoes, roasted garlic, chopped onion, lime juice, and 0.75 tsp kosher salt. Purée until smooth, adding up to 2 tbs water to reach desired consistency. Taste and adjust salt or lime.

Prepare filling: Warm shredded beef mixture in a skillet over medium-low so it’s easy to handle. Fold in chopped cilantro (reserve a little for garnish). Taste and adjust seasoning; it should be slightly saucy but not soupy.

Assemble quesadillas: Lay one whole wheat tortilla on a work surface. Sprinkle about 1/2 cup shredded asadero cheese over half of the tortilla. Top with about 1/3 cup warm shredded beef cheek filling, then another 1/4 cup cheese (this helps the tortilla seal). Fold the tortilla over to make a half-moon. Repeat to make 4 quesadillas.

Cook quesadillas: Heat a large skillet or griddle over medium heat. Add 1/2 tbs butter and swirl. Place one quesadilla in the pan and cook 2–3 minutes until underside is golden and cheese starts to melt. Add remaining 1/2 tbs butter around edge or brush onto top, then flip carefully and cook another 2 minutes until golden and fully melted. Repeat with remaining quesadillas, adding butter as needed. Alternatively, finish in a 350°F / 175°C oven for 4–6 minutes for even melting.

Rest and slice: Transfer cooked quesadillas to a cutting board and let rest 1 minute. Slice each into 3 wedges. Garnish with reserved cilantro and serve with lime wedges, chile d'arbol salsa, and optional garnishes (sour cream, pickled onions, avocado).

beef cheeks, trimmed and cut into 1–1.5 inch pieces

yellow onion, medium, diced

garlic cloves, minced

carrot, peeled and diced

celery stalks, diced

tomato paste

beef stock (or low-sodium broth)

red wine (optional, for deglazing)

bay leaf

dried oregano

smoked paprika

freshly ground black pepper

whole wheat tortillas (8–10 inch)

unsalted butter

lime wedges (for serving)

dried chile de árbol (stems removed)

Roma tomatoes, halved

white onion, roughly chopped

vegetable oil (for toasting chiles)

water (to thin salsa, if needed)

sour cream or Mexican crema

pickled red onions

sliced avocado

Check smoked trout fillets for bones and remove any. Flake the trout with a fork into medium-sized pieces; you want some texture, not a puree.

Prepare trout

In a medium bowl, combine the room-temperature cream cheese and softened butter with a flexible spatula until smooth and homogenous.

Mix base

Add the flaked smoked trout, crème fraîche, Dijon mustard, lemon zest, lemon juice, chopped capers, chopped chives, chopped dill, salt, and black pepper to the cream cheese mixture. Fold gently until evenly combined but still slightly chunky. Taste and adjust seasoning — add a little more lemon juice or salt if needed.

Combine ingredients

If the rillettes seem too firm, stir in up to 1–2 tablespoons additional crème fraîche. Transfer the mixture to a small serving bowl or an airtight container, press a piece of plastic wrap directly onto the surface to prevent drying, and chill for at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Texture adjustment & chill

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top if available (for crispier bacon).

Preheat and prepare

Lay bacon slices in a single layer on the rack or foil. If making candied bacon, sprinkle brown sugar evenly over the slices and lightly crack black pepper on top.

Season bacon

Bake for 12–18 minutes, rotating the pan once halfway through, until bacon is deep golden and crisp. Baking time varies with thickness—watch closely to avoid burning. Remove from oven and transfer bacon to a paper towel–lined plate to drain and cool. Once cooled, roughly chop or crumble into bite-size pieces.

Bake to crisp

Preheat the broiler or oven to 425°F (220°C) if not already hot. Arrange baguette slices on a baking sheet in a single layer. Brush each slice lightly on both sides with olive oil. Toast in the oven or under the broiler 4–6 minutes total, flipping halfway, until golden and crisp but not overly browned.

Toast bread

While still warm, rub the cut side of the halved garlic clove over one side of each crostini to impart a subtle garlic aroma.

Rub with garlic

Spoon or pipe rillettes onto each crostini: use about 1 to 1.5 tablespoons of rillettes per slice. Smooth or leave slightly rustic for texture.

Top each crostini with a small dollop (about 1/2 teaspoon) of extra crème fraîche for creaminess.

Scatter chopped bacon crisps over the rillettes—about 1 teaspoon per crostini—or place one larger piece as a garnish.

Finish with a few microgreens or a small sprig of dill, and a light twist of fresh black pepper. Serve with lemon wedges on the side for guests who want additional brightness.

Make ahead notes: rillettes can be made 24 hours ahead. Toast crostini just before serving to preserve crunch. Bacon crisps hold at room temperature for several hours if kept dry.

Warm French Brie

Smoked Salmon On Golden Gruyère Potato Cake

Napo’s Pupusa

Beef Cheek Quesadilla With Asadero Cheese

Smoked Trout Rillettes / Bacon / Crème Fraîche

Two Oaxacan Tamales

Wild Shrimp Cocktail Mexican

Crisp Salvadoran Plantain Chips

Lamb Tagine

Grilled Ribeye Au Poivre

Chorizo / Black Bean