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https://www.richardsandoval.com/highlight-locations-homepage/category/feature monthly 0.5 https://www.richardsandoval.com/recipes daily 0.75 2025-11-30 https://www.richardsandoval.com/recipes/avocado-panna-cotta-2-d8z9t-stxcb-awes8 monthly 0.5 2025-11-07 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/63565887-4540-445e-bb1a-e57d89257c3c/LomoDeCerdo6-Edit-2100x1400-ba793366-9ba5-4b38-a4f9-2d1823eb94cb.jpg RECIPES - Lomo de Cerdo - RECIPE serves 6 Ingredients For the Pork Loin · 3 lb boneless pork loin · 2 Tbsp olive oil · ½ onion, chopped · 1 celery stalk, chopped · 1 carrot, chopped · 2 garlic cloves, minced · ⅓ cup honey · 2 Tbsp apple cider vinegar For the Brine (optional, but adds flavor & tenderness) · 12 cups water · ¾ cup salt · ½ cup sugar · 1 Tbsp black peppercorns · 1 bay leaf · 6 garlic cloves, smashed · 1 serrano chili, halved · 1 onion, sliced · 2 celery stalks, sliced · ½ cup fresh oregano + marjoram (or just oregano if easier) · 3 cups ice · ½ cup mezcal (or tequila, optional) For the Sweet Potato Purée · 2 ½ lbs sweet potatoes, peeled & chopped · 2 cups orange juice · 1 ½ cups water · Peel of 1 orange · Salt, to taste For the Chipotle Sauce · 3 Tbsp olive oil · 2 onions, chopped · 6 garlic cloves, chopped · 1 can (7–8 oz) chipotles in adobo · 2 ½ lbs fresh or canned tomatoes, chopped · 1 dried chile morita (or extra chipotle if unavailable) · 1 bay leaf · 1 tsp dried oregano · Salt, to taste For the Asparagus · 1 bunch asparagus, trimmed · Salt For Garnish (optional) · Radish slices · Fresh cilantro · Toasted sesame seeds Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Instructions Step 1 – Brine the Pork (optional, 4–6 hrs ahead) 1. In a large pot, combine water, salt, sugar, peppercorns, and bay leaf. Bring to a boil until salt dissolves. 2. Pour over the ice in a large bowl. Add garlic, serrano chili, onion, celery, herbs, and mezcal. 3. Submerge the pork loin and refrigerate 4–6 hours. Drain and pat dry before roasting. (If you skip this step, just season pork with salt and pepper before cooking.) Step 2 – Roast the Pork 1. Preheat oven to 320°F (160°C). 2. Heat a large skillet with 2 Tbsp olive oil. Sear pork on all sides until golden, then set aside. 3. On a baking sheet or roasting pan, spread onion, celery, carrot, and garlic. Place pork on top, cover with foil, and roast for 2 hours. 4. Remove foil, brush pork with honey, drizzle with apple cider vinegar, and return to oven uncovered for another 20–30 minutes, until internal temp reaches 145°F (63°C). 5. Rest 10 minutes before slicing. Step 3 – Sweet Potato Purée 1. In a large pot, combine sweet potatoes, orange juice, water, and orange peel. Bring to a boil, then simmer until potatoes are tender. 2. Discard orange peel. Blend until smooth, adding a splash of water if needed. Season with salt. Step 4 – Chipotle Sauce 1. Heat olive oil in a pot. Add onion and garlic, cook until soft. 2. Add chipotles, tomatoes, dried chile, bay leaf, oregano, and salt. Simmer gently for 30–40 minutes, stirring occasionally, until thickened. 3. Blend until smooth. Taste and adjust seasoning. Step 5 – Asparagus 1. Bring a pot of salted water to a boil. 2. Add asparagus, cook 2 minutes, then immediately transfer to ice water to keep them bright green. To Serve 1. Spoon sweet potato purée onto each plate. 2. Top with slices of roasted pork. 3. Add asparagus alongside. 4. Drizzle or serve chipotle sauce on the side. 5. Garnish with radish slices, cilantro, and sesame seeds if desired. https://www.richardsandoval.com/recipes/avocado-panna-cotta-2-d8z9t-stxcb monthly 0.5 2025-11-11 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/1ac3d64d-bb31-4100-8eef-0c3bcd956b10/homemade-pickled-sliced-red-onions-with-ingredient-2025-01-10-05-30-13-utc.jpg RECIPES - Pickled Red Onions - RECIPE per 3/4 cup INGREDIENTS Ingredients 1 medium red onion, cut in to 1/3 inch (3mm) rings 2 tbsp kosher salt 1 cup red wine vinegar 1/4 cup sugar 1 tsp habanero hot sauce or Sriracha Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions Toss the onion and salt together. Let stand on a plate for 1 hour - do not rinse. Transfer the onions to a small heatproof bowl. In a small saucepan over high heat, bring the vinegar and sugar to a boil, stirring to dissolve the sugar. Pour the liquid over the onions. Let them cool completely. Stir in the hot sauce The pickled onions can be used immediately or transferred to a covered container and refrigerated for up to two months. https://www.richardsandoval.com/recipes/avocado-panna-cotta-2-d8z9t monthly 0.5 2025-11-11 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/0943f14c-d768-4cbc-9e0e-1d91cc843358/traditional-latin-american-mexican-salsa-sauce-wit-2025-03-05-18-54-25-utc.jpg RECIPES - Pico de Gallo - RECIPE yields two cups INGREDIENTS 12 oz large tomatoes (seeded and cut into 1/2 inch dice) 2 tablespoons finely chopped red onion 1 tablespoon finely chopped fresh cilantro 1 tablespoon fresh lime juice 1 serrano chile, seeded and finely chopped 1 teaspoon Maggi seasoning or soy sauce Kosher Salt Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS Combine all of the ingredients in a medium bowl. Cover them with plastic wrap and refrigerate to chill and blende the flavors, at least 1 hour and up to 8 hours. VARIATION: Corn Pico De Gallo - Stir in 1 cup of cooked corn kernels, preferably roasted, into the salsa. https://www.richardsandoval.com/recipes/avocado-panna-cotta-2 monthly 0.5 2025-11-11 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/9f7561cc-8776-4669-81f6-be0a5e00781e/RSH---VA2022---Food---Avocado-Panna-Cotta-4-1400x2100-c7f5e6a6-2dd2-43be-b567-8127313076be.jpg RECIPES - Avocado Panna Cotta - RECIPE serves 10 INGREDIENTS 6 gelatin sheets 2-1/4 cups whole milk 2 cups heavy cream Pinch of salt 1 cup sugar 1 large Hass Avocado (ripe, pitted, peeled & coarsely chopped) 1 vanilla bean (scraped) 2 drops green food coloring Mixed berry salad 1 lemon (juiced) 1 cup granulated sugar Cookie Crumbs 2 cups peanut butter cookies or chocolate chip cookies (finely chopped or crumbled) Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS Soak the gelatin sheets in a large bowl with enough ice-cold water to cover them. Let stand for 5 minutes. Add the milk, cream, sugar, vanilla bean and vanilla bean seeds into a medium-sized saucepan. Turn heat to medium and bring to a boil. Boil for 1 minute. Remove from heat. Squeeze out gelatin sheets and add them into the milk mixture. Whisk until dissolved. Strain through a fine mesh sieve into a large, clean bowl (preferably one with a spout) to remove the vanilla bean and any bits of zest or gelatin. Stir in the food coloring. Cool in an ice bath for about 10-12 minutes, stirring occasionally to prevent mixture from setting, but still allowing it to thicken. In a blender or food processor, purée the avocado until smooth. Add half of the cream mixture and purée again until smooth. Add puréed avocado cream mixture to the bowl of remaining cream mixture. Whisk to combine. Pour into individual ramekins or tea/coffee cups. Refrigerate uncovered for at least 20 minutes or until set. The panna cottas will keep in the refrigerator for 3 days. Mixed Berry Salad Place the berries, sugar and lemon juice in a small mixing bowl and toss to combine. Mix in the honey. Refrigerate until ready to use. Cookie Crumbs Break up your favorite store-bought peanut butter or chocolate cookies (or both) into small chunks or crumbles. https://www.richardsandoval.com/recipes/carnitas-sliders monthly 0.5 2025-11-11 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/57cb4121-6d9a-40a3-8147-69d3628d19bb/Chef%2BRichard%2BSandoval%2B-%2BCarnitas%2Bsliders.jpg RECIPES - Carnitas Sliders with Sriracha Mayonnaise - RECIPE yields about 12 sliders INGREDIENTS For the Slow-Cooked Mexican Pork Shoulder Two 1½-pound (680-g) boneless pork shoulder roasts, cut in half lengthwise to make 4 pieces 1 tablespoon kosher salt 1½ pounds (680 g) store-bought lard (see Note), melted (about 3 cups), as needed Vegetable oil, if needed For the Sriracha Mayonnaise: 1/2 cup (120ml) mayonnaise, preferably Kewpie 2 teaspoons Sriracha or other Asian hot red pepper sauce 1 teaspoon fresh lime juice 2 garlic cloves, minced For the lime-pickled onions: 1 small red onion, cut into thin half-moons 1/2 habanero chile, seeded and minced 1 tablespoon fresh lime juice 2 teaspoons chopped fresh cilantro 1 teaspoon kosher salt 1 long, narrow orange-fleshed sweet potato, cut into twelve 1/4-inch rounds 2 cups Slow-Cooked Mexican Pork Shoulder 12 potato dinner rolls or slider buns, split Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS 1. The day before cooking, season the pork all over with the salt. Wrap it loosely in plastic wrap and refrigerate it for 12 to 18 hours. 2. Position a rack in the bottom third of the oven and preheat it to 300ºF (150ºC). 3. Rinse the salt off the pork under cold running water and pat it dry with paper towels. Place the pork in a small Dutch oven or deep heatproof casserole just large enough to hold the pieces. Add enough melted lard to barely cover the pork, adding vegetable oil if you run out of lard. Cover it with a lid. Transfer it to the oven and bake until the pork is fork-tender, about 2½ hours. Remove the pork from the oven and let it partially cool in the fat for about 1 hour. 4. Remove the warm pork from the fat and transfer it to a carving board. Transfer about ¼ cup (60 ml) of the warm fat from the pot to a small bowl, cover, and refrigerate it for reheating the pork. Discard the remaining fat. Using two forks or your fingers, shred the pork into bite-size pieces, discarding any excess fat. (The carnitas can be cooled, covered, and refrigerated for up to 2 days or frozen for up to 2 months. Reheat it with the reserved lard before using.) Note: You may find refrigerated small-batch lard sold at some Latin supermarkets and specialty butchers. This beige product has much more flavor than the typical supermarket lard, which is stored at room temperature and is white and highly processed. Even so, you can use the white lard in a pinch. https://www.richardsandoval.com/recipes/shredded-beef-with-tomatoes monthly 0.5 2025-11-11 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/e08320bf-f03c-4665-b460-ff53596116e9/Shredded%2BBeef.jpg RECIPES - Shredded Beef with Tomatoes & Chiles - RECIPE yields 4-6 cups INGREDIENTS 2 tablespoons oil, plus more as needed One 2 1/2 lb beef brisket, fat trimmed to 1/8 inch Kosher salt & freshly ground black pepper 1 medium yellow onion, chopped 4 jalapeños, seeded and coarsely chopped 4 garlic cloves, minced One 28 oz can fire-roasted tomatoes 2 tsp dried Mexican oregano 1/4 cup finely chopped fresh cilantro 2 tbsp fresh lime juice 1 tsp mesquite flavored liquid smoke (optional) Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS: 1. Position a rack in the bottom third of the oven and preheat it to 350°F 2. Heat the oil in a dutch oven over medium-high heat. Season the brisket all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place it in the Dutch oven, fat-side down, and cook it, turning after 5 minutes, until it is nicely browned - 10-12 minutes. Transfer the brisket to a plate. 3. If needed, add another 1 tablespoon oil to dutch oven. Add the onion, jalapeños and garlic and reduce the heat to medium. Cook, stirring them occasionally, until the onion is softened - about 3 minutes. Stir in the tomatoes and their juices with the oregano and bring them to a boil. Return the brisket to the dutch oven and add enough hot water to come about three-quarters up the side of the meat. Brit it to a boil over high heat. 4. Cover the dutch oven and transfer it to the oven. Bake until the brisket is fork-tender, about 2 1/2 hours. Transfer the brisket to a carving board, tent it with aluminum foil, and let stand for 10 minutes. Set the cooking liquid aside. 5. Using a sharp knife, shred the brisket with the grain. Roughly cut the shredded beef across the grain into bite-size pieces. Transfer to a bowl. Skim off the fat on the surface of the cooking liquid. Stir in about 1/3 of the cooking liquid to lightly moisten the shredded beef. Add the cilantro, lime juice, and liquid smoke (if using) and mix it again. Season the beef to taste with salt and pepper. The beef can be cooled, covered and refrigerated for up to 2 days or frozen for up to 2 months. Reheat before using. https://www.richardsandoval.com/recipes/spicy-crab-guacamole-2 monthly 0.5 2025-11-11 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/b40ded3d-3b40-49e2-ade7-75a1e79ed9e8/Smoked-Crab-Guacamole--Tamayo-1400x2100-0af95f6e-f5c7-4be3-8660-f22144bc21f8.jpg RECIPES - Spicy Crab Guacamole - RECIPE serves 4-6 INGREDIENTS 2 ripe avocados, pitted, peeled, and coarsely chopped 1⁄4 cup, finely chopped white or yellow onion 1 serrano chile, seeded and minced 2 tablespoons cilantro, finely chopped 2 tablespoons fresh lime juice Kosher salt Pickled jalapeños (for garnish) Spicy crabmeat (sub recipe below) Tortilla chips, for serving SPICY CRAB MEAT 1 can (330 g) of premium shredded real lump crabmeat 1 tablespoon store-bought chile de arbol salsa Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS: For the spicy crab meat, combine all ingredients in a mixing bowl. Set aside. Mash the avocados, onion, serrano chile, cilantro and lime juice together in a medium bowl with a large serving fork or a potato masher. Be sure to keep the guacamole chunky. Season generously with salt and top guacamole with spicy crabmeat. Garnish with pickled jalapeños and cilantro (or micro cilantro). Serve with tortilla chips. https://www.richardsandoval.com/recipes/mexico-city-style-elotes monthly 0.5 2025-11-11 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/282bd76a-5037-446c-8314-88e3c50e5c4d/Chef%2BSandoval%27s%2BCorn%2Bon%2Bthe%2BCob%2BElotes.jpg RECIPES - Mexico City-Style Elotes - RECIPE INGREDIENTS 4 ears corn; shucked 1 gallon water Kosher salt ½ c chipotle aioli (*) ½ c grated queso fresco or parmesan cheese 2 tbsp chili powder 1 lime; cut into 8 wedges CHIPOTLE AIOLI 2 c mayonnaise 2 tbsp chipotle puree (note: this is canned chipotles in adobo pureed in the blender. Add to your preference, as they are spicy) 1 tbsp honey Juice of ½ lime DIRECTIONS: In a large pot, put the water and bring to a rapid boil. Add enough salt to the water to give the water the taste of seawater Drop the corn into the boiling water and cook for 6-7 minutes, or until corn is tender. While the corn is cooking, make the aioli. Combine all ingredients in a large mixing bowl and mix until thoroughly combined. Set aside. Remove the corn from heat and drain off all excess water. Brush each corn cob with the chipotle aioli and sprinkle with cheese and chili powder. Serve on a skewer with lime wedges. https://www.richardsandoval.com/recipes/spiked-watermelon-agua-fresca monthly 0.5 2025-11-11 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/73ecfbd5-ad42-47bb-9032-4eb675a802f4/FOODSINMYHEART_DSC06266-Dec2023-1400x2100-59b39db2-97a3-463e-8572-1812db811942.jpg RECIPES - Spiked Watermelon Agua Fresca - RECIPE INGREDIENTS SWEET & SOUR MIX 1/4 cup Simple Syrup 1/4 cup fresh lemon juice 1/4 cup fresh lime juice WATERMELON JUICE 1 cup diced seedless watermelon AGUA FRESCA 2 1/2 oz fresh watermelon juice 1 1/2 oz Homemade Sweet & Sour Mix 1 oz 100% Agave Tequila Blanco 1 oz Triple Sec 1 Lime Wedge or Watermelon Wedge, for garnish Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS Make the homemade sweet & sour mix (never buy store bought!) Shake simple syrup, fresh lemon juice & fresh lime juice together. Set aside. Make fresh watermelon juice. Puree 1 cup (150g) diced seedless watermelon in a blender. Strain it in a fine mesh sieve over a bowl. You should have about 2/3 juice. The watermelon juice can be refrigerated in a covered container for up to a day. Fill a cocktail shaker and highball glass with ice. Add the watermelon juice, sweet and sour mix, tequila & triple sec. Cover the shaker and shake it well. Strain the agua fresca into the highball glass over ice. Garnish with lime wedge or watermelon wedge. Salud! https://www.richardsandoval.com/recipes/guava-rangoons monthly 0.5 2025-11-20 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/df1de9bd-9ebb-4a94-964e-4a46762f334e/traditional-indian-food-snack-samosa-served-in-a-p-2025-03-26-13-22-16-utc.jpg RECIPES - Guava Rangoons - RECIPE makes 8 rangoons INGREDIENTS Canola Oil 2 oz Cream Cheese 2 oz Guava Paste 8 Wonton Skins Powdered Sugar, for garnish 2 scoops Ice Cream (recommend Dulce de Leche Ice Cream) Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: Fill a pot halfway with canola oil and preheat to medium high heat. Place wonton skins on a board. Cut cream cheese into ½ inch cubes and place one in center of each wonton skin. Place 1 tsp of guava paste onto each wonton skin. Place water on edges of wonton skin and fold into a triangle shape, making sure the edges are sealed. Fry until golden brown. Remove from fryer and dust with powdered sugar. Place on a plate with your favorite ice cream and enjoy. https://www.richardsandoval.com/recipes/shrimp-ceviche-tomato monthly 0.5 2025-11-13 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/1d82a862-5ddf-4e5c-a54a-23942fbc3982/Chef%2BRichard%2BSandoval%2BShrimp%2BCeviche.jpg RECIPES - Shrimp Ceviche with Tomato-Habanero Broth - RECIPE serves 4 INGREDIENTS Shrimp: Kosher salt 1 large lemon, sliced 1 pound (455 g) extra-large (26 to 30 count) peeled and deveined shrimp, tails removed Tomato-Habanero Broth: Grated zest of 1/2 orange 2 3 cup (165 ml) fresh orange juice 1/2 cup (120 ml) fresh lemon juice 1 ripe plum tomato, seeded and coarsely chopped 3 tablespoons chopped yellow onion 1 small garlic clove, coarsely chopped 1/2 habanero chile, seeded and coarsely chopped 2 tablespoons honey 1/2 cup (120 ml) canola oil Kosher salt 1 ripe Hass avocado, cut into 1/2-inch (12-mm) dice 1 small plum tomato, seeded and cut into 1/2-inch (12-mm) dice 1 navel orange, cut into segments, each segment cut in half 2 tablespoons chopped fresh cilantro 12 Pickled Red Onions (page 182) or raw red onion rings Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS 1. Make the shrimp: Bring 2 quarts (2 L) salted water and the lemon slices to a boil in a large saucepan over high heat. Add the shrimp and cook until they turn opaque, about 3 minutes. Drain and rinse them under cold running water. Transfer them to a bowl and refrigerate until they are chilled, at least 1 hour and up to 1 day. 2. Make the broth: Process the orange zest and juice, lemon juice, tomato, onion, garlic, habanero, and honey in a blender until smooth. With the blender running, gradually pour the oil through the hole in the lid to make an emulsified broth. Season it to taste with salt. Pour it into a medium nonreactive bowl, cover, and refrigerate until it is chilled, at least 2 hours and up to 1 day. Whisk the broth well before using. 3. To serve, stir the shrimp, avocado, tomato, orange, and cilantro into the broth. Divide the shrimp and broth equally among four wide soup bowls. Top each with three pickled onion rings and serve them immediately. https://www.richardsandoval.com/recipes/chipotle-miso-black-cod monthly 0.5 2025-11-20 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/af7f8527-a1b3-48b6-9a3b-77937b06a193/Toro---Miso-Black-Cod-3-1401x2100-72b28d28-a7cf-466b-b076-8eee23f58e7a.jpg RECIPES - Chipotle Miso Black Cod - RECIPE serves 4 INGREDIENTS For the Kabayaki Sauce: 3/4 cup Junmai-shu sake (such as Gekkeikan Traditional) 3/4 cup soy sauce 3/4 cup sugar 7 tablespoons mirin For the Chipotle-Miso Marinade & Black Cod: 1/3 cup white miso 1/4 cup sugar 2 tablespoons mirin 2 tablespoons sake 2 canned chipotle chiles in adobo, with clinging sauce 4 (6oz) skinless black cod filets (or center-cut salmon filets) For the Lemon-Togarashi Aioli: 1/2 cup mayonnaise (preferably Kewpie) 2 teaspoons shichimi togarashi* 2 teaspoons sake 1 1/2 teaspoons fresh lemon juice 1 garlic clove, finely minced Kosher salt & freshly ground black pepper For the Salad: 1 1/2 lbs asparagus, woody stems snapped off, stalks peeled with a vegetable peeler 2 daikon radishes, cut into batons 1 tablespoon extra-virgin olive oil 2 tablespoons thinly sliced fresh chives Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS Make the kabayaki sauce. Bring 1 1/2 cups water, the sake, soy sauce, sugar and mirin to a boil in a medium saucepan over high heat. Reduce the heat to low and simmer, stirring often to be sure the sugary mixture does not burn, until it is reduced by about three-quarters and thickened into a syrup, about 20 minutes. Remove it from the heat and let the sauce cool. (The sauce will thicken more as it cools.) The kabayaki sauce can be refrigerated up to one week. Make the marinade. Puree the miso, sugar, mirin, sake and chipotles in a blender. Pour them into a 1-gallon zip lock plastic bag. Add the cod (or salmon if using) and seal in bag. Refrigerate it, turning the bag occasionally, for at least 4 hours or overnight. Make the togarashi aioli. Whisk the mayonnaise, togarashi, sake, lemon juice, and garlic together in a medium bowl. Season them to taste with salt & pepper. Position a boiler rack about 8 inches from the source of heat and preheat the broiler on high. If the broiler is in the oven, position an oven rack in the center of the oven. Toss the asparagus and daikon radishes with the oil in a large rimmed baking sheet. Spread the asparagus & daikon in a single layer on the pan. Remove the cod (or salmon) from the marinade and discard the marinade. Oil the broiler rack. Add the cod, skin-side up, Broil until it is lightly browned, about 4 minutes. Turn it skin-side down and continue cooking for 2 minutes. Brush it with the glaze & let cook another 2 minutes. Add the asparagus & daikon and cook for another 4-5 minutes, until the asparagus are crisp-tender & the flesh of the fish looks barely opaque when pierced in the thickest part with the tip of a knife. Remove the fish and vegetables from the oven. For each serving, lay asparagus & daikon on each plate & top with a cod fillet. Remove any protruding bones if necessary. Spoon the aioli and kabayaki sauce over the fillets. Sprinkle chives over each plate and serve immediately. *NOTE: Shichimi Togarashi is a common Japanese spice mixture containing seven ingredients. It can be found at specialty Asian grocery stores or in the Asian food isle of most supermarkets. It can also be purchased online here. https://www.richardsandoval.com/recipes/tamayo-mango-margrita monthly 0.5 2025-11-13 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/fe14504b-fd43-4121-bc94-be45a9c627e6/Tamayo-Dec22-Spicy-Mango-Margarita-2-1400x2100-3b9da225-68c8-485f-af48-2003807cb81f.jpg RECIPES - Tamayo's Mango Margarita - RECIPE INGREDIENTS SWEET & SOUR MIX 1/4 cup Simple Syrup 1/4 cup fresh lemon juice 1/4 cup fresh lime juice MANGO MARGARITA 4 Lime Wedges (2/3 lime) 1 ½ ounces Blanco Tequila 1 ½ ounces homemade sweet & sour mix 1/4 of a peeled & pitted mango, cut into chunks 3/4 oz agave nectar Ice Tajin Rim Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions Lightly rub 1 of the lime wedges around the outside rim of a glass to moisten the glass; reserve the lime wedge. Pour a few tablespoons of salt into a saucer. Roll the rim of the glass in the salt and shake off the excess, being careful not to get any inside the glass. Fill glass with ice. Squeeze the remaining 3 lime wedges into a cocktail shaker, discarding the rinds. Add the tequila, sweet & sour mix, agave and mangos and crush the mangos with a muddler. Fill the shaker with ice, cover and shake well. Strain the margarita into the prepared glass. Garnish with the reserved lime wedge. FOR SPICY MANGO MARGARITA: For a spicy rendition of this margarita, follow the same directions but use Serrano-Infused Tequila! Thinly slice one serrano pepper and infuse with three cups of blanco tequila for at least 24 hours. NOTE: You can also make this with Mango Puree if desired. Instead of muddling the mango, you can use a blender to puree it before adding to the shaker. https://www.richardsandoval.com/recipes/piloncillo-prawns monthly 0.5 2025-11-20 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/73f59a4d-45ed-4081-827f-e96454b97827/Toro-Toro---Crispy-Prawns-2-1401x2100-de4cffcd-1742-4720-8473-1abcaefbcecd.jpg RECIPES - Chef Feature: Steve Wan + Piloncillo Prawns - RECIPE serves 4 INGREDIENTS 24 Jumbo prawns (cleaned & butterflied) 2 Piloncillo sugar cones* 2 cups water 1 cup condensed milk 1 cup mayonnaise 3 limes (zested and juiced) 4 morita chiles (toasted and seeded) 1 teaspoon salt 1 teaspoon black pepper Corn starch (as needed) Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: Break up the Piloncillo into smaller pieces, and combine with water. Bring to a boil to melt piloncillo. Once melted, reduce by a third and add chilies. Pull off heat and let cool to room temperature. If too hot the sauce will break when blending. Combine the rest of ingredients except the starch in blender and blend until smooth. Sauce should be of a thick glaze consistency. Make a thick batter with the corn starch and cold water. It should be thick enough to coat prawns (Note: the batter will run slightly from shrimp so it is important to fry immediately) Fry in a 350 degree fryer until the batter is crisp. Toss the prawns in a bowl with the glaze, and finish with chopped cilantro and a fresh squeeze of lime juice. Garnish with candied pepitas. NOTE: You can sub two cups of brown sugar into the recipe if you cannot find Piloncillo. Piloncillo can be found in the global section of your grocery store or at specialty/Mexican grocers. They are packed in conical shaped bricks. The sugar is only called piloncillo in Mexico. This same sugar is called Panela most everywhere else in Latin America. https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/b6aa352f-3bfc-404f-9a9c-a9e211e250cf/6623439_raya_steve_wan1.jpg RECIPES - Chef Feature: Steve Wan + Piloncillo Prawns - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.richardsandoval.com/recipes/brisket-nachos monthly 0.5 2025-11-13 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/8c92f09f-73ad-4278-a8f9-3264bf406f39/Maya---Feb22---Nachos-3-1400x2100-055ee9ca-6085-41ad-bc1e-7a0071d3d16f.jpg RECIPES - Brisket Nachos with Chipotle Cheese Sauce - RECIPE serves 4-6 INGREDIENTS FOR THE CHEESE SAUCE: 1 tablespoon canola oil 1/2 cup finely chopped yellow onion 1 small plum tomato (seeded & diced into 1/2 inch pieces) 1 canned chipotle in adobo, finely chopped 3/4 cup heavy cream 8 oz pasteurized cheese product, such as Velveeta, coarsely chopped 2 tablespoons finely chopped cilantro FOR THE NACHOS: One 8oz bag tortilla chips 2 cups Shredded Beef Filling with Tomatoes and Chilies 1 cup Pico de Gallo 1 ripe Hass Avocado, cut into 1/2 inch pieces 3 tablespoons coarsely chopped Pickled Jalapeños Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. INSTRUCTIONS: 1. Make the cheese sauce. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until it is translucent, about 4 minutes. Add the tomato and chipotle and cook until the tomato is beginning to soften, about 2 minutes more. Add the cream and bring to a simmer. Reduce the heave to very low. In bathes, add the cheese product, stirring until it melts. Stir in cilantro. Keep covered. (Can be refrigerated for up to one day - reheat over very low heat - stirring often.) 2. Position a rack in the center of the oven and preheat the oven to 350°F. 3. Spread the chips in a large heatproof serving dish. Bake until the chips are warm, about 5 minutes. Remove the dish from the oven. Scatter the shredded brisket over the chips. Drizzle them with the warm cheese sauce. Top with pico de gallo, avocado & jalapenos. Serve immediately. https://www.richardsandoval.com/recipes/roasted-corn-soup monthly 0.5 2025-11-20 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/28b2b0d0-b5e4-45a5-ab90-7cd68adddf99/Maya---Corn-Soup-1400x2100-b47e6a37-0cc6-46cf-88bd-80d8eb445b57.jpg RECIPES - Roasted Corn Soup with Huitlacoche Dumpling - RECIPE serves 4 INGREDIENTS 12 ears corn, with husks 4 cups heavy cream ½ tsp salt ¼ tsp freshly ground black pepper Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Dumplings 4 tsp huitlacoche (also called corn smut) ¼ tsp salt 1/8 tsp freshly ground black pepper 4 wonton wrappers Huitlacoche Vinaigrette 3 tsp huitlacoche 1 tsp honey ¼ cup white wine vinegar ¼ tsp salt ¼ tsp freshly ground black pepper 1 cup canola oil Preparation - Corn soup Pre-heat the grill or broiler. Grill or broil the corn in the husks 6 inches from the heat, turning occasionally, about 20 minutes, or until the husks are charred and kernels are dark and brown in spots. When the ears are cool enough to handle, remove the husks and silk. Hold the ears upright and remove the kernels with a sharp knife by cutting downward along the cob underneath the kernels. Bring water to a boil in a medium saucepan and add the kernels. Lower the heat and simmer until the corn is very tender, about 10 minutes. Strain the corn kernels, discarding the water. Working in batches if necessary, puree the soup in a blender or food processor. Using a rubber spatula force the soup thought a medium sieve back into the pan. Discard the solids from the sieve. Add the cream to the saucepan and simmer over low heat for 10 minutes or until desired thickness (the soup should be thin, and not thick like chowder). Season with salt and pepper. Preparation – Dumplings While the corn is simmering, prepare the dumplings. In a small bowl, stir the huitlacoche with a fork and season with the salt and pepper. Lay the wonton skins on a flat work surface. Place 1 teaspoon huitlacoche in center of a wonton. Rub the edges of the wonton with a little water. Fold the wonton the huitlacoche into a triangle to enclose thee filling, and press the edges together to seal. Repeat with the remaining wontons and huitlacoche. In a saucepan of gently boiling water, cook the dumplings until tender, about 1 minute. Remove with a slotted spoon and keep warm. Preparation – Vinaigrette In a small bowl, mix the huitlacoche, honey, vinegar, salt, and pepper. Slowly whisk in the oil. Store, tightly covered, in the refrigerator for up to 2 days. Assembly In each of 4 large, shallow soup bowls, place a dumpling. Ladle the soup into the bowls. Drizzle the vinaigrette decoratively over the top of the soup. Serve immediately. https://www.richardsandoval.com/recipes/slow-cooked-carnitas-tacos-mh7da-fzfrn-35m9m-kwwnj-4m9x5 monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/6e460637-31b9-4330-98d8-f660e89146d6/Maya-Rock-Shrimp-Quesadilla-2-1680x2100-994898bc-610f-45ed-a6e1-55ae5ddf6ae6.jpg RECIPES - Rock Shrimp & Bacon Quesadilla - RECIPE serves 4 INGREDIENTS 3 slices bacon 12 oz. large shrimp, peeled and deveined 2 tablespoons chili powder 1 tablespoon canola oil ¼ teaspoon salt 1 cup shredded sharp cheddar cheese 2 scallions (white and green parts) thinly sliced 3 tablespoons coarsely chopped pickled jalapeños or store-bought jalapeños en escabeche 3 tablespoons mayonnaise 2 tablespoons finely chopped fresh cilantro 1 tablespoon fresh lemon juice 1 teaspoon toasted sesame seeds (optional) 12 6-inch flour tortillas Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions 1. Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until it is crisp and browned, about 8 minutes. Transfer the bacon to paper towels to drain. Let it cool. Clean the pan and set it aside. 2. Toss together the shrimp, chili powder, oil, and salt in a medium bowl. Heat the skillet over medium heat. Add the shrimp and cook, stirring them occasionally, just until they turn opaque, about 3 minutes. Do not overcook. Spread the shrimp on a plate and put them in the freezer to quickly cool them, about 15 minutes. 3. Coarsely chop the bacon and shrimp and transfer them to a bowl. Mix in the cheese, scallions, jalapeños, mayonnaise, cilantro, lemon juice, and sesame seeds, if using. (The filling can be covered and refrigerated for up 12 hours.) 4. Position a rack in the center of the oven and preheat it to 200ºF (90ºC). 5. Heat the skillet over medium heat. For each quesadilla, put a tortilla in the skillet and heat until the underside is hot, about 30 seconds. Flip the tortilla over. Spoon about ⅓ cup (75 g) of the filling on the bottom half of the tortilla and fold it in half to cover the filling. Continue cooking, turning once, until the tortilla is lightly browned on both sides, about 1 minute. Transfer it to a baking sheet to keep warm in the oven while cooking the remaining quesadillas. 6. To serve, cut each quesadilla into four wedges. Serve them immediately. https://www.richardsandoval.com/recipes/rock-shrimp-bacon-quesadillas monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/e7ca1641-ae86-47f4-8719-aa8a360dc320/LSTC-Feb-2023-Chicken-Tinga-Tacos-2-1400x2100-ceb94ea5-be5e-4a5f-8277-6f64ec2af4f2.jpg RECIPES - Chicken Tinga Tacos - RECIPE serves 4 INGREDIENTS 1.5 lbs skinless chicken breasts on the bone 2 quarts water 1 onion; chopped 5 cloves garlic 1 recipe entomatada sauce (*A) 1 recipe pico de gallo (*B) 1 c black bean puree 1/2 c Mexican crema fresca shredded iceberg lettuce garnish 12 flour tortillas salt and pepper to season/taste Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. For the Entomatada Sauce: 1 tbsp vegetable oil 1/2 small white onion; coarse chop 4 garlic cloves 1 tbsp tomato paste 6 roma tomatoes 1 tbsp chipotle puree (canned chipotles in adobo pureed in the blender, sauce and all) 1 tsp Mexican oregano 1 bay leaf 1 c chicken stock (may need more or less to achieve proper consistency) 1/2 tsp cumin seeds 1 ea morita chile salt and black pepper For the Pico de Gallo: 4 large red ripe tomatoes; cored & diced fine (seeds are OK) 2 tbsp red onion; finely minced 1 tbsp cilantro; finely chopped 1 tbsp lime juice 1 tsp maggi seasoning 1 serrano chile; finely minced salt to taste For preparing the chicken: In a large saucepan place the chicken breasts, onion, water and garlic and season with salt. Bring to a boil and then reduce heat to a simmer. When chicken is barely cooked through, remove the pot from the heat and let the chicken finish cooking and cool in the liquid. When chicken is cooled, shred chicken and combine with the entomatada sauce. Once the chicken is hot, warm the flour tortillas. Top each tortilla (in this order) with black bean puree, chicken in sauce, shredded lettuce, crema and finally the pico de gallo. Serve tacos immediately. Entomatada Sauce: Turn the oven to the broil setting and allow to get very hot. Place the tomatoes, onions and garlic onto a sheet pan and toss with half the oil, salt and pepper. Place the sheet pan under the broiler and cook the vegetables until well charred and soft, being sure not to burn the garlic cloves to much. Remove the pan from the oven. Bring a large sauce pan to high heat on the stove and add the remaining oil. Toast the cumin seeds and oregano in the oil until fragrant and then add the tomato and chipotle pastes. Toast pastes in the pan for about 3 mintues and then add remaining ingredients, including the the charred tomato mixture. Bring to a boil and then reduce heat to a simmer. Cook for about 30-35 minutes and then blend in a high speed blender until very smooth. Strain through a fine strainer and then reserve. Adjust seasonings with salt and pepper if needed. Pico de Gallo: In a large mixing bowl, toss all of the ingredients together until well combined. Reserve in the refrigerator. https://www.richardsandoval.com/recipes/aguachile-negro-tzwh3 monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/37d22ff7-21fe-40fe-a223-ebf20f660fc3/Salad-9-2100x1388-e5ac51ff-f89c-4811-842c-d87efbeb88c8.jpg RECIPES - Chef Feature: Jean Delgado + Burrata with Watermelon and Black Garlic - RECIPE serves 4-6 INGREDIENTS 1 ball of burrata, split into peices 6 watermelon chunks 1 tomato, split into four pieces 1 1/2 tablespoon raw shaved almond 2 tablespoon black garlic vinaigrette 5 fresno chile rings Frisee salad mix Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: 1. Have the burattini split and lightly drizzle with olive oil and season with salt and pepper. 2. Lightly season the marinated tomato 3. Lightly dress the salad mix with blend oil and salt 4. Arrange the two pieces of burattini then build layers around it with everything else. Before the salad mix lightly spoon the black garlic vinaigrette onto everything. 5. Add the salad mix and garnish with the left over almonds and fresno 6. Spoon a few decorative drizzles around. https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/7382c8ff-607a-4321-94fb-9ed4d08fb2a9/Jean-Delgado_-e1504279891366.jpg RECIPES - Chef Feature: Jean Delgado + Burrata with Watermelon and Black Garlic - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.richardsandoval.com/recipes/slow-cooked-carnitas-tacos-mh7da-fzfrn-35m9m monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/4bd33c38-eb87-4dea-8c08-01da5bc4c8e6/Smoked_Swordfish_Dip_Plantains.jpg RECIPES - Smoked Swordfish Dip - RECIPE makes 2 lbs INGREDIENTS 1¼ pound smoked swordfish (or trout) 1/3 cup mayonnaise 1/3 cup Japanese mayonnaise, (such as Kewpie brand) 1 tablespoon cilantro, roughly chopped ¼ cup red onion, minced ¼ cup capers, strained, finely chopped ¼ cup celery, minced 2 tablespoons pickled red Fresno chiles (or pickled jalapeños), minced Zest of 1 lemon Salt to taste Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. INSTRUCTIONS Pick apart swordfish with your hands to make pieces about the size of a nickel. Place all ingredients in bowl. Gently fold together using a rubber spatula. Serve with crispy plantain chips, corn tortilla chips, crackers or raw vegetables. https://www.richardsandoval.com/recipes/slow-cooked-carnitas-tacos-mh7da-fzfrn monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/630a71a3-aadf-4e32-8e8d-0ead1f0c60b0/Turkey-Leftovers-Sandoval-Fideos-Recipe-2048x1365-c1864e7d-25e1-4ede-aa18-fb5d6b70b5c8.jpg RECIPES - Turkey Fideos - RECIPE serves 4 INGREDIENTS 1 lb spaghettini pasta; broken into smaller pieces 2 tbsp fresh cilantro paste * 1 tbsp ají amarillo paste Leftover turkey bones 2 carrots; peeled and chopped ½ head celery; chopped 1 white onion; chopped 2 tbsp roasted garlic ** 1 red bell pepper; diced 4 oz green peas 2 carrots; peeled and diced Left over turkey meat; pulled Vegetable oil Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: In a stockpot, put turkey bones with the chopped carrots, celery and chopped onions and cover with water. Bring to boil and cook for 3 hours, or until flavorful. Strain this broth and reserve. In a large pot, fry the spaghettini in enough vegetable oil to cover. When pasta is crispy; remove from oil and let dry, being sure to drain off all excess oil. In a large pan (similar to a pan one might use for paella), sauté more onion and roasted garlic in vegetable oil until onion is soft. Add the aji amarillo paste and cook until toasted, about 1 minute more. At this point, add the fried spaghettini and some of the turkey stock. Simmer until the pasta is about half cooked, and then add the cilantro paste, and additional stock if needed. When pasta is al dente, add the peas, diced carrots and turkey meat and warm through. Serve immediately. *Purée fresh cilantro (leaves only) with a couple of tablespoons of fresh water and then finish by adding oil to the blender while it is running to create a smooth puree. Season with salt and pepper and reserve. **Place a layer of garlic cloves in a baking dish and cover with olive oil. Bake in the oven for 30-40 minutes until garlic is toasted and soft. Strain from oil and purée until smooth. https://www.richardsandoval.com/recipes/slow-cooked-carnitas-tacos-mh7da monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/7eba381f-c140-4b91-8101-843a07f9989b/Ponche.jpeg RECIPES - Ponche Navideño - RECIPE INGREDIENTS 6 oz blanco tequila 1 red apple, peeled, cored and sliced .5 mango, peeled and diced 3 cups water 1 cup diced pineapple .25 cup cranberries 6.5 tablespoons sugar 1 tablespoon brown sugar Cinnamon sticks, for garnish Star anise, for garnish Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS Combine all ingredients, except tequila, cinnamon sticks, and star anise in a large pot. Simmer over medium heat for 45 minutes and reduce down to about 12-14 ounces. Allow mixture to cool, and mix in the tequila. Refrigerate and serve over ice. Garnish each glass with a cinnamon stick and star anise. https://www.richardsandoval.com/recipes/slow-cooked-carnitas-tacos monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/cebc7a00-fad4-4868-ac96-631907e510b5/LSTC---Oct22---Carnitas-Tacos-1400x2100-b3052705-53e8-4741-a2e9-6a35b77986b6.jpg RECIPES - Slow-Cooked Carnitas Tacos - RECIPE serves 6 INGREDIENTS 2 1.5lb boneless pork shoulder roasts, cut in half lengthwise to make 4 pieces 1 tbsp kosher salt 1.5lb store-bought lard, melted (about 3 cups) Vegetable Oil, as needed 6 4-inch corn tortillas 3/4 cup pickled red onions* 1/2 cup fresh cilantro chopped 1 lime cut into slices 1 jalapeno pepper finely sliced (with or without seeds for spiciness) Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. INSTRUCTIONS For the carnitas The day before cooking, season the pork all over with salt. Wrap it loosely in plastic wrap and refrigerate it for 12 to 18 hours. Position a rack in the bottom third of the oven and preheat it to 300°F. Rinse the salt off the pork under cold running water and pat it dry with paper towels. Place the pork in a Dutch oven or deep heatproof casserole dish. Add enough melted lard to barely cover the pork, adding vegetable oil if you run out of lard. Cover with lid. Transfer to oven and bake until the pork is fork-tender, about 2 1/2 hours. Remove the pork from the oven and let it partially cool in the fat for about 1 hour. Shred the pork into bite-size pieces, discarding any excess fat. For the tacos Heat ½ tbsp lard in a skillet over high heat. Add the shredded meat to the pan. Allow it to brown for at least 30 seconds untouched. Flip the meat over and brown an additional 30 seconds. Remove from heat. Warm 6 corn tortillas according to the package. Place an ample amount of carnitas in the center of each tortilla. Sprinkle each taco with onions, cilantro, and jalapeno slices, to taste. https://www.richardsandoval.com/recipes/chile-en-nogada monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/2c3b3e9b-083e-4225-8a10-7f7b6750eff9/MAYATAM_-_Chile_Relleno_Festival_-_Chile_En_Nogada_11-1400x2100-b54b70c3-052c-43e9-9ae0-cb91254dfda7.jpg RECIPES - Chile En Nogada - RECIPE serves 6 INGREDIENTS For the Sauce: 1 tablespoon shelled walnut pieces 1/4 cup almonds, blanched 3/4 cup whole milk 1/2 cup sour cream 1 cup goat cheese 3/4 teaspoon each granulated sugar salt and black pepper, to taste For the Filling: 1 3/4 pounds combination of shiitake, button and Portobello or Crimini fresh mushrooms, cleaned, de-stemmed and sliced 1 1/2 tablespoons olive oil 1/2 medium white onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 1 pound fresh tomatoes, peeled and finely chopped 1 tablespoon almonds, blanched and finely chopped 2 tablespoons golden raisins 2 medium apples peeled, cored and chopped 1 medium ripe pear, peeled, de-seeded and finely chopped 1 medium ripe peach, peeled, pitted and finely chopped 1 tablespoon of oloroso sherry 1/4 teaspoon ground clove 1/4 teaspoon ground cinnamon 1 1/2 teaspoons light brown sugar 1 1/2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 1 pound ground pork picadillo For the Final Assembly: 6 poblano chiles, roasted and peeled, stems kept attached 1 fresh small pomegranate, seeded (or store-bought pomegranate seeds) 1 1/2 teaspoons chopped fresh flat-leaf parsley for garnish Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: For the Sauce - Place the ingredients in a blender and pulse until smooth. Set aside covered and refrigerated until ready to use. For the Filling - In a large frying pan, heat the oil to medium high and sauté the onion until translucent; add the mushrooms until golden on all sides. Add the rest of the ingredients and continue to cook until all ingredients are heated thoroughly. Cool enough to handle easily. For the Final Assembly -Make a slit in each roasted poblano chile from the stem to the tip. Remove the seeds and placenta carefully and divide the filling equally to stuff the chiles. If not serving immediately, chill in the refrigerator, covered, for up to a few hours before heating. Before serving, cover and heat through in a 300 degree oven for a few minutes or under the broiler until hot. When ready to serve, spoon the sauce over the stuffed chiles and garnish with pomegranate seeds and chopped parsley. https://www.richardsandoval.com/recipes/pork-belly-yh9td monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/48e275b6-a6bc-4ff7-b4cd-4b4166d879af/Horchata.jpg RECIPES - Horchata - RECIPE serves 4 INGREDIENTS 1 (14oz) can sweetened condensed milk 1 (12oz) can evaporated milk 2 tablespoons raw long-grain rice 2 tablespoons almond flour 4 (3in) cinnamon sticks Optional: 1 shot of rum in each drink when serving Ground cinnamon, for garnish Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: Whisk the condensed milk, evaporated milk, and 2/3 cup water together in a pitcher, making sure to completely combine the two canned milks. Add the rice and almond flour & whisk again. Add the cinnamon sticks, cover & refrigerate for at least 12 hours and up to 24 hours. Strain into a bowl, pressing hard on the solids. Discard the solids. Return the milk mixture to the pitcher. Divide among four tall ice filled glasses, add rum if desired and sprinkle each with ground cinnamon. https://www.richardsandoval.com/recipes/pork-belly monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/c12c548b-e14b-4365-9002-a7da5e3dbb7e/Pork%2BBelly%2BAl%2BPastor%2B2.jpg RECIPES - Pork Belly "Al Pastor" - RECIPE INGREDIENTS For the Adobo: 5 Pork Belly, Skin off 4 oz aji panca paste (available at Latin food stores) 4 guajillo chiles, deseeded and toasted ¼ cup toasted almonds 6 cloves garlic ¼ cup canola oil ½ cup sherry vinegar 1 tbsp kosher salt 2 tsp black pepper 2 tsp sugar For the Compote: ¼ of one pineapple, peeled and cut into ½” thick rounds ½ cup white vinegar 1 tbsp sugar ½ tbsp kosher salt 1 tsp pink peppercorns, crushed 1 tsp black pepper, ground ½ tsp smoked paprika For the Salsa Verde: 4 medium tomatillos, quartered 1 avocado I half bunch cilantro, chopped 1 serrano pepper, sliced 2 cloves garlic Juice of 2 limes 2 tbsp olive oil ½ tbsp kosher salt For the Tortilla Soil: 2 cups Blue corn tortilla chips 1 tsp toasted sesame seeds 2 tsp olive oil 1 tsp kosher salt ½ tsp agave nectar Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS: This recipe will be most successful if started a day before. Give yourself most of the day to prep, cure, marinate and slow roast; it will make finishing the dish for your guests seem almost too easy. Score pork belly in a cross-hatch pattern on the fat side and season liberally with kosher salt and black pepper. Prepare your grill with wood or hardwood lump charcoal. Ideal temp will be around 300F for slow roasting the belly. Meanwhile, allow pork to cure in the refrigerator for about two hours (this will allow seasoning to penetrate meat). In a medium pot, begin making adobo: first heat oil over medium heat for about 4 minutes. Add garlic and toast until lightly browned, then add almonds and aji panca and toast for another minute. Deglaze with sherry vinegar and add remainder of ingredients. Cook for about 15 minutes at a simmer until chiles and garlic are soft. Transfer to blender and puree until smooth. Remove from blender and cool in the refrigerator. Once cold, rub adobo all over pork belly until completely covered. Sear pork belly on grill directly over fire for 2 minutes each side. Remove from heat and wrap in foil. Meanwhile, grill pineapple slices over direct heat until lightly charred. Reserve and cool. Place foil wrapped pork back on grill, but away from direct heat (ambient temp should be around 300-320F). Cover grill and allow to roast for about 3 hours, or until meat is tender, but still retains structure. Remove from foil and place between two small sheetpans in the fridge with a heavy object to weigh the top pan down and “press” the belly. To finish the pineapple compote, dice grilled pineapple slices into ½ inch cubes and place in a medium sauce pan. Add remainder of ingredients and bring to a simmer. Cook over medium heat until liquid has reduced by half. Taste- sauce should have a pleasing balance of sweet/sour. Adjust seasoning as necessary and reserve. For the salsa verde, simply combine all ingredients in the blender and puree until smooth. Again, taste and adjust seasoning as you see fit. The last bit of prep will be the tortilla soil: Using your food processor, add all ingredients and pulse several times to achieve a coarse “crumble” texture. Soil should clump together a bit due to the olive oil and agave nectar. To Finish: First, you will portion the belly- Each guest will get roughly 3.5 ounces of protein. Cut the belly lengthwise (with the grain) in half. Then, cut ½” slices (against the grain) from each half. You’ll be left with 2” X 2” squares that are half an inch thick. Each guest will get 3 of these. To finish, place a large cast iron pan over high heat. When it begins to produce light wisps of smoke, add a thin film of vegetable oil. Sear all pieces of pork belly for about 2-3 minutes a side, or until golden brown. Place on a paper towel lined sheet pan to absorb excess oil. Arrange plates by placing a generous dollop of salsa verde down first, then adding each slice of belly like three shingles. Place a bit of compote atop each slice, then sprinkle tortilla soil over everything. For a little added freshness, garnish with fresh cilantro and thinly sliced red onion https://www.richardsandoval.com/recipes/chori-frita-burger-blwz9-zlcbc-hr8ft monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/de6e0b4c-376d-4eb9-a90c-a11de9a7deb3/RSH_DDLM_Cocktails_Habanero-Blood-Orange-2-6720x4480-54829973-3576-4b23-85f5-38c21cf2aa49.jpg RECIPES - Blood Orange Habanero Margarita - RECIPE INGREDIENTS For the Blood-Orange Habanero Syrup: 2 pints blood orange juice 1 whole habanero pepper For the Margarita: 1 oz. 100% Agave Tequila Reposado 1 oz. sour mix 1 oz. habanero-blood orange syrup (recipe below) Mole negro, store-bought Wedge of lime for garnish Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS: Make the Blood-Orange Habanero Syrup - add ingredients into a sauce pan. Reduce at medium-high heat until thickened into a syrup. Remove habanero & let cool. Make the Margarita - Mix all ingredients into a mixing glass, then add ice and shake vigorously. Garnish glass with a rim of store-bought mole negro sauce or ground chiles and a lime wedge. https://www.richardsandoval.com/recipes/roasted-beet-salad monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/9dd8998c-e56e-46e2-bfa6-d49b79a9f3e2/Chef%2BSandoval%2BBeet%2BSalad.jpg RECIPES - Roasted Beet Salad with Ancho-Honey Glaze - RECIPE serves 6 INGREDIENTS 6 medium beets, about 1 ½ lb (leaves trimmed, scrubbed but unpeeled) 1/2 small red onion (cut into very thin rings) 1/4 cup red wine vinegar 5 oz baby arugula (or any mixed greens) 1 cup crumbled queso fresco or ricotta salata 1 granny smith apple (unpeeled and julienned) 1/3 cup coarsely chopped store-bought glazed walnuts or pecans 2 tbsp finely chopped fresh mint leaves Kosher salt & pepper FOR THE ANCHO HONEY GLAZE: 1 ancho chile (split, seeded & toasted) 1/3 cup plus 2 tbsp honey 1/4 cup sherry vinegar Kosher Salt Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: MAKE AHEAD: Roast the beets: Position a rack in the center of the ov en and preheat to 400°F. Wrap each beet in aluminum foil. Put them on a baking sheet and bake until the beets are tender when pierced with a fork, about 1 hour. Unwrap them and let them cool until they are easy to handle. Slip the skins off the warm beets. Let them cool completely, Cover and refrigerate them until chilled, at least 2 hours. Toast the Ancho Chile: Split the chile in half and remove the seeds. Toast the chile by placing it under the broiler on high until the skin is blistered. (Alternatively, you can toast the chile by placing it directly on the metal grate of a gas burner for a few minutes or on the grill.) Make the glaze: Put the chile in a small bowl and add boiling water to cover. Let it stand until the chile softens, about 20 minutes. Puree the chile and 2 tbsp of it’s soaking water in a blender. Add the honey and sherry vinegar and process again until smooth. Season the glaze to taste with salt. Transfer to a bowl, cover, and set aside. (The glaze can be stored at room temperature for up to 6 hours) Make the Pickled Onions: Put the onion and wine vinegar in a small bowl, cover, and let them stand for at least 30 minutes and up to 2 hours. Drain the vinegar from the onions. ASSEMBLE THE SALAD: Spread the arugula on a large platter. Arrange overlapping slices of the beets over the arugula. Drizzle the beets and arugula with the glaze. In this order, top with cheese, apples, red onion and pecans, and finish with a sprinkle of mint. Season the salad to taste with salt and pepper. Serve immediately. https://www.richardsandoval.com/recipes/glazed-togarashi-pecans monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/e0e7af36-0bab-40ba-98c7-8b4c640be660/Glazed%2BTogarashi%2BPecans%2B%281%29.jpg RECIPES - Glazed Togarashi Pecans - RECIPE INGREDIENTS 2 ½ cups (500 g) granulated sugar 4 cups (450 g) pecan halves ¾ cup (90 g) confectioners’ sugar Canola oil, for deep-frying One .63-ounce (18-g) jar shichimi Togarashi Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS Bring the sugar and 2. cups (600 ml) water to a boil in a large saucepan over high heat, stirring often to be sure that the sugar dissolves. Boil for 1 minute. Add the pecans and return them to a boil. Cook until the pecans soften, about 2 minutes. Drain them well in a colander. 2. Toss the pecans in the colander, sprinkling them with the confectioners’ sugar until they are coated. Spread the pecans on a large baking sheet lined with parchment paper and let them dry for at least 2 hours. 3. Pour in enough oil to come one-third up the sides of a large saucepan and heat it over high heat until the oil reaches 350oF (175oC) on a deep-frying thermometer. Line another large rimmed baking sheet with parchment paper. 4. Deep-fry half of the pecans until they turn a shade darker, about 1 minute. (You may want to do a test run with couple of pecans to get the timing right. They should develop a thin glaze, and color lightly, but not burn.) Using a wire spider or slotted spoon, transfer the nuts, letting as much oil as possible drain back into the saucepan, to the parchment paper to drain. Let the oil return to 350oF (175oC) and repeat with the remaining pecans. Let the pecans drain for about 2 minutes; they should be warm and slightly sticky. 5. Transfer the pecans to the unlined baking sheet. Stir the pecans and sprinkle them with the togarashi to coat. Let them cool completely. Store them in an airtight container at room temperature for up to 1 month. https://www.richardsandoval.com/recipes/aguachile-negro monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/18e8992b-ccc8-41da-8ce8-b53faf397280/latinicity_aguachile-3_hi.jpg RECIPES - Chef Feature: Carlos Camacho + Aguachile Negro de Camarones - RECIPE serves 4-6 INGREDIENTS Creamy Guajillo Tomato Sauce 1 oz olive oil 1 medium red onion (diced) 1 garlic clove (chopped) 2 tbsp tomato paste 5 lbs plum tomatoes 5 cups chicken stock 1 cup heavy cream 8 guajillo chiles Salt & Pepper (to taste) For the Shrimp Filling: 2 tbsp white onion (finely chopped) 1 clove garlic (finely chopped) 1/4 lb fresh shrimp (about 16-20 shrimp - roughly chopped) 2 oz Oaxaca cheese (crumbled) 1 oz olive oil Salt & Pepper (to taste) To Assemble: Corn Tortillas Olive Oil Recommended garnishes: Oaxaca Cheese, Sour Cream, Cilantro Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS MAKE THE SAUCE: Remove seeds from guajillo chiles. Toast the gaujillo chiles in a saute pan for 5 minutes and reserve. In a pot, add onion and the garlic until the onions are translucent. Add plum tomatoes and let them cook at medium heat for around 12 minutes. Add the chilies and the tomato paste and cook for 7 minutes. Then, add the chicken stock, bring to boil and them keep it at simmering for 15 minutes. Remove from heat & let cool for 7 minutes. Blend the cooled sauce mixture in a blender until smooth. Season with salt and pepper to taste. MAKE THE FILLING: In a sauté pan, heat the olive oil then add the onion and garlic until onion is translucent and garlic is fragrant. Add the shrimp and sauté until shrimp is fully cooked. Remove from heat & add the Oaxaca cheese. Mix well and reserve. ASSEMBLE THE ENCHILADAS: Heat the Guajillo Tomato sauce and reserve. Soak the tortillas in oil. Heat the oiled tortillas in a flat pan on both sides for around 20 seconds for each side. Remove from heat. Add the shrimp filling to each tortilla and fold. TO SERVE: On plate, add a dollop of sauce in the middle of the plate, then add the 3 enchiladas on top of the sauce. Cover the top of the enchiladas with more sauce & garnish with more sautéed shrimp, sour cream, oaxaca cheese and cilantro leaves. https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/5c0f18d0-c23b-40f1-a1b0-b79a70c90e07/Unknown.jpeg RECIPES - Chef Feature: Carlos Camacho + Aguachile Negro de Camarones - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.richardsandoval.com/recipes/chori-frita-burger monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/feb86d7d-d860-45e0-b073-237e806cd5d8/Burger_Fries%2B2.jpg RECIPES - Chori-Frita Burger - RECIPE serves 4 INGREDIENTS Smoked Bacon Mojo: 1 teaspoon canola oil 2 slices raw bacon, chopped 1 teaspoon finely chopped fresh garlic cloves ¼ cup chopped green bell pepper ¼ cup chopped yellow onion 1 Tablespoon and 1 teaspoon water 1 ½ teaspoons tomato paste ¼ teaspoon ground allspice 3 Tablespoons low sodium beef stock or broth 1 teaspoon Sherry wine vinegar ½ teaspoon Kosher salt Cilantro Aioli: 3 Tablespoons mayonnaise 2 teaspoons Dijon mustard 2 teaspoons lemon juice 1 teaspoon finely chopped fresh garlic cloves 1 teaspoon chopped fresh cilantro leaves ½ teaspoon Kosher salt Hash Brown Potatoes: 1 Tablespoon canola oil 1 cup frozen shredded hash brown potatoes Shoestring French Fries: 1 ¼ pounds shoestring French fries Oil for deep fat frying Chori-Frita Burger: 1-pound raw 80/20 ground beef 8 ounces raw chorizo sausage 4 (1 ounce) slices white Cheddar cheese ¼ cup softened butter 4 (4-inch) brioche hamburger buns Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: To Prepare Smoked Bacon Mojo: In a sauté pan, heat oil over medium heat. Add bacon and sauté for 12 minutes or until starting to brown and crisp. Add garlic. Sauté for 1 to 2 minutes or until aromatic. Remove from heat. In a food processor, add cooked bacon and garlic mixture, peppers, onions and water. Process for 1 to 2 minutes or until smooth. Heat stock pot over medium heat. Add blended bacon and onion mixture, tomato paste, allspice, beef stock, vinegar and salt. Mix well. Reduce heat to low and simmer for 1 hour or until reduced by half. Allow to cool. Cover, and place in refrigerator until ready to use. Use cold or reheat as desired. To Prepare Cilantro Aioli: In a stainless-steel bowl, combine all ingredients. Mix until well-blended. Cover, and place in refrigerator until ready to use. To Prepare Hash Brown Potatoes: Heat oil on a 375-degree Fahrenheit griddle or in a pan over medium high heat. Add frozen hash browns. Fry for 5 minutes or until golden brown on one side. Turn and fry for 5 minutes more or until golden brown on other side and cooked through. Remove from heat. To Prepare Shoestring French Fries: Pull fries from freezer immediately prior to frying. Fill basket no more than half full. Deep fat fry at 350 degrees Fahrenheit for 2 1/2 to 3 1/2 minutes or until golden brown. Drain well. Divide into 4 equal servings, placing 1 portion onto each plate. NOTE: For baked fries, follow manufacturer’s directions on packaging. To Prepare Chori-Frita Burger Plate: Place ground beef and chorizo in a stainless-steel bowl. Mix well. Divide into 4 equal size balls. Shape each portion into a 4 1/2-inch diameter patty. Place patties on a preheated 350-degree Fahrenheit grill or a grill pan. Cook 3 to 4 minutes or until puddles of juice form on the surface. Flip patty. Cook for 1 1/2 to 2 minutes or until cooked through and no longer pink in center of patty. Top with each patty with 1 slice cheese. Allow to melt. Place butter on grill pan. Allow butter to melt. Place buns, cut side down and toast for 60 to 90 seconds or until lightly golden brown. Spread 1 ½ teaspoons cilantro aioli on heel of each bun. In order, top with: 1 hot patty with melted cheese, 2 Tablespoons smoked bacon mojo, 1/4 cup shredded hash browns. Spread 1 ½ teaspoons cilantro aioli on crown of buns. Place crown of bun on sandwich to close. Place 1 sandwich on each plate next to the French fries. Enjoy immediately! https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/ade8c745-b55c-4dda-a04b-d879c3bda860/IMG_0562.jpg RECIPES - Chori-Frita Burger - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.richardsandoval.com/recipes/shrimp-enchiladas monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/557250ef-2a27-4b00-95dd-c55beb4705e1/Maya-June-2022-Shrimp---Crab-Enchiladas-4-1400x2100-13b08669-7c63-497e-9637-c8b4e6f5030d.jpg RECIPES - Chef Feature: Carlos Hannon + Shrimp Enchiladas - RECIPE INGREDIENTS Creamy Guajillo Tomato Sauce 1 oz olive oil 1 medium red onion (diced) 1 garlic clove (chopped) 2 tbsp tomato paste 5 lbs plum tomatoes 5 cups chicken stock 1 cup heavy cream 8 guajillo chiles Salt & Pepper (to taste) For the Shrimp Filling: 2 tbsp white onion (finely chopped) 1 clove garlic (finely chopped) 1/4 lb fresh shrimp (about 16-20 shrimp - roughly chopped) 2 oz Oaxaca cheese (crumbled) 1 oz olive oil Salt & Pepper (to taste) To Assemble: Corn Tortillas Olive Oil Recommended garnishes: Oaxaca Cheese, Sour Cream, Cilantro Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS MAKE THE SAUCE: Remove seeds from guajillo chiles. Toast the gaujillo chiles in a saute pan for 5 minutes and reserve. In a pot, add onion and the garlic until the onions are translucent. Add plum tomatoes and let them cook at medium heat for around 12 minutes. Add the chilies and the tomato paste and cook for 7 minutes. Then, add the chicken stock, bring to boil and them keep it at simmering for 15 minutes. Remove from heat & let cool for 7 minutes. Blend the cooled sauce mixture in a blender until smooth. Season with salt and pepper to taste. MAKE THE FILLING: In a sauté pan, heat the olive oil then add the onion and garlic until onion is translucent and garlic is fragrant. Add the shrimp and sauté until shrimp is fully cooked. Remove from heat & add the Oaxaca cheese. Mix well and reserve. ASSEMBLE THE ENCHILADAS: Heat the Guajillo Tomato sauce and reserve. Soak the tortillas in oil. Heat the oiled tortillas in a flat pan on both sides for around 20 seconds for each side. Remove from heat. Add the shrimp filling to each tortilla and fold. TO SERVE: On plate, add a dollop of sauce in the middle of the plate, then add the 3 enchiladas on top of the sauce. Cover the top of the enchiladas with more sauce & garnish with more sautéed shrimp, sour cream, oaxaca cheese and cilantro leaves. https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/ade8c745-b55c-4dda-a04b-d879c3bda860/IMG_0562.jpg RECIPES - Chef Feature: Carlos Hannon + Shrimp Enchiladas - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.richardsandoval.com/recipes/crepas-de-cajeta monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/bd62c1b1-d76d-4d23-969a-cf98becb246a/Sandoval%2B-%2BCrepas%2Bde%2BCajeta.jpg RECIPES - Crepas de Cajeta - RECIPE makes 4 servings INGREDIENTS 1/2 cup peanuts; toasted 1/2 cup almonds; toasted 1/4 cup walnuts; toasted 1/4 cup sesame seeds; toasted 2/3 cup lard; melted 2 cups sweet plantains 1 1/2 cups onion; roughly chopped 6 cloves of garlic, chopped 2 cinnamon sticks; toasted 4 cloves; toasted 1/3 cup pasilla chiles 1/3 cup ancho chiles 1/3 cup mulato chiles 1/8 cup Mexican chocolate 1/8 cup dark chocolate 3/4 cup raisins 1/4 lb animal crackers; fried 2.8 oz honey 1 qt chicken stock 3 1/2 tbp salt 1/2 piloncillo cone 1/3 cup brown sugar Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: Remove the stems from the chiles and fry in the deep fryer until well toasted, being sure not to burn. Bring a very large, wide saucepan to high heat on the stove and add the lard. Saute the plantains until golden brown and remove. Add the onions, cook until translucent. Add the sesame seeds, cinnamon stick, anise seeds, cloves and animal crackers and toast well. Add all the ingredients to the pot and bring to a simmer. Simmer over low heat for 4 hours. Blend sauce with an emulsion mixer and then strain through a fine china cap. Reserve sauce in refrigerator. Heat up and serve with your favorite protein. https://www.richardsandoval.com/recipes/mole-poblano monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/29af8144-77bb-41f0-a412-9aa3744bcb75/La-Sandia---Mole-Poblano-2-1400x2100-f6bb8467-8962-4e31-a1e7-30ee6f593360.jpg RECIPES - Chef Feature: Angel Munoz + Mole Poblano - RECIPE INGREDIENTS 1/2 cup peanuts; toasted 1/2 cup almonds; toasted 1/4 cup walnuts; toasted 1/4 cup sesame seeds; toasted 2/3 cup lard; melted 2 cups sweet plantains 1 1/2 cups onion; roughly chopped 6 cloves of garlic, chopped 2 cinnamon sticks; toasted 4 cloves; toasted 1/3 cup pasilla chiles 1/3 cup ancho chiles 1/3 cup mulato chiles 1/8 cup Mexican chocolate 1/8 cup dark chocolate 3/4 cup raisins 1/4 lb animal crackers; fried 2.8 oz honey 1 qt chicken stock 3 1/2 tbp salt 1/2 piloncillo cone 1/3 cup brown sugar Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: Remove the stems from the chiles and fry in the deep fryer until well toasted, being sure not to burn. Bring a very large, wide saucepan to high heat on the stove and add the lard. Saute the plantains until golden brown and remove. Add the onions, cook until translucent. Add the sesame seeds, cinnamon stick, anise seeds, cloves and animal crackers and toast well. Add all the ingredients to the pot and bring to a simmer. Simmer over low heat for 4 hours. Blend sauce with an emulsion mixer and then strain through a fine china cap. Reserve sauce in refrigerator. Heat up and serve with your favorite protein. https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/e97c7a8c-8dc2-4b1c-97eb-110b92a67ec5/ChefMunoz.jpg RECIPES - Chef Feature: Angel Munoz + Mole Poblano - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.richardsandoval.com/recipes/scallop-ceviche monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/85ff28ec-6938-485f-b449-5cca8ebc2357/tan.-18-1400x2100-95171740-f644-481f-a0d5-3927abb388d1.jpg RECIPES - Chef Feature: Marko Maric + Scallop Ceviche - RECIPE serves 4 INGREDIENTS Fresh Hotate or Scallops - 10 oz (8 pcs, sliced Sashimi style) Water chestnuts - 2 oz (drained) For Passion Fruit Leche de Tigre: 2 Passionfruits (or 4 tbsp passion fruit puree) 1 cup Lemongrass (White part only, diced) 1/2 cup Galangal (White part only, diced) 1/2 cup Ginger (peeled & roughly chopped) 6 Kafir lime leaves (remove stem, julienne chop) 2 tbsp Yuzu juice 2 tbsp Lime juice 1/4 tbsp Hondashi 1 cup fresh Coriander (roughly chopped) 1/4 cup Shallots (roughly chopped) 3 cloves Garlic (peeled) 1 Bird's Eye Chile (halved, seeds removed) 1 tbsp Mirin For Garnish: 1 Jalapeno chili (thinly sliced) 1 Red Holland chili (thinly sliced) 1/2 tbsp Arare rice Salt - to taste Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS: Make the Leche de Tigre: Cut the passion fruits in half. Scrape the pulp out & strain the pulp through a fine sieve or colander. Discard the seeds and set juice aside. Using a mortar & pestle, grind the lemongrass, galangal, kafir lime leaves, coriander, shallots, garlic, red bird eye chili. Add a pinch of salt to release juice & flavors. Add yuzu, lime juice, passion fruit puree, hondashi and mirin. Mix and let sit in the refrigerator for 30 minutes. After 30 minutes, remove leche de tigre mix from the refrigerator and strain. Set aside. Assemble the Ceviche: Cut scallops in slices, add water chestnuts, season with pinch of salt, mix and let it sit for a minute. Add leche de tigre mix, serve inside of scallop shell on the ice or bowl. Garnish ceviche with jalapeno chile slices, holland chile slices, coriander leaves, arare rice crumbles and salt. To keep ceviche cold when serving, keep on ice. https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/36442640-32d0-45a9-894d-7fbc06dc0f0f/WhatsApp%2BImage%2B2020-02-05%2Bat%2B12.22.21%2BPM.jpeg RECIPES - Chef Feature: Marko Maric + Scallop Ceviche - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.richardsandoval.com/recipes/thai-chicken-empanadas monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/63f5aae2-96f9-44ba-a6b2-97af3a956010/Thai_Chicken_Empanadas-2100x1400-7e8d7fb3-f8f0-43e8-91df-f718e1a91ee0.jpg RECIPES - Thai Chicken Empanadas with Mango-Red Curry Sauce - RECIPE for 8 empanadas INGREDIENTS FOR THE MANGO-RED CURRY SAUCE: 1 tbsp canola oil 1 small yellow onion, finely chopped 2 tbsp peeled and finely minced fresh ginger 3 garlic cloves, minced 3 tbsp tomato paste 1 cup canned coconut milk 1 (4 oz) container Thai red curry paste 1/4 cup packed light brown sugar 1 stalk lemongrass (tender bottom part only, finely chopped) 1 kaffir lime leaf (optional) 3/4 cup fresh or thawed frozen mango puree Kosher salt For the Thai Chicken Empanadas: 1 tbsp canola oil 1 lb boneless, skinless chicken breasts (or one rotisserie chicken, shredded) 1 large poblano chile, roasted, peeled, seeded and finely chopped 1/2 cup shredded Oaxaca or mozzarella cheese 2 tbsp fresh cilantro (coarsely chopped) 2 tbsp Thai sweet chili sauce 1 large egg beaten with 1 tablespoon of water, for egg wash Salt & Pepper 2 sheets of frozen puff pastry (thawed/defrosted in the refrigerator) Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS: Make the Sauce: Heat the oil in a medium saucepan over medium heat. Add the onion, ginger and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Push the onion mixture to one side of the saucepan. Add the tomato paste on the empty side of the saucepan and cook until it turns dark brown, about 2 minutes. Add 1/2 cup water with the coconut milk, curry paste, sugar, lemongrass and lime leaf, if using. Bring everything to a simmer, whisking often to combine. Reduce the heat to low and simmer, whisking often, until the sauce has reduced by about one third, about 30 minutes. Let it cool. Discard the lime leaf if you used it. Pour the sauce into a blender, add the mango puree, and process until it is smooth. Season it to taste with salt. Note: The sauce can be stored at room temperature for up to 2 hours. Or transfer it to a covered bowl and refrigerate it for up to 2 days. Return to room temperature before using. Make the Filling: If you are not using a rotisserie or pre-cooked chicken, heat the oil in a medium skillet over medium heat. Season the chicken on both sides with salt and pepper. Add the chicken to the skillet and cook until the underside is lightly browned, about 3 minutes. Flip the chicken over and continue cooking until it eels firm when pressed with a fingertip, about 3 minutes more. Transfer to a cutting board and let cool completely. Using a large knife, chop the chicken into a 1/4 inch dice. NOTE: You can skip this step by purchasing a rotisserie chicken and shredding it. Combine the chicken with the poblano, cheese, cilantro and sweet chile sauce in a bowl and mix well. Season the filling to taste with salt and pepper. Assemble the empanadas: Flour a surface. Make sure the puff pastry is thawed but still very cold. Working with one puff pastry sheet at a time, roll it out so that it's long enough to cut 4 circles, 2 on each row. Using a cookie cutter or bowl, cut 4 circles. Fill the middle of each round with the chicken mixture, making sure that you are leaving at least a half an inch of pastry border.. Brush half of the pastry round edge with egg wash, then fold the dough over into a half-moon shape so the edges meet and then press them together with your fingers to seal. Use a fork to crimp the edge. Place it onto a baking sheet lined with parchment paper and repeat with remaining ingredients. Cover the baking sheets loosely with plastic wrap and refrigerate for at least 15 minutes and up to 3 hours. Bake the Empanadas: Preheat oven to 350 F. Removed the chilled, un-cooked empanadas from the refrigerator. Poke holes in the top of each empanada using a fork then brush the empanadas with the egg wash and bake for about 20 to 25 minutes, or until puffed & golden brown. Serve empanadas hot with sauce & enjoy! NOTE: The baked empanadas can be cooled, covered and refrigerated for up to 1 day. Reheat them on a baking sheet in a preheated 350 F oven for about 15 minutes. https://www.richardsandoval.com/recipes/grilled-bbq-chicken monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/8ff03c8c-3de0-4f04-b0a5-968ae1fd6f34/131118_RS_GrilledChickenMoleBBQ%2B%281%29.jpg RECIPES - Grilled Chicken with Mole BBQ Sauce - RECIPE serves 6-8 INGREDIENTS For the Mole BBQ Sauce: 1 cup (315 g) tomato ketchup 1/4 cup (50 g) packed light brown sugar 2 ounces (55 g) unsweetened chocolate, coarsely grated 1/4 cup (60 ml) mesquite-flavored liquid smoke 4 canned chipotle chilies in adobo, with clinging sauce, coarsely chopped, or more to taste 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon pure ground ancho chile 1 teaspoon sweet paprika 1 teaspoon dry mustard powder 1 teaspoon ground cumin 1 teaspoon dried Mexican oregano 1 teaspoon freshly ground black pepper Kosher salt For the Ancho Rub: 1 tablespoon kosher salt 2 teaspoons pure ground ancho chile 1 teaspoon dry mustard powder 1 teaspoon ground cumin 1 teaspoon dried Mexican oregano 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder Two 4-pound (1.8-kg) chickens, cut into 4 drumsticks, 4 thighs, 4 wings, 4 breast halves, and 2 backs Olive oil, for coating the chicken Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: 1. Make the BBQ sauce: Bring the ketchup, 1 cup (240 ml) water, the sugar, chocolate, liquid smoke, chipotles with adobo, garlic powder, onion powder, ancho, paprika, mustard, cumin, oregano, and pepper to a boil in a medium saucepan over medium-high heat. Reduce the heat to low and simmer, stirring often, until the sauce is slightly reduced, about 15 minutes. Season it with salt and let it cool. PureÅLe the mixture in a blender, adding more chipotles, if you wish. 2. Make the rub: Mix the salt, ancho, mustard, cumin, oregano, pepper, garlic powder, and onion powder together in a small bowl. 3. Arrange the chicken on a large rimmed baking sheet and brush it all over with oil. Season it on both sides with the rub. Let it stand at room temperature while heating the grill. (Or cover and refrigerate the chicken for up to 12 hours; let it stand at room temperature for 30 minutes before cooking.) 4. Prepare an outdoor grill for indirect cooking over medium-high heat. For a charcoal grill, let the coals burn until they are covered with white ash and you can hold your hand about 1 inch (2.5 cm) above the cooking grate for about 2 seconds. Leave the coals in the center of the grill. For a gas grill, preheat the grill on high. Turn the burner(s) off on one side of the grill, and adjust the heat to 450.F (230.C). 5. Brush the grill grates clean. Arrange the chicken pieces on the empty areas of the grill, placing them around the coals in the center of the charcoal grill, or on the off side of the gas grill. Cook them, with the lid closed as much as possible, flipping the chicken occasionally, until the chicken shows no sign of pink when pierced at the drumstick bone, 50 minutes to 1 hour. For a charcoal grill, after 25 minutes, add six to eight more pieces of charcoal to maintain the heat. During the last 10 minutes, occasionally turn the chicken and generously brush it on all sides with about half of the BBQ sauce. 6. Transfer the chicken to a platter and serve it hot, with the remaining sauce passed on the side. (The remaining BBQ sauce can be stored in a covered container in the refrigerator for up to 2 weeks.) https://www.richardsandoval.com/recipes/been-and-corn-anticucho monthly 0.5 2025-11-13 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/d5323e73-2569-42e6-bcb8-5d6b29d9c5bd/131118_RS_BeefCornAnticuchos%2B%281%29.jpg RECIPES - Beef & Corn Anticucho with Aji Amarillo Sauce - RECIPE INGREDIENTS For the Peruvian Marinade & Beef: 1/2 cup aji panca paste 1/2 cup canola oil 2 tablespoons soy sauce 2 tablespoons distilled white vinegar 1 tablespoon sriracha 4 garlic cloves 1/2 tsp dried oregano 1/2 tsp ground cumin 1/2 tsp kosher salt 1/2 tsp pepper 2 lbs beef sirloin (trimmed of excess fat, cut into 1 1/2 inch chunks) For the Aji Amarillo Salsa: 1 medium yellow bell pepper (cut into 2 inch chunks) 1 tsp canola oil 1/2 cup mayonnaise 2 tbsp aji amarillo or aji panca paste 1 tbsp fresh lime juice kosher salt Other: 3 ears of corn (husked and cut crosswise into 4 chunks each) 4 long metal grilling skewers Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions Make the marinade: Puree the aji panca, oil, soy sauce, vinegar, sriracha, garlic, oregano, cumin, salt and pepper together in a blender. Transfer the marinade to a 1 gallon zip-top plastic bag. Add the beef. Seal the bag and refrigerate it, turning the bag occasionally for at least 2 hours (and up to 16 hours). Make the aji salsa: Position a rack in the center of the oven and preheat it to 350°F. Toss the yellow pepper with the oil on a rimmed baking sheet. Bake it, stirring occasionally, until the pepper chunks are very tender but not browned, about 25 minutes. Let them cool completely. Puree the yellow peppers, mayonnaise, aji amarillo paste, and lime juice together in a blender. Season the salsa to taste with salt. (The salsa can be covered and refrigerated for up to 3 days.) Prepare an outdoor grill for direct cooking over high heat. For a charcoal grill, let the coals burn until they are covered with white ash and you can hold your hand about 1 inch above the coals for 1-2 seconds. For a gas grill, preheat it on high and adjust the heat to 550°F. Remove the beef from the marinade and shake off the excess. Thread 4 chunks of beef and 3 chunks of corn onto each skewer. (Skewer each corn chunk through its center, like a bull’s eye.) Brush the grill grates clean. Cook the skewers, turning them once or twice, until the beef is browned, 8-10 minutes for medium-rare. Divide the skewers among four dinner plates. Divide the salsa into ramekins and add to each plate. Serve immediately. https://www.richardsandoval.com/recipes/braised-lamb-shank monthly 0.5 2025-11-13 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/cf70f087-f538-4678-8c86-3e5f9287f888/FOODSINMYHEART_DSC04773_Oct2024-1400x2100-cdd8a9a1-e3fe-4e1b-a772-0116e948d39d.jpg RECIPES - Braised Lamb Shank with Sweet Potato Purée, Ancho-Wine Sauce & Pepita Chimichurri - RECIPE serves 4-6 INGREDIENTS For the Braised Lamb Shanks: 6 lamb shanks (trimmed of excess fat) 2 cups diced white onion 2 garlic cloves, minced 3/4 cup diced heirloom carrots 3/4 cup diced leeks 1/4 cup whole ancho chiles, seeds removed 1/2 cup honey 3/4 cup red wine 1 cup tomato paste 1 gallon (16 cups) chicken stock 5 bay leaves 1/2 cup olive oil 1 tbsp kosher salt 1/4 tbsp black pepper For the Ancho Wine Sauce: 4 cups red wine 1 cup granulated sugar 3 cups stock from lamb shank pot 3 1/2 tablespoons salted butter For the Sweet Potato Puree: 2 1/2 lbs sweet potatoes orange juice For The Pepita Chimichurri: 1/4 cup pepitas (toasted pumpkin seeds) 2 tbsp parsley, minced 2 tbsp cilantro, minced 1 tsp minced garlic 1/4 tbsp kosher salt 1/4 tbsp dried oregano 2 tsp red wine vinegar 1/2 cup olive oil 1 tsp black pepper Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS: Make the Braised Lamb Shanks: Preheat the oven to 350°F. Season the lamb shank with salt and black pepper and set aside. Heat the olive oil in a large dutch oven, then seared the lamb shank until browned on all sides. Remove the lamb shanks and set aside. In the same pot, sauté the vegetables (onion, garlic, carrots and leek) for around 3 to 4 minutes, then add the tomato paste and honey, cook for around 2 minutes. Return the shanks back into the pot. Add the chicken stock, bay leaves and the ancho chiles and bring to a boil. Once the pot is boiling, remove from the stove, cover with aluminum foil and place into the oven for around 2 ½ hours or until the meat falls off the bone. Make The Ancho Wine Sauce: In a small sauce pot, combine the sugar and the red wine and bring to a boil. Once boiling, reduce to a simmer until the sauce is reduced. Add the liquid from the lamb shank pot and continue simmering for 8 minutes. Whisk in the butter, remove from heat and set aside. Make The Sweet Potato Puree: Peel the sweet potatoes and cut into 1 inch chunks. In a large pot, add the sweet potatoes and pour orange juice over the potatoes until they are covered. Cover the pot and bring to boil. Once boiling, reduce to a simmer until the sweet potato is fork-tender. Strain and reserve the liquid. Add the sweet potato into a blender and add liquid until you reach the desired consistency of puree. Alternatively, you can use an immersion blender, adding liquid to achieve desired consistency. Set aside. Make the Pepita Chimichurri: Toast the pepitas (pumpkin seeds) on a sauté pan until lightly brown and fragrant. Remove from heat and let cool. Add the toasted pepitas into a food processer and crush. Mix pepitas and the rest of the ingredients in a bowl and season to taste. To Plate: Place the sweet potato purée, then one lamb shank, then add the ancho-wine sauce & garnish with chimichurri and cilantro leaves. https://www.richardsandoval.com/recipes/rompope monthly 0.5 2025-11-13 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/ebba855f-1e57-4372-96a4-8a61ac82020b/Ponche%2Bde%2BHuevo.jpeg RECIPES - Rompope - RECIPE INGREDIENTS 6 cups whole milk ½ cup blanched almond flour 6 large egg yolks 1 cup sugar ½ cup tequila añejo (100% agave) or aged dark rum Ground cinnamon & nutmeg, for garnish Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: Blend 1½ cups of the milk with the almond flour in a blender until the mixture is very smooth. Pour it into a saucepan and add the remaining milk. Heat the milk mixture, whisking often, over medium heat until it comes to a simmer. Remove it from the heat. Whisk the egg yolks and sugar together in a medium bowl. Gradually whisk in about 1 cup of the milk mixture. Pour the egg yolk mixture back into the saucepan. Cook it over medium-low heat, whisking constantly, until the mixture is lightly thickened and reads 185℉ on an instant-read thermometer, about 2 minutes. Strain it through a wire-mesh sieve into a heatproof bowl. Let it cool completely. Stir in the tequila or rum. Cover and refrigerate the rompope until its chilled, at least two hours. Pour it into individual glasses, sprinkling with ground cinnamon and/or nutmeg. Serve chilled. https://www.richardsandoval.com/recipes/guacamole-de-granada monthly 0.5 2025-11-13 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/5434999b-62bf-4c0f-b261-d670a8087b88/MAYATAM_-_Chile_Relleno_Festival_-_Pomegranate_Guacamole_9.jpg RECIPES - Guacamole de Granada - RECIPE INGREDIENTS 2 Hass avocados 1/4 c. pomegranate seeds 2 tbsp. 1/4-inch diced white Spanish onion 2 fresh serrano chiles 2 tbsp. thin strips of fresh cilantro tsp. salt 1 tsp. freshly squeezed lemon juice, or to taste Garnishes: chicharrones, crumbled cotija cheese Tortilla Chips Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: Halve the avocados and remove the pits. Scoop the meat into a bowl. Add half the pomegranate seeds, onions, chiles, cilantro, salt, and lemon juice and mix well. Taste and adjust the seasoning with salt and lemon juice, and more chiles, if desired. Top with crumbled cotija cheese, chicharrones (if desired) and remaining pomegranate seeds.Serve with tortilla chips. https://www.richardsandoval.com/recipes/poblano-chive-mashed-potatoes monthly 0.5 2025-11-13 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/bf3fe529-a5be-438a-b29f-ab9d96c0b6a7/Screen%2BShot%2B2020-11-18%2Bat%2B12.27.36%2BPM.png RECIPES - Poblano Chive Mashed Potatoes - RECIPE INGREDIENTS 2 pounds white potatoes peeled and quartered 2 Tablespoons butter 1 ounce fresh chives 4 ounces poblano peppers roasted, skin and seeds discarded 1 Cup heavy cream 1 Tablespoon salt Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: Bring a large pot of water to boil; add the potatoes and cook until tender. Drain the potatoes in a colander, then place in a large bowl; add butter and mash. Combine the chives, peppers, cream and salt in a blender and blend until smooth. Pour the mixture into the potatoes and stir to combine. https://www.richardsandoval.com/recipes/spicy-mexican-mule monthly 0.5 2025-11-13 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/59b4f2e0-7a9a-403b-8fda-f9500859b500/Cantera%2BNegra%2BMule.jpg RECIPES - Spicy Mexican Mule - RECIPE INGREDIENTS 1 1/2 oz Cantera Negra Reposado 3 oz Ginger Beer 1/2 oz fresh lime juice 1 splash agave syrup 1 slice jalapeño Ice Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: Give ingredients a quick shake with ice. Pour in a copper mug. Garnish with lime, candied ginger or rosemary. This Mule has a kick! Thank you to our friends at Cantera Negra Tequila for this delicious recipe. https://www.richardsandoval.com/recipes/pumpkin-bread-cake-6lfzw monthly 0.5 2025-11-13 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/f72f35ee-359c-44e5-9809-e781b497f2c5/RSH_DDLM_Cocktails_Marigold-Margarita-5.jpg RECIPES - Marigold Margarita - RECIPE INGREDIENTS For the Marigold Simple Syrup (Cempaxúchil): Marigold Flower Petals Simple Syrup (1/2 cup sugar + 1/2 cup water, brought to a boil and cooled) For the Marigold Margarita: 1.5 oz Patrón Reposado 2 oz tonic .5 oz Cempaxúchil (marigold simple syrup) .5 oz fresh lime juice Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS Make The Marigold Simple Syrup (Cempaxúchil): Blend the petals of 8 marigolds with 2 cups of simple syrup on medium speed in a blender. Strain to remove solids. Simple syrup can be stored in refrigerator for up to 4 weeks. Make The Marigold Margarita: Add all liquid ingredients to an ice-filled collins glass and stir to combine. Serve in highball glass. Garnish with an orange peel and a marigold flower. ¡Salud! https://www.richardsandoval.com/recipes/pumpkin-bread-cake monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/4ec65bde-d584-4adb-9899-522e020eb2ac/RSH_DDLM_Food_Pumpkin-Bread-1.jpg RECIPES - Pumpkin Bread Cake - RECIPE Serves 4 INGREDIENTS PUMPKIN BREAD CAKE: 532 gr all-purpose flour, sifted 10 gr baking powder 8 gr baking soda 10 gr kosher salt 7 gr cinnamon powder 9 gr pumpkin pie spice powder 405 gr canola oil 435 gr eggs 346 gr brown sugar 195 gr granulated sugar 485 gr pumpkin purée, Boiron brand preferred 9 gr vanilla extract PEPITA BRITTLE 170 gr green pepitas 88 gr corn syrup 177 gr granulated sugar 40 gr water 50 gr butter 3/4 tsp baking soda 1/2 tsp kosher salt 1/8 tsp cinnamon powder 1/8 tsp cayenne pepper powder PUMPKIN ‘TACHA’ PURÉE: 1 kabocha pumpkin 1 cinnamon stick 1 star anise 8 cloves 1 orange peel 2 kg water 500 gr brown sugar ORANGE BLOSSOM MILK: 370 gr evaporated milk 480 gr whole milk 375 gr condensed milk 2 tsp orange blossom essence TO ASSEMBLE Pumpkin bread cake Caramel tacha pumpkin purée Spiced pepitas brittle Orange blossom milk Cinnamon ice cream Whipped cream Marigold petal flowers Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS MAKE THE CAKE: Preheat oven 350°F. Combine the dry ingredients together and reserve. Line a baking dish with parchment and spray with cooking spray or butter (fully coat the pan or cake will stick). In a separate bowl, combine the eggs and sugar and whisk until incorporated. Add the pumpkin purée and the vanilla extract until combined. Drizzle the oil into the mix, making sure it is fully incorporated. Add the dry ingredients and combine until it becomes a batter (not too runny or thick). Pour onto a lined baking pan and bake in oven for 30-35 minutes. Let cool down to room temperature, cut rectangular portions, store in the refrigerator. Cut the cake into rectangular layers. MAKE THE PEPITA BRITTLE Mix the baking soda, salt, cinnamon, and cayenne pepper and reserve. Mix the corn syrup, sugar, and water in a pot on a medium heat. After it becomes caramel golden brown, add the butter till melted, then add the green pepitas into the caramel and mix with the spatula. Add the powder ingredients and mix properly with the spatula. It will bubble up, immediately pull it off the heat and pour onto a silk pad-sheet tray and spread with a rubber spatula. Use another silk pad on top and press with a sheet-pan. Cool down at room temperature. Once cool, add the caramel pepitas into a robo-coupe and pulse until crushed (not a fine powder but crumble cookie pieces). MAKE THE PUMPKIN ‘TACHA’ PURÉE: Cook the squash: Wash the pumpkin, cut in half, remove the seeds and the fibrous strands. Do not peel. Cut pumpkin into thick half-moons. In a pot combine all the ingredients, place on the stove, and bring to a boil. Keep simmering until the pumpkin gets soft and cooked. Remove from the fire, cool down, and reserve. Make the tacha purée: Remove the skin from the squash to get the pulp. Place the pulp into the Vitamix blender along with the syrup, starting from low speed and gradually increase to a high speed. MAKE THE ORANGE BLOSSOM MILK: Mix all the ingredients and chill at least 4 hours before use. Note: the amount of orange blossom essence will depend on the brand and the concentration of the essence. ASSEMBLE THE CAKE: First, take two pieces of pre-portioned pumpkin cake and soak them in the orange blossom milk– only use enough for the cake to absorb the liquid but not break. Plate the caramel using a piping bag tied off at the top. Pipe the caramel in the center of the plate radiating out in a circular motion. Add the two pieces of cake stacked on top of each other and place at a diagonal on the left side of the circle. Whipped cream is placed on top of the cake in a straight line. Garnish the top with spiced pepita brittle and marigold petals. https://www.richardsandoval.com/recipes/tortilla-soup monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/8d8abcdd-42b9-4a5c-86ee-cb2ae1766ae0/ECGT-Oct-22-Tortilla-Soup-4-1400x2100-8bcb0810-4d87-40d3-98a5-ee6bde9299cb.jpg RECIPES - Tortilla Soup - RECIPE Serves 4 INGREDIENTS 6 (6- to 7-inch) corn tortillas vegetable oil for frying 1 guadjillo chile (stemmed, seeded, veins removed, and cut into pieces) 1 ancho chile (stemmed, seeded, veins removed, and cut into pieces) 1/4 large Spanish onion, chopped 1 clove garlic (medium), chopped 6 plum tomatoes (about 12 ounces) quartered 3 1/2 cups chicken stock, canned or homemade 1 sprig , (about 6-inch) fresh epazote 1 teaspoon salt, or to taste 2 teaspoons fresh lime juice 1 teaspoon honey 1/2 avocado (Hass variety preferred), finely diced (1/2 inch) 3 ounces , finely diced queso, fresco (fresh Mexican cheese) 1/4 cup Mexican crema or sour cream Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS: 1. Cut 2 of the tortillas into 1/2-inch squares (like confetti). Reserve. In a medium skillet, pour oil to a depth of about 1 inch and heat until the oil shimmers. Fry the 4 whole tortillas, 1 at a time, turning with tongs, until crisp and golden brown on both sides. Drain on paper towels. In the same hot oil, fry the tortilla squares until golden brown. With a slotted spoon remove the squares and drain on paper towels. Reserve in a bowl. 2. In a large saucepan, heat 1 tablespoon of oil and fry the chiles, onion, and garlic, stirring, until the onion and garlic start to brown, about 3 minutes. Add the tomatoes, and cook, stirring, until the juices are bubbling, about 3 minutes. 3. Break the fried whole tortillas into spoon-size pieces and add to the tomato mixture along with the chicken stock and epazote. Bring to a boil reduce heat to low, cover, and simmer 25 minutes. Remove the epazote and transfer the mixture to a blender or food processor. Purée until smooth. Pour the soup through a strainer into a large bowl. Discard the debris. 4. Rinse the pan and return the soup to the pan. Bring to a boil over medium-low heat, uncovered, stirring frequently to prevent sticking. Season with salt, lime juice, and honey. The soup should be the consistency of heavy cream. If too thick, add hot chicken broth or water to reach the desired consistency. To serve, place a portion of the tortilla squares, avocado, and cheese in the center of 4 shallow soup bowls. Ladle in the hot soup. Top with a dollop of crema. https://www.richardsandoval.com/recipes/mulled-wine monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/2fcbe810-de3b-4ef0-bce9-fdd3086de6c0/RSH%2B-%2BMulled%2BWine%2B2.jpg RECIPES - Mulled Wine - RECIPE INGREDIENTS For each 750ml bottle of Red Wine: 8.5 oz. Orange Juice 4 oz. Piloncillo Syrup (2:1) 2.5 oz. Brandy 2 whole cinnamon sticks 6 whole cloves 2 star anise pods 3 green cardamom pods 4 pink peppercorns 1 bay leaf 1 tablespoon grated Ginger 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp caraway seeds The zest of half an orange Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions Place all ingredients into a stock pot and bring to a low simmer (15 minutes). Strain thoroughly. Place into an air-pot or suitable hot beverage receptacle. (Serving size 6 oz. Approx. 6 servings per bottle of wine) Serve in Irish Coffee Mug and garnish with cinnamon stick. https://www.richardsandoval.com/recipes/ensalada-de-noche-buena monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/18222562-8761-442f-b9e7-de63b9ffb1f8/Ensalada%2Bde%2BNoche%2BBuena%2B1%2B%281%29.jpg RECIPES - Ensalada de Noche Buena - RECIPE INGREDIENTS For the Roasted Heirloom Beets: 28 oz red beets 21 oz yellow baby beets 21 oz candied baby beets 1 cup white sugar 1/4 cup thyme 1 oz black pepper 1 3/4 cups olive oil 1 1/2 tbsp kosher salt 1/2 tsp black pepper For the Vinaigrette: 2 cups fresh orange juice 1/3 cup extra virgin olive oil 2 tsp white balsamic vinegar ó ea lemon zest 1/3 tsp kosher salt To Make The Salad: 12.5 oz roasted heirloom beets SUB 1/2 cup orange vinaigrette SUB 1/4 cup candied peanuts or walnuts 1 1/2 tbsp shaved baby candied beets 1 1/2 tbsp shaved baby yellow beets 1/3 cups baby mandarin (thin slices) 1/4 cup green apple (fine julienne) 1/4 cup jicama (fine julienne) 1/2 cup baby gem lettuce 1/4 cup pomegranate seeds 1/2 tsp kosher salt Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Prepare the beets: Preheat the oven at 350°F. Wash the red beet, do not peel, cut the red beet into half, place the two halves over aluminum foil, season with olive oil, white sugar, kosher salt and thyme, wrap the red beet and set aside. On separate aluminum foil sheets, place the whole yellow baby beets and the whole baby candied beets on the aluminum foil (making sure they are separate – so you should have 3 foil packets total). Drizzle olive oil, white sugar, kosher salt and thyme over the beets, then wrap with the aluminum foil so they are covered completely. Add the wrapped beet packages onto a sheet pan and bake in the oven at 350°F for 60 minutes. Once the beets are cooked, removed from the oven, unwrap each beet. Let cool. When cool, place beets on cutting board & pour the remaining olive oil and beet juice from the foil into a bowl & reserve for later. Peel and dice the red beets. Add the diced beets into a bowl and toss with olive oil and kosher salt and store in the refrigerator. Do not peel the yellow and candy beets, but cut into wedges. Align the beets on a sheet pan and keep separate, store in the refrigerator. Make the vinaigrette: In a pot, add the orange juice bring to boil and then keep it simmering until reduce 80% of the amount, you will obtain about 2/5 cup of reduced orange juice, set aside & let cool. Once the orange juice is cool, combine all the vinaigrette ingredients in a bowl and use a spoon to mix (do not use a whisk we don’t want to emulsify), store in refrigerator. To Assemble: In 2 separate mixing bowls, toss the baby gem lettuce along with the orange vinaigrette, lemon zest and kosher salt; in the other mixing bowl toss the jicama and green apple with the orange vinaigrette. Place the baby gems leaves on the plate adding the different beets around the lettuce in alternating colors. Add the jicama and green apple on top of the baby gem lettuce; add the mandarin slices around the plate. Sprinkle the pomegranate, candied peanuts or walnuts around the salad and drizzle the orange vinaigrette to finish, if more is desired. https://www.richardsandoval.com/recipes/feliz-margarita monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/a101795b-01d6-468b-be77-f70f259cefbb/Maya_Felizmente-Unidos_Feliz-Margarita-6-1400x2100-ad11fded-141b-4ad6-a99c-85517714b6bf.jpg RECIPES - Feliz Margarita - RECIPE INGREDIENTS • 1 ó oz. Tequila • . oz. Triple sec • ó oz. Lemon • ó Orange juice • . oz. Spiced Cranberry syrup (see sub recipe) Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions Make The Cranberry Syrup: • Combine 4 cups white sugar, 4 cups water, 2 whole fresh ginger root (peeled & sliced) and 2 cups whole cranberries (frozen or fresh) in a saucepot, stir. Remove from heat just prior to boiling. Let stand for 25 minutes. Strain and crush cranberries to extract juice. Make The Margarita: • Build in a cocktail shaker & shake. • Strain the spiced cranberry orange margaritas over a rocks glass filled with ice. Garnish the beverages with cinnamon sticks and a few frozen cranberries. https://www.richardsandoval.com/recipes/pumpkin-spice-margarita monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/fa2d68b3-3486-4cc7-aaa1-18b9fbde1f7f/Fall_-_Pumpkin_Spice_Margarita_-_1-1400x2100-f8064682-7f65-45ac-890e-f293656c1cd7.jpg RECIPES - Pumpkin Spice Margarita - RECIPE INGREDIENTS 1 1/2 oz. Reposado Tequila 1/2 oz. Cointreau 1 oz. Lemon juice 1 oz. Pumpkin Spice simple syrup* Shake, serve in a rocks glass with ice and garnish with a whole cinnamon stick. *Pumpkin Spice Simple Syrup 1/2 cup unsweetened pumpkin puree 1 cup Demerara Sugar 1 cup water Whole cinnamon sticks, whole allspice berries, shaved nutmeg, cloves, and fresh ginger with the bark removed. (All ingredients to taste) Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS Combine all ingredients in a pot, heat and stir until the sugar is dissolved, fine strain into a clean container. https://www.richardsandoval.com/recipes/baja-fish-tacos monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/7e148d9a-a586-4c67-a8e1-40a1f80d00d7/FOODSINMYHEART_DSC02571-Apr2024-1400x2100-086f0f3a-c7d5-4669-add0-8a7dd22a0f49.jpg RECIPES - Baja Fish Tacos - RECIPE Serves 4 INGREDIENTS TACOS 3/4 pounds red snapper, cut into 2-inch pieces 1 1/2 cup fresh salsa 3 tablespoons canola oil 12 mini yellow corn tortillas 1 1/2 cup cabbage slaw (recipe below) 2 ripe avocados SLAW 3/4 cups finely shredded Napa cabbage 2 tablespoons finely shredded red cabbage 1/2 cup finely diced tomato 3 tablespoons finely diced yellow tomato 2 tablespoons finely chopped cilantro 1 tablespoon chipotle in adobo 1 teaspoon rice vinegar 1 1/2 tablespoon mayonnaise 1 teaspoon honey 2 tablespoons fresh lime juice pinch of salt Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions TACOS In a medium bowl, add the red snapper and the salsa. Marinate for at least 30 minutes. Heat an outdoor grill or a medium sauté pan to medium-high. Grease either the grill or the sauté pan with the canola oil. Cook the red snapper until golden brown on 1 side, about 3-4 minutes. Turn the fish and cook on the other side until cooked through, about 1-2 minutes. Remove the fish from the heat and set aside to remove excess natural oils. Heat the tortillas in a warm sauté pan until golden. Quickly set aside. To assemble tacos, place the cooked fish on tortilla and top off with cabbage slaw recipe and diced avocado. SLAW Place the cabbage, tomatoes, and cilantro in a large bowl and set aside. In a blender or a food processor, purée the chipotle, rice vinegar, honey, lime juice, and mayonnaise until well combined. Toss with the salad ingredients and season with a pinch of salt. Serve. https://www.richardsandoval.com/recipes/camarones-al-chipotle monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/cbe99b92-cf11-4304-bb70-f8953311c2d0/Camarones%2BAl%2BChipotle%2BChef%2BRichard%2BSandoval.jpeg RECIPES - Camarones Al Chipotle - RECIPE Serves 4 INGREDIENTS CHIPOTLE SAUCE WITH GOAT CHEESE 1⁄2 cup crema fresca or crème fraiche, stirred (or sour cream mixed with a little heavy cream) 1⁄2 cup chopped, seeded tomato 2 canned chipotle chiles in adobo 1 tablespoon chopped fresh cilantro 2 tablespoons soft goat cheese 1⁄4 chopped white Spanish onion 1-2 tablespoons honey, to taste 1⁄4 teaspoon salt 1/8 teaspoon freshly ground black pepper FRISEE SALAD 1⁄4 frisee, trimmed and cleaned 2 teaspons freshly squeezed lemon juice 1⁄4 teaspoon salt Pinch of freshly ground black pepper SHRIMP 2 tablespoons butter 1 teaspoon canola oil 20 jumbo shrimp (11-15 per pound), peeled with tails intact, deveined 1⁄2 teaspoon salt 1⁄4 teaspoon freshly ground black pepper 2 tablespoons tequila CHIVE OIL 1 cup canola oil 1⁄4 cup snipped fresh chives GARNISH Grated Cotija Cheese or Parmesan Cheese Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS In a food processor or blender, combine all the sauce ingredients. Blend until a smooth puree. Adjust the seasoning with the honey. Using the back of a ladle or a rubber spatula, force the sauce through a medium-mesh sieve placed over a bowl. Store, tightly covered, in the refrigerator for up to 3 days. Meanwhile, in a medium bowl, toss together the frisee, lemon juice, salt and pepper. Set aside. Make the chive oil. In a blender, process together canola oil and chives. Set aside. Preheat the oven to 350 degrees F. In a large ovenproof skillet, heat the butter and oil over medium heat. Season the shrimp with the salt and pepper. Add the shrimp to the skillet. Carefully add the tequila. Tilt the skillet to ignite the tequila, and when the flames die out, stir in 1⁄4 cup of the chipotle sauce. Place the skillet in the oven and bake until the shrimp are curled and cooked through, about 2 minutes. Be careful not to overcook the shrimp, which is easy to do. Place chipotle sauce, frisee salad and shrimp on a plate and garnish with chive oil and cheese. Serve. https://www.richardsandoval.com/recipes/bacon-guacamole monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/3c7610f5-8e24-44fd-85d3-6fe6ea206e10/guac_bacon-1400x2100-548822bc-599f-47d5-a316-8fee7f42e0cf.jpg RECIPES - Bacon Guacamole - RECIPE Serves 4 INGREDIENTS 4 slices bacon 2 ripe Hass avocados coarsely chopped 2 tbsp plum tomatoes, minced 1 tbsp red onion, minced 1 serrano chile, minced 2 tbsp cilantro, minced 2 tablespoons fresh lime juice Kosher salt Garnish: 3 tbsp crumbled fresh cotija cheese 1 tablespoon crushed pork chicharrones 1 tbsp chopped cilantro Serve with: Crispy Tortilla Chips or Pork Rinds Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and browned, about 8 minutes. Transfer it to paper towels to drain. Coarsely chop the bacon. Mash the avocados, tomato, onion, chile, cilantro and lime juice together in a medium bowl with a large serving fork. Be sure to keep the guacamole chunky. Season it generously to taste with salt. Put the guacamole in a serving bowl. Top it with bacon, cotija cheese, crushed chicharrones & cilantro. Serve it immediately with chips or pork rinds. Note: The guacamole can be covered with a piece of plastic wrap pressed directly on its surface and refrigerated for up to 8 hours. https://www.richardsandoval.com/recipes/shrimp-ceviche monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/c6ea8479-754c-4bc7-a265-3b4e2b27f3a1/Maya---Shrimp-Ceviche-2%2B%281%29.jpg RECIPES - Shrimp Ceviche - RECIPE Serves 4 INGREDIENTS 2 cups poached shrimp 1 serrano chile, sliced 2 radishes, thinly sliced 1/2 of a red onion, thinly sliced 1 avocado, diced black pepper kosher salt For the Aguachile Rojo 4 key limes 4 red fresno peppers, stems removed 2 habanero peppers, stems removed 2 tablespoons grapeseed oil Salt (to taste) Garnish: 3 tbsp crumbled fresh cotija cheese 1 tablespoon crushed pork chicharrones 1 tbsp chopped cilantro Serve with: Crispy Tortilla Chips, Plantain Chips or Pork Rinds Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: Make the Aguachile Rojo: Add the red fresno peppers, habanero peppers, key lime juice, grapeseed oil and salt to the blender. Pulse or blend until desired consistency. Taste for salt. In a mixing bowl combine the shrimp with the aguachile rojo, add salt and fresh black pepper to taste. Garnish with the avocado, serrano, radish & cilantro micro greens. Serve bowl over ice with a side of plantain and tortilla chips in a basket. https://www.richardsandoval.com/recipes/bee-mine monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/5222d5c1-53c6-4475-9565-7ef370bf0eae/RSH_Vday2022_Bee-Mine-Cocktail-1-1400x2100-8d080425-e1d7-4b60-bc62-8bba0996550b.jpg RECIPES - Bee Mine - RECIPE INGREDIENTS 1½oz. Rosehip infused Blanco Tequila ¾oz. Raspberry/Orange Honey Syrup* 1 Strawberry quartered, muddled ¾oz. Lime juice ½oz. Pineapple juice For the Raspberry/Orange Honey Syrup 1 cup Clove Honey 1 cup Water ½ cup ripe Raspberries 1 tbsp orange zest Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions Make the Raspberry/Orange Honey Syrup: Combine in a pot, add medium-high heat, bring to a simmer, stirring occasionally. Remove from heat once raspberries have broken up andreleased their color. Allow to sit for 20 minutes, strain into a clean container. Use within 2 weeks. Make the cocktail: Shake all ingredients in a shaker with ice. Strain into a coupe glass. Garnish with a strawberry wedge. https://www.richardsandoval.com/recipes/coconut-farro-risotto monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/d60d39c0-db79-46b4-88e5-6467739edb00/Maya---VA22---Farro---Coconut-Risotto.jpg RECIPES - Coconut Farro Risotto - RECIPE Serves 4 INGREDIENTS FARRO · 1 cup farro · 5 cups vegetable stock · 1 tablespoon ghee · 1 tablespoon olive oil · 2 shallots, minced · 1/2 cup dry white wine · 4 tablespoons coconut cream (unsweet) · 1 tablespoon acacia honey · 1/3 cup mascarpone cheese · 2 tablespoons toasted coconut flakes · Kosher Salt · Garnish: Carrot Leaves, Edible Flowers HIERLOOM CARROTS · 1 lb heirloom carrots · 2 tablespoons thyme, minced · 8 cloves whole garlic, unpeeled · 1 tablespoon olive oil · Kosher Salt · Black Pepper Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS 1. Soak the farro: Place the farro in a bowl and cover with cold water. Let soak for 20 to 30 minutes. 2. Roast the carrots: Preheat oven to 425 F. Rinse and dry the carrots. Add the carrots and whole garlic cloves to a baking sheet lined with parchment paper, spreading out evenly so they are not touching. Drizzle lightly with olive oil and sprinkle with thyme, salt and pepper. Toss to coat. Roast for 20 minutes, then remove and flip the carrots. Roast for another 15-20 minutes until they are golden brown. Remove and let cool. 3. Cook the farro: While the carrots are roasting, drain the farro and combine with the vegetable stock in a saucepan. Bring to a boil, then cover the saucepan and reduce the heat to low so the farro is at a simmer. Cook until just tender, 15 to 20 minutes. Drain the farro over a bowl, so you can reserve what's left of the cooking liquid. Set aside. In the same saucepan, add the ghee and olive oil over medium heat. Add the shallots and a generous pinch of salt, and cook gently until the shallots are translucent, about 5 minutes. Add the white wine, turn up the heat to medium-high, and simmer until the wine is reduced by about two-thirds, another 5 minutes. Add the coconut cream and the honey. Stir to combine and bring to a boil until reduced, about 2 minutes. Bring the heat to medium - add the farro, mascarpone cheese and coconut flakes – stir until combined and heated through. Add salt to taste. 4. Serve: Place the risotto on a plate and add roasted heirloom carrots. Serve immediately, or cover and reheat gently before serving, adding more liquid as necessary. Garnish with herbs, minced carrot leaves and edible flowers. https://www.richardsandoval.com/recipes/honey-lavender-margarita monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/5cf0aad8-28fa-4367-aa9f-e362a50f15a3/Maya---VA22---Honey-Lavender-Margarita-2.jpg RECIPES - Honey Lavender Margarita - RECIPE INGREDIENTS - 2 oz. blanco tequila - 1 oz. lime juice - 1 oz honey lavender simple syrup - 0.5 oz créme de violette (violet syrup liquor) - 0.5 oz triple sec Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Instructions Place all ingredients in a shaker. Shake vigorously, Pour into a collins glass, garnish with lavender sprig and lime wheel. Honey Lavender Simple Syrup - ½ cup filtered water - ½ cup all-natural honey - 1 tablespoon dried lavender Place all ingredients into a small saucepan and turn to medium-high heat. Bring to a boil, then reduce to a simmer for 5 minutes. Stirring consistently until honey dissolves into water. Pour into a glass container, cover and place into cooler. Let sit overnight or for at least 8 hours to let the lavender infuse even more. Strain lavender before serving. https://www.richardsandoval.com/recipes/oaxacan-old-fashioned monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/f994401d-0c84-4af7-8cc3-0e29cae4887b/SR_BreakfastOldFashioned_4%2B%281%29.jpg RECIPES - Oaxacan Old Fashioned - RECIPE INGREDIENTS - 2 oz. Mezcal (we recommend 100 Conejos Espadin) - 1 bar spoon of simple syrup - 3 dashes Bittermen’s aromatic bitters - 2 dahes Bitterman’s mole bitters Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Instructions Add all ingredients into a mixing glass with ice. Sir until chilled. Strain and serve into a rocks glass with a large cube. Garnish with a zest of lemon or orange. ¡Salud! https://www.richardsandoval.com/recipes/avocado-panna-cotta monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/e80f7b21-8239-46f8-a75f-98c20b5d1fd4/RSH---VA2022---Food---Avocado-Panna-Cotta-1.jpg RECIPES - Avocado Panna Cotta - RECIPE INGREDIENTS · 6 gelatin sheets · 18 oz. whole milk · 16 oz. heavy cream · Pinch of salt · 1 Cup sugar · 6 oz. fresh avocado · 1 vanilla bean, scraped · 2 drops green food coloring Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: Soak the gelatin sheets in a bowl with enough ice-cold water to cover, and let stand for at least 5 minutes. In a medium saucepan over medium heat, bring the milk, cream, sugar and vanilla bean and vanilla bean seeds to a boil. Boil for 1 minute, then remove from heat. Add the squeezed out gelatin sheets or the mixture of milk and powdered gelatin and whisk until dissolved. Strain though a fine mesh sieve into a large, clean bowl (preferably one with a spout) to remove the vanilla bean and any bits of zest or gelatin. Cool in an ice bath stirring occasionally to prevent mixture from setting, but still allowing it to thicken, about 10-12 minutes. In a blender or food processor, puree avocado pulp until smooth. Add half of cream mixture and puree again until smooth. Add pureed avocado cream mixture to bowl of remaining cream mixture and whisk to combine. Pour into individual ramekins or tea or coffee cups. Refrigerate uncovered until set, at least 2 hours. The pana cotta will keep in the refrigerator for 3 days. Serve panna cotta in ramekins or cups. Ingredients for the Tropical Fruit Preserve: · 1 Golden pineapple, finely diced · 3 Fresh Mangoes, finely diced · 2 cups brown sugar · Zest of 1 lemon · 1 tsp. salt · ½ cup Passion fruit purée · 2 ripe bananas, finely diced Directions: In a medium sauce pan pour pineapple, mangoes, sugar, lemon zest and salt, simmer in a medium heat about ½ hour remove from the heat and place on an ice bath, passion fruit puree and bananas mix together and place in the cooler until ready to use. Ingredients for the Peanut Chocolate Cookie Crumbs: · 480 grams butter cut into squares · 400 grams Brown sugar · 350 grams All-purpose flour · 50 grams cocoa powder · 400 grams peanuts (ground) Directions: Preheat oven to 325 degrees. Mix butter and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed). Add the dry ingredients and beat for an additional minute, until cookie batter is fully incorporated. Cut the dough with knife or fork until mixture forms lumps. Sprinkle mixture over a baking sheet lined with parchment paper. Bake for 14-16 minutes until the edges are nice and crunchy. Remove from heat and allow the crumbs to stay on the sheet for an additional 15 minutes. To Plate: In a parfait glass, pour 6 ounces of avocado panna cotta place in the refrigerator for 20 minutes until set. Remove the glasses from the cooler and top with a layer of fruit about 2 tablespoons, then sprinkle the cookie crumbs on top. Serve with vanilla bean ice cream and garnish with edible flowers. https://www.richardsandoval.com/recipes/lobster-tacos monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/62bbee25-0391-4e35-aa3e-e7806518df78/Maya---Lobster-Tacos-5-1400x2100-851bd3b1-9703-4254-8d53-69db45ceacb0.jpg RECIPES - Lobster Tacos - RECIPE INGREDIENTS · 2 – 1/5 lb lobsters; cooked, meat removed from shell and chopped into large pieces · 1 c black bean purée; hot · 1 avocado; sliced and seasoned with salt · 16 small flour tortillas; kept warm · 1 c chile de arbol salsa (see sub-recipe) · cilantro leaves garnish · 2 tbsp butter · 1 lime; halved Chile de Arbol Salsa: · 1 tsp canola oil · ½ small white onion; diced · 2 ea garlic cloves; chopped · 2 ea chile de arbol · 4 ea black peppercorns · 1 tbsp tomato paste · 1 c chicken stock · ½ c heavy cream · salt to taste Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: 1. Make the Chile de Arbol Salsa - In a large saucepot bring the canola oil to medium high heat. Add the garlic and onions and sauté until onions are translucent. Add the chile de arbol and toast an additional minute. Add the tomato paste and toast one more minute, or until tomato paste is lightly caramelized. Add the peppercorns, chicken stock and cream and bring to a boil. Reduce to a simmer and cook for 10 minutes. Remove from the heat, place into a blender and blend on high until very smooth. Adjust seasonings with salt. Strain sauce through a fine strainer and reserve. 2. Make the tacos - In a small saucepan warm the butter to a warm liquid state and add lobster pieces. When lobster is warm, remove from pan and place onto paper towels to remove excess butter. Season with salt, squeeze a little of the lime juice on top and keep warm. Meanwhile place four warm tortillas onto four individual serving plates and top with bean puree, then lobster, then salsa. Top each taco with an avocado slice and cilantro sprig. Serve immediately. https://www.richardsandoval.com/recipes/spicy-crab-guacamole monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/08872816-452f-4eed-9219-5f7e9d8632b8/Tamayo_20th-Anniversary_Spicy-Crab-Guacamole-5-1400x2100-f5818d76-b790-4b1d-af7f-5ec89cfd537e.jpg RECIPES - Spicy Crab Guacamole - RECIPE Serves 4-6 INGREDIENTS · 2 ripe avocados, pitted, peeled, and coarsely chopped · 1⁄4 cup, finely chopped white or yellow onion
 · 1 serrano chile, seeded and minced
 · 2 tablespoons cilantro, finely chopped
 · 2 tablespoons fresh lime juice
 · Kosher salt
 · Store-bought pickled jalapeños, for garnish
 · Spicy crabmeat (recipe below)
 · Tortilla chips, for serving Ingredients for the spicy crabmeat: · 1 can (330 g) of premium shredded real lump crabmeat · 1 tablespoon store-bought chile de arbol salsa Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: 1. Marinate the crabmeat – Combine all ingredients in a mixing bowl. Cover with plastic wrap and refrigerate. Let marinate for 30 minutes. 2. Mash the avocados, onion, serrano chile, cilantro and lime juice together in a medium bowl with a large serving fork or a potato masher. Be sure to keep the guacamole chunky. Season generously with salt and top guacamole with spicy crabmeat. Garnish with pickled jalapeños. Serve with tortilla chips. https://www.richardsandoval.com/recipes/petal-palome monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/bc5729dd-0bc9-4c0a-844d-cd361b3c9f95/Petal%2BPaloma.jpg RECIPES - Petal Paloma - RECIPE INGREDIENTS o 2 oz Silver tequila o 3 oz Fever Tree Grapefruit Tonic o .5 oz Lime Juice o .5 oz Rosé Syrup o Sparkling water o Garnish: Lime wedge, edible flower, sugarcane stick, charred grapefruit wedge Rosé Syrup: o 1 cup granulated sugar o 1 cup unoaked rosé wine Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Instructions: 1. Make the Rosé Syrup: Combine sugar and wine in a saucepan over low heat. Keep the heat level at medium-low, stirring occasionally. When the sugar is completely dissolved, take the saucepan off of the heat source to cool. Store in an airtight container. 2. Make Charred Grapefruit for garnish (optional): Use an open flame from your gas stove (or kitchen torch, or broiler) and a pair of tongs to char a few slices of fresh grapefruit. 3. Make the cocktail: Combine the tequila, grapefruit tonic, lime juice and rosé syrup in a highball glass and stir. Top with sparkling water to taste. Garnish with a fresh sugarcane stick, charred grapefruit wedge & edible flowers. 4. Enjoy. ¡Salud! https://www.richardsandoval.com/recipes/churros-dulce-de-leche monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/184aa953-b733-4cfe-a0fc-13eeaf5cabfe/Maya---Churros-15-1400x2100-fd3a6174-f8f4-4864-b0c3-1fe00c74059b.jpg RECIPES - Churros with Dulce De Leche - RECIPE INGREDIENTS CHURROS 4 ounce water 1 3/4 ounce butter 1/2 tablespoon sugar 1/4 tablespoon to 1/2 tablespoon of salt 1/2 tablespoon vanilla extract 2 tablespoon 3/4 ounces all purpose flour 2 tablespoon eggs DULCE DE LECHE 14 oz sweetened condensed milk (1 can) Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Preparation Churros: 1. Bring water, butter, sugar, salt, and vanilla extract to a boil. 2. Stir in flour all at once. 3. Cook until paste comes together and pulls away from the pot. 4. Place dough in a mixing bowl; using the paddle attachment, combine eggs slowly, one at a time. 5. Use a pastry tip (#867 star) to pipe four churros onto parchment paper. 6. Drop into hot oil and cook until golden brown. 7. Once finished, roll in cinnamon and sugar. Dulce de Leche: 1. Preheat oven to 425 F 2. Pour the sweetened condensed milk out of the can and into a small baking dish, cover tightly with foil. 3. Place the covered baking dish into a larger baking dish or pan, and pour hot water into the larger pan until it is halfway up the sides of the smaller dish. 4. Bake in the oven for 2 hours, making sure the water stays full around the dish – refill as needed. 5. Let cool & whisk the dulce de leche to achieve smooth texture. https://www.richardsandoval.com/recipes/ceviche-nikkei monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/7b9706a3-42d1-444d-8742-e62a15eca50a/ToroToro_Ceviche_Nikkei_10-1438x2100-7214f446-f15d-420c-8319-3de9b90c07a3%2B%281%29+%281%29.jpg RECIPES - Ceviche Nikkei - RECIPE Serves 2-4 INGREDIENTS Nikkei Sweet Potatoes 2 cups cubed sweet potato 1 quart orange juice 2 sticks cinnamon 2 tea cloves 7 tsp sugar Leche De Tigre: ½ cup white onion, diced 2 celery stalks, chopped 3 garlic cloves, peeled 2 cups lime juice 1 cups fish stock 5 oz white fish (such as fluke, seabass, flounder or sole), scales removed and chopped 2 tbsp cilantro stems ice cubes Salt, To Taste Tuna Ceviche Nikkei 2 cups sushi-grade tuna, diced into cubes ½ of a red onion, finely sliced 2/3 cup sweet potato Nikkei 1 tsp cooking liquid from nikkei sweet potato 1 tbsp leche de tigre ½ tbsp ponzu 1 radish, finely sliced ½ of a cucumber, finely sliced Peruvian canchas, for garnish Micro cilantro, for garnish plantain chips & tortilla chips, for serving Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions: 1. Make the Nikkei Sweet Potatoes: Peel sweet potatoes, then put in a sauce pot with all ingredients. Bring to a boil and cook until al dente. Remove from heat & let cool. Reserve some of the cooking liquid for the final ceviche recipe. 2. Make the Leche de Tigre: Set a mesh strainer on a large bowl. Place all ingredients except for the fish into the blender with a handful of ice and blend until smooth. Marinate the fresh fish pieces in the mixture for 2-3 minutes. Using the mesh strainer, remove the marinade from the fish. Add salt & cilantro. 3. Make the Ceviche: In a bowl add the tuna, red onion, sweet potato, ponzu, leche de tigre, and salt and pepper to taste, mix together and plate. Decorate with cucumber, radish, canchas and micro cilantro. In a bigger separate bowl, add crushed ice to the top and put smaller bowl with ceviche on top of the ice. Serve with a side of plantain and tortilla chips in a basket. https://www.richardsandoval.com/recipes/feliz-navidad-margarita monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/b733172d-01c8-4df3-b142-e7958ab385b3/AE3A1932-1400x2100-f2f5f227-c548-49b1-b91b-18924dd0fc29.jpeg RECIPES - Feliz Navidad Margarita - RECIPE Ingredients For the Nogada Dressing: 2 ½ cups chopped walnuts 1 ¾ cups milk ¾ cup soft goat cheese 1 tablespoon white sugar 1 tsp sherry 1 (1 inch) piece cinnamon stick For The Salad: 1 Pear (thin sliced) 1 Apple (thin sliced) ½ cup heirloom beets 2 cups mesclun salad greens ¼ cup crumbled goat cheese 2 tbsp pomegranate seeds 1 tsp kosher salt Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Instructions Make the Dressing: Add all ingredients to a blender bowl and blend it till you get a soft creamy dressing. For a more flavorful dressing, add the ingredients to a bowl and let rest overnight before blending. Assemble The Salad: Toss all ingredients together, top with salad dressing and extra pomegranate seeds and goat cheese, if desired. https://www.richardsandoval.com/recipes/apple-pear-salad monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/85d40e07-612c-492a-848c-bf06a1c13a0e/AE3A2092-1400x2100-30287f1e-8e82-4fed-bcd5-3a39010df04a.jpeg RECIPES - Apple Pear Salad - RECIPE Serves 4 Ingredients For the Nogada Dressing: 2 ½ cups chopped walnuts 1 ¾ cups milk ¾ cup soft goat cheese 1 tablespoon white sugar 1 tsp sherry 1 (1 inch) piece cinnamon stick For The Salad: 1 Pear (thin sliced) 1 Apple (thin sliced) ½ cup heirloom beets 2 cups mesclun salad greens ¼ cup crumbled goat cheese 2 tbsp pomegranate seeds 1 tsp kosher salt Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Instructions Make the Dressing: Add all ingredients to a blender bowl and blend it till you get a soft creamy dressing. For a more flavorful dressing, add the ingredients to a bowl and let rest overnight before blending. Assemble The Salad: Toss all ingredients together, top with salad dressing and extra pomegranate seeds and goat cheese, if desired. https://www.richardsandoval.com/recipes/holiday-blanco-sangria monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/1750188960407-VJYYZNIDWPCC0QBD5LP4/AE3A1851-1400x2100-a616ed32-5276-45d5-b945-69043fd6927b+%281%29.jpeg RECIPES - Holiday Blanco Sangria - RECIPE INGREDIENTS · 1 bottle (25 oz) white wine · 1 bottle (25 oz) sparkling white grape juice or sparkling · apple cider 3/4 cup cranberries, whole · 1/3 cup cranberries, halved · 1/2 cup seedless green grapes, halved · 2 Granny Smith apples, cored and chopped · 2-3 rosemary sprigs · club soda, to top off drinks · Garnish: Toasted Coconut, Frozen Grapes, Cranberries, Rosemary Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS Add all ingredients to a large pitcher and stir to combine. Cover and refrigerate 4 hours or more. Top with club soda & garnish. Serve in wine glass. https://www.richardsandoval.com/recipes/parmesan-crusted-scallops monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/1750189134174-GWKUKTIGAWW0YSS8F3SR/Corn_bread-769x1000-8516b2f7-3993-4373-95e6-394816440e86.jpg RECIPES - Parmesan Crusted Scallops in Lime Butter Cilantro Sauce - RECIPE Serves 4 These sweet sea scallops are capped with a golden brown crust that gives them a five-star appearance, but they are really very easy to make. You will need the biggest (colossal) scallops for this recipe to be sure that they don't get overcooked. The scallops could also be served simply with a sprinkle of cilantro and lemon wedges. Ingredients FOR THE PARMESAN-PANKO BUTTER: 1 cup (60 g) panko 1 cup (115 g) freshly grated Parmigiano-Reggiano cheese 1/2 cup (1 stick; 115 g) unsalted butter, at room temperature FOR THE LIME BUTTER SAUCE: 2 limes 1/2 cup (120 ml) dry white wine 2 tablespoons finely chopped shallot 1 cup (2 sticks; 230 g) cold unsalted butter, cut into 1/2-inch (12-mm) cubes Kosher salt and freshly ground white pepper FOR THE DISH: 20 colossal-size sea scallops, patted dry with paper towels · 1⁄2 teaspoon kosher salt · 1/2 teaspoon freshly ground white pepper · 2 tablespoons canola oil · 3 tablespoons whole fresh cilantro leaves Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Instructions 1. Make the butter: At least 4 hours before serving, use a rubber spatula to mash the panko, cheese, and butter together in a medium bowl until they are completely combined. Spoon the butter onto a 12-inch (30.5-cm) sheet of plastic wrap. Using the wrap as an aid, shape the butter into a log about 10 inches (25 cm) long. The diameter of the log should be about the same width as the scallops. Twist the ends of the plastic wrap and freeze it until the butter is firm, at least 4 hours. 2. Make the sauce: Finely grate the peel from 1 lime; set the zest aside. Juice the limes; you should have 3 tablespoons. Bring the lime juice, wine, and shallot to a boil in a small nonreactive saucepan over high heat. Boil until the wine has reduced to about 2 tablespoons, about 5 minutes. Reduce the heat to very low. A few cubes at a time, whisk in the butter, whisking constantly to let each addition soften into a creamy mass before adding more cubes. The butter should not actually melt into a liquid, but emulsify into a sauce. Strain the sauce into a small bowl and stir in the zest; discard the shallot. Season the sauce to taste with salt and pepper. Return it to the saucepan. (The sauce can be prepared to this point and kept at room temperature for up to 1 hour. Whisk it over very low heat until barely warm.) About 20 minutes before cooking, remove the Parmesan butter from the freezer and let it soften slightly. Cut the butter into twenty equal slices about 1/2 inch (12 mm) thick. 3. Position a broiler rack about 8 inches (20 cm) from the source of heat and preheat the broiler on high. Season the scallops with the salt and pepper. 4. Heat a very large skillet (the scallops should fit in a single layer) with 4 a an ovenproof handle over medium-high heat. Add the oil, swirl it in the skillet, and heat until the oil is very hot but not smoking. Stand the scallops, flat-side down, in the skillet. Cook, turning them once, until they are golden brown on both sides, about 5 minutes. Quickly top each scallop with a slice of the Parmesan butter. Transfer the skillet to the broiler and cook, watching carefully to avoid burning, until the panko crust is nicely browned (it will hold its shape and not melt), about 1 minute. 5. Divide the scallops among four dinner plates. Spoon the sauce around the scallops and sprinkle them with the cilantro. Serve immediately. https://www.richardsandoval.com/recipes/creme-brulee-margarita monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/1750188695995-VTI3LDQREFQRPW61EODK/RSH---Valentines-24---Cocktail---Creme-Brulee-Margarita-1+%282%29.jpeg RECIPES - Crème Brûlée Margarita - RECIPE Ingredients · 1.5 oz Tequila silver · .5 oz agave syrup · 1.5 oz guava puree Boiron · .5 oz grapefruit juice · 3 tbsp lavender Brûlée (sub) Garnish: touched brûlée Ice: regular Technique: built Glassware: coupe Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Instructions: 1. In a shaker add the ingredients except sugar with lavender. 2. Shake with ice 3. Serve in the glass. 4. Sprinkle the sugar over the foam of the cocktail 5. With a torch, burn the sugar to form the brûlée Lavender Brûlée · 1 part sugar · 1 part Lavender dehydrated Crush the dried lavender Flowers. Add the sugar. Put in a plastic container with a lid and shake. https://www.richardsandoval.com/recipes/pink-mole-chicken monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/1750188450669-OTEX1D9Y2P94EDGEPAE0/RSH---Valentines-24---Entree---Pink-Mole-Roasted-Chicken-3-1400x2100-03746bde-73e8-4ddb-8f91-9e566180d210+%281%29.jpeg RECIPES - Pink Mole Chicken - RECIPE Ingredients: Grilled Chicken: · 2 lb chicken breasts, thighs, and legs · Salt and pepper to taste Brussels Sprouts: · 2 tbsp extra virgin olive oil · 1 cup brussels sprouts, halved · 1/2 cup cotija cheese, crumbled · 1/2 cup red onion, thinly sliced · 1 cup cherry tomatoes · Drizzle of olive oil · Juice of one lime · Salt and pepper to taste Pink Mole: · 1/2 cup blended olive oil · 1 cup red onion, roughly chopped · 2 cloves garlic, roughly chopped · 1/2 cup cashews · 1/2 cup pine nuts · 1/4 cup almonds · 1 tsp coriander seeds · 1/2 tsp mustard seeds · 2 dried morita chiles · 4 dried guajillo chiles · 2 cups beets, peeled and diced · 3 cups chicken stock · 1 1/2 cups white chocolate, melted · 1 tsp kosher salt Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Instructions: Make the Mole: Note: The mole can be made 1-2 days ahead of time. 1. In a pot, heat blended olive oil and sauté red onion and garlic. Add morita and guajillo chiles, and allow the chiles to “sweat” for 3 minutes. 2. Add nuts and seeds, toast for a couple of minutes until they turn golden brown. Add beets and cook for 3 more minutes. Pour in chicken stock and salt. Bring to a boil and simmer until beets are fully cooked. Meanwhile, melt the white chocolate. 3. Remove from heat, blend until smooth. Gradually add white chocolate in small portions until incorporated. Cool and store in the refrigerator or freeze if needed. Make the Chicken: 1. Season chicken with salt and pepper. Sear on both sides and finish in the oven at 375°F for 10-15 minutes or until cooked through. 2. In a sauté pan, add olive oil, red onions, brussels sprouts, salt, and pepper. Remove from heat and combine with fresh cherry tomatoes, cotija cheese, lime juice and a drizzle of olive oil. 3. Plate by spooning a medium amount of pink mole on the bottom. Create a wide circle of sauce on the plate. Cut chicken breasts in half and place one half on the bottom, then stack the other half on top. Arrange sprouts around the plate. ¡Buen provecho! https://www.richardsandoval.com/recipes/carrot-margarita monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/1750188333947-CTSWVYN2SG57QYWT7VEM/RSH---Easter---Carrot-Margarita-3-1400x2100-4582d267-f4e7-49eb-9245-00c0da50539f.jpg RECIPES - Carrot Margarita Hop into Spring with this festive carrot margarita by Chef Richard Sandoval. ¡Salud! Ingredients · 1 ½ oz. Blanco Tequila · ¾ oz. Lemon juice · ½ oz. Carrot juice · ¾ oz. Simple syrup · 2 cucumber coins To Garnish: Tajín or Sal de Gusano Cucumber Ribbon Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Instructions Muddle 2 cucumber coins in a shaker. Add tequila, lemon juice, carrot juice and simple syrup. Shake & strain into a old fashioned glass rimmed with tajín or sal de gusano. Garnish with cucumber ribbon. https://www.richardsandoval.com/recipes/margarita-flores monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/1750188199175-PW0GMVFL9Q0Q3UDKI9V3/VA23---Drinks---Margarita-Flores-8-1400x2100-9535b908-84f2-4b9f-bb80-767bbd8e9aed.jpeg RECIPES - Margarita Flores - RECIPE Ingredients Hibiscus Infused Tequila: - 750mL Blanco tequila - Handful of dried hibiscus flowers For the cocktail: - 2 oz. Hibiscus-Infused Blanco tequila - 1 oz. Lime juice - ¾ oz. Local honey syrup Garnish: - Lime wedge - Salt Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Instructions 1. Make the hibiscus-infused tequila. Add blanco tequila and a handful of dried hibiscus flowers to a pot. Heat and stir until and light pink color is reached. Let cool. 2. Make the cocktail. Rim half a rocks glass with salt of choice. Add all ingredients into a shaker with ice. Shake and strain into a rocks glass. Garnish with honeycomb and lime wedge. https://www.richardsandoval.com/recipes/sweet-corn-cake monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/1750188132033-OCM7T52NY57XAJMSDLZZ/Toro-Toro-Houston-YELLOW-CORN-CAKE-2100x1400-a9d24948-9503-43cd-9ade-2d8e93ac2e5a.jpeg RECIPES - Sweet Corn Cake with Hibiscus Caramel Sauce - RECIPE Serves 8-10 Ingredients For the Sweet Corn Cake Softened butter and flour, for the baking pan 2 ½ cups fresh corn kernels ½ cup sweetened condensed milk ½ cup whole milk 6 tbsp (3/4 stick) unsalted butter, cut into tablespoons, room temperature 1/3 cup plus 1 tbsp all-purpose flour 2 large eggs plus 1 large egg yolk For the Hibiscus Caramel Sauce 1 cup heavy cream 1/3 cup dried hibiscus flowers 2/3 cup granulated sugar Vanilla bean ice cream, for serving Caramel popcorn, for garnish Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions 1. Make the cake: Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly butter and flour and 8 x 11 ½ inch baking pan, tapping out excess flour. 2. Purée the corn, condensed milk, whole milk, butter, flour, eggs and egg yolk in a blender until they are relatively smooth. Pour the mixture into the baking pan. 3. Bake until the top is golden brown and the cake feels set when pressed in the center with fingertips, about 30 minutes. Let it cool completely in the pan on a wire rack. (The cake can be covered with plastic wrap and refrigerated for up to 1 day. Bring to room temperature before serving). 4. Meanwhile, make the caramel sauce. Bring the heavy cream and hibiscus flowers to a simmer in a small saucepan over medium heat. Remove them from the heat and let them steep for 10 minutes. Strain the cream, pressing hard on the solids. You should have 1 cup (240 ml); add more cream, if necessary. 5. Bring the sugar and ¼ cup (60 ml) water to a boil in a medium saucepan over high heat, stirring constantly. Stop stirring and cook it, occasionally swirling the saucepan by it’s handle and washing down the sugar crystals that form inside the saucepan with a natural bristle brush or spatula dipped in cold water, until the caramel is smoking and the color is copper – about 4 minutes. Remove it from the heat. Carefully (the mixture will boil up) stir in the warm cream mixture. Return the pan to low heat and stir until the caramel is completely smooth. Transfer it to a bowl and let it cool. (The caramel sauce can be cooled, covered and refrigerated for up to 1 day. The sauce will thicken. Reheat it gently over low heat or in a microwave before using, just until the sauce is fluid.) 6. Cut the cake into eight or ten equal rectangles. For each serving, put a piece of the cake on a plate, add a scoop of ice cream, and drizzle with the sauce. Optional – garnish with caramel popcorn. Serve immediately. https://www.richardsandoval.com/recipes/grilled-romaine-hearts monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/1750188036156-7V2N3I0R7EMI2RK52DBM/Romaine_Salad-769x1000-f5feb344-ca13-4e89-a773-871de5aabd12.jpeg RECIPES - Grilled Romaine Hearts with Cilantro Ranch Dressing - RECIPE Serves 6 Ingredients For the Cilantro Ranch Dressing 1 ¼ cups mayonnaise ½ cup buttermilk ½ cup packed fresh cilantro leaves 1 jalapeño or serrano chile, seeded and coarsely chopped 2 tbsp fresh lime juice 2 tbsp red wine vinegar 1 tsp celery seeds 1 tsp onion powder ½ tsp garlic powder ½ tsp black pepper Kosher salt, to taste For the Salad 3 romaine hearts, each cut in half lengthwise Olive oil, for brushing 1 cup fresh or grilled corn kernels 2 plum tomatoes, cut into ½ inch dice ½ medium white onion, thinly sliced Chopped fresh cilantro, for garnish Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions 1. Make the dressing: Purée the mayonnaise, buttermilk, cilantro, jalapeño, lime juice, red wine vinegar, celery seeds, onion powder, garlic powder and pepper together in a blender. Season the dressing to taste with salt. Transfer to a covered container and refrigerate until it’s chilled, at least 1 hour. 2. Prepare an outdoor grill for direct cooking over medium-high heat. For a charcoal grill, let the coals burn until they are covered with white ash and you can hold your hand about 1 inch above the cooking grate for 3 seconds. For a gas grill, preheat it on high and adjust the heat to 450 degrees F. 3. Brush the lettuce halves all over with olive oil. Brush the grill grate clean. Place the lettuce halves on the grill. Cook, turning them occasionally, just until they are lightly browned and wilted, 4-6 minutes. Transfer them to a platter. 4. Pour about one-third of the dressing over the lettuce leaves. Top with the corn, tomatoes, and onion. Sprinkle with the cilantro and serve the salad immediately, with the remaining dressing passed on the side. (Leftover dressing can be stored in the refrigerator for up to 3 days.) https://www.richardsandoval.com/recipes/chile-relleno monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/1750187508266-MUIK9VDVE390VDNZPHPY/Maya_Chile-Relleno-3-1400x2100-e0fbf2ab-673d-487d-afad-b6a2c8ac8ff0+%281%29.jpg RECIPES - Chile Relleno - RECIPE Serves two For the Chiles: 4 fresh poblano peppers 7 tablespoons neutral oil (divided use) 1 ½ cups shredded Gouda cheese (divided use) 1 cup black bean purée ¼ cup heavy cream 3 tablespoons chive oil (for garnish) For the Seafood Filling: 3 tablespoons neutral oil 7 oz small shrimp (26/30 count), peeled and deveined 7 oz calamari rings 7 oz bay scallops ¼ cup fresh chopped cilantro 2 teaspoons salt 1 teaspoon black pepper ¾ cup Chile de Árbol Sauce (see below) For the Chile de Árbol Sauce (makes ~2 ½ cups): 50 dried Chile de Árbol peppers 1 ½ tablespoons corn oil ¾ cup sliced white onion 4 garlic cloves, chopped 2 tablespoons tomato paste ¼ cup chopped fresh cilantro 2 cups heavy cream 2 cups chicken stock 1 tablespoon honey Salt and black pepper, to taste 2 lbs fresh tomatoes, chopped Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Instructions For the sauce, sauté the Chile de árbol in oil, add onion and garlic and sweat until light brown. Add the tomato paste, tomatoes, fresh cilantro, cream and chicken stock, and bring to the boil with honey before reducing the heat. For the dish, put oil in a saucepan and cook the shrimp, scallops and calamari until tender. Drain excess water. Add the Chile de árbol sauce to the seafood, and then the cheese and chopped cilantro. Season with salt and pepper and leave to cool on a sheet before stuffing the poblano peppers. Put a small quantity of the Gouda cheese on top of each pepper. Place the black bean purée in the middle of the plate and the Chile on the top. Add the Chile de árbol sauce to the side. Drizzle cream on top of the poblano pepper, decorating with chive oil and micro cilantro. https://www.richardsandoval.com/recipes/crowned-in-cempasuchil monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/1750187596739-HMML4D5ON4A2MDOCDU2Z/RSH_DDLM_Cocktails_El-Ojo-6-1400x2100-b21594d7-9f61-4d43-b6bc-7f117a0d0a1f+%281%29.jpg RECIPES - Crowned in Cempasúchil - RECIPE INGREDIENTS 1.5 oz Patrón Reposado 1.5 oz pumpkin spiced syrup 0.5 oz fresh lemon juice 1 egg white (or 4 drops of Fee Brothers “Fee Foam”) 5 drops of Fernet Valet Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. DIRECTIONS Make the Pumpkin Spice Syrup Add 1 cup unsweetened pumpkin purée, 1 cup of sugar, 1 cup of water, 1 star anise, 1 cinnamon stick to a pot. Simmer all ingredients on low temperature for 20-30 minutes. Fine strain and chill. Make the cocktail Build in a shaker, add all ingredients and dry shake. Add ice and shake again vigorously. Strain into chilled coupe and top with 5 drops of Mexican Fernet on one side of glass and fresh marigolds on the other side of the glass. https://www.richardsandoval.com/recipes/chilaquiles monthly 0.5 2025-11-30 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/1750187840650-4X6N551ARD9N23C16MXR/Chilaquiles-9.jpg RECIPES - Chilaquiles - RECIPE Ingredients Tortilla Chips 1 1/2 lbs chicken (rotisserie or bone in chicken thighs) 2 cups tomatillo salsa 1/2 cup heavy cream 2 teaspoons honey 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup black bean purée Garnish: 1/2 cup shredded manchego cheese Crema fresca or créme friache Cotija cheese Cilantro Pickled Red Onions Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Directions Preheat grill or broiler. Brush chicken breasts with olive oil and season with salt and pepper. Grill or broil the chicken about 6 inches from the heat, until browned, about 10 minutes. Turn over and continue to cook about 10 minutes or until internal temperature reaches 165F. Foil and let stand, then slice into diagonal thin slices. (Alternatively, you can use shredded rotisserie chicken) Meanwhile, bring the tomatillo salsa to a simmer in a large saucepan. Stir in heavy cream and honey. Season with salt and pepper. Keep warm. Add the chips to the tomatillo salsa mixture and toss to coat. In the center of each plate, spread 1/4 cup of black bean purée. Top with coated chips, arrange chicken on top. Garnish with manchego cheese, crema fresca, cotija, cilantro and pickled onions. https://www.richardsandoval.com/recipes/cocktails monthly 0.5 2025-11-13 https://images.squarespace-cdn.com/content/v1/68239a25a973846905122ff5/1750187929664-JU58P9F17CSSXWWDQIYJ/RSH---Mothers-Day-24---Cocktail---Mama-Coco-7-1400x2100-a881b306-2015-416b-8d12-6a24fa06cd2d.jpg RECIPES - Mama Coco - RECIPE Ingredients · 1.5 oz Bourbon · 1 oz Ancho Reyes · 1.5 oz coconut puree · .5 oz lime juice · egg white · .5 oz grenadine syrup Looking for Chef’s favorite ingredients & kitchen tools? Shop his Amazon storefront. Instructions: 1. Add the ingredients in a shaker with ice and shake. 2. Serve in a frosted couple glass. 3. 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