Category: In the kitchen with Héctor
Infallible eggs Benedict – Sous Vide
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Sous Vide is French for “under vacuum”. Chef Héctor highly recommends Chef’s Steps for all things sous vide and it also answers possible concerns about cooking with Ziplock-like plastic bags. Héctor’s Hollandaise sauce:...
Mazter Chefs Héctor And Diego Changing The Culinary Landscape Of Mazatlan
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Chef On The Road To Tacotorro
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Pepe has owned Cotorro (parrot) but everyone refers to his restaurant as Tacotorro for 14 years. All the vegetables are washed in an anti-bacteria solution, and the entire kitchen is disinfected. There are two sparkling ...
Mushroom Risotto
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Mushroom risotto Arborio rice, (1 cup) mushrooms (mixed if you can), vegetable stock, onion, butter, vinegar, white wine, ice, olive oil, rosemary (and other herbs of your choice). Hector recommends you can freeze the “...
Summer Soups
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Summer soups Basic vegetable stock: take the trimmings of all your fresh vegetables such as carrots, celery, onions, asparagus, tomatoes, zucchini, broccoli, cauliflower and put on a slow boil for about 20 minutes. Make...
Fish in paper
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Fish en Papillote, “your tv dinner” Take any fresh fish and: 1/2 red onion, juliennes, 1 zucchini, juliennes, 1 large carrot, juliennes 1 clove of garlic, smashed, any other veggies that are in season 1 tablespoon ex...