¡Viva Méx­ico!

Los Angeles Times - - PARADE - —Ali­son Ashton

I f you love Mex­i­can food, you’re not alone. Half of all Amer­i­cans eat it at least once a month. And they’re turn­ing on to a dif­fer­ent kind of Mex­i­can cook­ing—lighter, brighter and full of fresh fla­vor—thanks to chefs like Aarón Sánchez. You can watch Sánchez (whose Johnny Sánchez restau­rants, co-owned with chef John Besh, are pop­u­lar in Bal­ti­more and New Or­leans) on the new sea­son of Mas­ter Chef, which pre­miered this week. (Catch new episodes ev­ery Wed­nes­day at 8 p.m. ET on Fox.)

In­spired by fla­vors of the Yu­catan, our fea­tured recipe is Sánchez’s riff on ce­viche: raw seafood cooked in an acidic mari­nade. His vi­brant combo of cit­rus, co­conut milk, pep­pers, onions, cilantro and quickly boiled shrimp de­liv­ers plenty of Mex­i­can punch. And if you’re re­ally in the mood, you can pair your shrimp with Mas­ter Chef sea­son seven win­ner Shaun O'Neale's spicy mar­garita. Go to Pa­rade.com/mar­garita for the recipe.

‘I’ve ded­i­cated my ca­reer to chang­ing peo­ple's per­cep­tion of Mex­i­can food. There's a lot of fi­nesse and so­phis­ti­ca­tion in­volved.’ —Aarón Sánchez

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