Pork Belly Tacos with Mojo Aioli

  • 3 Tbsp. cooking oil
  • 1 lb. pork belly
  • 3 cloves garlic, minced
  • ½ cup guava paste
  • ½ cup hot sauce
  • 10 flour tortillas
  • ½ carrot, shredded
  • ½ cucumber, small diced
  • ½ cup cotija cheese
  • Mojo Aioli (recipe below)

Mojo Aioli

  • 8 egg yolks
  • 10 cloves garlic
  • 1 oz. blended oil
  • 1 Tbsp. dry white wine
  • 1 lime, juiced
  • 1 tsp. black pepper
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1 tsp. adobo seasoning
  • Pinch of salt
  • 2 cups masa flour
  • 1 ½ cups water
  • 1 ½ cups thinly sliced prosciutto
  • ¼ cup chopped white onion
  • 1 cup shredded mozzarella cheese
  • ¼ cup chopped poblano peppers
  • ¼ cup canola oil
  • 12 ½ inch slices baguette
  • ½ cup fig flavored goat cheese
  • 6 oz. deli turkey
  • 2 oz. dried figs, chopped
  • 1 oz. baby arugula
  • 2 oz. chopped pistachios
  • ½ teaspoon olive oil
  • ½ teaspoon lemon juice
  • salt and pepper to taste
  • 1 lb deli turkey, sliced
  • 3 ea avocado
  • 1 lb Aged cheddar, cut into 1 oz sticks
  • 1 ½ cups All-purpose flour
  • ½ cup buttermilk
  • ¼ cup cornstarch
  • 1 cup club soda
  • Salt and pepper, to taste
  • 4 quarts vegetable oil to fry
  • 1 oz fresh cilantro, chopped

Chipotle Aioli
Yield 1 cup

  • 1 cup mayonnaise
  • 1 ea lemon, juice
  • 3 Tbsp chipotle in adobo sauce, pureed

Tenderloin

  • 2 lbs. Pork Tenderloin
  • 8 wooden skewers
  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 jalapeño
  • 2 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ cup sherry vinegar
  • ¼ cup lemon juice
  • ½ cup extra virgin olive oil
  • Salt to taste

Tzatziki Sauce

  • 1 English cucumber
  • 1 tub Greek yogurt
  • 1 bunch mint
  • salt to taste

Pork Belly

Soy Glaze

  • 2 oz. low sodium soy sauce
  • 2 teaspoons mirin
  • 4 oz. hoisin
  • 4 tablespoons honey
  • 3 teaspoons sriracha
  • 2 teaspoons sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon fish sauce

Sesame Pancakes

  • 8.5 oz. all-purpose flour
  • 8 oz. hot boiling water
  • 3 tablespoons sesame oil

Garnish

  • 4 oz. cucumber, julienned
  • 4 oz. bean sprouts
  • 2 oz. carrots, julienned
  • 2 oz. daikon radish, julienned
  • ½ bunch scallions
  • 1 bunch cilantro
  • 2 limes, quartered

Greek Dry Rub Spice Mix

  • 1 teaspoon dried parsley
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1 teaspoon basil
  • 1 teaspoon dill
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 teaspoons granulated garlic
  • 2 teaspoons dried oregano

Tzatziki Sauce

  • 2 cups Greek yogurt (strained overnight)
  • 4 garlic cloves, grated or pureed
  • ¼ cup chopped fresh mint leaves
  • ¼ cup fresh dill
  • 2 lemons, zested and juiced
  • 1 grated English cucumber
  • Salt and pepper to taste

Chicken Wings

  • 2 dozen Smoked Chicken Wings
  • 4 tablespoons extra virgin olive oil
  • 2 lemons, zested and juiced
  • 1 tablespoon pureed or grated garlic
  • Salt and pepper to taste
  • 3 tablespoons Greek dry rub spice mix

Garnish

  • dill
  • mint
  • feta cheese
  • lemon wedges
  • cucumber wheels
  • 1 lb. Fully Cooked Pulled Chicken
  • ¾ cup apple cider vinegar, divided
  • ¼ cup shallots, peeled and sliced
  • 2 jalapeños, seeded and sliced
  • ¼ cup honey
  • 1 Spanish onion, julienned
  • 2 cloves garlic, rough chopped
  • ½ cup white wine
  • 1 can black beans
  • ¼ cup water
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 cup sour cream
  • 2 avocadoes
  • 2 limes, juiced
  • 1 bag tortilla chips
  • 1 lb. Oaxaca cheese, grated

Ropa Vieja Sauce

  • 2 ½ lbs Fully Cooked Pork Shoulder, shredded
  • 1 cup diced yellow onion
  • 1 cup diced red pepper
  • 1 cup diced green pepper
  • 1 teaspoon fresh minced garlic
  • 1 lime juiced
  • 1 cup crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 cup chicken stock
  • ½ cup diced carrot
  • ½ cup diced celery
  • 2 bay leaves
  • 1 small diced jalapeno without seeds
  • 1 pinch cumin, oregano, allspice, salt
  • ½ cup sliced pimento stuffed green olives, divided

Pickled Red Onion

  • 1 red onion, julienned
  • 2 cups rice wine vinegar
  • 2 tablespoons sugar

Plantain Tostone

  • 4 green plantains, peeled and quartered
  • 1 gallon peanut oil (or other frying oil)
  • granulated garlic to taste
  • salt to taste
  • ⅓ cup rice vinegar
  • 3 tablespoons honey
  • ½ cup minced garlic
  • 2 shallots, minced
  • 2 inch piece ginger, peeled and minced

Pepperoni Falafel

  • 1 lb. dry chickpeas
  • 4 oz. Pepperoni, diced
  • 2 bunches flat leaf parsley
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon white sesame seeds, toasted
  • 1 small yellow onion
  • 10 garlic cloves, peeled
  • 1 tablespoon baking powder
  • 2 fresh lemons, juiced
  • salt and pepper to taste
  • 4 quarts vegetable oil

Tahini Sauce

  • ½ cup tahini
  • ½ cup water
  • 2 tablespoons lemon juice
  • salt and pepper to taste