If you happened to be at Casa De Tostitos this weekend in SoHo, you probably saw my mole on the dinner menu. And if you were there on Friday, you even heard me say a few words. Thank you to @tostitos for including me in their celebration of Craft, Quality, and Connection. Hope everyone enjoyed”
Monday 2/16, 6–10pm at For All Things Good: memelas, mezcal, and Mexican wine. The first Masa Bros popup featuring me and @mpdiaz86 . Come through! 343 Franklin Avenue
Oaxacan Mexican brunch at @MoondogHifi ! 🍴
Starting this weekend, Chef TJ Steele from @claro.bk will be taking over brunch at Moondog. With outstanding dishes like these memelas de costilla, and Moondog’s great vibes, you don’t want to miss it.
Book your spot today via the link in bio. We can’t wait to see you!
🎥 @bdean201
fist bumps for these garnachas de pato 🦆 i spent a week at my boy @tjsteele ‘s house in upstate NY in october. we were trying to bow hunt some turkey but we didn’t get any 😆 but we did make these incredible garnachas. rubbed the duck with a spice blend we made, smoked it and pulled it. chopped it up and mixed in some @row7seeds garleek. make your garnachas and fill them with the duck. fry in plenty of duck fat until crispy and top with our pasilla oaxaqueña salsa and queso cotija. 🔥 #duck #garnacha #cookingwithhomies
Grind your escabeche! This salsa belongs on oysters, beef tartare or on a charcuterie board 🔥 🥕 🌶️ 🧅 #salsa101 drop a comment and I’ll send you the recipe!
My bud @tjsteele is sharing his escabeche recipe with us, just the way he makes it at @claro.bk . This stuff is addictive 🔥. #salsa101
TJ’S ESCABECHE
YIELD: 2.75 QTS
650g jalapeño, cut into 1/4 inch slices
575g carrot, peeled and cut into ¼ inch slices
435g white onion, cut into large dice
40g garlic cloves, whole and peeled
345g olive oil
.5g cumin seeds, whole
1g cloves, whole
1.5g allspice, whole
2.5g Mexican oregano
5g black peppercorns, whole
1g fresh bay leaves, about 2 total
30g mexican cinnamon
70g Diamond Crystal kosher salt
280g sugar
415g apple cider vinegar
840g white vinegar
PICKLING LIQUID
Toast all spices and 10g of Mexican cinnamon until fragrant (1-2 minutes); reserve. Simmer vinegars, salt, and sugar with the reserved spices. Remove from heat and steep for 5 minutes.
VEGETABLE PREP
Heat olive oil and fry vegetables (jalapeños, carrots, onion, garlic) in batches until al dente or tender with color (especially golden garlic). Drain and reserve vegetables in a container. Pour warm pickling liquid through a fine mesh strainer over the vegetables. Mix well, add the remaining 20g of Mexican cinnamon, and steep overnight. Store refrigerated
