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Chef Oscar’s Chilaquiles Recipe

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April’s Chef of the Month, Chef Oscar has shared with us his delicious Chilaquiles recipe! A traditional Mexican dish, the Chilaquiles is complete with fried tortilla, fresh Añejo cheese and a mixture of even more yummy ingredients! Get his recipe below!

Ingredients

1 egg, fried, sunny side up

4 Ounces fried tortillas

6 Ounces Mole Poblano

3 Ounces ancient grains & lentils

2 Ounces Crema Mexicana

2 Ounces Añejo cheese

1 Teaspoon sesame seeds, toasted

1 Pinch parsley

Directions

1. In a plate set the FRIED tortilla strips in the center like a nest. (I like my tortillas in thick strips instead of triangles).

2. Heat up the mole until hot and pour on top of the tortilla strips.

3. Drizzle the cream.

4. Sprinkle the cheese.

5. Place fried eggs on top and garnish with the sesame seeds and parsley.

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

Chef Oscar’s Ancient Grains Veggie

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If you’re looking for a healthy and delicious dish, then Chef Oscar‘s Ancient Grains Veggie recipe is the way to go! Complete with fresh herbs and savory blends, this recipe contains all the the veggies and grains to satisfy your taste buds.

Ingredients

6 ounces ancient grains

4 ounces veggies (peppers, corn, heart of palm, sweet potato)

1 ounce thyme and mint mojo

2 ounces cilantro pesto

2 ounces red bell pepper sofrito

Directions

Use a blend of quinoa, farro, amaranth and lentils, cooked as per instructions on the packaging.

1. Heat the ancient grains and set on a plate or a bowl.

2. In a hot pan, sauté the veggies in hot oil until golden and add a mint sprig, a thyme sprig and a garlic mojo. (the sweet potato might have to be boiled before this point).

3. Remove the stems of the fresh herbs and set on top of the grains.

4. Place a spoonful of pesto to the right and a spoonful of red pepper sofrito next to the pesto.

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

Chef Oscar’s Vigorón Sauté Recipe

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Our April Chef of the Month, Chef Oscar Del Rivero has shared his delicious Vigorón Sauté Recipe! A traditional Nicaraguan dish, the Vigorón is made of yummy Latin American flavors and fresh ingredients such as yuca and chicharrón! Get the mouth-watering recipe below:

Ingredients

3 ounces pork belly

4 ounces yuca

3 ounces pickled veggies for Vigoron

2 ounces chicharrón

1 pinch parsley, chopped

Directions

1. Boil the yuca pieces and set in the center of a bowl or plate.

2. Prepare pickled veggies with a dash of vinegar, salt and sugar.

3. Top the yuca with pickled veggies.

4. Fry pork belly until golden and set on top of the pickled veggies.

5. Top with chicharrón and sprinkle with parsley.

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

APRIL 2019 CHEF OF THE MONTH OSCAR DEL RIVERO

 

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We have an exciting April Chef of the Month- Chef Oscar Del Rivero! Originally from Mexico City, Mexico, Chef Oscar is now an Executive Chef at Jaguar Hospitality Group and a Partner at both Jaguar Latin American Kitchen and Tavera Cocina Mexicana in Miami! Chef Oscar is extremely passionate about enhancing his dishes and brings fresh Latin American flavors with each bite. Read below to learn more about Chef Oscar’s Story and shop his look!

 

 

 

 

1. Where were you born?

Mexico City, Mexico. Colonia del Valle. It is a nice area inside the one of the biggest cities in the world. It was lovely growing up there, parks, markets, restaurants, subway system, and the feel of a busy city with a humble charm- but definitely fast-paced.

2. Where do you work and where are you based?

I am the Executive Chef at Jaguar Hospitality Group and Partner at Jaguar Latin American Kitchen and Partner at Talavera Cocina Mexicana.
http://www.jaguarhg.com/
https://www.instagram.com/oscardelrivero/

In 2005 Family and Friends got together to form Jaguar. My father has always loved the symbol of a Jaguar as an Aztec warrior and as a symbol of spiritual strength, as well as an icon for Latin America, since it is a Jaguar’s natural habitat. My partners and I created and developed Jaguar as a welcoming place where you can feel at home and eat food that reminds you of your roots if you are from Latin America. If you are not, Jaguar will represent with authenticity the flavors of South America for your enjoyment. It was and still is a beautiful project. Now after 13 years, it has matured into a neighborhood favorite and a spearhead of Latin American flavors, recipes and ingredients with respect to ancient and modern techniques. We as a group are really passionate about what we bring to Jaguar, with guest satisfaction at the top of the list and a thriving working environment full of challenges and goals. I love Jaguar in Coconut Grove, the rest of the restaurants I’ll tell you in the next interview…. They are amazing as well.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My Mexican Spoon (peltre), of course I have favorite knives and special tongs. But I have grown fond of “the Spoon”.

4. What is your sharpest sense out of all the 5 senses?

It might be sight. That is why I love taking pictures of the dishes I make. I feel that I can learn a lot about a dish by just looking at it.

5. What advice would you offer for aspiring chefs?

Immerse yourself in everything food and absorb knowledge as fast as possible.

6. What is one culinary tip every chef should know and perfect?

Reading = Learning. So many culinary tips come to mind, but in my opinion, always reading and keeping up with evolution is key to learn a spectrum of culinary tips.

7. What does good food mean to you?

Fresh, wholesome, colorful, balanced and it needs to have nutritional value. Delicious goes without saying!

8. What features are important to you when selecting your chef outfit? 

Comfort, Durability and Design. I am known for splashing my jacket during service and I don’t mind. I believe that is what is for. Red sauce, guacamole and anything lurking in the kitchen can be a part of the design of my jacket. For that reason, it needs to be resistant to plenty of washes. Comfort in the kitchen is essential, lightweight and a smooth fabric is imperative. Now with so many different styles I think that “the chef” or “cook” can really express their personalities, not only in the dishes, but in the way they like to dress for creation and transformation.

9. Favorite ingredient to work with?

Lately, Ancient Grains, mostly amaranth and quinoa. At Jaguar we specialize in Latin American dishes and Quinoa and Amaranth are grains or cereals that have been used in Latin America since the ancient civilizations cultivated them. Not only do I have great respect for natural grain, also the techniques in which they can be cooked.

10. Favorite City to dine out in?

Miami, of course my restaurants are in this magical city. But I like diversity and the culture mix. From Cubans making tacos, to Mexicans doing sushi, the creativity never ends. It ranges from a taco stand or a food truck, to the most expensive and luxurious restaurants inside famous hotels and classics that only open 6 months of the year.

11. Best Dish you have ever made?

Braised Pork in Tomatillo Sauce over White Rice. In all my career I’ve invented and cooked many dishes. This one in particular is special because I cook this for my sons. They love this dish, and I love to cook it for them. I always try variations and they always rate it comparing it to original. Sometimes I add kim chi to my salsa verde and wait for their reaction when they try it. I have done it with mushroom puree in the sauce. It is fun for me and it is a dish that brings us together.

12. What you like to eat most often on your days off? 

Anything new. Always a new restaurant, or a new ingredient. I do have my favorite spots that I frequent. Following chefs and restaurants in social media is a great way to find the food I would like to try. This week was a clever version of Beef tartar and Yuca empanadas.

13. Person you would most like to cook for? 

Diana Kennedy in my mind is intimidating, but the more reason to try my best. It would be an honor to have her taste my dishes and hear her feedback.

14. What made you decide to become a chef?

The magic of transformation of ingredients. It was an eye-opening and satisfying experience.

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

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