Our special guest is Maxi Ríos, executive chef of Toro Latin Kitchen & Bar. His menu is a gastronomic journey through Latin America, the whole team is proud of the quality of their ingredients. Toro masterfully combines art in its spaces, dishes, and service, creating a generous and original culinary identity.
In 2018, this restaurant won the award for Restaurant of the Year and Best Desert Proposal. And in 2019 it won the Revelation Chef award.
Seafood Stuffed Chiles
Recipe from the kitchen of: Susana Jacobo | Puerto San Carlos
Serves: 6 people
Preparation time: 1 hour 30 minutes
Cooking time: 1 hour
Ingredients
- 12 poblano peppers
- 1 cup wheat flour with salt and pepper to taste
- 6 eggs
- 60 grams butter
- 1 large onion finely chopped
- 3 cloves of garlic finely chopped
- 3 tomatoes seeded and diced
- 1 teaspoon dried oregano leaves
- 2 green serrano peppers chopped
- 150 gr of seafood (shrimp, lobster, crab, etc.) chopped and cooked
- Oil
For the sauce
- 150 gr walnuts
- 50 gr Pine nuts
- 1 cup heavy cream
- 50 grams cream cheese
- 60 ml fresh milk
- Freshly ground pepper
- Salt
Preparation
- Charr the poblano peppers and open them carefully on one side and clean them
- Melt the butter in a frying pan, add garlic and onion until soft.
- Add tomato and green serrano, season with salt and pepper
- Add the cooked seafood, let it come to a boil and sprinkle with oregano
- Let cool
- Stuff the poblano peppers and secure them with toothpicks
- Roll the stuffed peppers in the seasoned flour, beat the egg whites until stiff and incorporate the yolks one at a time to form a thick and creamy batter
- Heat oil in a pan
- Batter the stuffed peppers with the egg and fry them until golden brown.
- Drain on absorbent paper
- Remove the toothpicks
- Serve them covered in the walnut sauce
For the sauce
- Place all the ingredients in a blender and blend until obtaining a smooth and thick paste. If you want a lighter sauce, add more milk.
Note: It is a very popular recipe in Baja California Sur, which must be prepared with patience. It is said that these chiles are battered, but there are those who serve them cold without batter accompanied by pickled onions and fresh cream and others prefer to bake the unbattered chiles, covered with the sauce.
Recipe from the book Gastronomía de los Zafiros by Beatriz Eugenia Macias Gómez
Culinary Awards, in a project to rescue the gastronomic traditions of Baja California Sur, will be inviting winning restaurants to participate in every issue of Tendencia, El Arte de Viajar to record a video cooking a recipe from the book Gastronomía de los Zafiros by the author Beatriz Macias.
The recipe chosen by the guest chef will be incorporated into the restaurant’s menu, thus making a representative dish of Baja California Sur available to diners to showcase the gastronomic multiculturalism, international quality of food and service in Los Cabos.
