Chef Oscar del Rivero heads the kitchens of Miami’s Jaguar Ceviche Spoon Bar and Latam Grill, Talavera Cocina Mexicana and Peacock Garden Cafe, the South Florida restaurants from the Jaguar Hospitality Group.
Mexican born del Rivero graduated from Johnson & Wales University and has amassed more than 20 years in the culinary industry. He has worked in Mexico, Austria and Spain, as has undergone comprehensive training at restaurants including the Blue Door at the Delano, The Palm Hotel and Talula. Chef del Rivero’s passion for Central and South America and Mexico peppers his culinary creations. He uses simple ingredients to create flavors that honor the traditions of the dishes’ origins.
We asked Chef del Rivero to share a recipe that simply felt like Summer. He told us that “homemade bread, flat bread in this case, is actually much simpler to prepare at home than most people realize. The key is to be patient and work slowly when preparing the dough until it reaches the desired consistency. There is nothing better than having your family or guests arrive home to the smell of fresh bread baking in the oven. For the summer, top your homemade flatbread with whatever fresh herbs and vegetables are on hand ” basil, tomato and asparagus are all great choices. “
- 3 1/2 cups all purpose flour, plus extra for dusting
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt, plus extra, to taste
- 10 to 12 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 2 cups asparagus blanched
- 2 cups Parmesan cheese
- Freshly ground black pepper
- 4 ounces prosciutto, thinly sliced
- 1 cup chopped fresh basil leaves
- Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer, fitted with a dough hook attachment. Mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes on each side. Remove the flat bread from the grill to cool slightly. Add the asparagus, Parmesan, and prosciutto and place in a 450 degree oven for 5 min until cheese begins to melt. To finish, place chopped basil on top and drizzle with extra virgin olive oil and freshly cracked pepper.
Peacock Garden Cafe is located at 2889 McFarlane Rd, Coconut Grove, FL 33133, United States
Hours of Operation
Mon – Thu: 11:30 am – 10:00 pm
Fri: 11:30 am – 11:00 pm
Sat: 8:00 am – 11:00 pm
Sun: 8:00 am – 10:00 pm