Chef’s Fall Recipes: Rodrigo Bueno’s Mexican-Style Rib Eye Huaraches

Born and raised in Mexico City, Chef Rodrigo Bueno gained an appreciation for cooking early in life by visiting different restaurants with his family at a young age. In these trips, he was introduced to various cuisines like French, Japanese, Italian, Chinese, and Argentenian, each providing a new learning experience for the young Bueno. He was even learned how to open fine bottles of wine before he was old enough to actually drink them. In high school, he took a Japanese cooking class, which inspired him to start his own business selling sushi at school. He pursued his passion for cooking when he entered culinary school at the Instituto Culinario de Mexico. He also attended special cooking courses at the Landmark Hotel in Bangkok, Thailand. When the opportunity to work at One & Only Palmilla arose, Bueno saw it as a chance of a lifetime. He started as a supervisor at Agua, and six months later was named Executive Sous Chef where he has spent the last six years before coming to Rancho Pescadero. Bueno lives in nearby Todos Santos and is most inspired by the organic products and on-site garden, and the amazing array of fresh seafood that he gets to see and work with each day. The outrageous sunsets help, too. We asked Chef Rodrigo for a recipe he thinks best captures the essence of the fall season in Mexico, and he responded by saying, "At Rancho Pescadero we're lucky because fall is such a gorgeous season for us. We are spoiled. This recipe is great for wherever you live. It gives you a taste of Baja and some of our warmth to get you through the colder months in other places" Mexican-Style Rib Eye Huaraches 2 Tbsp plus 1/4 cup olive oil 8oz Rib eye 1/2 cup water 1 1/4 cup Masa Harina (Corn Flour) 1 1/2 tsp salt 1/2 cup canola oil 2 tomatoes, diced 1/2 c chopped Onion 1/4 cup cilantro, finely chopped 1 Serrano Pepper , seeded and finely chopped 1 cup cooked Black Beans 1/2 cup Shredded Mozzarella Cheese 1/2 avocado, thinly sliced Method 1. Set oven on broil. 2. Heat large frying pan and add 2 Tbsp olive oil. Once hot, cook steak. Remove from heat and set aside to cool. Once cool enough to touch, dice meat and season with salt and pepper. 3. Mix the water with the Masa. Work it until you get a soft and kneadable consistence (like play doh). Work the dough into 2 flat oval shapes, almost like the sole of a shoe, or "huarache"approximately 4-6 inches long and ½ an inch thick. Heat the oil in a large pan and cook the huaraches on both sides until medium brown. As soon as they get golden brown on both sides remove from the pan and set on a baking sheet. Make an edge with your fingertips all around the edges of each one. 4. To make the Salsa Mexicana, combine the onion and tomato in a small bowl. Add the cilantro and Serrano pepper. Season with salt and pepper. Set aside. 5. Divide the black beans evenly and spread on top of the huaraches. Add the diced meat. Sprinkle the cheese on top. Broil for 5 minutes or until cheese starts to get bubbly and brown. 6. Remove from oven and set on serving plates. Top each with Salsa Mexicana and avocado slices. Rancho Pescadero is located at Camino a la Playa S/N, Pescadero, 23300 Todos Santos, Baja California Sur, Mexico.

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Chef’s Fall Recipes: Rodrigo Bueno’s Mexican-Style Rib Eye Huaraches

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