Chef/restaurateur Richard Sandoval has been a key figure in the dissemination of high end Latin-American cuisine in the world. The man who started cooking in his grandmother’s kitchen in Mexico has been key in spreading Latin cooking to places including New York, Washington D.C., California, Virginia, Colorado, Nevada, Arizona, Mexico, Florida, and even Dubai, and Qatar.
When asked about his cooking, Sandoval says “My cooking philosophy is simple, I take the Mexican flavors I know and love and combine them with modern techniques to create delicious food. There are so many seasonal ingredients to choose from during the summer and it’s exciting to create new dishes with the season’s finest produce like tomatoes, watermelon, corn, and peaches. The options are endless”
We asked Chef Sandoval to share a recipe that in his mind expressed the feel of summer. He immediately thought of his Summer Peach Empanadas because “Empanadas are a traditional Mexican dish that are typically served savory. With these Summer Peach Empanadas, we take one of the season’s ripest fruits and combine it with spices to make a sweet empanada filling. We quickly fry them and serve them warm. The peach flavor is fresh and robust and the cinnamon sugar on top makes it almost like a churro filled with delicious summer peaches.”
I can’t wait to test these out.
Maya’s Summer Peach Empanadas
2 cups flour
½ cup shortening
½ cup cold water
1. Combine salt and flour.
2. Mix in shortening until the shortening is well coated with flour and is the size of peas.
3. Mix in cold water. Dough should be smooth, elastic and slightly tacky.
4. Roll immediately using flour to keep from sticking, to 1/5 of an inch thick and punch out
Vanilla Roasted Peaches
1 vanilla bean
1 cup brown sugar
2 tsp salt
3 tbs corn starch
2 tbs water
1. Peel, pit and dice peaches.
2. Mix peaches with brown sugar and salt in a sauce pot over medium heat
3. Mix together corn starch and water until smooth.
4. When peach mix starts to boil, drizzle in cornstarch mixture while whisking.
5. Boil for 3 more minutes. Cool completely before using.
Chef Sandoval’s restaurants in New York include