There are few hotels I think about long after my stay, but the Waldorf Astoria Cancun has etched itself into my memory as a haven of unparalleled luxury and relaxation. After a long weekend dancing away in Tulum, I craved nothing more than to be pampered with the waves within my line sight. I booked myself into the Waldorf Astoria Cancun, and it delivered.

Situated on 100 acres of secluded coastline and tucked behind the Yucatan peninsula’s lush mangroves, the Waldorf Astoria Cancun is a cherished sanctuary in Cancun, removed from its pulsating counterpart. The resort has quickly become an oasis for travelers craving a serene, luxurious escape.

The Hotel

Before I even stepped out of the car, a staff member opened my door, greeting me by first name and promptly placing a delicious margarita in my hand. Lost in the tequila-jalapeño goodness, I almost missed the part where my luggage was whisked up the entrance and into my room. I could immediately tell that no detail would be spared at a well-oiled establishment like this one.

Behind the 20-foot entrance doors, the Waldorf Astoria’s grand lobby is adorned with chandeliers, marble tables, and wooden accents. The breathtaking architectural design casts a warm glow over the space, immediately evoking a sense of grandeur and glamor without any hint of stuffiness. Elements of tasteful Mayan décor from local artists tie the large space together. The check-in process is refreshingly painless, with guests invited to sit on cushy sofas as staff check you in. With no formal hotel counter, there are no long queues or raucous phones ringing.

The property boasts two oceanfront infinity pools with plenty of space and palm trees offering seclusion. Multiple restaurants are scattered throughout, while the chic lobby bar centers the hotel. And, of course, service here is flawless, with staff anticipating your every need before you can even think of it.

The Rooms

Every detail has been curated with comfort in mind — from 400-thread-count linens to floor-to-ceiling windows, allowing all 173 bedrooms to offer breathtaking views of the ocean. Guest rooms here are large enough to feel like your very own private suite. Décor is sleek with neutrals and splashes of Mayan art, adding just enough interest to a carefully crafted aura of calm. All rooms are equipped with a Nespresso machine and aromatic shower products from the Mexican skincare brand, Vervan.

The jaw-dropper is by far the bathroom. Spanning the length of the bedroom, it’s complete with an ensuite toilet on one side and, on the other, a spacious rainfall shower that opens onto a deck with a built-in soaking tub. Magnetic marble slabs hold dual vanities, while a roomy closet filled with necessities—including plush robes and a sewn beach bag for use around the resort—is tucked swiftly behind.

The Dining

In a sea of boutique resorts and restaurants, the culinary options at the Waldorf Astoria Cancun stands out among the nearby competition. Throughout my stay in Cancun, travelers and locals alike unfailingly suggested that some of the best restaurants in the city are at the Waldorf Astoria. Lucky for me, it fell into my cards. The property boasts five dining spaces with distinct atmospheres, including stylish décor and cuisines that showcase local ingredients.

Whether you’re here for a light bite by the poolside or a fine dining feast, the experience at Malpeque feels polished and elevated from start to finish. Malpeque is by far the resort’s headliner, and centers around an upbeat open kitchen, where dishes are smoked, grilled, and charred in front of you. The fiery foreground is contrasted with a soothing ocean backdrop, making every angle of the restaurant more picturesque than the last. Given that Malpeque specializes in fresh catches of the day, I was immediately sold on the raw bar options. I shared the classic Caribbean spiny lobster and Alaskan King crabs, alongside a few sides. Both dishes were cooked to perfection, with a naturally sweeter bite balanced by a savory buttery flavor.

Ja’o, on the other hand, is a lively Mexican cantina, complete with a margarita cart that rolls right up to your table, ready to customize and serve. The gorgeous interior is worth the visit alone. Reminiscent of many Tulum establishments, wooden chandeliers and hues of beige are complementary accents to the warm lighting. If you want to enjoy the cool Yucatan breeze, snag a spot outside and be sure to order the red velvet churros – you won’t be disappointed.

Guests can flock to Chaya for breakfast, where the à la carte menu serves up plates that tastefully add a local flair to international favorites. The airy and bright dining area, coupled with maybe the friendliest service you’ve received, will have you chipper for the morning. Taking our server’s recommendations, I was blown away by both the Huevos Benedictinos con Cangrejo (Crab Eggs Benedict) and the Pan Francés con Mezcal (Mezcal French Toast). I ended breakfast each day with the refreshing Ensalada de Sandía – a watermelon salad topped with mint, agave, queso fresco and confit orange.

The Extras

Standout experiences at the Waldorf Astoria Cancun include an array of on-site activities from weekly mezcal tastings to paddle-boarding and even a cooking demo.

I seized my moment to try out the private cooking class and would highly recommend it to anyone eager to get a taste of Mayan history. While sipping a Kukulun Smoke cocktail (a mezcal-based drink with hibiscus and ginger), we crafted four dishes, ranging from an Adobo Lobster Tlayuda to a deconstructed Tres Leches cake (pictured), all while hearing stories from our chefs about their upbringings in nearby pueblos. The experience not only equipped us with signature Mayan cooking techniques but introduced us to the vast history behind Mexican food. With new techniques under my belt, I was thrilled to realize that I could access most of the ingredients we cooked with back at home.

A visit to the holistic spa is worth the trip out here alone. At 40,000 square feet, the expansive space includes a secluded pool, sauna, thermal area, relaxation lounges and spa treatment rooms galore. With a menu of spiritual treatments based on Mayan ancestral ceremonies, I indulged in their signature Yaxché journey, and wow, was it incredible. The ritual, both a spiritual and physical journey, is carried out by the resort’s Shaman and began as a ceremony over a fire before moving to a treatment room where Ceiba leaves are brushed gently over you throughout the massage.

While the allure of the Waldorf Astoria name may attract many, the resort goes above and beyond all expectations. From its Mayan touches, lavish offerings, and premium dining, the experience marries cultural richness with sophistication. Honest Cooking Magazine can’t wait to come back for more.

Waldorf Astoria Cancun

Carr Federal Libre 307

Cancun-Tulum

Mexico

Website

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In a city of infinite sushi options at your doorstep, why not opt for a non-traditional omakase experience, that is, if you can score one of 10 seats at the SoHo counter. Kintsugi’s distinct style of not using solely Japanese ingredients and alternating its menu to mimic the evolving seasons has drawn seasonal and first-time Omakase goers alike.

And one of the most enticing pieces is the economical price point. With three tiers of premium Omakase, diners can choose from three Omakase experiences that all serve a high quality evening.

• The Kintsugi Omakase, a 16-course service for $195
• The Soho Experience, a 13-course experience for $155
• The Grand Street Classic, a 10-course meal for $95

The Chef

The meaning of Omakase lies in the word itself, directly translating to “I leave it up to you” in Japanese. With our trust in the hands of the chef, allowing them to provide a tailored dining experience based on each visitor.

At the helm of Kintsugi is Executive Chef Victor Chen, who brings novel energy to the historically formal encounter. Without compromising on talent or exclusivity, Chef Victor’s lighthearted humor removes the stuffiness of many Omakase places, breaking the wall between chef and diner. From start to finish, it felt like eating in the kitchen of your talented friend’s house.

The Details

The name of the restaurant is inspired by the centuries-old Japanese art of repairing broken ceramics. Rather than rejoining broken pieces with invisible adhesive, the art of kintsugi uses a lacquer dusted with gold pigment. The technique embraces the cracks to give it a glistening second life, often making it more beautiful than the original. Leaning into the literal meaning of Kintsugi, diners are served each course on a handcrafted, gold-fused line of dinnerware made just for the restaurant.

True to its ethos, the team here has created an atmosphere that removes the rigidity felt at most New York City omakase establishments, in exchange for offering a more relaxed and creative feel. The space delivers a soothing experience in an intimate room framed by dark charcoal walls and Japanese wooden slats.

The Dinner

The multi-course experience takes diners on a journey from North Carolina to Greece and Denmark, all in one sitting. Of course, the best part about a 10-seater counter is the front-row view into Chef Victor’s mesmerizing prep.

Kicking things off with an array of imaginative starters, the flavor combinations will surely surprise and captivate even the most seasoned omakase-goer. Unconventional pairings are the name of the game and since we stopped by in autumn, our courses spotlighted a fall-forward palate. Take the Smoked Sawara for instance, a thick-cut Spanish mackerel served alongside a grated Granny Smith apple from North Carolina, which pays homage to “the Big Apple”. The buttery consistency and smokiness of the mackerel complement the citrusy apple. Of course, no omakase is complete without an Ikura, affectionately known as salmon caviar, this rendition comes from roe sacks of salmon straight from Hokkaido, Japan. Another show-stopping appetizer was Chef Victor’s signature Amadei, a tilefish decked with crispy scales, accompanied by baby corn and shishito pepper.

In late fall and winter, you might find nigiri courses featuring a lightly grilled Seabream sourced from Greece, or the Otoro, a tuna sourced from Boston. Each bite is expectedly smoother than the last, with Chef Victor reminding you the best way to eat each course: “eat it all in one bite” or “don’t forget the shiso leaf,” he affectionately expresses, handing you the nigiri in your hand.  To wrap up the nigiri adventure, we were treated to uni, a top-tier delicacy that showcases the delectable portions of the spiny sea urchin. Chef Victor’s version was a blend of four lightly smoked uni varieties, served over rice paper.

Kintsugi offers a sake program with rotating seasonal selections. Ideal for sake and sushi lovers alike, you can opt for a curated range of sake pairings for each Omakase experience. Or if you’re like me, you can describe your palate to the team at Kintsugi, who are full of thoughtful recommendations. Plenty of rare Japanese spirits, beer, and wine are also on hand at the restaurant.

All tastings conclude with chef’s choice of handroll, gourmet miso soup, tamago, and a rotating seasonal dessert. The Tamago, a sweetened Japanese omelet with a slightly sweet and custardy taste, was a treat. Chef Victor iconically torches the tamago for a crisp, warm finish, resembling that of a crème brûlée. For our final bite, we had a delectable bowl of Hojicha (a Japanese green tea) and Black Sesame ice cream that kept us wanting more.

If you’re in the neighborhood, Kintsugi Omakase offers a culinary journey that seamlessly blends artistry and precision to create a one of a kind dining experience that transcends your typical boundaries.

Kintsugi

Website
28 Grand Street New York, NY 10013
Monday-Sunday: 6:00pm–11:00pm
Closed on Wednesdays

The post Kintsugi: A Globally-Inspired Omakase in NYC appeared first on Honest Cooking.

This recipe hails from Chef Stephanie Bonnin from Brooklyn’s La Tropikitchen. La Tropikitchen gained recognition for its handcrafted Colombian food served from Stephanie’s Bushwick apartment. Patrons would wait hours to receive her arepas, enyucados, and bollos, directly from her bedroom window. If that isn’t a testament to Stephanie’s talents, I don’t know what is. Today, Stephanie continues to learn from local women and share her passion for Colombia’s cuisine with the New York consumer.

“More than a chef, I think of myself as a food ethnographer. Colombian food (and other Latin American food) has been homogenized and so my research has been about rediscovering regional cuisines through culture and gastronomic traditions. Colombia has deserts, jungles, mountains, great plains, and coastal areas, so local cuisine often evolves as an adaptation to the specific ingredients, resources, climate, immigration, and political realities of the territory. These culinary conditions are common throughout South America and oftentimes contradict arbitrary geographic boundaries. Ever since I was a child, I spent lots of hours in the kitchen, watching with endless curiosity how my food was made. After graduating and working abroad, I decided to become a cook when I had trouble finding quality food while living abroad and feeling homesick. I couldn’t understand why it was so hard to find or recreate the dishes I had grown up with. Soon after, I decided to work in a commercial kitchen and attend culinary school and create it for myself, my family, and my friends. This was the start of it all for me.

Growing up on the Colombian Caribbean coast I saw women in the streets working hard to earn enough to make a living. Many would cook and carry large containers of homemade sweets made of yuca, coconut, papaya, pineapple, sesame seeds, and panela, on their heads around the city, yelling: “enyucado, caballito, cocada, alegria”. This was part of the original sweets people enjoyed as children before imported refined sugar-based candy filled our stores.

A great enyucado is a perfect blend of flavors and textures. It isn’t too sweet and fills you with happiness and energy. A warm homemade enyucado really creates a special moment. As with most homemade things, every woman and family has a specific and special way of making it.”

Enyucado – Colombian Yuca and Coconut Cake from La Tropikitchen

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Chef Stephanie Bonnin
• Total Time: 1 hour
• Yield: 8

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Description

Enyucado is a traditional Colombian dessert made with shredded yuca, queso, and anise, that makes for a delicious pastry. 

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Ingredients

Units USM

• 2.5 lb of Yuca
• 10 oz of Coconut
• 12 oz of Queso Fresco
• 12 oz of Sugar
• 6.5 oz of Butter
• 6 oz of Coconut Cream
• Pinch of Star Anise

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Instructions

1. Grate the yuca, coconut, and cheese.
2. Combine them with the sugar, softened butter, cream, and a pinch of anise.
3. Transfer the mixture into a well-greased mold.
4. Bake in a preheated oven at 350°F until a knife inserted into the center comes out clean.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Cuisine: Colombian

Keywords: Colombian, enyucado, yuca

The post Enyucado – Colombian Yuca and Coconut Cake appeared first on Honest Cooking.

When I found myself seated at a restaurant in the heart of Manhattan surrounded by only foreign tongues and no English, I knew I was in for some really good food. Over the years, I’ve schlepped to corners of South Brooklyn and crevices of Queen’s, hopping on trains, buses, and ferries (sometimes all in one trip) in the name of authentic cuisine. You know the feeling, wanting to taste the real thing and not a watered-down version of it. When a new Turkish restaurant opened on 20th and Park Ave, I had to read the address a few times before realizing just how close to home it really was.

At Nar, smells of sizzling kebabs and hearty stews warmly greet you from the moment you step in. The snug interior conjures images of the Aegean Sea, transporting guests to far-away Mediterranean coastlines. Soft lighting and cozy wooden walls create an atmosphere reminiscent of laughing in a friend’s basement. It strikingly felt like everyone lingered a little longer here than most Manhattan establishments that shoo you away after 90 minutes.

The Sweets

While it’s unconventional for Honest Cooking to kick things off with the dessert menu, we would not be living up to the ‘Honest’ in our name if we did otherwise in this case. Desserts at Nar are quite honestly show stoppers. With a menu of creations scarcely found anywhere else in New York City, the roster of sweets alone is well worth the trip. I’m talking about incredibly local items like the Cennet Camuru, or “heaven’s mud.” Made with shredded kataifi pastry and pistachio, and topped with house-made vanilla ice cream, the combination will be like nothing you’ve tasted before. Another one worth trying is the Kazandibi, a dessert made from chicken breast, with its origins stemming from the Ottoman Empire. Stay with us — the dessert is a creamy and caramelized-like pudding that’s cooked until burnt on the outside, and still runny on the inside. If you aren’t feeling as adventurous, the Citir Baklava is always a familiar classic to indulge in. Who says you can’t have dessert first?

The Starters

Appetizers range between hot and cold options, and we suggest trying both if you have room for it. Start with the Grilled Iriskit and Hellim Cheese – this beef sausage, native to Gaziantep, is caramelized with maple syrup and orange juice and served over grilled halloumi cheese, with tricolor cherry tomatoes decorating the cast iron skillet. One thing NYC-based restaurants do well is play on your traditionally known plates. Nar’s take on the Shakshuka is another one worth trying because it isn’t as tomato-forward as your usual shakshuka. The unexpectedly cold dish spotlights diced potatoes, zucchini, and eggplants formed into a dome that sits on top of a house-made yogurt and tomato sauce. Served alongside a basket of pita, the chefs recommend mixing the dish thoroughly before you dive in.

The Mains

Main courses follow a flavorful suit with the Nar Kebab made of minced lamb and beef, then grilled over a natural olive tree charcoal grill. The skewer is plated alongside maras peppers, smoked yogurt, and roasted tomatoes. The dish boasts a medley of flavors, spices, and aromas. Or opt for the Sultan’s Bliss, a braised lamb shank that’s slow-cooked for three hours to melt-in-your-mouth perfection. The lamb sits atop an eggplant caviar and white bean purée, adding to the layers of texture.

The Drinks

Cocktails here pay homage to traditional Turkish ingredients, encompassing everything from Turkish Delight to maras peppers. For one, you cannot leave without trying a sip of Türkiye’s national drink, Raki, featured all over the cocktail menu. The Raki Mule, made of distilled grapes and paired with mule classics like ginger beer and lime, is a perfect complementary drink to each dish mentioned above. The Orient Express is an option that combines brewed Turkish tea, gin, lime juice, and raspberries into another refreshing drink. If wine is more your thing, the restaurant offers more than 100 wines, many from Mediterranean producers spanning Spain, France, and Türkiye.

As it turns out, the shared experience of bonding over rich mezze platters and decadent layers of baklava transcend all language barriers, uniting all of us… even in the concrete jungle.

***
Nar
Website
34 East 20th Street, New York, NY 10003

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This recipe hails from the Matriarch of Mexican flavor: Chef Titita. Deemed the most popular dish on the menu, many people travel to Chef Titita’s restaurants in Mexico City solely to try these legendary empanadas. Now, you can try it in New York City – or make it yourself at home.

Plantains are said to be the staple of every meal in many Latin American households. Eaten globally, you can find these fruits everywhere from Central America and Africa to Southeast Asia. In fact, the long history of plantains are a testament to their importance around the world. Whether served fried, mashed, or boiled, this versatile ingredient can be made sweet, nutty or starchy, all depending on who prepares it. In the same spirit are empanadas. With its ability to evolve and incorporate the regional flavor palates they surround, its no wonder these two fit together so effortlessly.

Chef Titita

Chef Carmen “Titita” Ramirez Degollado, affectionately known as Chef Titita, is a culinary legend known for preserving many ancient traditions of Mexican cuisine. Born in 1940, Chef Titita’s journey into the world of gastronomy was rooted in her family’s kitchen, where generations of culinary wisdom were passed down. At 83, she is known for running one of the most recognized restaurants in Mexico City, El Bajío, which now boasts 19 famed locations across Mexico City. The first location opened in 1972, serving dishes from Veracruz, Puebla, Oaxaca, and Yucatan.

Casa Carmen

Fast forward many decades later, Chef Titita’s grandsons, Sebastian and Santiago Ramirez Degollado, opened Casa Carmen in Flatiron, New York as a tribute to their grandmother’s passion for traditional Mexican cuisine. At Casa Carmen, nearly all of the recipes come directly from Chef Titita. Aside from the popular plantain empanadas, menu highlights include duck tostadas and the pollo con mole Xico. The Flatiron restaurant is spearheaded by Head Chef Ivan Gonzalez who once started as a dishwasher at Rosa Mexicano, before working his way up many kitchens. After training at El Bajio, he is well-equipped with the family’s renowned techniques and recipes.

Casa Carmen artfully transports the feeling of Mexico from one bustling city to another. The Flatiron location’s interior draws inspiration from earthy-toned haciendas, displaying Oaxacan clay pots and woven textiles that line the walls. For now I’ll leave you with one of their most popular family recipes, and a fan favorite in my household!

“Sebastian and I used to eat and work at our grandmother’s first location El Bajio Azcapotzalco. Titita always insisted we eat the plantain empanadas with plenty of black sauce […] The sauce has now become a signature flavor of Titita and El Bajío. We are happy to share this family recipe with our guests in Mexico City and now Flatiron in New York City.”

– Santiago Ramirez Degollado

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Recipe Notes

1. Plantains: For this recipe, ripe plantains are ideal as they have a sweeter flavor and a softer texture. They should have yellow skins with some black spots, indicating ripeness.
2. Consistency Check: Plantain dough can be a bit tricky. If your dough feels too sticky, add a bit more flour a tablespoon at a time. If it’s too dry, add water a tablespoon at a time until the desired consistency is achieved.
3. Refried Beans: For enhanced flavor, sauté finely chopped onions in pork lard until translucent before adding the refried beans. Cook until the beans are warm and well combined with the onions.
4. Salsa Negra: This sauce is meant to be spicy and slightly sweet. Adjust the quantities of piloncillo (or brown sugar as a substitute) and chipotle to your taste. Don’t forget to sauté the garlic in oil until golden brown before blending with the rest of the salsa ingredients. It’ll give a deeper flavor to your sauce.
5. Frying Tips: When deep frying the empanadas, ensure the oil is hot enough by dropping a small piece of dough into it. If it bubbles around the dough immediately, it’s ready. Fry the empanadas in batches to avoid overcrowding, which can drop the oil temperature and lead to greasy empanadas.
6. Serving Suggestion: These empanadas pair well with a side of fresh salsa or guacamole. You can also sprinkle them with a bit of crumbled queso fresco or cotija cheese.
7. Storage: If you have any leftover empanadas, store them in an airtight container in the fridge for up to 3 days. They can be reheated in the oven to maintain their crispy texture.

 

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Step by Step Guide to Making Plantain Empanadas with Refried Beans

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1. Preparation of Plantain Dough:

   • Peel and cut your plantains into chunks, ensuring any black seeds are removed.
   • Place the plantain chunks in a pot, cover with water, and bring to a boil. Cook until they are soft and easily pierced with a fork.
   • Drain the plantains and let them cool.
   • In a large bowl, mash the plantains with a fork or use a grinder.
   • Add salt, sugar, and flour to the mashed plantains. Mix until the ingredients are well combined and the mixture resembles tortilla dough.
   • Allow the dough to rest for 20 minutes at room temperature.
   • If the dough feels too dry, add a splash of water to rehydrate it. If it’s too sticky or humid, add a bit more flour, salt, and sugar, mixing until the consistency is pliable.

2. ---

   Preparation of Refried Beans:

   • In a skillet, heat the pork lard over medium heat.
   • Add the diced onions and sauté until translucent.
   • Stir in the refried beans and cook, mashing and stirring until the beans are heated through and have a smooth consistency. Remove from heat and set aside.

3. ---

   Preparation of Salsa Negra:

   • In a dry skillet, toast the dried chile chipotle meco until fragrant, ensuring not to burn them.
   • Add oil to the skillet and sauté garlic until golden.
   • Incorporate piloncillo (or brown sugar), pinch of sugar, and salt. Cook, stirring continuously, until the piloncillo melts and combines with the other ingredients.
   • Remove from heat and allow to cool. Once cooled, blend in a blender or food processor until a smooth sauce is achieved.

4. ---

   Assembly and Cooking of Empanadas:

   • Take a portion of the plantain dough and flatten it into a small disc.
   • Place a spoonful of the refried beans in the center of the disc.
   • Fold the dough over the beans, sealing the edges by pressing with your fingers, forming a half-moon shape. Ensure that you don’t overfill the empanadas to prevent bursting while frying.
   • Heat the 3/4 cup of oil in a deep frying pan over medium-high heat.
   • Once the oil is hot, carefully slide in the empanadas a few at a time, frying until golden brown on both sides.
   • Remove from the oil and drain on paper towels.

Serve the empanadas hot with the prepared salsa negra on the side. Enjoy!

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Plantain Empanadas with Refried Beans

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Chef Titita
• Total Time: 30 minutes
• Yield: 8-10 servings

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Description

People travel to Chef Titita’s restaurants in Mexico City solely to try these legendary empanadas – but now you can make them at home.

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Ingredients

Units USM

For the Empanadas:

• 7 oz (200g) plantains
• 3/4 cup (200ml) oil, for frying
• 1 tbsp (6g) flour
• 1/2 tsp (2g) sugar
• Splash of water
• Pinch of salt

For the Refried Beans:

• 7 oz (200g) refried beans
• 1 tbsp pork lard
• 1/4 cup diced onions

For the Salsa Negra:

• 2 dried chile chipotle meco
• 2 garlic cloves
• 1 tbsp oil
• 1 oz (28g) piloncillo (or substitute with 1 tbsp brown sugar)
• Pinch of sugar
• Pinch of salt

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Instructions

Preparation of Plantain Dough:

• Peel and cut your plantains into chunks, ensuring any black seeds are removed.
• Place the plantain chunks in a pot, cover with water, and bring to a boil. Cook until they are soft and easily pierced with a fork.
• Drain the plantains and let them cool.
• In a large bowl, mash the plantains with a fork or use a grinder.
• Add salt, sugar, and flour to the mashed plantains. Mix until the ingredients are well combined and the mixture resembles tortilla dough.
• Allow the dough to rest for 20 minutes at room temperature.
• If the dough feels too dry, add a splash of water to rehydrate it. If it’s too sticky or humid, add a bit more flour, salt, and sugar, mixing until the consistency is pliable.

Preparation of Refried Beans:

• In a skillet, heat the pork lard over medium heat.
• Add the diced onions and sauté until translucent.
• Stir in the refried beans and cook, mashing and stirring until the beans are heated through and have a smooth consistency. Remove from heat and set aside.

Preparation of Salsa Negra:

• In a dry skillet, toast the dried chile chipotle meco until fragrant, ensuring not to burn them.
• Add oil to the skillet and sauté garlic until golden.
• Incorporate piloncillo (or brown sugar), pinch of sugar, and salt. Cook, stirring continuously, until the piloncillo melts and combines with the other ingredients.
• Remove from heat and allow to cool. Once cooled, blend in a blender or food processor until a smooth sauce is achieved.

Assembly and Cooking of Empanadas:

• Take a portion of the plantain dough and flatten it into a small disc.
• Place a spoonful of the refried beans in the center of the disc.
• Fold the dough over the beans, sealing the edges by pressing with your fingers, forming a half-moon shape. Ensure that you don’t overfill the empanadas to prevent bursting while frying.
• Heat the 3/4 cup of oil in a deep frying pan over medium-high heat.
• Once the oil is hot, carefully slide in the empanadas a few at a time, frying until golden brown on both sides.
• Remove from the oil and drain on paper towels.

Notes

1. Plantains: For this recipe, ripe plantains are ideal as they have a sweeter flavor and a softer texture. They should have yellow skins with some black spots, indicating ripeness.
2. Consistency Check: Plantain dough can be a bit tricky. If your dough feels too sticky, add a bit more flour a tablespoon at a time. If it’s too dry, add water a tablespoon at a time until the desired consistency is achieved.
3. Refried Beans: For enhanced flavor, sauté finely chopped onions in pork lard until translucent before adding the refried beans. Cook until the beans are warm and well combined with the onions.
4. Salsa Negra: This sauce is meant to be spicy and slightly sweet. Adjust the quantities of piloncillo (or brown sugar as a substitute) and chipotle to your taste. Don’t forget to sauté the garlic in oil until golden brown before blending with the rest of the salsa ingredients. It’ll give a deeper flavor to your sauce.
5. Frying Tips: When deep frying the empanadas, ensure the oil is hot enough by dropping a small piece of dough into it. If it bubbles around the dough immediately, it’s ready. Fry the empanadas in batches to avoid overcrowding, which can drop the oil temperature and lead to greasy empanadas.
6. Serving Suggestion: These empanadas also pair well with a side of fresh salsa or guacamole. You can also sprinkle them with a bit of crumbled queso fresco or cotija cheese.
7. Storage: If you have any leftover empanadas, store them in an airtight container in the fridge for up to 3 days. They can be reheated in the oven to maintain their crispy texture.

• Prep Time: 20
• Cook Time: 10
• Category: Appetizers
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 1 empanada
• Calories: 210
• Sugar: 7g
• Sodium: 200mg
• Fat: 11g
• Saturated Fat: 2.5g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 5g

Keywords: Plantain Empanadas, Refried Beans, Empanadas, Latin American Cuisine, Empanada Recipe, Vegetarian Empanadas, Salsa Negra, Plantain Dough, Homemade Empanadas, Spicy Empanada Filling, Authentic Empanada Recipe, Deep Fried Snacks, Latin American Snacks, Plantain and Bean Empanadas, Chile Chipotle Meco, Plantain Empanada Dough

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Loaded with beets, tahini, fennel, and kumquat, this pink mole takes its inspiration from Mexico and Greece.

Mole, meaning ‘sauce’ has undeniably played a pivotal role in Mexican cuisine for centuries. Typically made with chocolate, spices, chiles and tomatillos, its long list of ingredients isn’t the only impressive thing about it. The process of making mole is time-consuming and skilled. Unlike your usual mole, this beet-forward modern take brings a whole host of new flavors. Outside of the bright colored beets, tahini adds a creamy texture, kumquats impart a burst of acidity, and the dish is kept light with a spatter of fennel. Pair it with a protein or dip your favorite carb into this version.

 

The recipe comes from Chef Maria Fernanda Serrano, a 30-year old powerhouse whose culinary journey has taken her from fine dining establishments in Mexico City to London and New York. Chef Fer’s unique vision for dishes is a melange of her family’s Mexican heritage with her travels and experience in kitchens around the world. Today, she showcases her talents at Brooklyn’s buzziest rooftop restaurant, elNico.

Honest Cooking had a chance to ask Chef Fer about her inspiration behind this creative rendition of an age-old classic!

What inspired you to become a chef?

Chef Fer: Food was such an important part of my upbringing – some of my fondest memories were around the table. My father specifically encouraged our family to have adventurous palates which opened my eyes to new experiences, flavors and cultures. However, it was when I watched Disney’s Ratatouille that made me pursue this as a profession. The movie reignited the nostalgic memories from my childhood and inspired me to attend culinary school in Mexico City. This has allowed me to work with chefs across the world which has inspired the modern Mexican recipes reflected throughout elNico’s culinary program.

What is the significance of mole to you and in Mexican culture generally?

Chef Fer: Mole was such an important part of my upbringing and it’s funny – everyone back home will claim that their grandmother makes the best mole. Mole is Mexico’s national dish and originated in Puebla dating back to the Aztec empire. We take pride in our moles not only because they are a labor of love but show the creativity that our culture incorporates in our cuisine. Each mole celebrates the ingredients of each region and tells Mexico’s rich history. I like to think of it as something that preserves tradition and unifies our culture. It’s so much more than a recipe in my eyes.

What is your inspiration behind Pink Mole?

Chef Fer: Pink mole is a specific type of mole from the town of Taxco in Guerro, Mexico. The original recipe includes beets that make the sauce pink, though it’s traditionally served with a protein. When traveling in Greece with my mother, we tried a beet and orange salad served with a spicy sauce that reminded me of this mole. The idea inspired me to create a mole that was purely vegan allowing the beets to take center stage. I used different ingredients such as tahini, fennel and kumquat that make the recipe extremely fresh, flavorful and vibrant.

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Step by Step Guide to Making Pink Beet Mole

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This dish definitely is a little bit more advanced than just your “average” mole, but it looks amazing, tastes wonderful, and is totally possible to make at home. Here’s how to:

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1. Pink Mole:

a. In a blender, combine tahini, beet powder, seeded habanero, lemon juice, garlic clove, toasted cumin seed, and water.

b. Blend until smooth, ensuring the mixture achieves a creamy consistency.

c. Check the color and thickness. If it’s too thick, add a bit more water; for deeper color, incorporate a little more beet powder.

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2. Roasted Beets:

a. Preheat the oven to 420°F.

b. Cover a deep sheet pan’s bottom with a generous layer of kosher salt.

c. Arrange the cleaned beets on the salt layer.

d. Seal the pan with aluminum foil and roast in the oven for about 35 minutes.

e. Test doneness by inserting a cake tester or knife into a beet. If it penetrates easily, they are done. If not, extend the cooking time in 5-minute increments. The beets should remain firm to touch.

f. Once roasted, allow the beets to cool before peeling.

g. Slice the cooled beets thinly, using a sharp knife or mandolin.

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3. Kumquat Habanero Kosho:

a. In a blender, combine seeded habaneros, kumquats, and lemon zest.

b. Blend until the mixture is very smooth.

c. Gradually emulsify by adding olive oil one tablespoon at a time until the mixture is smooth and well combined.

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4. Assembling the Dish:

a. On a serving plate, spoon two tablespoons of the pink mole. Spread it into a broad circular base.

b. In a separate bowl, toss the thinly sliced fennel with kosher salt and some lemon juice. Mold the mixture into a ball and place it in the center of the mole.

c. Create a canopy over the fennel using the thinly sliced roasted beets, ensuring the fennel and mole are hidden beneath.

d. Add a layer of the Kumquat Habanero Kosho atop the beet slices.

e. Sprinkle the toasted pine nuts evenly over the beets.

f. Decoratively place the shiso leaves and fennel tops around the plated beet slices.

g. Finish with a drizzle of extra virgin olive oil and a sprinkle of Maldon or kosher salt.

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Print

Beet Mole with Kumquat Habanero Kosho

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• Author: Chef Maria Fernanda Serrano
• Total Time: 1 hour 25 minutes
• Yield: 4-6 portions

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Description

Loaded with beets, tahini, fennel, and kumquat, this pink mole takes its inspiration from Mexico and Greece.

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Ingredients

Units USM

Pink Mole:

• 1 cup of tahini
• 2 tablespoons beet powder
• 1 seeded habanero
• 1 cup lemon juice
• 1 garlic clove
• 1/2 teaspoon toasted cumin seed
• 1 1/2 cups water

Roasted Beets:

• 8 red beets
• Kosher salt

Kumquat Habanero Kosho:

• 4 Habaneros, seeded
• 4 cups Kumquat, seeded
• Zest of 4 Lemons
• 1 teaspoon Salt
• 1 cup extra virgin olive oil

To assemble the dish: 

• 2 tablespoons toasted pine nuts
• 1 tsp. of butter
• 1 cup of fennel, thinly shaved/sliced
• 3 pieces of Shiso leaves
• 5 pieces of Fennel tops
• 1 tablespoon of EVOO
• 1/2 teaspoon of kosher salt

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Instructions

For the Pink Mole:

1. In a Vitamix, blend all ingredients. Be careful to blend all ingredients thoroughly, double check consistency and color. It should be a creamy texture, without being liquid. If needed, add more water if too thick or beet powder for color.

 

For the Roasted Beets:

1. Preheat the oven at 420F.
2. Cover the bottom of a deep sheet pan with a layer of kosher salt.
3. Place clean beets on top of the salt, and cover the pan with aluminum foil.
4. Place the pan in the oven for 35 minutes.
5. When done, check to see if the beets are cooked by placing a cake tester into the beet and it goes through easily. If needed, add 5 minutes every time. Keep in mind the beets will keep cooking once you take them out of the oven. They should still feel firm when done cooking (sign that you haven’t overcooked!).
6. Cool down and peel beets.
7. Thinly slice with a knife or mandolin.

 

For the Kumquat Habanero Kosho:

1. In a Vitamix, Blend all ingredients and habanero until very smooth.
2. Emulsify with approximately olive oil, adding 1 tablespoon of olive oil at a time. The mixture should blend easily and be smooth.

 

To assemble the dish:

1. On a larger serving plate, add two tablespoons of pink mole to a plate and spread it in a circular shape.
2. In a mixing bowl, combine the shaved fennel with the kosher salt and lemon juice.
3. Shape into a ball and place it in the middle of the mole sauce.
4. With the thin beet slices, create small parachute-like shapes, a layer of the Kosho and cover the fennel ball and sauce (you want to hide the fennel and sauce underneath the beets).
5. Once covered, sprinkle the pine nuts on top of the beats.
6. Place the shiso leaves and fennel tops around the beets and drizzle with olive oil and maldon salt.
7. Serve and enjoy.

• Prep Time: 40 mins
• Cook Time: 45 mins
• Category: Appetizer
• Method: Blending
• Cuisine: Mexican Inspired

Keywords: mexican, greek, mole, guacamole, hummus, beets, kumquat, mediterranean inspired

The post Beet Mole with Kumquat Habanero Kosho appeared first on Honest Cooking.

With a rise in wellness vacations, I sprung at the opportunity to get pampered and unwind in paradise. I’m talking about a vacation I don’t need another vacation from.

The Omni Scottsdale Resort and Spa at Montelucia offers a little something for everyone. On a given weekend, you might see couples lounging in cabanas, bachelorettes toasting poolside over a bottle of prosecco, or locals dropping in for their quarterly spa visit. And of course, who could blame them? The views of Camelback Mountain provide a mesmerizing backdrop from every angle, creating a peaceful oasis that envelopes the entire resort. Designed like a Spanish village, floral-lined walkways and historic archways make you feel transported to a European villa.

Despite my trip falling during a week of 110ºF (41ºC) temperatures, the atmosphere still managed to lend well to plenty of rest and rejuvenation. With eight months of favorable temperatures, Arizona makes for the perfect year-round setting to lounge poolside.

The Rooms

The Omni Scottsdale’s recent multi-million-dollar renovation draws inspiration from both Spanish-style decor and the surrounding desert scape. With 293 guest rooms and 38 luxury suites, the re-imagination goes down to the details, adding elements like cactus silk pillows, homemade ceramics, and trendy paint palettes. Luxurious Nest products line the spacious spa-like bathrooms. Our room overlooked the glorious Kasbah pool, complete with a private balcony to watch the picturesque Paradise Valley sunset each evening.

Dining at Prado

An underrated win of any hotel stay is an on-site restaurant with a moody ambiance and captivating menu. Enter Prado, the hotel’s flagship fine dining restaurant featuring an eclectic mix of Spanish and Mediterranean cuisine. The interior is colored in earthy tones and romantically lit tables. Outside, leafy vines wrap the Moorish arches. We decided to plant ourselves at the best seat in the house – outside on the patio, of course. Any excuse to get another angle of the Camelback Mountains at sunset is a good one.

The extensive wine menu at Prado showcases a brilliant collection spanning Chile, Argentina, Spain, and more. Overwhelmed by the options, our cheerful server and sommelier, Oliviero, promptly inquired about our taste buds and brought out four glasses. We sampled several wines of his choosing, all delectable, before we landed on a delicious bottle of Albariño from Spain. The dishes here were equally impressive. We shared a Patatas Bravas to start, with crispy potatoes, chorizo, and a garlic aioli. For our larger plates, we leaned into the seafood and split the Branzino, coupled with quinoa, asparagus, carrot, and baby kale, soaked in a pea broth; alongside the Diver Scallops, which boasted a side of beluga lentils in chorizo oil.

Outside Prado, you can find Taqueria Centro, a more laidback dining option — perfect for those moments when you’re still donning the swimsuit. Expect to munch on flavors of central Mexico, we loved the Queso Fundido with chorizo and green chili, and the Baja Coconut Shrimp Tacos.

Poolside, Omni Scottsdale’s seasonal Summer of Tea menu puts a twist on teatime by offering antioxidant-rich black tea cocktails. The crafty tea-infused drinks run the flavor gamete from showcasing floral-forward to herbaceous sips. Try the Blueberry Lavender Kombucha with Casamigos tequila, blueberry kombucha, lavender syrup, and blueberry boba pearls. Or the Golden Hour, with a yummy jasmine green tea, turmeric syrup, and passion fruit liqueur medley. All the drinks offer a variety of healing properties from energizing to relaxing.

Joya Spa

The heart of Omni Scottsdale is unsurprisingly, Joya Spa. You can and should spend all day on cloud nine here. With a burgeoning local population booking appointments every day, its popularity with Scottsdale’s locals is a testament to its high standards, particularly amidst a city laden with resorts.

The thoughtful space is filled with serenity at each step. Rooms like the Joy of Intention and Joy of Purification use healing stones and quartz crystals to set the tone for your day. Guests are asked to place their hands on the crystal to exhale the stress, and open their minds.

The two-story respite is home to a catalogue of facial and massage offerings and the pièce de resistance – Arizona’s only Hammam spa. The Hammam offers a restorative Moroccan-inspired hot and cold bathing ritual, which we relished in before our treatments started.

I had the opportunity to try out one of the spa’s treatments and indulged in the Signature HydraFacial. My spa esthetician customized a HydraFacial specifically for my needs, cycling through the cleansing, exfoliating, and extracting phases. She walked me through each step of the process and handed me a helpful list of serums used during my session, many from Dr. Dennis Gross. Following the treatment, I took my time dipping into the many whirlpools and cold deluges, soaking in the moody ambiance for as long as I wanted. The rest of my time was spent bopping in and out of the spa’s secluded rooftop pool.

One of my favorite spaces was the Whisper Room, a quiet room lined with beds separated by opaque curtains, dedicated to falling into a trance-like sleep. Pull over a blanket, snuggle into your robe, and snooze away, this is your time. We were truly blown away with the spa’s facilities and how zen we walked out of it feeling.

While Arizona houses a mecca of swanky spa resorts, the Omni Scottsdale’s location offers the package experience from restoration to dining, all under a refreshingly modern setting. For more details about this desert escape, visit the Omni Scottsdale Resort & Spa at Montelucia’s official website.

Omni Scottsdale Resort & Spa at Montelucia
Website
4949 E Lincoln Dr, Scottsdale, AZ 85253, United States

The post Arizona: A Wellness Vacation at Omni Scottsdale Resort and Spa appeared first on Honest Cooking.

A spin-off of the flagship L.A. location continues to gain buzz while housed in New York City’s swanky Bryant Park Hotel. Celebrating 18 years in New York and 21 years in L.A., Koi has now cemented itself as a staple amongst locals and out-of-towners alike.

The Vibe

Inside, the décor and energy reflect tenets of Feng Shui. An illuminated lattice-encrusted sculpture centers the moody room, offering a serene comfort. A lush garden landscape fills the restaurant, while natural colors trickle through the space, evoking elements like fire, air, and water. Tables and booths are arranged, some in alcoves nestled between lush greenery, to offer space for more intimate meals.

The Sips

Koi’s extensive sake list spotlights many popular sakes like Midnight Moon or more full-bodied palate cleansers like Ken. Highlights from their cocktail list include the Blueberry Smash, served on the rocks with Mala Vida Tequila, Aperol, and fresh blackberries; and the Lychee Martini, which effortlessly combines the sweet notes of lychee with the stronger taste of vodka. A full wine and beer list is also available.

The Eats

Koi’s imaginative dishes are inspired by traditional Japanese preparations and tied together with a modern city flair. Ranging from inventive sushi rolls and fresh sashimi to more savory plates, there’s something top-tier for everyone. Several dishes have even been made vegan-friendly to cater to the city’s growing vegan population. Despite the substantial portion sizes, plates feel light and flavorful.

This is the kind of place we recommend sampling a little bit of everything if your party size permits. Start with one of their beloved classics, the Koi Crispy Rice, which encourages you to try each of the spicy tuna, yellowtail tartare, and truffle avocado on crispy rice. The distinct marinades at Koi set the restaurant apart from many equal high-end Japanese establishments. Pair the Salmon Carpaccio, dressed in a ponzu and black truffle with the Wakatake (Demon Slayer) sake, the acidity of this sake cuts sharply through the flavors of ponzu and truffle.

You’d be remiss not to share a plate of the Creamy Shrimp Tempura, decked in a garlicky mayo and chili-based sauce. For a savory option, try the Skirt Steak, cooked to perfection and served on top of a shiso chimichurri sauce, with ginger shiitake fried rice on the side.

And be sure to save room for dessert because you’ll want more than one bite of the melt in your mouth Flourless Molten Chocolate Cake and vanilla ice cream. The marshmallow and raspberry sauce are decadent add-ons that tie the whole plate together.

Koi New York
40 W 40th St, New York, NY
Website

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A lively rooftop restaurant makes its debut on The Penny Hotel in the eclectic Williamsburg neighborhood. Furniture in calming shades of sage green, cognac and off-white center your eyes, while lush greenery tastefully accents the room. A jungle-inspired terrace competes with the picturesque interior.

Leading elNico’s team at only 30 years old is Executive Chef Fernanda Serrano. A native of Mexico city, Chef Serrano’s inventive menu is rooted in her vibrant upbringing. Combined with her experiences at some of the world’s most notable kitchens, Serrano presents her dynamic version of Mexican cuisine.

The Eats

Fresh, local and seasonal ingredients shine throughout the menu. In fact, few restaurants masterfully keep local ingredients at the heart of every dish the way elNico does. Highlights from the small plates include a vegan Pink Mole with beets, tahini, fennel, kumquat, and pine nut, as well as an aesthetically pleasing Tlayuda with fresh veggies like squash blossom, cilantro, spinach, that sit amidst a bed of tzatziki, sumac and pomegranate. You’d also be remiss not to try elNico’s delicacies, like their rendition of the Caviar Sope or the Clam Tostada. Despite being on the smaller side, bites from these plates can still be shared between guests.

Standing out amongst the dishes served family-style is the Pulpo Pibil, a fried octopus, with toum, a Lebanese garlic sauce; xnipec, a Yucatan habanero and onion medley; potato chips and tortillas. Upon the restaurant’s recommendation, try layering the tortilla with potato chips, toum, octopus and xnipec for maximum crunch and flavor in each bite. The dish tips its hat to its Mediterranean and Mexican origins. Save room for dessert because the Fresas con Crema will tie your meal together with fresh strawberries, pink peppercorn and whipped mascarpone.

The Sips

James Beard Award-winning author Leo Robitschek and Eleven Madison Park-alum Cristhian Rodriguez, both masterful Beverage Directors, devised a cocktail menu that colorfully speaks to their immigrant roots from Venezuela and Peru. Ingredients are locally sourced with seasonality kept top of mind. Techniques like pickling and jamming go the extra mile to capture memorable flavors. Worth mentioning is the Verd-rita, a mezcal-based drink balanced with verdita, a green chaser made of cilantro, mint, pineapple juice, jalapeño, and lime juice and epazote, an herb essential to Mexican cooking. Other noteworthy highlights include the Turn the Beet Around, highlighting Paranubes Rum, Patron Silver, lime, yellow beet, pineapple, vanilla and the cucumber-centric Santo Pepino. A bonus detail — cocktails aim to be as zero-waste as possible, using ingredients from root to flower and upcycling elements from elNico’s seasonal dishes.

elNico
Website
288 N 8th St
Brooklyn, NY

The post ElNico Brooklyn: Inventive Mexican Fare and Skyline Views appeared first on Honest Cooking.

From fruity blends that transport you to sun-soaked beaches to sophisticated coffee-infused concoctions, these recipes celebrate the beauty of mixology. Grab your cocktail shaker, and lets cheers to the perfect blend of tradition and innovation.

Rumrita

Kick things off with a hint of tropical luxury, using rum instead of tequila. The magic touch being SelvaRey’s white rum which offers a taste of citrus and vanilla, and will clock in as one of the smoothest rums you’ll taste. White rum is the perfect light and refreshing mix that pairs perfectly with the tangy lime and salt of your margarita. Try opting for a darker rum if you crave a smokier flavor.

Rumrita

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Sharan Kuganesan

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Ingredients

Units USM

1.5 oz SelvaRey white rum

1 oz fresh lime juice

0.5 oz fresh orange juice

0.25 oz agave

Tajin

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Instructions

Rim your glass with a mixture of salt and Tajin.

Combine ingredients in a shaker with ice.

Shake and strain over fresh ice. Garnish with lime.

Strawberry Basilita

Ideal for the warmer months, this libation is perfect when the strawberries are sweet and the basil is fresh. Boasting a sweet and tart medley, the Strawberry Basilita reveals a flavorful spin on your usual margarita. This recipe hails from the JW Marriott Cancun Resort & Spa, where they feature the infamous 150 Margaritas menu. You read that right, the JW Lobby Bar offers 150 variations of the classic margarita, many featuring Mexico’s brilliant array of tequilas, including silver, reposado, and añejo varieties.

Strawberry Basilita

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sharan Kuganesan
• Total Time: 2 minutes
• Yield: 1 cocktail

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Ingredients

3 strawberries

4 basil leaves

1 oz Controy liqueur

1 oz lime juice

1 oz simple syrup

1.5 oz tequila El Gran Jurado Blanco

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Instructions

In a mixing glass, muddle the strawberries and the basil.

Combine all ingredients in a shaker with ice.

Shake vigorously and strain into a cocktail glass rimmed.

• Prep Time: 2 mins
• Category: Cocktails
• Method: Shaking
• Cuisine: Mexican

Keywords: Strawberry, Margarita, Cocktail, Tequila, Mixology

Legacy

Try a smokier, mezcal-based version with the Legacy. This recipe comes from Dorado Beach, a Ritz-Carlton Reserve, where the serene Puerto Rican coastlines and luxurious tranquility will have you living a new definition of peaceful. The egg white adds a frothy, smooth finish to each sip, without any overpowering taste.

Legacy Cocktail

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sharan Kuganesan
• Total Time: 2 minutes
• Yield: 1 cocktail

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Ingredients

Units USM

1.5 oz Mezcal Montelobos

0.75 oz Ancho Verde liqueur

0.75 oz spice syrup

0.75 oz fresh lime juice

0.5 oz egg white

Garnish: half black salt rim, dried lime

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Instructions

Pour all ingredients in the shaker with ice.

Shake thoroughly.

Pour into rimmed rocks glass with ice cubes.

Garnish and serve.

• Prep Time: 2 mins
• Category: Cocktails
• Method: Shaking
• Cuisine: Mexican

Keywords: Mezcal, tequila, margarita, cocktails, summer drinks

Margarita Negra

This espresso margarita flaunts a tasty coffee with a zesty lime twist, all wrapped up in an edgier look. Take your love for coffee shamelessly into the evening. The secret ingredient? Mr. Black — a coffee liqueur that craftily blends cold brew and Australian vodka to give you that perfect kick. If you don’t believe us, try it for yourself at Brooklyn’s Chela, a Mexican eatery that spotlights this marg and other playful renditions.

Margarita Negra

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sharan Kuganesan
• Total Time: 1 minute
• Yield: 1 cocktail

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Ingredients

Units USM

1 oz Mr Black

1 oz El Tequileño Platinum tequila

1 oz Lime Juice

0.5 oz Agave Syrup

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Instructions

Combine all ingredients, shake, strain into a rocks glass with a salted rim. Garnish with a dehydrated lime wheel.

• Prep Time: 1 min
• Category: Cocktails
• Method: Shaking
• Cuisine: Mexican

Keywords: Tequila, Mr Black, margarita, cocktail, drinks, summer drinks

Not a Margarita

Embodying the accouterments of a classic margarita is a drink that features the Japanese spirit, iichiko shochu. This 43% ABV spirit is full-flavored, smooth, and easy to drink. iichiko Saiten’s complex flavor palate embodies notes of umami, jasmine tea, white peach, with some citrus and a saline finish. Not to be confused with its close Korean cousin, soju, this shochu is distilled only once, with no flavorings or additives allowed. The spirit’s versatility is what makes it the perfect mix for any summer cocktail.

Not a Margarita

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sharan Kuganesan
• Total Time: 1 minute
• Yield: 1 cocktail

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Ingredients

Units USM

2 oz iichiko Saiten

0.5 oz Lime Juice

0.5 oz Grapefruit Juice

0.5 oz Simple Syrup

0.5 oz Triple Sec

Lime Citrus Wheel

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Instructions

Add ice to a glass.

Mix all ingredients in a cocktail shaker with ice.

Shake, then strain into glass.

Garnish with lime citrus wheel.

• Prep Time: 1 min
• Category: Cocktails
• Method: Shaking
• Cuisine: Mexican

Keywords: margarita, cocktail, drinks, tequila, iichiko, japanese, mexican

The post Shake Things up With 5 New Margarita Recipes appeared first on Honest Cooking.

Located close to all the action, ModernHaus SoHo sits amidst art galleries, high fashion boutiques, and top-tier restaurants. The stylish addition to SoHo exudes sleek luxury from top to bottom. Its exterior contrasts the concrete jungle with wood panels and light tones. The interior accentuates clean lines and geometric harmony. Drawing from the neighborhood’s art scene, the hotel is filled with iconic paintings and sculptures from KAWS, Rashid Johnson, Hans Hoffman, and others.

The 114-room property delivers a tranquil rest stop, fit to be the entire destination of your trip to New York. ModernHaus SoHo thought of all the modern conveniences you might need, with complimentary Nespresso machines, triple-filtered water, and outlets on every corner. Floor-to-ceiling windows allow natural lighting to envelope the room, while a glass wall divides the space between the bathroom and the bedroom. Blind switches conveniently located in the bathroom give you the option to shower with a view of the city. Better yet — Le Labo bath products await your dip in the rainfall shower.

Set 18 stories high is the infamous year-round Jimmy rooftop, a staple of downtown nightlife. The Jimmy boasts 360 views of Manhattan, a spacious pool deck, and a swanky indoor space. When it’s not a buzzy rooftop bar with fashionable go-ers and a DJ in tow, you’d be remiss not to dip in one of the city’s few rooftop pools on a hot day. On the second floor, guests can find Jumpin Jacks, a stylish space that serves up breakfast by day and transforms into a chic cocktail lounge by night. Dark wood panels, oversized windows, and dramatic ceilings create a comfortable aesthetic for guests to use this space however they choose.

Dining: Twenty-Three Grand

Every eminent hotel needs a lively restaurant to match – enter Twenty-Three Grand. Whether you visit in the winter or the summer, the earthy atmosphere will transport you to a European summer. Lush plants, eye-catching flower arrangements and modern decor fill a glass-enclosed space, taking you far away from the bustle of SoHo. The fluidity of the space effortlessly turns from after-work drinks to late-night dinner. And, the light-hearted staff here will make you feel like you’re catching up with old neighbors.

Run by a women-led kitchen with Executive Chef Ashley Rath spearheading the charge, the menu features global flavors with a Mediterranean flare. Highlights include caviar service, assorted carpaccios, like tuna or carrot, a tower of zucchini, and their famed burger, complete with sliced prime rib, whipped horse radish and steak sauce. Dishes for two like the Whole Grilled Branzino paired with royal trumpet mushrooms and mint salsa verde and the Bone in Veal Milanese also shine on the shareable menu. Show up to your reservation early and try one of their pre-dinner cocktails at the bar. The Earthquake is one cocktail worth writing home about, with an inventive charred tomatillo purée forming the base of the mezcal and ancho chile drink.

Eats in the Area

The list of places to eat, stay, and play in SoHo are endless – and of course, we understand if leaving the comforts of ModernHaus seem less desirable. Rest assured, the dining options in this radius of New York are some of the very best. Kick things off with a Mediterranean brunch at Shuka, where the boureka sandwiches and labne are unrivaled. Milady’s is a classic quickly gaining popularity for its creative cocktail menu and American-inspired fare. For dinner, try to snag a reservation at the Michelin-star awarded Indian restaurant, Semma. The team here has been achieving accolades for dishes like their gunpowder dosa. End the night with music at The Django, a subterranean jazz club with a vintage feel and curated drinks to match.

ModernHaus Soho
27 Grand St, New York, NY 10013, United States
Website

The post Inside the ModernHaus SoHo Hotel in New York appeared first on Honest Cooking.

Gair

A new upscale cocktail bar is making noise in DUMBO, on the renowned corner of Washington Street and Water Street. Gair iconically sits on one of the most photographed spots of the city, making it the perfect staple for tourists and locals alike. Located in a former children’s store, the bar’s new industrial-chic design pays homage to the deep history and concrete architecture of the area. Inside a horseshoe-shaped basalt bar top acts as the center of the space, with floor-to-ceiling windows often stealing the spotlight. The beverage menu offers inventive cocktails like the Old Man and the Sea, with Japanese whisky, soy, nori, and umami. Pair your drinks with the seasonally-inspired small bites, or heartier offerings, like the smash burger. The laidback atmosphere is fit to impress a date, hold a business meeting, or rejuvenate after a long day of touring the town.

41 Washington St, Brooklyn, NY

Superbueno

SUPERBUENO is the latest cocktail bar to snag the limelight in the East Village. With colorful pops of pink and yellow, the energetic space emulates the vibrant streets of Mexico City with ease. A wall of colorful Luchador masks lines one side of the room, while hand-painted signs are scattered around others – all made by Mexican artists. Expect to find a shareable menu of traditional Mexican street foods with a New York touch. Try the birria grilled cheese or the quesadilla bombas, a deep-fried tortilla version of your usual quesadilla. As for drinks, Superbueno boasts an impressive list of cocktails that pay homage to traditional ingredients like tamarind, huitlacoche, and mole. Inspired by esquites, order the Roasted Corn Sour for a drink that combines corn whiskey, reposado tequila, roasted corn, and egg white for a creative sip.

13 1st Ave., New York, NY

Little Oaxaca

Brooklynites will be elated to learn that a vibrant mezcaleria is gaining buzz above the trendy Mediterranean eatery, Fandi Mata. Nestled in the heart of Williamsburg is Little Oaxaca – an intimate bar that transports you to the lively streets of Oaxaca, Mexico. Peer over the mezzanine’s railing to soak in the botanical views, blue-lined staircase, and rustic bohemian decor. Little Oaxaca boasts 50 different artisanal mezcals and agave-based cocktails. The bar features a curated list of exclusive Mexican labels, specifically imported to the U.S. for this restaurant. Tequila-lovers cannot go wrong with any of the innovative drinks here. Try the Uno Más, a mix of the lost explorer mezcal, a corn liqueur, grapefruit, and citrus. The best part? If you’re still craving more nibbles, any of the menu items downstairs at Fandi Mata can be ordered up to Little Oaxaca in a heartbeat.

74 Bayard St, Brooklyn, NY

SOL Mexican Cocina

Inspired by the best of Baja, California, comes SOL’s New York City opening in the pulsating Flatiron district. This beloved west coast eatery cites NYC as its seventh outpost. The two-story institution will be steps away from the historic Flatiron building and Madison Square Park. The sizable space manages to foster an intimate dining experience with dark design hues and wooden accents. Their innovative menu prides itself on serving seasonal dishes, and over a dozen homemade salsas. Try a tangy sip of the hand-muddled Pineapple Serrano Margarita, juxtaposing spicy serrano peppers with sweet pineapple. It pairs perfectly with many of their bites, like the Grilled Sweet Corn, featuring carved tableside with butter, lime, chiles, cotija cheese, and a chipotle drizzle.

220 5th Ave, New York, NY

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