Pan fried tilapia over sautéed mixed vegetables and roasted-red pepper sauce

serve   3 portions                                                          
–    1lb fresh tilapia fillet
–    2 Tbsp granulated garlic
–    ¼ cup corn meal
–    1 Tbsp salt
–    2 Tsp black pepper
–    ½ cup vegetable oil
Seasoned well the tilapia fillet with garlic, salt and pepper both sides, and lightly cover the fish with the corn meal, then in a sauté pan add the oil and as soon it gets hot start pan frying until turns nice and crispy, about  5-7 mins.

Mixed vegetables:
Here it can be use any kind of vegetables it depends of what is available or what kind would you like to have at the moment. I used: bottom mushroom in ¼, zucchini in ½ of moon, yellow squash, purple cabbage and waxy beans. First able precook the beans and cabbage in boiling salty water and then shock them in icy water to stop the cooking process, just before  service make a quick sautéed with olive oil, chopped fresh garlic, chopped   fresh thyme, salt and pepper. Start with the garlic, let it cook, then mushroom, cook for about 4 mins, then keep going with the rest.

Red roasted pepper sauce


–        1 whole red pepper clean and medium diced

–        ½ cup red roasted pepper

–        1 Tbsp tomato paste

–        3 cloves garlic

–        ¼ cup white onion, chopped

–        1 Tbsp minced shallot

–        1 bay leaf

–        1 cup clam juice, chicken stock or vegetable stock

–        ¼ cup white wine

–        ¼ cup olive oil

–        2 onz sweet unsalted butter



In a sauce pot get together oil and butter, as soon the pot get hot, place in garlic, onion and shallots, let it cook for about 8-10 mins, until the combination gets translucid. Continue with the peppers, tomato paste and bay leaf, let it cook a little more and then poor in the wine, when wine is almost gone, then add in the stock, low down the heat to simmer, cook for about 15 mins when time is up puree  the sauce really well and season  with salt and pepper..If desire, passed the sauce thru a colander.


chef Avaldez

green tomatillo salsa verde



–  4 medium (about 8 ounces/227 g total), tomatillos, husked, rinsed and halved
–  2 large garlic cloves, peeled
–  1 – 2 jalapeño chilies, stemmed and roughly chopped
–  1/3 cup chopped cilantro
–  1/2 small white onion, finely chopped
–  salt to taste


1. Place the halved tomatillos and the whole garlic clove in the large skillet lined with foil. Set the skillet over medium heat and and dry roast for about 3 to 4 minutes per side. The tomatillos should be soft and blotchy and the garlic will be browned.

2. Transfer the roasted tomatillos and garlic to the blender. Add the jalapenos and cilantro. Blend until you have a smooth consistency. Pour into a serving bowl.

3. Rinse the chopped onion and stir into the salsa. Add salt to taste and serve.

chef Adriano Valdez

Chili con carne


  • 2 cans (15 ounces each) red kidney beans or small red beans, drained
  • 1 tablespoon vegetable oil
  • 1 large onion, quartered, sliced
  • 1 green bell pepper, chopped
  • 1 pound ground round
  • 1 can (14.5 ounces) tomatoes
  • 1 can mild green chile peppers
  • 2 teaspoons finely chopped jalapeno chile pepper, optional
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons salt
  • dash cayenne pepper, or to taste
  • dash ground cloves
  • 1 small bay leaf


Prepare beans unless using cans. Rinse dry beans, cover with cold water, and let soak overnight. Drain, transfer to a large saucepan, and cover with fresh water. Cover and simmer for about 1 hour, or until tender. Drain.

In a large skillet, brown the onion, pepper, and ground beef in oil. Add the tomatoes, tomato sauce, peppers, and seasonings. Cover and simmer for 1 1.2 hours, adding a little water if needed to keep from sticking. Check and stir frequently. Add the cooked or canned beans and heat through.cook for about 15 more mins.served a top with crispy fried tortilla and sour cream and fresh cilantro
Serve 6 portions


Sauteed Wild Mushrooms

Ingredients :

1 cup sliced portobello mushroom

– 1/2 cup sliced shiitakis

– 1/2 cup bottom mushroom,cut up in 4

1 Tbsp porcini mushroom,hydrate

1 cup white wine

– 1 Tbsp chopped  fresh parsley

– 2 Tsp fine herbs

– 2 onz olive oil

1 onz sweet unsalted butter

1 Tbsp chopped fresh garlic

1/4 Tsp salt

1/4 Tsp black pepper


In a hot saute pan place in oil and butter, as soon butter melt add the portobello, let then cook for 3 mins. then keep going with the shiitakis, bottom  mushrooms, and finally the porcini..Let then cook for about 10 misn, stirring constantly until all the liquid is gone and the noise of sizzling started,what it means that the mushrooms beginning really to cook. Putt in garlic, continue cooking and stirring for about 5 more mins and then poor in the wine, let it get dry, cook off the alcohol and after that, seasoned with the fine herb, salt and pepper. by the end just through in parsley..mix well and just serve then hot.