Cantina Rooftop’s Executive Chef Saul Creates Quesabirria! скачать в хорошем качестве

Cantina Rooftop’s Executive Chef Saul Creates Quesabirria!

Quesabirria is birria-style cooked beef folded into a tortilla with melted cheese and served with a side of consommé for dipping. However Chef Saul Montiel has once again created his own modern version of this traditional Mexican dish. Chef Saul Montiel has combined 4 foods that we all love: pizza, quesadillas, grilled cheese & birria. Chef Saul’s new take on the Quesabirria is perfect for sharing with 4 to 6 people. This special will not be added to Cantina Rooftop’s menu. The Quesabirria will only be available for those who ask for it at the restaurant. - - - - Executive Chef Saúl Montiel was born in Atotonilco el Grande, a small town outside of Pachuca in central Mexico, and quickly adopted the kitchen as his second home under the tutelage of his grandmother and mother. He not only developed a passion for food but for the restaurant industry as well, honing his skills at his family’s two restaurants Inspired by the great “American Dream,” Montiel moved to the United States at age fifteen, and after a short time of working odd jobs to support his family, Montiel moved to New York City and finally broke into the restaurant industry as a dishwasher at Naci Yangin’s Italian restaurant, Diva in SoHo. To support his family back in Mexico, Montiel began arriving at work early to observe and learn from the cooks he worked with at Diva in an effort to move up the ladder quickly. Montiel quickly advanced within the restaurant industry, from I Coppi and the Upper East Side’s Amaranth to the Mediterranean restaurant Tappo. At Tappo, Montiel met his culinary mentor, Chef Jodi Williams. Williams taught him many of his culinary skills, reaffirmed his passion for food, and appointed him sous chef at only 19 years old. Progressing alongside Williams, Montiel served as sous chef at Giorgione and was eventually appointed executive chef. Following a stint as sous chef at SoHo’s Lure Fishbar with Chef Josh Capon, Montiel rejoined Williams to work as the sous chef of Gusto Ristorante e Bar Americano. At Gusto, Montiel also worked with chefs Amanda Freitag and Anne Burrell. Saul joined the Cantina Rooftop team in 2018. With a solid grounding of authentic Mexican recipes, combined with his adopted skills of Mediterranean techniques, Chef Montiel has created an exciting contemporaneous Mexican cuisine at Cantina Rooftop weaving in Mexican street food recipes and classic “fonda” dishes. Saul has also reopened his grandparent’s restaurant La Unica in Hidalgo and oversees all operations and menus with his culinary team. Chef Saul is the creative culinary genius behind The Big Ass Taco, a whopping 12-pound taco that went viral in 2018 and was featured on Travel Channel’s Food Paradise, Good Morning America, Food & Wine, NowThis News, People en Espanol and Telemundo. He is a culinary contributor and chef for Epicurious and Bon Appetit and appears regular on their digital channels as a pro-chef going head to head with home chefs helping to improve their cooking skills.