Richard Sandoval brings sauteed shrimp to The Dish

With more than 40 restaurants across the United States, Europe, Mexico and the Middle East, chef Richard Sandoval has become a global pioneer of Latin cuisine. His modern and inventive techniques featuring vibrant flavors have earned him numerous awards over the years and landed him on countless "best of" lists for over a decade.

Here's how to cook a few of his signature dishes: shrimp a la veracruzana, al pastor tacos, bacon guacamole, mahi mahi ceviche, chiles relleno, seafood chile relleno, pastel de elote and a mojito cuzco to drink!

Shrimp a la Veracruzana

6 servings

Ingredients:

30 jumbo shrimp, peeled and deveined

1 tbsp garlic, minced

1 tbsp shallots, minced

2 oz olive oil

Salt and pepper, to taste

Veracruzana sauce:

2 oz extra virgin olive oil

1 spanish onion, julienned

1 poblano pepper, julienned

1 yellow bell pepper, julienned

1 red bell pepper, julienned

½ cup garlic, sliced

3 cups cherry tomatoes, halved

1 cup olives, sliced

½ cup capers

3 cups clam juice

3 cups tomato juice

Bouquet garni

½ cinnamon stick

1 tbsp red pepper flakes

1 ½ tbsp dried oregano

1 tbsp black pepper corn, whole

3 whole cloves

2 bay leaves

1 tsp all spice

Procedure:

1. In a large skillet at medium heat, add olive oil, shallots, shrimp and garlic.

2. Sautee until it turns its color

3. Add veracruzana sauce (see below)

For the veracruzana sauce

1. In a saucepan at medium heat, add olive oil, onions and garlic and sauté.

2. Add peppers and cook for 5 min.

3. Add olives, capers and sauté for 2?3 min.

4. Add clam and tomato juice and bring to a boil.

5. Add bouquet garni (see below)

6. Let cook for 10 min at med heat

7. Lower heat to simmer and let cook for 30 min.

8. Add tomatoes at the last 5 min.

9. Serve in a bowl.

For the bouquet garni

1. Combine all ingredients into cheese cloth

2. Add to veracruzana sauce

Al pastor tacos

6 servings

Ingredients:

18 mini yellow corn tortillas

2 ½ lb marinated pork, sliced

9 oz pineapple, grilled

1 ½ oz cilantro, chopped

1 ½ onion, pickled

6 oz salsa verde

18 oz rice

2 oz cotija cheese

3 limes

Procedure:

1. Place corn tortillas on one side of a 12" big plate

2. Add pork onto the tortillas

3. Top pork with cilantro, onion and pineapple

4. Add rice and beans onto the other side of the plate

5. Top beans with cheese

6. Place salsa on side of plate in a ramekin

7. Garnish dish with a lime wedge

Bacon guacamole

6 servings

Ingredients:

8 avocados

18 oz tomatoes, drained and deiced

9 oz onions, diced

9 oz cilantro, chopped

1 ½ serrano pepper, chopped

1 lime, squeezed

Salt, to taste

Garnish:

¼ oz crispy bacon

¼ oz chicharron, crushed

¼ oz cotija cheese, crumbled

¼ oz pico de gallo

Procedure:

1. Halve, seed and smash avocado

2. Add remaining ingredients to the avocado and mix

3. Cover tightly with plastic wrap and store in refrigerator

4. At service, place onto service plate

5. Garnish with bacon, chicharron, cotija cheese, and pico de gallo, serve immediately

Mahi mahi ceviche

6 servings

Ingredients:

1 lb mahi mahi, diced

1 cup lemon juice

3 cup tomato juice

2 ½ cup orange juice

1 bottle mexican 'salsa buffalo'

5 oz ketchup

1 cup white onions, diced into ¼ inch pieces

1 ½ cup tomatoes, diced into ¼ inch pieces

1 cup cilantro, chopped

1 tbsp honey

Salt, to taste

Procedure:

1. Marinate the mahi mahi in lemon juice, ½ cup of onion and salt. Allow to marmite for 20 minutes.

2. Strain 90% of the lemon juice from fish

3. In a large bowl, mix all the remaining ingredients except honey and salt. Stir to combine.

4. At the end, add honey and salt to taste, serve.

Richard Sandoval's seafood chile relleno

Serves 4

Ingredients:

Seafood stuffing

1 tbs. Oil, canola

1 white onion, chopped

2 garlic cloves, minced

6 ounces shrimp, peeled, deveined and chopped

6 ounces calamari, chopped

6 ounces bay scallops, cut into small pieces

½ cup cilantro, chopped

¼ tsp salt

½ cup chile de arbol sauce

Chiles relleno

4 poblano chiles

½ lb. White gouda cheese, shredded

15 ounces black beans

½ cup creama fresco

Seafood stuffing:

1. In a large skillet, heat the oil over medium heat. Add onions and sauté until soft but not brown, about 5 minutes.

2. In the last 2 minutes, add the garlic.

3. Add shrimp, calamari, and scallops.

4. Sauté until just cooked through, being careful not to overcook.

5. Add cilantro, slat, and pepper.

6. Remove from the heat and add chile de arbol sauce. Set aside.

Chiles relleno

1. Preheat broiler to high.

2. Broil the chiles about 4 inches away from the heat, running them over occasionally until evenly blackened on all sides.

3. Remove chiles from oven and let cool long enough to handle.

4. Lower the oven to 400 degrees.

5. Remove skin from chiles and cut a slit from the top of each down the side.

6. Remove the seeds and veins from the chiles.

7. Spoon the stuffing into the chiles and place in the oven on a baking sheet.

8. Top with cheese and bake until heated through and the cheese is melted.

9. Heat the beans (drained and rinsed) in a small sauce pan with a few tablespoons of water over medium heat. When warm, transfer to a blender and puree. Add water as needed to achieve the desired consistency to the beans.

10. In the center of each of 4 large salad plates, spoon ¼ cup of the black bean puree.

11. Place a chile on the puree.

12. Drizzle with chile de arbol and cema fresca. Serve.

Pastel de elote

20 servings

Ingredients:

30 ½ oz fresh corn kernels

10 ½ oz whole milk

19 oz condensed milk

7 eggs, whole

1 cup ap flour

5 oz butter, diced

Hibiscus caramel:

11 oz sugar

5 oz water

5 oz hibiscus flower

2 cup heavy cream

2 drop red food coloring

Mascarpone ice cream:

6 oz water

6 oz glucose

6 oz sugar

12 oz sour cream

12 oz mascarpone cheese

1 tbsp lemon juice

Procedure:

1. Grease half sheet pan (12"x17"). If parchment paper is available, line the bottom of pan with paper before greasing

2. Cut the kernels from the corn cob

3. Combine kernels and remaining ingredients into a blender

4. Mix until corn is almost pureed. The mixture should have some texture but as smooth as possible without straining.

5. Pour the batter into half sheet pan

6. Place in oven and bake at 325 f for 40 min.

7. Remove cake from oven and let cool

8. Cut cake into desired shapes/sizes

For the hibiscus caramel

1. Combine heavy cream and hibiscus flower into a med sauce pan over med heat

2. Bring to a boil

3. When brought to a boil, lower the heat to and let steep for 10 min.

4. Remove from heat and strain reserving liquid and discard hibiscus flower

5. Combine water and sugar into a med sauce pan over med heat

6. Bring to a boil and cook untouched until golden brown for 10?15 min

7. Slowly add the infused hibiscus cream while stirring constantly until well incorporated.

8. Add red food coloring and stir

9. Let sauce cool prior to serving

For the mascarpone ice cream

1. In a med sauce pan over high heat, bring water to a boil

2. Add glucose and sugar until the ingredients dissolve

3. Set aside to cool

4. Add the sour cream to the cooled syrup

5. Mix the sour cream into the syrup until it comes together

Mojito cuzco

1 serving

1.5 oz castillo rum

1 oz melon liqueur

1 oz sour mix

3-5 fresh mint leaves

2 lime wedges

2 cucumber slices

1 tsp sugar

Procedure:

1. In a shaker, muddle mint, limes, cucumber and sugar.

2. Add remaining ingredients with ice and shake vigorously.

3. Place in a dof glass and garnish with a fresh cucumber slice.