Magret de Pato a la plancha   El pato es una carne con un alto nivel de proteína, magra, que ha tomado auge en los últimos años con diversas preparaciones. El magret de pato, es el filete de la pechuga, que además contiene una capa generosa de grasa, y es ideal para cocciones en horno o a la plancha. Debe cocinarse hasta llegar a un punto rose (62°C internos) para que resulte jugosa y su consumo sea seguro. La intención […]

In this dish, we combine smoked elements such as Brisket, with a fresh preparation and with acid touches such as Aguachile. The Brisket or beef brisket is a piece that contains a lot of collagen, it is very hard because the animal, not having clavicles, supports 60% of its weight on the chest. The piece is made up of two parts, commonly known as Flat Cut (deep pectoral) and Second or Fat Cut (which includes fat […]

  In the supply of smoked foods, chicken cannot be absent, usually in the barbecue environment wings are used a lot, with different sauces, in this dish I make a variant, using chicken thighs, cutting the tendon so that smoking and gravity They manage to make a "Lollipop" and I accompany it with three different sauces to achieve contrast in flavors, a sweet (homemade BBQ) a spicy (morita mayonnaise), and a fresh one (blue cheese dressing). Ingredients: Chicken […

Noodle soup is a classic of Mexican cuisine, very common in grandmothers' kitchens. In this dish, this procedure is followed a bit, with a different touch when making the noodle paste and I add an element that fills the soup with flavor. The Rib-eye Rib, is the portion of the seven ribs (from the 6th to the 12th), cut with collagen that must take a slow cooking to break the fibers. […]