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Roasted Chile Relleno with Cotija
Our Chile Relleno leans on white onion and patience: deeply savory and worth the wait, then finished with Cotija.
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Loaded Ceviche in Adobo
Deeply satisfying Ceviche in Adobo, bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb ceviche
- 1 medium white onion
- 1 lb fresh cilantro
- a pinch lime
- 4 oz ground cumin
- 1/4 cup corn tortillas
- 2 tbsp kosher salt
- to taste good finishing oil
Method
Step by step
- Cut everything to a size you can catch on one fork and keep it cold.
- Make the dressing first so the flavors have a minute to come together.
- Dress the sturdy items early and the delicate leaves at the very last moment.
- Finish with crunch, a little salt, and a bright squeeze of citrus.
Keep cooking
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