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La Menonita en El Molcajete

Recipe by Chad Clevenger, El Nido Del Buho, Atlanta, Georgia Winner of CMAB Cal-Mex Invitational — Appetizer Category Makes 1 serving The Salsa Verde: 1 lb. tomatillos, cleaned 6 oz. jalapeños, stemmed 1 T. salt, plus more to taste 5 cloves garlic 1 c. diced white onion 1 bunch fresh cilantro, roughly chopped In a large pot, combine tomatillos, jalapenos, garlic, and enough water to cover. Add salt and bring to a boil. Reduce to a simmer and cook until tomatillos, jalapenos, and garlic are soft, about 8 minutes.

Drain, reserving 1 cup cooking liquid, and transfer to a blender. On medium speed, blend until smooth, adding reserved cooking liquid as needed. Add onion, cilantro, and more salt to taste.

The Fried Queso:

2 large eggs, beaten 1 oz. water 1 lb. corn tortilla chips, finely crushed 1 6-oz. piece Real California Menonita cheese 2 oz. Maseca masa harina 6 warm tortillas Preheat the oven to 500°F. Place a molcajete in the oven until ready to serve. Combine eggs and water. In a food processor, process chips to a semi-fine powder.

Dust cheese with masa harina, dip in egg mixture, then roll in powdered chips. Cook in a 350°F fryer until heated through, 5-6 minutes.

Carefully add cheese to heated molcajete and add 6 ounces Salsa Verde to the side. Serve with warm tortillas. Grilled Panela and Eggplant

Recipe by Claud Beltran, Bacchus Kitchen, Pasadena, California Winner of CMAB Cal-Mex Invitational — Entree Category Makes 4 servings

The Rajas:

2 medium yellow onions, halved and sliced 2 T. canola oil 2 pasilla peppers, charred, peeled and cut in ¼-in. strips 4 medium size Mexican squash, halved lengthwise and sliced (half-moon cuts) 1 c. fresh corn kernels 1 T. finely chopped garlic ¼ t. dried Mexican oregano Salt and pepper, as needed 1 c. Real California Mexican crema fresca Sweat onions in oil. Add peppers, squash and corn and cook until squash is tender. Add garlic, oregano, salt, and pepper. Add crema and remove from the heat. Cover and set aside 30 minutes.

The Grilled Panela and Eggplant:

4 oz. cherry tomatoes Olive oil Salt and pepper, as needed 1 oz. Real California Cotija cheese, cut into ¼-in. dice 1½-in. slice globe eggplant 10 oz. Real California Panela cheese, cut into ½-inch by 3-inch pieces, about 3 oz. each Fresh cilantro or basil

Combine cherry tomatoes, olive oil, salt, and pepper and roast until tomatoes are collapsed. Deep fry cotija cheese, then combine with tomatoes. Brine eggplant in lightly salted water 30 minutes. Dry, oil, and grill eggplant. Rub panela cheese with olive oil and season with salt and pepper. Pan-fry or grill panela about 2 minutes per side.

To serve: Use a ring mold to arrange rajas, then top with eggplant, panela, and tomato and cotija mixture. Garnish with cilantro or basil.

Winter Corn

Recipe by Marco Colin, La Luna, Chicago Winner of CMAB Cal-Mex Invitational — Dessert Category Makes 12 servings

The Queso Fresco Ice Cream:

2 c. Real California heavy cream 2 c. Real California whole milk ½ c. agave syrup 5 oz. Real California Queso Fresco, crumbled In a blender, combine cream, milk, and agave and process on medium until mixed well, about 30 seconds. Fold in queso fresco by hand. Transfer to an ice cream maker and process according to manufacturer’s instructions. Transfer to an airtight container and freeze at least 4 hours.

The Caramel:

1 c. sugar ¼ c. water, plus more as needed 6 T. Real California unsalted butter, cut into pieces ½ c. Real California heavy cream 1 t. vanilla extract Pinch salt In a 3-quart heavy-bottomed saucepan, combine sugar and water, stirring it into a flat, even layer. Warm over medium heat, cooking until sugar dissolves, becomes clear, and starts to bubble, 3 to 4 minutes.

Continue to cook, swirling occasionally but avoiding stirring, and brushing down the sides of the pan with more water as needed to prevent crystallization. When mixture thickens and turns deep amber, carefully add butter, whisking until completely melted. Remove from the heat and slowly whisk in cream. Whisk in vanilla and salt and set aside to cool 10 minutes. Transfer to a lidded glass jar and set aside to cool completely.

The Pan de Elote:

1 14-oz. can Real California sweetened condensed milk 1 12-oz. can Real California evaporated milk 6 oz. Real California unsalted butter, melted 6 large eggs 1 c. cooked corn kernels 6 T. all-purpose flour ¼ c. baking powder 1 t. vanilla extract Maldon sea salt, to finish Preheat oven to 350°F. Grease 3, 9-by-9-inch cake pans, line pans with parchment, and grease the parchment. Combine milks, butter, eggs, corn, flour, baking powder, and vanilla. Divide batter evenly between prepared pans (divide by weight for accuracy, if desired) and bake until a tester inserted into center of cakes comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool completely. Cut each pan into quarters.

To plate: Place a square of elote cake on a 6-inch plate. Using a medium size scoop, scoop a ball of the Queso Fresco ice cream and place on cake. Top with house made caramel and a sprinkle of Maldon sea salt.

Barrio Star Roasted Tomatillo Salsa

Recipe courtesy of Barrio Star Makes 1 batch

5 jalapeños, halved (do not de-seed) 3 white onions, peeled and quartered 10 garlic cloves 2-3 lbs. tomatillos (husked and halved) 1 bunch cilantro (husked and halved) Salt and Pepper, to taste Preheat oven to 400° F. Arrange all ingredients except cilantro on sheet pan; toss with EVOO, salt and pepper. Roast until golden brown (30 to 40 min.); if roasting in a pan on stove, 10 to 15 min. Let cool. Place all ingredients in food processor or Vitamix. Add cilantro and pulverize. Salt and pepper to taste. Serve warm or cool.

Ancho Chile Margarita

Recipe courtesy of Chef Richard Sandoval, Tamayo, Denver, Colorado Makes 1 cocktail

1½ oz. Ancho Reyes Ancho Chile Liqueur 1 oz. fresh lime juice ½ oz. agave nectar ¾ oz. Patrón Citrónge, Cointreau or Triple Sec Tajin or red chili powder Lime for garnish Combine all liquid ingredients in a shaker with ice. Shake and strain into cocktail glass rimmed with Tajin or red chili seasoning. Garnish with lime slice.

Ancho Old Fashioned

Recipe courtesy of Mary Palac, Campari Mexican Spirits Portfolio Ambassador Makes 1 cocktail

1 oz. Ancho Reyes® Original 1 oz. Wild Turkey® 101 Bourbon Whiskey ¼ oz. rich simple syrup 2 dashes Angostura® Bitters 2 dashes orange bitters Put all ingredients into a mixing glass with ice. Stir to chill until proper dilution is achieved. Pour into a rocks glass over a large ice cube. Garnish with an orange twist.

Pomegranate Cozmo

Recipe courtesy of Kyle Mason, Modern Margarita, Phoenix, Arizona Makes 1 cocktail

2 oz. La Pinta Pomegranate Liqueur 1 oz. Cointreau 1 oz. cranberry juice ¼ oz. lime juice Add all ingredients in shaker. Add ice and shake vigorously for six seconds. Double strain in coupe glass. Garnish with lime wedge or wheel.

Agave Espresso Martini

Recipe courtesy of Kyle Mason, Modern Margarita, Phoenix, Arizona Makes 1 cocktail

1½ oz. Altos Reposado Tequila

¾ oz. Vespertino 1 oz. Kahlua ½ oz. Amaro Lucano 2 dashes coffee bitters 2 dashes chocolate bitters 3 coffee beans Add tequila and bitters in shaker. Add ice and shake vigorously for six seconds. Blend in the Vespertino, Kahlua and Amaro Lucano liqueurs just enough to keep the drink smooth without over-blending so that the flavors stay balanced. Double strain in coupe glass. Garnish with coffee beans.

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