From Chef Roberto Santibañez
Cinco de Mayo is just days away and this recipe ‘stolen with permission’ from Chef Roberto Santibañez of Fonda Restaurant in New York. This delicious concoction will only take you 10 minutes to prepare – and then you will be transported to your very own Mexican fiesta!
Fonda Restaurant can be found in Park Slope, Brooklyn, NY. The menu is seasonal ‘Pan-Mexican’ and the red-walled small space, with an antique mirror behind the bar, is inviting and fun. There is also a patio where patrons can enjoy a drinks menu offering hibiscus, guava, tamarind and cucumber margaritas, and Ronpompe ("It's like an eggnog drink we mix with tequila and cinnamon").
At Fonda, Chef Roberto applies his devotion to the cuisine of his native country, bringing the kind of contemporary, urban food you’d find in Mexico City to a relaxed, fun atmosphere in Brooklyn. He says "we have more of an urban take on Mexican food based on traditional ingredients and techniques." He translates his vision into dishes like Melted Cheese with Grilled Chorizo which features cheeses from the north (Chihuahua) and south (Oaxaca) of Mexico, served with corn tortillas. And Duck Zarape, which is two soft corn tortillas filled with shredded tomato-braised duck, topped with roasted tomato-habanero cream sauce.
About the chef: raised in Mexico City, and trained at Paris’s renowned Le Cordon Bleu Culinary School, Chef Roberto Santibañez opened several highly acclaimed restaurants in Mexico City and spent four years as Executive Chef at Fonda San Miguel in Austin, Texas. In 2002, he left to become the Culinary Director for Rosa Mexicano restaurants. Fonda is his latest venture, but Roberto also has a catering company and is part of the new food truck craze, with a taco truck in New Jersey. He is also a cookbook author - his 2007 book, ‘Rosa’s New Mexican Table’, was highly acclaimed.
434 7th Avenue
between 14th and 15th Streets
Brooklyn, NY 11215
718 369 3144
Spicy Mexican Shrimp and Avocado Cocktail is served at Fonda for $9.
This recipe makes 4 restaurant servings.
Spicy Mexican Shrimp and Avocado Cocktail Ingredients:
1lb peeled medium shrimp
½ cup Corona Extra beer
½ cup clam juice
1/3 cup ketchup
3 tablespoons lime juice
1/3 cup chopped cilantro
2 tablespoons fresh finely chopped white or red onion
2 – 3 tablespoons finely chopped fresh jalapeño, with seeds
2 ripe Mexican Hass avocados, halved, pitted, peeled and diced
Steal This Recipe® Step by Step Instructions:
Cook the shrimp in a medium pot of boiling salted water for one minute (the water should taste like the sea; about 1 tablespoon kosher salt or ½ tablespoon fine salt to 1 quart of water).
Drain the shrimp, then cool and chill.
Stir together Corona Extra beer, clam juice, ketchup, lime juice, cilantro, onion, and jalapeño in a medium bowl.
Stir in chilled shrimp, then gently stir in avocado.
Fill 4 cocktail glasses and serve.
Photo courtesy of Corona.