1Set a large, heavy skillet over medium-high heat. When it’s hot, add 1 tablespoon of the oil, then the onion and peppers. Season generously with salt and add the cumin and garlic powder. Cook, stirring frequently, until the vegetables have softened and lightly caramelized, about 10 minutes. Transfer to a warmed platter, loosely covered to stay warm. Set aside.
2Wipe out the skillet and return it to medium-high heat. Add the remaining 2 tablespoons of oil, swirl to coat, and add the mushrooms. Season with salt and cook, stirring frequently, until the mushroom slices have softened and are just beginning to sear, about 10 minutes. Transfer to the platter with the onion and peppers, cover loosely, and set aside.
3To make the guacamole, place the avocado in a small bowl and, with the back of a fork, mash it until it’s almost smooth. Add the lime juice. Season with salt and stir to combine.
4Serve right away with warm tortillas, guacamole, salsa, red onion, hot sauce, and cilantro.
In this episode of Chow-to, Guillermo visits a Greenwich Village institution for all things English, Tea and Sympathy. He meets with Nicky Perry (owner and founder) to learn her family’s easy recipe for beef shepherd’s pie (which technically in modern British English is a cottage pie). No matter what you call it, this quarantine-friendly comfort dish uses some ingredients you probably already have in your pantry, and will make you feel cozy all year round. This is an excellent way to make something delicious and inexpensive (you only need ground meat, potatoes, carrots and frozen peas!) that will last for a couple of days, making it perfect for cooking during lockdown.
In this episode of Chow-To, Guillermo meets with Francesca Chaney, the youngest restaurateur in Brooklyn, at her vegan café Sol Sips. Francesca teaches Guillermo how to make vegan cultured butter using coconut oil , creating not only a healthier and tastier alternative to the commonly found substitutes (looking at you margarine), but also an affordable option compared to store-bought. Cultured vegan butter can be used as a tasty spread or browned and used for baking as well. Francesca was named one of Eater’s Young Guns ’19, as recognition of her culinary talent and her amazing community work out of Bushwick. Her plan is to offer affordable wellness to underserved customers, and make sure her products are accessible to all.
In this episode of Chow-To, Guillermo visits chef Ivan Garcia at one of his restaurants in Brooklyn, Guadalupe Inn, to talk about chapulines (grasshoppers) in Mexican cuisine, and to learn how to make a delicious and nutritious dish using these musical insects
MasterChef and Chopped judge, cookbook author, philanthropist, and owner of Mexican restaurant Johnny Sánchez in New Orleans, chef Aarón Sánchez joins Joey Skladany for a Take 5. Interview The James Beard award-winner shares his favorite pantry staples, nacho tips, and the plant-friendly chef he’s following on social media to get inspired in the kitchen.