"Recipes from the Chef's Kitchen"

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La Sandia Mexican Kitchen & Tequila Bar
Tyson's Corner 1
Mclean, Virginia
703-893-2222


Gama Coronado - Chef de Cuisine (Left)
Manny A. Flores - General Manager (Center)
Lindsey Gustin - Producer/Host (Right)


Acapulco Stuffed Avocado Shrimp Salad

The Salad
Ingredients:
(1 serving)
1)   1 each Avocado
2)   1/2 cup chopped Adobo Shrimp
3)   Spring Mix (shredded Lettuce and Cabbage)...enough to hold the avocado
4)   1/2 cup Citrus Salad (see recipe below)
5)   Prepared Pesto (see recipe below)
6)   Chipolte Aioli
7)   Pickled Onion

Preparation:
1)   Place the spring mix in the center of a white bowl.
2)   Cut the avocado in half...discarding the pit.
3)   Cut the bottom of one half of the avocado and scoop a little more of the
       avocado so it makes a cavity to place the shrimp.
4)   Place that half on the spring mix and place shrimp in the avocado.  Then
       place the other half of the avocado on top.
5)   Place a half cup of the citrus salad around the avocado.
6)   Drizzle with pesto and chipolte aioli.
7)   Garnish with pickled onion.

The Citrus Salad
Ingredients:
(1 serving)
1)   1 cup Radish - juliened
2)   1/2 cup Corn
3)   1/2 cup Tomatoes
4)   1 tbs. Red Onion - finely diced
5)   1 tbs. Cilantro
6)   1 Lime - juiced
7)   1 Lemon - juiced
8)   2 tbs. Celery - finely diced
9)   1/4 tbs. Serrano
10) Salt and Pepper to taste

Preparation:
1)   Combine all the ingredients in a bowl.
2)   Mix

The Pesto
(Yields 2 cups)
Ingredients:
1)   2 each Tomatillos
2)   2 bunches of Cilantro
3)   1 sprig of Epazote
4)   1 each Serrano
5)   4 cloves of Garlic
6)   2 Lemons - juiced
7)   3 tbs. Cotija
8)   1 cup Canola Oil
9)   Salt and Pepper to taste

Preparation:
1)   Combine all the ingredients in a blender except the oil and the salt and pepper.
2)   Slowly add the oil until thick.
3)   Season with salt and pepper.


Mole Poblano
(On top of Chicken and served with Rice)

Ingredients:
(yields 1 quart)
1)   2 tbs. Peanuts
2)   2 tbs. Almonds
3)   2 tbs. Walnuts
4)   2 tbs. White Sesame Seeds
5)   4 oz. Pork Lard
6)   6 oz. Plantains
7)   3 oz. Onions
8)   1 oz. Garlic
9)   1/4 tbs. Cumin
10) 1 each Star Anis
11) 9 sticks Cinnamon
12) 3 each Cloves
13) 1 oz. Chile Pasilla
14) 1 oz. Chile Ancho
15) 1 oz. Chile Mulate
16) 2 oz. Mexican Chocolate
17) 2 oz. Sweet and Bitter Chocolate
18) 3 oz. Raisins
19) 1 oz. Animal Crackers
20) 1 1/2 tbs. Salt
21) 1 1/2 quarts Chicken Stock (enough to cover all ingredients in a pot)

Preparation:
1)   Toast all nuts and chiles in a fryer.  Fry for 10 seconds only!!!
2)   Saute plantains in lard until golden brown.  Set aside.
3)   Saute onions in the same pan until translucent.  Add garlic and saute with onions
       until golden brown.  Add sesame seeds, cloves and cinnamon sticks and saute
       together.  Add animal crackers and all the rest of the ingredients and boil in
       low heat for 4 hours.
4)   Blend in a blender and strain.  Set aside until sauce cools down and refrigerate.


Spicy Margarita

The Featured Mexican Drink served at la Sandia.


 .

1) Queso Fundido - melted Oaxaca, Chihuahua and Gouda cheeses /
chile morita salsa / flour tortillas, melted Oaxaca, Chihuahua
and Gouda cheeses / chile morita salsa / warm flour tortil
2) A four dessert sampler...Banana Empanada, Caramel Flan,
Morenita Sundae, El Tres Leches
3) Barbecued Chicken Salad



Left Picture...In the Studio Kitchen with Gama Coronado (left) and Lindsey Gustin (right)
Right Picture...In the Studio Kitchen with Manny Flores (right) and Lindsey Gustin (left)


Good Eating!!!