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En la Cocina con Andanza

By Jade Arroyo

The kitchen team at Andanza has just revised the restaurant’s menu. The focus is now on traditional Mexican cuisine from several states of the republic. The recipe that they shared with Atención is for “Surf and Turf,” a typical dish from Puerto Nuevo, in Baja California. This dish is based on high-quality ingredients and simple preparation using fresh, organic produce from the region, giving priority to seasonal ingredients. This well-known restaurant is elegant and relaxed at the same time. The three men in charge of the delicious dish described here are Leo Ayala, recipe consultant; Juan, the kitchen “boss”; and chef Emanuel, a cooking teacher at Sazón and guide for market tours.

Surf and Turf, steak and lobster
(1 serving)

Half a lobster
200 grams top-quality steak
2 small roasted onions
4 stalks of asparagus
3 baby carrots
3 baby beets
1 tablespoon garlic oil
1 tablespoon chopped cilantro
½ cup of rice
¼ chopped onion
1 cup vegetable broth

3 tablespoons red wine
Olive oil
Salt and pepper

The lobster meat should be three-quarters detached from the shell before cooking so it can be removed easily. It is sautéed with garlic and butter. Season the steak with salt, pepper and garlic oil and sear it on a hot pan. In the same pan, add a tablespoon of butter and the red wine to make a reduction sauce. In a separate pan, prepare the rice by first frying it with the onion and then adding the vegetable broth. Serve the lobster and the steak with the vegetables and the rice on the side, garnished with cilantro and the red wine reduction sauce.


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