En la Cocina… Rurik Salazar and Luna Bar
By Jade Arroyo
Rurik Salazar, who on the surface appears to be quite serious, is in truth a very kind, gentle man who has a deep love of cooking. His attention to detail is obvious: only the perfect seasoning, the right degree of doneness, will do. Diners leave Luna Bar feeling blissful after eating his memorable food, which gives him the greatest satisfaction of all.
Salazar is the sous-chef at Rosewood, and along with Víctor Palma they form a kitchen team with the perfect balance between gastronomic tradition and the avant-garde. Rurik (which is an old Yugoslavian name, according to the chef) took first place at the competition “The Cook of the Year” (El Cocinero del Año) during the festival Guanajuato ¡Sí Sabe!, where he competed against 11 other chefs from different states in Mexico. The object of the contest is to create an innovative dish using the ingredients supplied, which are usually very simple.
Rurik shared with Atención his winning recipe: Cueritos Aguachile.
In 2014, he will compete again (his third time in a row), this time for the title of best chef in the country. We wish him good luck.
2 cups cueritos (pork rinds)
2 serrano chilis
1/4 red onion
1 bunch of cilantro
¾ cup lime juice
1 bunch of purslane, cleaned and stems removed
3 tablespoons olive oil
1 tablespoon lime juice (for radish and purslane)
Chia seeds for ganish
In a blender grind the tomatillos, serrano chilis, onion, cilantro, lime juice and a little water (so that it can blend), and season with salt. Marinate the cueritos in this sauce for 10 minutes.
In a separate bowl, place the sliced radish and add lime juice. Let it sit about 10 minutes to take on a reddish color and then reserve until ready to serve.
Cut carrot and cucumber into small cubes and add to the sauce mixture and pork rinds. Pour this mixture into a serving dish, then add the purslane seasoned with oil, lime juice and salt. Garnish with radish, a little more salt if needed, and some chia seeds.
Toast is recommended as an accompaniment.