El Roble Mexican Food- David Robles
Chef David Robles founded El Roble Mexican Food in 2020 after graduating from culinary school.
His passion is to share the taste, culture, and rich history of Mexican cuisine through catering private parties and special events.
12/22/2020
It’s beginning to “smell” a lot like Navidad! Wishing you a Feliz Navidad from El Roble Mexican Food to you and your familia!
07/31/2020
Encurtir (To Pickle)
I highly recommend that you pickle! I keep mason jars of my favorite pickled fruit/veggies in the fridge every week. I add them to a lot of my weekly dishes; tacos, salads, burritos, sandwiches, even my eggs at breakfast. They add flavor, texture and depth to any dish. Here is my quick cold picking brine recipe to try at home:
1 cup water
1 cup distilled white vinegar
2 tbsp. granulated sugar
1 1/2 tsp. salt
Add all brine ingredients together in a bowl and mix until salt and sugar are dissolved. In a mason jar, pour over individual fruit/veggies (suggestions include: cucumber, carrots, red onion, radishes, jalapeños, etc.) Seal the jar, and refrigerate for 24 hours before use. Note: This is a cold brine so it will not cook your fruit/veggies, which will result in a more crunchy textured fruit/vegetable. Also note, I added smashed/pealed garlic cloves, dill sprigs, and whole peppercorns to my cucumbers for more flavor in this photo. !Buen Provecho!
07/16/2020
A chef at Food & Wine magazine mentioned this book as influential in her cooking of Mexican cuisine. I was able to score a used copy from a thrift vintage bookstore online. I can’t believe I was able to find a copy for pennies of what this book goes for online! I hope that as I read these pages, my approach to cooking truly honors the significance of Mexican cuisine... and it will also make me brush up on my Spanish. ¡La historia importa!
07/08/2020
¡Buñuelos! Growing up I would have these with champurrado, a Mexican hot chocolate, usually on Christmas Eve or on special occasions. Easy to make and really... ¡delicioso! Take some raw tortillas from your local grocery store, fry them up, and dust them with cinnamon & sugar. I made them here as “chips” to brighten up this fruity ice cream sundae. ¡Buen provecho!
07/01/2020
¡Elote on the grill! Elote is traditionally served with various toppings in Mexican cuisine, which makes it a great dish to “make it your own”. I think Elote is very versatile in that you can add anything you’d like and it usually turns out great! This Elote was prepared with butter, fresh squeezed lime juice and cotija cheese. ¡Buen Provecho!
07/01/2020
¡Chilaquiles Rojas! This Mexican breakfast staple is one of my favorites. I made a pasilla-ancho chile sauce for the tortillas and topped it with a fried egg, green salsa, cotija cheese and a side of guacamole. ¡Delicioso! Recipe coming soon. Stay tuned!
07/01/2020
Debuted my signature green salsa on these beef barbacoa tacos I made for an event yesterday. ¡Sabor!
07/01/2020
Creating a signature Green Salsa for . ¡El comienzo!
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