Serves 6 to 8
- 3 ½ tablespoons sherry vinegar
- 3 ½ tablespoons olive oil
- Pinch of salt
1. Put vinegar and salt in a bowl.
2. Beat with a whisk and slowly add olive oil until vinaigrette is emulsified.
Dehydrated Sorrel Leaf
- 3 ½ tablespoons sorrel (leaves only)
- 3 ½ tablespoons banana vinegar or sherry vinegar
1. Put vinegar and sorrel leaves in a vacuum bag, seal and let stand for 3 hours until the leaves absorb the vinegar.
3. Heat the oven to 210 degrees.
4. Spread the leaves on a sheet pan lined with paper and bake for 1 hour with fan at maximum speed. (If you don’t have a fan, bake for 2 hours.)
5. Remove the leaves. When they cool, they should be crispy.
Brown Butter With Chile and Garlic Butter
- 9 tablespoons butter
- 2 tablespoons garlic, finely diced
- 2 tablespoons onion, finely diced
- 2 tablespoons serrano chile (without veins or seeds), finely diced
1. Heat the butter over medium heat in a pot until it reaches 275 degrees.
2. Remove from heat and let cool to room temperature.
3. Once the impurities settle, slowly pour the liquid into another container, without disturbing the sediment.
4. Sauté the garlic, onion and serrano chile with the clarified butter, taking care that the garlic does not burn.
5. Let solidify.
- 1 handful kale
1. Fry the leaves in oil at 210 degrees.
2. Drain and add salt.
Onion and Spinach Powders
1 white onion
1 handful spinach
1. Heat oven to 575 degrees. Peel onion and cut into quarters. Cook onion for 1 hour, until burned and blackened. Put in blender until pulverized into a fine powder.
2. Heat oven to highest temperature then turn off. Place spinach leaves in oven overnight until crispy. Put in the blender until pulverized into a fine powder.
For the plating
- 9.8 ounces escamoles
- 2 slices avocado
- 2 ½ teaspoons sherry vinaigrette
- 2 serrano chiles, finely diced
- 2 ½ teaspoons onion, finely diced
- 5 teaspoons brown butter with chile and garlic
- 2 ½ teaspoons dried kale
- 2 ½ teaspoons dehydrated sorrel
- 3 ½ tablespoons onion powder
- 3 ½ spinach powder
- 1 serrano chile, sliced
- Lime zest
- 1 tablespoon salt
1. Cut the avocado into cubes 0.5 centimeters thick.
2. Place in a steel container with the onion and burn with a blowtorch.
3. In a pan, melt the butter with chile and garlic, and sauté the escamoles.
4. Add the escamoles to the bowl with avocado.
5. Mix everything with the sherry vinaigrette.
6. Place a metal ring, and add avocado tartar and escamoles in the center.
7. Finish with fried kale, dehydrated sorrel and slices of serrano pepper.
8. Grate lime zest on the tartar preparation.
9. Serve with sorrel chips.
Note: This is a (slightly) simplified version even though, yes, it requires a blowtorch.