Chile Relleno + Jicama Slaw
Poblano Pepper stuffed with smoked salmon and shallots escabeche + topped with jicama and fresh corn + lemon and apple oil.
- 1 whole jicama (peeled and shredded)
- 3 ears of corn, shucked and kernels cut from the cob
Dressing for slaw
- 1/2 cup of grape-seed oil
- 1 green apple
- 1 whole lemon (peeled)
- Salt, garlic and pepper to taste
Add the apple and lemon in the blender, and season to taste. Add the oil slowly. If is too thick for your liking, add a splash of water, or if it is too tart add one tablespoon of honey.
Mix the corn and jicama and season with salt and pepper. Add the dressing, mix well and set aside.
- 6 poblano peppers (roasted, sweated and peeled)
- 2 to 3 pounds of smoked salmon
- 2 shallots julienned
- 1/2 apple cider vinegar
- 1 tsp Mexican oregano
- 1 tbs salt
- 3 tbs canola oil
Add shallots to 2 cups of water boiling, cook for 1 min, then drain the hot water. Add apple cider vinegar, Mexican oregano, salt and canola oil, mix everything together and set aside to cool. The pepper should be cold and ready to peel. Stuff the poblano with the smoked salmon and the cool shallots. Topped with the jicama slaw and enjoy. Enjoy with a tostada or crackers.
PAIR WITH LIVING LOUD AND PROUD
Chef Maria Mazon is the Executive Chef and Owner of BOCA Tacos y Tequila in Tucson, Arizona. Born in Tucson but raised in Sonora, Mexico, Maria’s cuisine is inspired by both sides of her borderland home. Using the unique flavors and ingredients of the Sonoran Desert, Maria’s experimental takes on classic Mexican fare has earned her national attention in The New York Times, Food Network, and The Travel Channel, among others. In 2020, Maria became a James Beard Award semifinalist for Best Chef in the Southwest Region and is competing in Season 18 of Bravo’s Top Chef. When not at the restaurant, Maria loves cooking for her wife Lily and their 12-year-old son.