- We are celebrating Hispanic Heritage Month,
and i don't know about you,
but i do love experiencing
and appreciating cultures through food,
and we are so lucky,
to have this distinguished chef,
to come here and cook with us today,
he is passionate about preserving his family's legacy,
i've been reading all about it in his book,
he wants to have the diversity in the kitchen,
honor his family,
please welcome the author of Where I Come From
Life Lessons from a Latino Chef Aarón Sanchez
(Crowd clapping)
I can't believe i'm kinda tripping, mad.
i have been watching you on TV for so long,
and i love Chefs vs. City,
and i love your book.
- Well thank you so much Drew
and by the way i'm a huge fan of yours.
I am so happy for all your success,
and yeah it's Hispanic Heritage Month.
It's about remembering
and honoring all the accomplishments
that Latinos and Hispanics made all over the world,
so what better way to celebrate that then with food,
right?
But let's start with this recipe. What do you think Drew?
- I'm very excited to learn anything from you Aaron.
- Awesome,
you were such a sweetheart.
Let's go ahead and start with the pico de gallo.
Now again,
this is all about the freshness of the tomatoes,
So we gonna add everything into a bowl, right?
So we have some chopped tomato, no big deal.
- Okay.
- So tomato, cilantro, no particular order
cause they all gonna go in there.
We have half of the white onion that's chopped
Okay,
then we have some jalapeño,
now this is tugusto,
right to your liking,
so if you like it a little spicier,
put more jalapeño,
it's up to you.
A little bit of (mumbles) you do great
- Oh yeah
- I like that
- Super spicy
- and a little bit of scallion,
and then just to finish,
some lime juice,
Okay,
and let this come and sit do it's thing
and as that's going,
i want you to have your panel,
your pan nice and hot
Okay Drew,
and then put some salt in there.
little bit of pepper,
no biggie.
- Yup.
- It looks beautiful by the way, i can see it.
Okay.
So in this pan,
i've rendered some bacon
and this is optional
if you wanna keep it a hundred percent vegetarian,
you can just omit the bacon.
- Okay
- So i've reserved some of that bacon grease
and then a little bit of olive oil.
- Oooh, it smells so good
- Okay to start,
Okay?
Well, we're gonna go ahead and do,
is throw in our hominy
that's been rinsed, okay?
Now this is a canned product, which is great.
It's a perfect side dish,
for anything like coming up for a holiday
or a thanksgiving,
you can serve this on the side and it's great.
- We get all excited when it (mumbles)
- Exactly. So put some onion in there as well.
We're gonna go ahead and put the hominy,
let it do its thing
then we're gonna add some garlic, okay?
now Drew i have some garlic,
some Mexican oregano,
okay, it's dried,
and then you gonna put some fresh oregano
in there as well,
Okay?
- I'm following
- So we start changing the hominy,
and then now we're gonna add that pico de gallo
inside, okay Drew?
- Right into the hot pan.
- Into that,
yeah.
and then we're going to give it a little (mumbles) okay
Let all those flavors melt,they come together
and then i like to put a little pat of butter,
right at the end.
- A little pat of butter,.
- There you go,
and then guess what Drew,
we're gonna go to the plate,
it's time to plate
(crowd clapping)
Okay.
- I don't even need you be around
don't wanna see what i just did
like it's,
- What did you do?
- Well,
it turns out that,
- You can use a spoon
- this pan was made for the Incredible Hulk,
and the last time i checked,
Lou Ferrigno was out to lunch.
So,
uuum
basically my hominy..
- I love it, don't worry just use a spoon.
- I don't..ooh,
well,Gosh darnit,
i had a ladle son of...
- Now you can,
sprinkle with some of that bacon if you want,
just on top
to give it a little bit more of that texture
and that little salty and crispy bits,
maybe a little bit more cilantro
- Okay Aaron,
are you ready for a bit of a show?
- Here we go.
(crowd clapping)
- Yeah baby
- You are the beauty shot Drew
(Drew laughs)
- You are
i can't believe i'm actually getting to cook with you.
You have no idea how much i've appreciated you
and how much i've learned,
and i know that you have a very important foundation also
that i want to mention because it's incredible.
- Yeah. thank you for mentioning it,
it's The Aarón Sánchez Scholarship Fund,
and when i started cooking 25 years ago,
i felt there was a huge disparity between Latinos
and there are some of my kids right there
they're just, i couldn't be prouder of them.
They have come from very humble roots,
and they're chasing their dreams to be chefs.
So our kids go to Culinary School in New York City
at the best culinary school available,
they go through eleven month program
and then they're mentored,
and they're encouraged to do internships,
with different chefs.
That's one of the things i'm most proud of right now.
So.
- Well,
i'm sure you'll your platform to keep us informed
of their journey,
and i can't wait,
to see anyone under your tutelage or wing,
because you have the best taste,
yes i said it pun intended,
i'm trying to speaking of taste.
- I love it,
good you better
isn't that delicious
- Oh my gosh.
(crowd clapping)
- Thank you so much,
and we gonna talk about your foundation on our website
so go to TheDrewBarrymoreShow.com
for this full recipe
and how to support The Aarón Sánchez Scholarship Foundation
Thank you, Aarón
Thank you,
it's a privilege to finally meet you in person
(Drew and Aarón speaks in a foreign language)
(upbeat music)