>> Welcome back, everybody.
Thank you so much for joining
us. Got a special guest here in
the studio with us. And it’s a
great time to celebrate.
It is Latin restaurant week.
Yeah, Yes, we are ready.
It is chef Pedro from El Meson
always cooking up something
delicious. But this right you
know, those temperatures are
just one off this too good.
I mean, I’m just so hot.
But, you know, this is a real
this is something that will
cool you down.
>> Right. You want free fresh
ing things like Minton and
apples and and you know, things
are acidic. And I’m gonna go
first with the dispatcher.
>> go to my and this was a lot
to do with it.
>> Bunches like there’s a
little drizzle of olive oil
on it.
Oh, fancy, you know, and that
looks fabulous. Little
Thanksgiving night riots.
Okay.
>> I try not to get it all down
the front of me. But you know,
so refreshing has just said
this is the city Sevilla style.
Why take wonder Bread all want
to take the edges off and I put
it in ice water and squeeze
it halfway. And I put that in
the blender along with all the
other ingredients that you
cumber and,
you know, and the runway pepper
and tomato and and then it
begins with a silky texture.
You get that? Yes, it’s so
light, you know, especially are
saying when it’s so hot
outside. So if you want some
crunchy stuff, go ahead and put
in some countries to, for
example, right here, he gets a
little cucumbers. You can put
him right in there. Okay.
So you want some crunchy stuff.
Another front thing is this
one here, the boom, another.
This looks amazing. It’s fun
because the vinaigrette is made
with cilantro and mint leaf.
We also put some oil and
vinegar honey mustard and
garlic. And we put apples and
pears in it. You can take its
time is when he has his own
rule on ion the load that with
the vinaigrette, it just the
yes side of the Apple screen
appeals, by the way. Okay.
and other Spanish means
orchard.
The flavorful and the school,
you know. And then the goat
cheese kind of opens it up,
you know, gives it a little.
You know, you have spinach in
there. MC Screens, if you want
a little bit more substance,
you get the salmon over You
know, this is a Spanish with
salmon. That will be tough.
We put golden raisins in it and
blueberries and goat cheese
and then whether a blue cheese
on this one seen here is what
that’s what you want I’ve never
tried to say this. Pay and then
and that makes it much more
fun. What’s the secret to the
salmon? What the Senate do.
Don’t overcook wind. Yeah.
Do not overcook it. you gather
on the grill or in a skillet
to one side penetrate a quarter
inch and then you cover it up a
little bit and it will approach
the rest of it. And that’s good
enough. Okay on the road just
to remove if you can see here
and then it’s it’s it’s cook
strait like a quarter inch of
rain. But in the center, it’s
nice. And, you know, under
coach, well, it looks
beautiful. You don’t overcook
because then it’s like 2 out of
the can. You do want that?
This is red snapper city chip.
This is great. I love this this
is like sushi me and I love
Japanese But but here it’s just
very fresh. We red onions and
Serrano pepper and, you know,
getting here with the fruit
juices, we used 3 for jurors on
this on all those floating
around and with the avocado
beautiful. I can smell the
lemon, all just a bad deal as
well from the spot it snap for
this looks just this is a more
the in our little cocktail.
>> Scallops and shrimp. The 6 a
little longer than it was
overnight treatment. Just 3
hours. You’re good to go in
that one little thing that this
one has a bit of where Sharif’s
Austin, the tomato and lime
juice. You know, it’s a little
bit more a little spice.
Yeah, I like to join the Mary.
Turn this into a buddy. Mary.
Just put things I tell you,
my only Perfect. Well, Chef
Pedro, thank you so much.
Again, it’s
>> Watt restaurant weeks to
thank you for joining us.
Remember, you can check out all
my son. 24 25 University
Boulevard, of course, all this
information is on replay this
segment on click 2 Houston dot
com. It will be posted under
the community section on the
website. We’ll be back after the break.