>>> THIS MORNING ON "TODAY FOOD" CINCO DE MAYO COOKING.
>> HE'S THE EXECUTIVE CHEF OF ROSEWOOD MAYACOPA.
>> CHEF JUAN PABLO, GOOD TO SEE YOU AGAIN.
IT'S NOT CINCO DE MAYO UNLESS YOU'RE HERE.
>> YEAH, EXACTLY. WE DON'T DO ANYTHING IN MEXICO
IN CINCO DE MAYO, SO IT'S A GOOD REASON TO COME TO NEW YORK AND
ENJOY TEQUILA AND SALSA. >> NOTHING WRONG WITH THAT.
SO WHAT ARE WE MAKING? >> WE'RE GOING TO MAKE SALSA TO
FIX SOME TACOS. WE DO AT MAYACOPA SOMETHING LIKE
THIS. WE'RE GOING TO CHANGE YOUR LIFE
WITH THIS SALSA. >> YOU'RE CHARRING ALL THESE
INGREDIENTS. >> THIS IS CALLED MEXICAN SALSA
BECAUSE IT'S THE COLOR OF THE MEXICAN FLAG.
WE JUST ROAST EVERYTHING. JUST PUT EVERYTHING ON THE HIGH
HEAT WITHOUT ANY OIL. WE CALL IT ASADO.
THEN WE PUT THIS ON THE MOCOPETE.
WE PUT GARLIC, SALT -- >> WHY DO YOU CHAR IT?
>> SORRY? >> WHY DO YOU CHAR IT?
>> IT GIVES LOTS OF FLAVOR. IT'S A TECHNIQUE THAT WE USE IN
MEXICO FOR MORE THAN 5,000 YEARS.
IT'S REALLY HEALTHY. THIS CHARRED THING IS GOOD FOR
YOUR FLORA, YOUR DIGEST. >> OH.
>> IF YOU DON'T HAVE TASTE TOMATOES LIKE WE HAVE IN MEXICO.
>> IT HELPS THE FLAVOR. >> SO YOU USE ROMA TOMATOES.
>> WE USE ANY TIME OF CHILE, THIS IS CHILE SERRANO.
>> DO YOU USE OTHER CHILES OR
ONLY THESE? >> ANY.
>> TO MOVE ON, WE CHOP UP THE TOMATO?
>> WE HAVE THE GARLIC HERE, WE PUT THE TOMATOES IN THIS.
THEY'RE REALLY HOT. >> OH, WOW.
>> SO WE JUST CRUSH IT IN THE MOCOPETLE.
>> LIKE A MORTAR AND PESTLE. >> THIS GIVES A LITTLE BIT OF
MINERALS TO THE FOOD SO IT'S MORE HEALTHY.
AT THE END AFTER YOU CRUSH IT, IT FINISH A LITTLE BIT LIKE
THAT. IF YOU BURN IT MORE, IT'S MORE
TASTY AND LOOKS MORE DARK. >> OH, NICE.
>> MY FAMILY IS FROM CHIHUAHUA, MEXICO AND WE MAKE THIS ALL THE
TIME BUT WE CALL IT PICO DE GALLO?
>> LET'S MOVE UP TO THE FRONT WHILE WE'RE TALKING.
>> WHAT DO WE HAVE HERE, CHEF? >> WE HAVE THE SALSA READY AND
WE MAKE SHRIMPS. WE MARINATE SHRIMPS WITH OIL.
>> WHY DO YOU DO THAT? >> JUST TO GIVE SOME FLAVOR.
WE HAVE A LITTLE BIT OF LIME, THE LEMON ZEST.
WE PUT CILANTRO AND THEN -- >> THE ICE MACHINE'S GOING RIGHT
NOW. >> AL!
PULL IT TOGETHER. >> GETTING READY FOR MARGARITAS.
>> TIME FOR MARGARITA. >> SO WE HAVE SOME SALT --
>> SKEWERS. >> THEN WE JUST DO IT LIKE THIS.
>> WHY DO YOU SOAK THESE? >> SO THEY DON'T GET -- WHEN YOU
ARE PUTTING ON THE GRILL THEY DON'T GET --
>> YOU WILL DO THESE QUICKLY ON EACH SIDE.
>> I DIDN'T KNOW THAT. >> SO WITH THE MAGIC OF
TELEVISION, WE HAVE SOME SHRIMP FOR YOU.
>> I NEED YOU TO TRY THIS SHRIMP.
IT'S AMAZING. TRY IT.
>> A LITTLE CREAMY AVOCADO. >> THIS IS AVOCADO PUREE, THEN
WE PUT SHRIMPS ON THE TOP. THIS IS A REGULAR TORTILLA.
>> THESE ARE HOME MADE. >> THESE ARE HOME MADE OVER
THERE BUT YOU CAN BUY THESE FROM THE STORE.
AVOE CADDO PUREE. >> THIS IS KIND OF LIKE A TACO
BAR, PEOPLE CAN MAKE THEIR OWN. >> WE PUT A SALSA.
FOR THE GOOD TACO, THE MAIN THING YOU NEED IS A GOOD
TORTILLA, GOOD SALSA. >> LOOK AT THE FINISHED PRODUCT.
>> THANK YOU. >> WAIT, WAIT.
>> OH. I MESSED IT UP.
>> A LITTLE BIT EXTRA LOVE. >> CHEF JUAN PABLO, THANK YOU
VERY MUCH. >> HAPPY CINCO DE MAYO.
>> THAT'S RIGHT. VISIT OUR FRIENDS AT ROSA