[Chef Jorge Vallejo] This is a sardines in green sauce.
In this case, instead of making a hot dish, which is the regular case with the pork....
It's an appetizer.
It tries to remain a dish that we eat in our houses....
which is the pork with a green sauce [....].
In this case, I'm using sardine....
With a certain.... Just what we do is to clean it, clean it....
And then we let it rest in salt for ten minutes. Then we rinse.
And then let it rest again in vinegar for another ten minutes.
Then, we put in olive oil, and let it rest for 48 hours in the olive oil....
....and then we can use it just to give them a marinade.
We found here in the sardine that has this strong flavor
and a little bit of oil, which is kind of the thing that we do.
It's, like, seems like with the pork, you know. It's very rich and fatty.
That's why we're using this.
We're using a little bit of avocado, which is going to give us a little bit of creaminess in the preparation.
We use a special original olive oil which is from Italy.
But um....
It's sour. It has a little bit of sour and it's very fresh.
Very, you know.... like, spark.
Then we're going to put the sardines, which, I already told you how we prepare these.
And now it's a very good season here in Mexico for sardines, because it's....
The water starts to be colder. This is when it comes from Baja.
Then what we do, it's a sauce with.....
It's actually a regular green sauce with tomatillo,
with a little bit of onion, a little bit of cilantro, a little bit of garlic, cilantro.....
And then just let it set in....
We strain all the liquid.
It's very strong flavor. And that's it.
We put a little bit.... In some cases, we like to use different ingredients....
The 95% of the ingredients that we use here in the restaurant are Mexican.
But in some cases, if we see that some ingredient can work in the preparation — we use it.
In this case, we're using white balsamic vinegar....
.....which is going to give a little bit of a sweetness in the preparation....
and goes really good with a tomatillo.
It finished the preparation very, very nice.
This is a white balsamic vinegar. We're just going to....
....put a little bit on each sardine.
That's it.
Then our salad, which is with Purslanes....
We put a little bit of olive oil as well, with the vinegar.
We're using also some fennel.
Here, in this case we don't use a lot of salt, because the sardine is already salted.
We're what we're looking at — its so the people can really feel the flavor of the tomatoes,
of the balsamic vinegar, the Purslanes and stuff.
And it's already, you know..... You actually don't need that much salt.
Put the Purslanes.
Then we have... [sound cuts out]
....that we use also to give a little bit of acidity into the preparation.
These ones we grow on the roof, as well.
It's a potato that I brought from Peru on one of my trips.
And then I planted it. And these potatoes start to give these leaves that are really, really nice flavor.
So, we put some of them, as well. But the people actually sometimes didn't notice,
but when they eat it, it's very surprising to eat something that you suspect that it's herbal,
to feel it's like very, very, very sour.
Then we're using also the leaves of the fennel.
It's a special fennel that we also have here in the restaurant.
And very aromatic, very sweet.
It's called Golden Fennel.
But it's actually, like, brown.
Then to give also a little bit of sweetness, and also it goes really good,
sometimes in in the houses, what our grandmas did, was...
....is to put some Nopal. This is a third of the Nopal.
This is a red tuna. Now, it's not the fish — is different,
but it's very sweet. We're just using the flesh.
It's not inside that comes with the sea.
It's really, really nice flavor.
And it's also....
It's a thing that goes every time with the Purslane.
.... but another part of the plant.
in this case, it is a fruit.
Then some onions.
And this is a sliced.... — I mean julienned — Serrano Pepper.
This is a chili that we use here in the sauce.
These ones come also, in the sauce.
These are really fresh preparation.
We don't want the people that comes — very, very, very spicy. So, we actually wash a little bit this chili.
So, you're just gonna only feel the flavor, and not that spicy.
And then we make cilantro oil.
We put in the Thermomix, seventy degrees just for 20 minutes....
And comes with oil.
[Ambient kitchen fans]