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Olé! Steal this Mexican tuna recipe

leftPhil LempertPhilLempertTODAY Food Editorhttp://supermarketguru.com/page.cfm/367mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.comIn this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home!THIS W

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Phil Lempert

PhilLempert

TODAY Food Editor

http://supermarketguru.com/page.cfm/367

mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.com

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home!

THIS WEEK: Atun con Calabasa Rostisada en Salsa de Aguacate, from Adobo Grill in Chicago

Dia de los Muertos, Day of the Dead, is a Mexican ritual celebrated October 31st to November 2nd.  It all started about 500 years ago when Spanish conquistadors came to Mexico and encountered natives performing a ritual that seemed to mock death. Today people celebrate this time with wooden skull masks and dances to honor the dead.  In Chicago, Adobe Grill will be celebrating this event with a special menu that includes this “deathly” delicious dish, Atun con Calabasa Rostisada en Salsa de Aguacate (Grilled Ahi Tuna, Roasted Butternut Squash, and Hass Avocado).



About the chef:

After eight years of working in local Italian restaurants, chef Freddy Sanchez is glad to return to his ancestral cooking at Adobo Grill Old Town and Adobo Grill Wicker Park. He was born in a humble town in Guerrero and raised in Acapulco, Mexico, where he experienced the tantalizing sights and smells of the coastal city.

Freddy grew up watching his mother and grandmother create beautiful dishes such as tamales, moles and guisados in handmade clay pots at their kiosk in the local Mercado. He was always fascinated by the hard work that went into preparing the food as well as the different flavors of the Mexican ingredients.

In 2003, Freddy seized the opportunity and made the move to Adobo Grill, where he has been enticing guests with his various styles of cooking. With items such as “Ceviche,” “Camarones en Escabeche” or assorted “moles,” Freddy is setting the city’s taste buds alive. “It is great to see the guests, friends and family enjoy my food. It makes me feel proud of my culture and where I come from.”

Atun con Calabasa Rostisada en Salsa de Aguacate

Served at Adobo Grill for $19.95. This recipe is meant to serve 4, and is made available courtesy of Hass Avocados from Mexico.

Haas Salsa

Hass Avocados from Mexico





Tuna

Freddy Sanchez

To plate the dish

Put some of the butternut squash purée on a plate. Gently place the tuna on top of the purée. Drizzle sauce around the dish. Serve immediately.

Adobo Grill — Wicker Park

2005 W. Division St.

Chicago, IL 60622

773-252-9990

www.adobogrill.com



and

Adobo Grill — Old Town

1610 N. Wells St.

Chicago, IL 60614   

312-266-7999

www.adobogrill.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.