Whip up soulful grub in your own kitchen with recipes from Snooze, Mezcal, and La Sandía.
White Chocolate Sponge Cake
Preheat the oven to 325°. Melt chocolate, butter, and oil together over bain maire (a water bath). In a separate bowl whip the eggs, yolks, and 8 ounces of sugar together until very thick and pale, set aside. In another bowl whip whites and additional 2 ounces of sugar to stiff peaks. Fold flour into yolks mixture. Fold in whites. Fold in chocolate mixture into the batter. Bake at 325° in greased cake pans for 20 to 30 minutes.
Mix all milks together. Soak cake in mixture and chill.
Bring orange juice, sugar, and cinnamon to a boil. Add strawberries and sauté. Top cake with strawberries and serve.
For the Masa
For the Filling
Oil for frying
For the Pico de Gallo (garnish)
In a mixing bowl add the Maseca, water, and salt. Mix thoroughly until the Maseca forms into a dough. In your hands roll out nine equal-size balls, place each in a tortilla press and flatten into a circle. Set aside. For the filling, in a separate bowl mix the poblano chile, sautéed onion, queso fresco, cilantro, and crema. Place equal amounts of the filling in the center of the flattened masa circles and fold them into half circles. Fry in 375° oil for approximately 4 minutes or until golden brown. Garnish with shredded lettuce, pico de gallo, queso fresco, and crema Mexicana.
Sweet Potato Batter
(makes approximately 12 big pancakes)
Combine dry ingredients. Combine wet ingredients. Combine wet to dry and mix until smooth. Cook as you would any pancake.
Combine in blender and refrigerate.
Bourbon Caramel Glaze
Simmer sugar, water, and lemon juice until caramelized. Add bourbon and cook for 5 minutes. Add remaining ingredients and simmer for 10 minutes.