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Executive Chef Miguel Escobedo of Papalote Mexican Grill
by Christine PadillaAug 2, 2005
THE CANNERY at Del Monte Square, welcomes Chef Miguel Escobedo of Papalote Mexican Grill to do a special chef demonstration at our Farmers Market on Saturday, August 27th at 11:00 am. This event is free and open to the public.
Miguel Escobedo, Executive Chef, Papalote Mexican Grill
Award winning Papalote Mexican Grill prepares outstanding Mexican dishes with the freshest meats and produce available, and serves them in a comfortable and exciting atmosphere.
The concept of Papalote Mexican Grill is based on memories of sunny Sunday afternoons spent in Chapultpec, Mexico City, celebrating somebody's birthday. These gatherings would bring many families together and great potluck meals would be organized.
The smoke off the grill as the adults prepared the carne asada (grilled steak) filled the air. Eating was a big part of these celebrations, but for some of the adults, eating was not as important as the actual preparation of the food. Carne asada is different than a typical American BBQ in that you would never dare put anything on the meat other than salt and maybe a little bit of pepper. In addition, carne asada is always thin steak, so it really does not take that much time to cook it. It has always been the simplest and most basic item on the menu.
When it came time to display their culinary abilities everybody showed off their homemade salads and their salsas, but especially their salsas.
As far as salads go, the best was always what we called pico de gallo. Pico de gallo was a very simple salad made with j'cama, cucumber, orange, lots of limejuice, and some sort of chile, usually chile piqu'n. We just could not get enough of it, and we feel that our rendition now at Papalote does justice to some of the best we have had.
Now, salsa was a different thing. The aunts and uncles always tried to outdo each other, but nobody was ever able to make a better salsa than our dad's salsas. His salsas have always been the tastiest, richest, and most honest to goodness sauces the human palate has ever savored. His creations are true masterpieces, each one of them a work of art.
When we set out to make our salsa at Papalote, we knew that we had undertaken a challenging task. Therefore, when we finally tasted Miguel's creation, inspired by our family's 40-year-old restaurant legacy as well as our dad's unsurpassable commitment to creating THE perfect salsa, we discovered that we had created something so unique.
The concept of Papalote, is to try to recreate the feeling we had when we found ourselves on a Sunday afternoon without a worry in the world, the smell of food in the air, and sometimes, if you looked up, you could even see a papalote (kite) flying way up in the sky.
For more information on Papalote Mexican Grill visit:
www.papalote-sf.com