It's good for you too. I know exactly what that's for. These days, restaurants and food and beverage manufacturers are For Chef Shawn Walchef, who began our interview with this question, this outlook defines his approach to barbeque and arguably, his philosophy of life. Exploreother recent videosfrom our content partners at Conde Nast. Ad Choices. You have mayo and chipotle. Foolproof Thanksgiving Recipes: 18 Easy and Impressive Options. Everting must be super fresh, onions, cilantro even the corn tortilla chips also you can makehand made corn tortillas. Then you're gonna do a little bit of pickled onions. Stir in the vinegar, salt and Mexican oregano. All right Bianca, well thank you very much, 2023 Cond Nast. I hope you're doing something good with my sour cream. I want to keep cooking the ingredients that I cook. 7. make the guacamole on a Molcajete. They will taste delicious. MOVIES. How did everything wrap up? Chef Saul Montiel Avantco Rice Cooker Webstaurant Store He also worked at Amaranth, an Upper East Side restaurant that specializes in the fusion of Italian and French cuisines. and you're gonna do a similar thing to the tomatoes. Montiels culinary skills allowed him to quickly advance in the kitchen. Pro chef Sal Montiel from Cantina Rooftop and home cook Lorenzo are swapping recipes and hitting the kitchen to whip up a plate of nachos. and what I'm gonna do, I'm gonna make upside down nachos. 2 large eggs 1/4 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt Steps: Melt your butter in an 8-inch nonstick skillet over medium-high until it gets bubbly; diner-style scrambles do not fear heat. Close Alert and using the chicken stock for our mole. So now you want to cook this a very low heat. Ad Choices. and the oaxaqueno is more sexy and spicy. So now I'm gonna make a chipotle aioli, fancy schmancy. and also got lime, cilantro, and jalapeno. 1,682 following. At age fifteen, Montiel moved to the United States and lived with family members in New York City and began work at Diva. Michelin Guide Recommended, 2012, 2011, 2010. Thats a big no, no. Learn more. 6. Shh, we're gonna keep this a secret, on the low. and then you're gonna a little bit of white vinegar. 5 Favorite Chili Recipes for Cool Fall Days. That's one of the characteristics of mole poblano. The infamous guacamole from Cantina Rooftop in, The guacamole from Cantina Rooftop served in a, Tuna Tostada with Salsa Macha from Rooftop. just to get the flavor, corn, out of them. Wash it off and then you're gonna grill it, We have a lot to do here, but I'm super co--. when it tastes delicious, and it looks delicious. So char your vegetables. And at this point I will add the chipotle. We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. I am ready to put this nacho dish together. My mother and grandmother owned and operated a small fonda (bistro/inn) and that's where I got my first taste of culinary. To make the tostadas, pour the oil to a depth of 1 inch into a large, deep, heavy skillet and heat to 375F on a deep-frying thermometer. You know what, I'm gonna do the same thing that I did. Every time I cook, I'm impressed. I was also going to make a tres chili sauce. I'm actually gonna add in a couple more ingredients. but normally you add a lot of chicken broth. The translation in English is water spicy, spicy water. Close Alert. Wa ha! [Bianca] The shrimp with the chipotle adobo. which is a sesame seeds, and the pumpkin seeds. Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the. Because the shape of the pot, makes it so much easier. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. It's the Mexican version of the baked beans. When I came to New York I was determined to find an opportunity in the restaurant industry. Armed with a recipe that includes hard work and an insatiable desire to learn. Okay, so when I have the tortillas, how do I make the chips? ORANGE (CBSLA)-- A 21-year-old man was charged on Friday with groping four women in Orange area after pleading not guilty to the accusations. 1 tablespoon freshly squeezed lemon juice, 1 pound sashimi-grade skinned tuna fillet, cut into dices. God I hated it. you're gonna cool them down completely, stack them up. Arrange a layer of tortilla chips on the cookie sheet. With Bianca recipe are simpler ingredients. These are the cacahuetes, right? you just push the knife, and then there you have a filet. 4th of July cookout with chef Saul Montiel at Cantina Rooftop - YouTube AboutPressCopyrightContact usCreatorsAdvertiseDevelopersTermsPrivacyPolicy & SafetyHow YouTube worksTest new features . and those are the ingredients for the guacamole. If you cant make it to the restaurant, you can still enjoy some contemporary Mexican flare with this recipe forShrimp Aguachile from Chef Montiel. He began working at I Coppi, a Tuscan cuisine restaurant, and was responsible for its salads, pizzas, and desserts. Loading. I got these fancy tongs 'cause my fingers are too chubby. The blanching of the nopales takes longer. I did everything from cleaning, bussing, serving, shopping and cooking. Montiel was one of four children, all of whom were raised by his single mother, Margarita Montiel Perez. To learn more about Cantina Rooftop and Chef Saul Montiels cuisine, visit their website. CONTACT US FOR A SITE VISIT OR QUOTE: events@hkhall.com. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. I have to make sure all these peppers, into a paste. It was there that Montiel learned much from the cooks he worked with. Chef Sal Montiel from Cantina Rooftop in New York returns to Epicurious to make traditional enchiladas verdes, a recipe taught to him by his grandmother. Now we gonna do another layer of the frijoles charros. Welcome to Food Channel's European Union Experience. I'm not kidding. JOIN SIMKL. Now you jalapeno, if you don't want this to be hot. And then you're going to basically keep mixing. Preheat the oven to 350. And we gonna finish it with a little bit of sesame seeds. To revisit this article, visit My Profile, then View saved stories. I was 19 years old and she taught me so much. Rose said leave it alone, so said leave it alone. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights.Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. I scratch my nose or rub my eyes, call 911. Trained and worked under the direction of Celebrity Executive Chef Amanda Freitag. I planned to just make a really simple burrito. Boink, boink. Look at me making dough, who woulda thought? Storage: You can store your salsa macha in the refrigerator in a sealed container. Chef Sal Montiel from Cantina Rooftop in New York returns to Epicurious for the next installment of Passport Kitchen, this time building the complex flavors of a traditional mole poblano from over 30 ingredients. "We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. Plus a whole bunch of fancy toppings, pickled red onions. Chef Sal Montiel demonstrates the perfect method for cracking open an egg using only one hand. Oh so it cost $113 for all of these ingredients. Preheat oven to 350 degrees F. Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable. but I'm gonna make avocado pico de gallo. Maybe we're gonna need more cheese. Saul Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. It's not about the ingredients, it's about the mole. Whos ready for a big budget burrito battle? To revisit this article, select My Account, then View saved stories. Translated to shrimp in chile water, you can think of this dish as a spicy ceviche! And my mom used pecans, I love pecans, man shoot. Churros proves the companys prowess as a snack and beverage leader. TAGS: aguachile cantina rooftop ceviche chef saul montiel cinco de mayo contemporary mexican recipes mexican cuisine mexican food shrimp shrimp aguachile the food channel Follow @scrogdogg Place 3 tuna diceson top of the avocado pure , then top each portion of tuna with about 2 teaspoons of the salsa ache . (adsbygoogle = window.adsbygoogle || []).push({}); Oats Chocolate Brownie Recipe | Eggless & Without Oven | Yummy. the almonds, the peppers, the chicken, everything. kind of pushes the sauce to be in one spot. To assemble the tostadas, place the tostadas on a flat work surface and spread about 2 teaspoons of the avocado pureon each tostada. Chef Saul Montiel Executive Chef at Cantina Rooftop, HK Hall & La Boom Bites Passport Kitchen Traditional Mexican Enchiladas Are Not What You'd Expect | Passport Kitchen | Epicurious Traditional Mexican Enchiladas Are Not What You Expect Using Ancient Tools To Make Traditional Mexican Chicken Mole | Passport Kitchen | Epicurious These are so good. 2023 Cond Nast. One, two, three, go. Now we do the almonds, same thing, same process. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Tuesday, February 28, 2023. This is gonna be on my Instagram. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories, [laughs] I guess we're making chicken nachos. Chef Saul Montiel has managed to accomplish his American dream on his own terms. So basically, you need to remove all the stems. Roasted Chicken, Morita Sauce, Avocado-Tomatillo Sauce, Onions & Cilantro Camarn $20.00 Sauted Chipotle Shrimp, Corn, Spinach, Avocado Sauce & Monterrey Jack Cheese Birria $20.00 Mixed Chiles Tijuana Style, Mango Habanero Salsa & Monterrey Jack Cheese Carnitas $19.00 Lechn & Pork Belly, Salsa Habanero & Chicharron Big Ass Taco $80.00 Peanuts, yes, it's one of the ingredients. we gonna accomplish the texture that we're looking for. ABOUT EPICURIOUS Because you control the size of your chicken breast. This is something that I would serve in Tulum. Rooftop season is officially and here and Executive Chef Sal Montiel of Cantina Rooftop knows how to celebrate. What's better than cheese? is by using three types of chilies, ancho for texture. Watch three cooks of varying skill levels prepare stuffed peppers at home in this recent video from Epicurious (Conde Nast). One News Page. One News Page. I was gonna top it off with nopal pico de gallo. So I'm kinda gonna shape this into a ball. By the time I was 9 I was well known in the market. So normally I always have sour cream on the side. He not only developed a passion for food but for the restaurant industry as well, honing his skills at his family, Montiel quickly advanced within the restaurant industry, from I Coppi and the Upper East Side, Saul joined the Cantina Rooftop team in 2018. Only Use Perfectly. We don't want the heart. That is fantastic! What I like about the nopal is it's pretty healthy for you. Then let's cut up this lime, for the finishing touch. And I'm pretty much done with it for now. We curing the fish with lime and little bit salt. [laughs]. Named for the Scottish poet, this riff on the Rob Roy gets an extra whisper of complexity from a teaspoon of Bndictine. Take Chef Sals recipe for a twelve-pound taco featured onGood Morning America, or a series of epic and crowd pleasing recipes for National Taco Day onThe Wendy Williams Show. Home. So I'm gonna be using corn tortilla chips for my nachos. and these are my $10 burrito ingredients. but it's not about the piano, it's about the song. I can't even talk, it's so good. because sometimes we grab our eye or something else. I had fresh shrimp, and a grass fed, bone-in ribeye steak. So I add salt right now, I'm gonna add my limes. Peanuts. arbol for spiciness, and then guajillo for color. I don't even know what half of these are, though. because they have the whole patience, in the whole world. Okay, so I got this sour cream from Lorenzo's recipe. because that's when we celebrate anything. NO OLD SQUEEZE LIME JUICE OR FROM A BOTTLE! But then she left and ownership asked me if I could run the kitchen. Rolled Turkey Breast with Sausage & Herb Stuffing. And now we're gonna blend all these ingredients. 'cause like that you put more pressure on the metlapil. There's two types of mole, oaxaqueno or poblano. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree. I was gonna make a salsa macha from scratch. and then cover it with saran wrap and let it sit. I am going to filet you, fish. and this is the best way to make any kind of stock. I'm gonna use onion, for the jalapeno, and cilantro. and today I'm going to teach you how to make mole poblano. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. All right, it looks like we almost there. Now you just add raisins, to add more sweet. Chef. Higher, higher, higher, higher. I don't know. Besides cooking at Cantina Rooftop, Montiel reopened his late grandparents' restaurant, La Unica, in Hidalgo, Mexico, and he's made appearances on food and travel shows. I didnt care what I had to do to get started, so I basically showed up and washed dishes at several restaurants, Montiel continued. We are in that $12 to $18 entree range that makes our menu a great value." All rights reserved (About Us). And this is my take on Chef Saul's nachos. and then push the knife, something like this, like an ninja. Lorenzo, when making these tortilla chips. Line a large plate with paper towels. I don't wanna just put plain rice on my burrito. Mexico North America Place. By: John Scroggins and Guest Contributor, Aguachile is a Mexican dish thats made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories, And the avocado we're gonna add it to the end. We set Bianca up with all of the supplies she'd need to create. While at Gusto, Saul Montiel has been featured on several television programs, including Telemundos Al Rojo Vivo and Univisions Despierta America. He has been featured on the front page of El Diario and has been recognized for his contributions to the Latino community in New York City. Once each level of chef had presented their creation, we asked food scientist Rose to explain their choices from an experts perspective. My favorite tortillas in New York City tortillas. I'm going to be making my tres chile sauce. Still haven't subscribed to Epicurious on YouTube? I'll give it like 90 to 100 for the ingredients alone. There you have it, my chicken tinga burrito. Normally I will tell you to use these two folks. Vote. Chicken breast, white rice, plum tomatoes, I just had a kid, I didn't get enough sleep. Use 36 size avocados, they're more fleshy. Yes, chef! Search. Apr 2014 - Aug 20162 years 5 months. So here's my chicken for my chicken tinga. of the chip because we don't want to make this messy. Skip to main content. Use 36 size avocados, theyre more fleshy. than me cooking my burrito at home, and eating it. and put them in about 350 degrees Fahrenheit. I'm gonna make it happen with what I have. All content is copyright 2023 Total Food Service (unless otherwise noted) and may not be copied or reprinted without permission. It's only one way to find out if it's good or not. 2. Cut the Avocado - Cut the avocado in half and scoop the flesh into either a blender or a food processor fitted with a blade attachment. I'm gonna put it on the stove, bring it to boil. The pumpkin seeds, to add that nutty flavor. I already washed them. 3,118 posts. Saturday, April 15, 2023, from 11 a.m. to 3 p.m. at Barbeques Galore, 18225 Hawthorne Boulevard, Torrance, California 90504 TORRANCE, CA, USA, February 14, 2023/ EINPresswire.com / -- The 'Spring BBQ Cook-Off' event, which will take place on April 15, 2023, is announced by Barbeques Galore. By: John Scroggins and Guest Contributor. After Giorgione, Montiel moved to SoHos Lure Fishbar, where he worked as sous chef to Chef Josh Capon. I was washing hundreds of dishes and it drove me to tears. Photo: Cantina Restaurant. Well, Lorenzo sent me these lovely tomatoes. Pumpkin Soup. We challenged chefs of three different skill levels - amateur Jerry, home cook Kit, and professional chef Saul Montiel from Cantina Rooftop - to make us a tangy and tasty pulled pork sandwich. Read on for Chef Montiels tips and tricks for the perfect guac and even a bonus recipe for his best selling tuna tostada with house-made salsa macha. Well, this is what I supposed to be eating, No, I think the main thing that I did here. With simple to source ingredients. 0 comments. TV. so they get a little bit cold and get crispier. Add the tuna dices and stir gently, coating all of dices with the marinade. Heat Factor: Mild. and we don't want that, we don't want burnt. with my grandpa, watching All My Children. I'm gonna do only half onion. [laughs], It's every Mexican signature sauce. take a knife and just make a straight slice. Lay it over, and then hold it, and then--. it's seeing one table with my grandparents, 2023 Cond Nast. It's just avocado and chips. She had restaurants in New York and Tokyo. Okay, so my dough has been sitting for a little bit. All right, so my pico de gallo it's done. until you have a dough that's pliable but not sticky. Let marinate for 3 minutes, then pour off the excess marinade. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. If you purchase a product or register for an account through one of the links on our site, we may receive compensation. First we gonna start by cooking the chicken. and then you eat your burrito and you have a spine. I have ingredients that you find on your pantry. Don't mess it up. It adds the pepper flavor with a little bit of, of. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Ingredients medium lime, juiced bunch fresh cilantro, or to taste 1 clove garlic, minced 1 medium ripe avocado, pitted, peeled and cut into wedges 1 (8 ounce) container Mexican crema (such as Crema Supremo) 1 tablespoon olive oil 1 teaspoon kosher salt teaspoon ground black pepper Directions While agreeing on burrito fillings can be a challenge, a perfect bowl of guacamole is the beginning to any great night. Trusted News Discovery Since 2008. I am going to take the skin off of these filets. He is also part owner of The Lexington Social, a cocktail and Mediterranean tapas lounge located in East Harlem. Saul Montiel in his Executive Capri Chef Coat. Montiel is the Executive Chef of Cantina Rooftop, one of New York Citys most popular rooftop spots. You know people do beef with mole, do turkey with mole. The three chile sauce, it was on point 10 out of 10. I said yes and told myself that I would figure it out along the way.. Honestly, I don't even know why they call it pico de gallo. throw some nopales in your pico de gallo. Chef Saul's recipes have been featured on Good Morning America, Food & Wine, NowThis News, People en Espanol and Telemundo. Instead of the chipotle I'm gonna throw some jalapeno. So this for the keto guys' diets, and there we go. I didnt care what I had to do to get started, so I basically showed up and washed dishes at several restaurants, Montiel continued. And I have everything I needed for homemade tortillas. and then you have spines all over your mouth. from English cucumbers, lime, and serrano peppers. And when the sun goes down, it truly is a fiesta as the space transforms into a nightclub with live music. Global Edition. Resolved technical issues for clients in person, on the phone, and through e-mail. "The class of 1989" lit up the projector screen. Transfer to the towel-lined plate to absorb the excess oil. I'm also gonna use some of these beautiful leaves. Launching as the number one brand in the rapidly growing mini dessert category, J&J Snack Foods new Hola! My steak has been resting for a little bit, and you see that there's not that much liquid. are all piled up and there's nothing on the other chip? get a sharp knife, and gently just kind of chip at it, And you're gonna put it into a rolling boil. Saul Montiel-Tejada faces the felonies of one count of . Fresh homemade tortilla chips. and cure it with lime juice and some kosher salt. TOP. Food media company NowThis Food posted a video on Monday, October 15 titled "Everything You Know About Mexican Food Is A Lie" with chef Saul Montiel. I love apple cider vinegar. that's when you add more peppers in here, more spicy. Strain into a medium-sized bowl. 4. on their mole recipe are spices and nuts. As you can see, Bianca has sent me basic ingredients. Oh my gosh, this is the best concon ever. Chef Sal Montiels Tips onhow to make the best guacamole: 1. and then you, I can never have enough beautiful cilantro. In a blender, blend the cucumber, lime juice, garlic, cilantro, vinegar, jalapeo, salt and pepper. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes. it's very important that you add chocolate. These are pretty jumbo, this is a jumbo shrimp. and this is for Elena, my other daughter. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. So Lorenzo send me a typical ingredients for nachos. That's actually, that's my Mexican broccoli. Set them aside. Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Fill each corn tortilla with a handful of cheese (reserving about cup for sprinkling over the top, at the end). I write about food, drink, travel and lifestyle brands. A major mental health study has found a worryingly large proportion of surveyed Cook Islands adolescents experience high to very high levels of anxiety and other mental health issues. Since opening the restaurant in November 2018, Chef Burke has wowed guests with famous dishes like Clothesline Bacon and Emotional Lobster Dumplings, as . 646.419.2765 All rights reserved. Close Alert I was planning on making mar y tierra burrito. From a molcajete to a rubber cutting board, these are Montiel's most essential kitchen tools. Hello, mango tango. With a solid grounding of authentic Mexican recipes, combined with his adopted skills of Mediterranean techniques, Chef Montiel has created an exciting contemporaneous Mexican cuisine at Cantina Rooftop weaving in Mexican street food recipes and classic, Chef Saul resides in Union New Jersey with his wife, Eliana and he. By John Scroggins and Guest Contributor | Be Generous With Citrus and make sure to squeeze the limes at the momen. Its sure to be one of the hottest rooftop destinations for celebrating Cinco de Mayo in Manhattan, where guests can sip libations and enjoy modern Mexican cuisine under the stars. I don't need to put anything else. Before you add the chocolate and the sugar, try it. but there's one more thing that I have to do, like I can see, I can feel the crunchiness. He has like a crystallized sugar inside so it's sweet. We are gonna let the lime juice and the salt do its thing. In 2008, Montiel became executive chef of Gusto and in 2009, he became part-owner of the restaurant. All rights reserved. PROFILE. I'm gonna do some of the sauce and the salsa. I'm gonna do this for winter and this is gonna be my summer. That's basically our sour cream and our hot sauce. We are in that $12 to $18 entree range that makes our menu a great value.. http://bit.ly/epiyoutubesub. 605 W 48th St, New York, NY 10036. If you want to make your jalapeno spicy, do this. Transformed operations in . Saul Montiel is the Executive Chef of Cantina Rooftop, one of New York City's most popular rooftop spots. Translated to (). 32 Simple Ways to Upgrade Your Style || Trendy Outfit Ideas And Useful Clothing Tricks, This Apple Pie Just Melts in Your Mouth Everyone Will Ask For Your Recipe | Yummy, Potato With Garlic Butter | Potato Garlic Snacks Recipe | Chewy Garlic Potato Snacks Recipe. and I want to get all these beautiful chilies on. We cook a very low heat and it looks delicious. I like everything that just went into this olive oil. And this is why grandma makes the best mole. 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