chef’s kitchen: Marcela Sandoval

Words by Marcela Sandoval
Photos: Abby Wyatt / Bainbridge Artisan Resource Network

A master of culinary fusion, Marcela Sandoval grew up in South Texas, immersed in traditional Mexican cuisine. She has since spent 18 years abroad with her diplomat husband and their three children, living in China, Zambia, North Korea, Nepal and Tanzania. Trained at Le Cordon Bleu, she has worked in restaurants from Beijing to Washington D.C. and currently teaches world cuisine at Bainbridge Artisan Resource Network.

Bulgogi Tacos

As soon as it’s warm enough, I like to have family meals outside on our patio and use the barbeque as much as possible. I grew up in South Texas eating carne asada, and it continues to be a family favorite. This recipe combines my love of tacos and bulgogi, a staple of Korean barbeque. Tortillas were never available when we lived in Pyongyang, and I swore to never make this again without them. My kid, Coco, makes a mean sriracha mayo to top the tacos, or you can use gochujang for additional Korean kick.

INGREDIENTS

1⁄2 c. tamari
2 garlic cloves
1 inch ginger
1 1⁄2 tsp. sugar
1⁄4 tsp. black pepper
1 1⁄2 tbsp. sesame seeds
1 tbsp. sesame oil
1⁄4 c. sake or white wine
6 scallions
2 1⁄2 lbs. skirt steak
1 cucumber, matchsticks
2 large carrots, matchsticks
Handful each cilantro, basil and lettuce
Corn tortillas (homemade preferred)

STEPS

1. In a large bowl, combine tamari, garlic, ginger, sugar, pepper, sesame seeds, sesame oil and wine/sake.
2. Finely chop 3 scallions, add to marinade and set aside.
3. Trim and clean meat, making sure to cut along the grain of the meat. Feel free to cut in half or thirds if the steak is too long for the grill surface.
4. Add meat to marinade and allow to marinate at room temp for an hour or overnight in the fridge.
5. Slice, clean and cut cucumber, carrots and scallions.
6. Clean lettuce and herbs.
7. Preheat grill, ensuring you have direct and indirect heat access on the grill.
8. Oil grill grate and when smoking, place meat on top.
9. Let meat cook and turn over only when the bottom looks charred and removes easily from the grate, about 3-5 minutes. Turn over and finish grilling the other side.
10. When done, allow meat to rest 10 minutes before slicing.
11. Heat tortillas and place them in a tortilla warmer.
12. Thinly slice meat to fit into a lettuce cup or tortilla.
13. Arrange the meat and lettuce leaves on a serving platter with matchstick vegetables, scallions and herbs.
14. To make your taco, fill a tortilla with meat and veggies and top with Coco’s mayo.

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Coco’s Sriracha Mayo

INGREDIENTS

1 clove garlic 1 egg
1 c. vegetable oil
1 tbsp. sriracha
1⁄2 lemon juiced
1⁄2 tsp. sugar
Salt to taste

Using an emulsion blender, combine the egg, garlic, oil, lemon juice and sugar in a narrow jar. Pulse until a thick white mayo forms. Add the sriracha and season with salt. We like to place the mayo in a plastic squeeze bottle. Keep refrigerated until ready to use.

Marcela’s Horchata

Rice has been the foundation for many hot weather drinks. In Egypt, sobia is a favorite. In Mexico, it’s horchata. Regardless of the continent, sweet, cool rice drinks are refreshing and pair beautifully with spicy food. Horchata is a very common refreshment found at most street carts around Mexican cities. To make a flavorful homemade version, you’ll need five ingredients, a blender, cheesecloth and time. My version has more almonds than rice and can be spirited with rum for a fun summer cocktail.

Ingredients

6 tbsp. white rice
1 c. blanched almonds
1 inch cinnamon stick
Zest of 1 lime
1 c. sugar

Steps

1. Pulverize the rice in a blender or spice grinder.
2. Transfer to a bowl and add almonds, cinnamon and lime zest.
3. Add 2 ½ c. hot tap water to the rice mixture, cover and let stand overnight. (I like to use my Vitamix blender for this process.)
4. Make a sugar syrup with 1 c. sugar and 1 c. hot water. Stir until sugar is dissolved and store in the fridge when cool.
5. The next day, blend the rice mixture until it doesn’t feel gritty.
6. Add 2 c. water and blend again.
7. Pass through a double lined cheesecloth into a pitcher.
8. Add the sugar syrup to your preferred sweetness. If the consistency is too thick, add more water.
9. Serve over ice or store in the fridge for up to 2 days.