The ¡Salpicon! Cookbook: Contemporary Mexican Cuisine by Priscila Satkoff and Vincent Satkoff

  • Bacon wrapped sea scallops (Callos de hacha con tocino)

    from The ¡Salpicon! Cookbook: Contemporary Mexican Cuisine The ¡Salpicon! Cookbook by Priscila Satkoff and Vincent Satkoff

    • Categories: Appetizers / starters; Mexican
    • Ingredients: bacon; sea scallops; dried navy beans; morita chiles; leeks; cilantro; olive oil
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Notes about Recipes in this book

  • "Chopped" guacamole (Guacamole picado)

    • chawkins on April 17, 2015

      First use of this cookbook and very happy with it, everything I've made so far were simple and tasty. For this recipe, the tomato salsa was made in advance and drained before adding the avocado resulting in a chunky but not weepy gucamole, it could use a tad more heat, but then the half jalapeno I used was very mild and I did not serve it with the recommended Arbol chile sauce.

  • Mexican-style gazpacho with spicy cucumber sorbet (Gazpacho Mexicano con nieve de pepino y serrano)

    • chawkins on August 31, 2016

      I did not make the cucumber sorbet. I weighed the ingredients (tomato and cucumber, not the poblano), and yet mine turned out brownish, not bright red like hers. Tasted okay though, I like the smokiness added by the roasted poblano. Also very simple, no bread nor vinegar involved.

  • Lamb loin chops in a garlicky pasilla sauce (Chuletas de borrego en salsa de pasilla)

    • chawkins on April 17, 2015

      The garlicky pasilla sauce went well with the grilled lamb chops and could not be any easier to make. The most difficult part of the recipe for me was sourcing the pasilla chiles. I finally found some in a Mexican grocery store where I also found some great corn tortillas that were far superior than what I normally got in the supermarket.

  • Orange-flavored flan (Flan de naranja)

    • chawkins on April 17, 2015

      Very nice flan with distinct orange flavor. It uses whole eggs, so I don't have to deal with leftover egg whites. It may not be as rich as yolks only flan, but that's okay with me. I had enough egg mixture to fill four 6-oz and one 4-oz ramekins. I only keep 2% milk in the house, so I used 1 1/2 cup of half and half and 1/2 cup of 2% milk.

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  • ISBN 10 0811860469
  • ISBN 13 9780811860468
  • Linked ISBNs
  • Published Mar 26 2009
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Foreword by Charlie Trotter.

¡Salpicón! is the beloved Chicago restaurant renowned for its upscale Mexican menu. Its unique culinary approach fuses classic European dishes with traditional Mexican seasonings and flavors that result in such wonderful dishes as salmon tartare cured with tequila. This elegant cookbook includes recipes for every course and provides wine pairing suggestions for each dish. With stunning photographs throughout featuring the food and the restaurant itself, The ¡Salpicón! Cookbook is both a lovely keepsake and a fascinating introduction to high-end Mexican cuisine.

Priscila Satkoff is the chef and proprietor of the ¡Salpicón! restaurant in Chicago. She lives in Chicago.

Vincent Satkoff is the wine director and proprietor of ¡Salpicón! He lives in Chicago.

Charlie Trotter is an eight-time James Beard Award winner, and chef and owner of Charlie Trotter's in Chicago.