Daniel Duarte is a DMV-based Private Chef specializing in personalized weekly meals, private events, and international menus.
Pozole is one of Mexico’s most beloved traditional dishes. There are red, green, and white versions, often served with a variety of toppings.
I prepared this pozole with puerco, hominy, avocado, radish, cilantro, cabbage and jalapenos in the red style. Guajillo chiles give the dish its classic color.
Agua de Jamaica - hibiscus tea.
Dried hibiscus flowers infuse to make a beautiful, agua fresca. It’s tart, refreshing, and packed with vitamin C.
This recipe used water, hibiscus flowers (dried), brown sugar, cinnamon, star anise, & cloves.
Tamales de Gallo - rooster tamales. There are infinite preparations for tamales based on regional and family traditions. Banana leaves are essential for many Guatemalan recipes.
Homemade salsa and shredded rooster meat are layered on top of the masa and topped with potato, pepper, olives, and dried plums before wrapping.
Duck à l’orange. A French classic. Citrusy, tart, and slightly sweet sauce compliments the rich flavor of slow roasted duck.
Cara Cara oranges, Grand Mariner, and orange juice gave this dish its full-bodied orange flavor.
Bibimbap. A popular Korean dish that is adored worldwide, this rice bowl is summery, savory, and full of fun ingredients.
Toppings can include sautéed seasoned vegetables, marinated proteins (often beef but tofu makes a great substitute), fried egg, a dash of sesame seeds and the essential sauce made with Gochujang paste.