comes with curls of orange rind adding subtle but sharp flavor

Salt cod croquetas

Avocado Queso, Scallion Ash, and Sicilian Pistachios

Confit Goat

Pork Belly

Sun Gold Tomatoes and Smoked Maple Vinaigrette

Crispy Pig Ears

Delicata Squash

Setas and Garlic

Pimientos Shishitos

Patatas Bravas

Braised Oxtail

Pork Meatballs

Pork Sobrasada

Chorizo, Cockles, and Garlic-Sherry Alioli

Fideos

Arroz Negro

*Scallops

Razor Clams a la Plancha

Bacalao Croquetas

Sardinas Fritas

Coconut Leche de Tigre and Carrot Conserva

*Fluke Crudo

Foie Gras

Duck Egg

*Skirt Steak

Fennel al Mono and Marcona Almond Vinaigrette

Sweetbreads

Sea Urchin, Ancient Anchovy Oil, and Walnuts

*Creamy Eggs

Pulpo a la Plancha

If using salted dried cod, place 12 oz in a bowl and cover with cold water. Refrigerate and soak 24 hours, changing the water 2–3 times to remove excess salt. For faster method, soak 6–8 hours with two changes. Drain and rinse well.

Soak and rinse

Remove any skin and bones from the soaked cod and use your fingers to flake the flesh into small pieces. Set aside.

Flake

In a medium skillet over medium-low heat, warm 1 tablespoon olive oil and 4 tablespoons unsalted butter. Add 1 finely minced yellow onion and 1 minced garlic clove. Cook gently, stirring, until softened and translucent, about 6–8 minutes; do not brown.

Sweat aromatics

Increase heat to medium and sprinkle 6 tablespoons all-purpose flour over the softened onion. Stir constantly for 1–2 minutes to cook the raw flour taste and form a roux; the mixture will become paste-like but should not darken significantly.

Add flour

Gradually pour 2 cups whole milk into the roux in a thin steady stream while whisking constantly to avoid lumps. Continue cooking and whisking until the mixture thickens into a smooth, thick béchamel — about 6–8 minutes. You should be able to draw a spatula through it and see the path remain briefly.

Incorporate milk

Stir in the flaked salt cod, 2 tablespoons finely chopped parsley, 1 teaspoon freshly ground black pepper, 1 teaspoon ground nutmeg and 1 teaspoon kosher salt (adjust to taste, remembering cod may still carry salt). Cook 2–3 minutes to combine and evaporate a little moisture. Taste and adjust seasoning; mixture should be savory with a gentle nutmeg note.

Add cod and seasonings

Spread the thickened mixture into a shallow tray, cover surface with plastic wrap to prevent a skin, and refrigerate until firm — at least 2 hours or overnight. Cooling makes shaping easier and prevents the croquetas from falling apart in the fryer.

Cool and chill

Set up three shallow dishes: 1 cup flour, 2 beaten eggs, and 2 cups breadcrumbs. Remove chilled filling from refrigerator. Heat about 1 cup vegetable oil in a wide skillet over medium-high to 350°F (if using thermometer) for shallow frying; oil should be about 1/3 to 1/2 inch deep. If deep frying in a pot, you can use more oil and heat to 350°F.

Prepare breading station

Using two teaspoons or a small cookie scoop, portion about 1.5 tablespoons of filling per croqueta. Roll between your hands quickly to form small logs about 2–2.5 inches long (or round balls if preferred). Keep a damp towel nearby to wipe hands if mixture sticks.

Shape croquetas

Lightly dredge each croqueta in flour, shake off excess, dip into beaten eggs, then press into breadcrumbs to coat evenly. For extra-crisp coating, double-dip: back into egg and breadcrumbs again. Place finished pieces on a tray and chill 15 minutes to set the crust.

Dredge and coat

When oil is hot (350°F), fry croquetas in batches without crowding — 3–4 minutes per side or until golden brown and crisp. Turn as needed for even color. Use a slotted spoon to transfer croquetas to a paper-towel-lined plate to drain. Season immediately with a light pinch of kosher salt.

Using a vegetable peeler or small paring knife, remove thin strips of orange zest from 1 orange, avoiding the bitter white pith. Cut the strips into thin curls (about 2–3 inches long). For extra aroma, blanch curls in boiling water for 10 seconds then plunge into ice water to soften and remove bitterness; pat dry.

Make orange curls

Arrange croquetas on a serving plate or wooden board. Tuck a few orange curls among the croquetas so the curls release subtle citrus oils when bitten. Garnish with remaining chopped parsley and serve with lemon wedges if desired. Serve hot so the interior is creamy and the exterior crisp.

Plate and garnish

dried salted cod (salt cod), soaked and flaked

whole milk

unsalted butter

all-purpose flour

yellow onion, finely minced

garlic clove, minced

fresh parsley, finely chopped

freshly ground black pepper

ground nutmeg

olive oil (for sweat and finishing)

large eggs, beaten

all-purpose flour (for dredging)

fresh breadcrumbs (or panko)

vegetable oil (for shallow frying)

kosher salt

orange (zest curled into thin strips)

lemon wedges (optional, to serve)

Pat goat pieces dry with paper towels. Season evenly with 2 tsp coarse kosher salt and 1 tsp cracked black pepper, rubbing the seasoning into the meat.

Prepare goat

Place the seasoned goat in a medium ovenproof saucepan or Dutch oven in a single layer. Add the smashed garlic, thyme sprigs, rosemary sprigs and bay leaves, tucking herbs among the pieces. Pour 2 cups extra-virgin olive oil over the meat so pieces are fully submerged; if needed add a little more oil to cover.

Arrange and submerge

Preheat oven to 275°F (135°C). Place the pot with a lid in the oven and confit the goat until very tender and a fork slides through easily, about 2.5–3 hours depending on piece size. Check at 2 hours for tenderness; the oil should barely ripple.

Cook low and slow

Remove from oven and let cool in oil to room temperature, about 30–45 minutes. Lift goat from oil and transfer to a tray; reserve the oil (strain and refrigerate for other uses). Using two forks, shred or pull the meat into chunks. Keep warm for plating or refrigerate in oil for up to 3 days.

Cool and store

If you want a lightly crisp exterior, warm a heavy skillet over medium-high heat, add 1–2 tbs of the reserved confit oil, and sear shredded goat 1–2 minutes per side until edges caramelize. Keep warm until plating.

Finish before serving

Halve and pit the avocado, scoop flesh into a blender or food processor. Add 4 oz cream cheese and 1 tablespoon fresh lime juice.

Prepare avocado

Pulse the avocado and cream cheese until smooth. With the motor running, add 1/2 cup whole milk gradually to reach a thick, pourable queso consistency.

Blend base

Transfer the avocado mixture to a small saucepan over low heat. Stir in 1 cup shredded Monterey Jack and 1/2 cup shredded aged cheddar. Stir constantly until cheeses melt and the mixture is smooth, about 4–6 minutes. Season with 1/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp ground white pepper. Keep warm on the lowest heat setting, stirring occasionally to prevent skin forming.

Add cheeses and seasoning

Trim root ends and any yellowed tips from 6 scallions. Pat thoroughly dry — moisture will cause oil to spit when frying.

Dry and trim scallions

In a small heavy saucepan, heat 1 cup neutral oil to 375°F (190°C). Working in batches if necessary, add scallions and fry until the white and light-green parts are deeply charred and blackened, about 2–4 minutes, turning as needed. Use a slotted spoon to transfer charred scallions to a paper towel-lined tray; allow to cool.

Fry scallions to char

When scallions are cool and dry, transfer them to a small food processor or use a mortar and pestle. Pulse or grind to a fine crumb/ash texture. Sift if needed to remove large pieces. Season ash with 1/4 tsp fine salt. Alternatively, for a smokier note, roast scallions under a broiler until blackened and then grind.

Make ash

Preheat a small skillet over medium heat. Add 1/2 cup shelled pistachios and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes.

Toast pistachios

If glazing, remove skillet from heat, drizzle 1 tsp honey over pistachios and stir to coat; spread on a sheet of parchment to cool so they don't clump.

Optional glaze

Sprinkle toasted (and cooled) pistachios with 1/2 tsp flaky sea salt. Reserve.

Season pistachios

To assemble: spoon a generous pool of warm avocado queso on each plate. Top with a portion (about 5–6 oz or 140–170 g) of warm shredded confit goat, arranging so some queso shows. Scatter scallion ash lightly over the goat and queso to provide contrast and smoky onion flavor. Sprinkle toasted Sicilian pistachios over top for crunch, and add a few micro cilantro leaves. Finish with a small pinch of flaky sea salt and serve with lime wedges on the side.

Plating and finishing

goat shoulder or leg (boneless), cut into 1–1.5 in pieces

extra-virgin olive oil

garlic cloves, smashed

fresh thyme sprigs

fresh rosemary sprigs

bay leaves

coarse kosher salt

black pepper, cracked

ripe avocado (medium)

cream cheese, room temperature

monterey jack cheese, shredded

aged cheddar cheese, shredded

fresh lime juice

ground cumin

salt

ground white pepper

scallions (green onions), white and light-green parts

neutral oil for frying (canola or grapeseed)

fine salt

Sicilian pistachios (shelled)

honey (optional, for glazing pistachios)

fresh micro cilantro or microgreens

flaky sea salt

fresh lime wedges (to serve)

Pat the pork belly dry with paper towels. Score the top fat lightly in a crosshatch pattern (if there is any fat left). Rub with 1.5 tbs kosher salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika and the minced garlic. Let sit at room temperature for 30 minutes (or refrigerate up to overnight covered).

Score and season

Preheat oven to 300°F (150°C). In an ovenproof skillet or Dutch oven over medium-high heat, warm 2 tbs olive oil until shimmering. Place pork belly fat-side down and sear 3–4 minutes until deeply golden; turn and sear the other side 2 minutes. Remove pork briefly to a plate.

Sear

Reduce heat to medium, add 1 cup chicken stock and 1 bay leaf to the pan, scraping up brown bits. Return pork belly to the pan, fat-side up. Cover tightly (lid or foil) and transfer to the oven. Braise for 2 to 2 1/2 hours until the pork is tender and a knife slides easily through. Baste once halfway through with pan juices.

Braise

Remove pork belly from oven. Let rest, covered loosely, 15 minutes. For a crisped exterior, preheat broiler to high, place pork belly under the broiler 2–4 minutes until top caramelizes—watch carefully to avoid burning.

Rest and crisp (optional)

Slice pork belly into 1/2" pieces. Reserve braising liquid to spoon over the meat when plating.

Slice

If not already soaked, cover 2 cups dried beans with cold water by 2" and soak overnight; drain and rinse before cooking.

Soak and prep beans

In a heavy-bottomed pot or Dutch oven, heat 1 tbs olive oil over medium heat. Add pancetta or pork pieces and cook 3–4 minutes until lightly browned. Add whole chorizo links (pierce once to release some oil) and brown them 2–3 minutes per side. Remove sausages and set aside with the pancetta.

Brown cured meats

Add the chopped onion to the pot and cook over medium-low heat until translucent, about 6–8 minutes. Add 2 minced garlic cloves and cook 30–60 seconds until fragrant. Stir in 1 tsp smoked paprika and saffron threads; cook 20–30 seconds to bloom the flavors.

Return the pancetta and chorizo to the pot with the drained beans. Add 6 cups water (or enough to cover by ~1–2 inches). Bring to a gentle simmer, then reduce heat to low, partially cover and simmer very gently for 1.5–2 hours until beans are tender. Skim any foam early in the cook. If using morcilla, add it in the last 20 minutes so it heats through without disintegrating.

Cook beans

When beans are tender, season with 1 tsp salt (adjust to taste). Remove chorizo and morcilla, slice them and return slices to the stew. Let stew rest off heat 10 minutes to thicken slightly. Stir in chopped parsley before serving.

Finish and season

Ladle fabada onto plates or into a shallow bowl and arrange sliced pork belly on top or alongside. Spoon reserved braising liquid over the pork for extra flavor.

Serve with pork

Trim stems of 12 oz mushrooms and wipe clean with a damp cloth (do not soak). In a small saucepan combine 1/2 cup rice vinegar, 1/2 cup water, 1 tsp sugar, 1/2 tsp kosher salt, 1 bay leaf, 1/2 tsp black peppercorns, 1 smashed garlic clove and 2 thyme sprigs. Bring to a simmer over medium heat, stirring to dissolve sugar and salt.

Prep mushrooms and brine

Add mushrooms to the simmering brine and cook gently for 4–5 minutes until they soften but still hold shape. Remove from heat and cool to room temperature in the liquid.

Pickle

Transfer mushrooms and brine to a jar or airtight container and refrigerate at least 2 hours (preferably overnight) before serving. Pickled mushrooms will keep up to 1 week refrigerated.

Refrigerate

Warm fabada if cooled. Spoon a generous portion of beans into shallow bowls. Arrange 2–3 slices of braised pork belly atop each serving. Scatter 3–4 pickled mushrooms per plate around the pork.

Plate

Drizzle 1 tbs extra virgin olive oil across the pork, sprinkle 1 tbs chopped parsley, and offer lemon wedges on the side. Serve immediately, passing additional braising liquid or stew broth at the table.

Garnish and serve

pork belly, skin removed

black pepper, freshly ground

smoked paprika (pimentón de la Vera)

garlic, minced

olive oil

low-sodium chicken stock

bay leaf

dried large white beans (fabes or cannellini), soaked overnight

chorizo (Spanish, preferably smoked)

morcopye/black pudding or Spanish blood sausage (morcilla), optional

pancetta or cured pork shoulder, cut into 1" pieces

onion, medium, finely chopped

garlic cloves, minced

smoked paprika

saffron threads (or pinch turmeric if unavailable)

water (for cooking beans)

fresh parsley, chopped (for garnish)

small button or cremini mushrooms, cleaned

rice vinegar (or white wine vinegar)

water

granulated sugar

black peppercorns

garlic clove, smashed

extra virgin olive oil

fresh parsley, chopped

lemon wedges (optional)

Rinse pig ears under cold water and trim any excess hair or cartilage pieces. Pat dry with paper towels. If ears are very large, halve them lengthwise so they are 2–3 mm thick at the thinnest edge.

Clean and prepare

In a large saucepan or pot, combine 2 liters water, 1 cup white vinegar, 2 tablespoons kosher salt, 2 bay leaves, 1 tablespoon whole black peppercorns and 4 crushed garlic cloves. Bring to a simmer over medium heat. Add the pig ears, making sure they are submerged. Reduce heat to maintain a gentle simmer and cook until the ears are tender and the cartilage yields when pressed, about 90 minutes. Skim any foam occasionally.

Simmer to tenderize

Remove ears from the poaching liquid and transfer to a wire rack set over a sheet pan. Let cool to room temperature. For best crispness, refrigerate uncovered for at least 2 hours or up to overnight to dry the surface.

Cool and dry

If not already halved, slice each ear into 1/4–1/2-inch (6–12 mm) strips crosswise or on the bias to create pieces that will crisp evenly.

Heat 1 cup neutral oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering and 350°F (175°C) if using a thermometer. Working in batches to avoid crowding, add pig ear strips in a single layer and fry, turning occasionally, until golden brown and very crisp, 3–6 minutes per batch depending on thickness. Use tongs to turn pieces for even browning.

Fry until crispy

Transfer fried pig ears to a paper-towel-lined tray or wire rack to drain. Immediately sprinkle with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper while still hot so seasoning adheres.

Drain and season

While the ears cool, halve the Sun Gold cherry tomatoes if whole and place them in a bowl. Add torn basil or micro basil, 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper. Toss gently and set aside to macerate briefly (10–15 minutes) so juices bloom.

In a small bowl or jar, whisk together 3 tablespoons smoked maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, and 1 minced shallot. Slowly drizzle in 1/4 cup smoked olive oil (or extra virgin olive oil) while whisking briskly to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed (add more vinegar for brightness or more maple for sweetness).

Combine and emulsify

If you have a smoking gun or liquid smoke, add a tiny drop (1/8 teaspoon) or a brief cold smoke to reinforce the smoked note — use sparingly so it doesn't overpower the vinaigrette.

Optional smoke

Place a portion of crisp pig ear pieces on a serving platter. Spoon the macerated Sun Gold tomatoes and torn basil beside and over the ears, letting some juice mingle with the pork crisp. Drizzle 2–3 tablespoons of the smoked maple vinaigrette over the pig ears and tomatoes, or serve the vinaigrette on the side for dipping.

Salt Cod Croquetas

Confit Goat

Pork Belly

Crispy Pig Ears

Delicata Squash

Setas And Garlic

Pimientos Shishitos

Patatas Bravas

Braised Oxtail

Pork Meatballs

Pork Sobrasada

Fideos

Arroz Negro

*scallops

Razor Clams A La Plancha

Bacalao Croquetas

Sardinas Fritas

*fluke Crudo

Foie Gras

Duck Egg

*skirt Steak

Sweetbreads

*creamy Eggs

Pulpo A La Plancha