During the month-long CALA Alliance Festival, the area’s Latino community is celebrated with a variety of artistic, culinary and musical events. One of the highlights of the festival is ¡Sabor! A Culinary Journey of the Americas, where top chefs from around the state put their personal touches on signature dishes from the Americas.

We’ll be bringing you sneak peeks of ¡Sabor! over the coming weeks with recipes from some of the chefs participating in the event. So don’t fret if you can’t make it to the event, as you’ll be able to whip up these tasty dishes yourself. Today we feature Roberto Madrid, Executive Chef at deseo.

Chef Madrid hails from Northern Mexico and began his culinary career in Scottsdale over 30 years ago. He has lead the culinary team at deseo since 2006 where his passion for Latino cooking is reflected in their fare.

Chef Roberto Madrid of deseo

Chef Roberto Madrid of deseo

Millionaire Tacos

4 oz Ahi tuna, ¼” dice
4 oz Lobster meat, chopped
4 oz Yellowtail, ¼” dice
4 Tbsp Fried onions, chopped
1 oz Small diced ripe mango
2.5 oz Kewpie sauce (recipe follows)
2 ea Limes (juice)
4 Tbsp Chives
4 Tbsp Green
2 Tbsp Slicked pickled jalapeños
1 oz Chili oil
1 Taro root, medium

Kewpie Sauce:
4 oz Japanese mayonnaise
1 oz Ponzu
1 oz Yuzu juice
1 tsp Togarashi

In a medium size mixing bowl combine yellowtail and lobster, marinate in fresh lime juice; add kewpie sauce, fried onion, mango and chives. In a separate mixing bowl, mix diced Ahi tuna with chili oil, season with salt and fresh ground black pepper. In each taco shell place yellowtail and lobster mix, top with tuna and finish with a slice of pickled jalapeño.

Kewpie Sauce Directions:
Combine all ingredients well