So I have been learning Spanish recently. It is partially because I have many friends from Latin America, predominately Colombia, another part is because used to have a crush on a girl who spoke Spanish (not natively but recreationally and really well) and finally the last bit was that I have become a huge fan of modern Spanish cooking. This dish was born one night while was watching Jose Andreas be totally amazing and invoke all sorts of crazy Ferran moves, with bubbles and chemicals. Then I saw this beautifully simple knife trick where he filleted out the seeds from the belly of the tomato and made “caviar.” Ferran has been talking of this for a while and I never saw the actual process, but in practice it is quite simple and the caviar is unbelievably flavorful.
This is a homemade tortilla chip with a version of pico di gallo. The tomato caviar was marinated in lime juice and jalapeño pickling juice, then sprinkled with shallots, garlic and cilantro. Delightful explosion of flavor captured by the genus perfectly here.
Leave a Reply