In the mood for a Mexican fiesta? Well, your timing couldn’t be better. The beginning of May brings Cinco de Mayo, a day that marks the Mexican army’s surprising victory over the French in the city of Puebla on May 5, 1862.
While it’s not a national holiday in either Mexico or the United States, it’s sure a good excuse to celebrate with music, dancing and of course, food.
Winnipeg chef Scott Bagshaw throws Mexican and Spanish flavours into the pot at Deseo Bistro, one of Winnipeg’s culinary stars. Bagshaw served in the kitchen at Sydney’s and Amici before landing at Pizzeria Gusto. From there, he did a short stint at Resto Gare before the opportunity popped up to hang his own shingle.
Bagshaw and business partner Alejandro Mora spent three weeks whipping the restaurant (original) space at The Royal Albert Arms Hotel into shape and crafting a fresh and festive menu that includes tacos, chicken adobo and huevos rancheros. The stars include the chicken adobo with its endless layers of taste and the bean fritters, a vegetarian option that pleases all diners.
“It’s really our Mexican version of a falafel. There would be anarchy if we took them off the menu at this point,” the chef said.
Two of the ingredients that find their way into many of Deseo’s menu items are roasted garlic and roasted garlic oil. Bagshaw said it all starts with homegrown canola oil and lots and lots of garlic.
“We end up using the roasted garlic oil in so many things—our marinades, in salad dressings. Such a great flavour,” he said. Bagshaw went on to praise canola oil for its high smoke point, versatility, cost-effectiveness and golden colour.
“The health benefits aren’t a concern for me personally, but I know our customers like the idea of canola, so it’s a good news story all around,” he added.
Bean Fritters with Salsa Verde and Spicy Mayo
Courtesy of Deseo Bistro
Fritters
1 14 oz can mixed beans
1/2 cup chopped parsley
1/2 cup chopped coriander
1/4 cup roast garlic
1 Tbsp ground cumin
1 egg
1 cup panko crumbs
Salt and pepper to taste
Canola oil for deep frying
Mix all ingredients by hand. Form into 1 inch balls. Heat canola oil to 350F. Fry in hot oil for about 2 minutes. Drain on paper towel.
Salsa Verde
1/2 cup each of mint, parsley, cilantro
1/2 cup roast garlic oil
1 tsp jalapeño powder
1 clove garlic
Salt and pepper to taste
Add all ingredients into a blender and pulse till smooth.
Spicy Mayo
3 parts mayonnaise
1 part chili sauce
Mix until smooth.
Chicken Adobe with Rice, Beans, Chorizo and Salsa Verde
Courtesy of Deseo Bistro
8 chicken thighs
1 cup adobo sauce
½ cup roast garlic oil
Marinate chicken for 24 hours. Remove from marinade and grill until done. Set aside.
4 cups cooked jasmine rice
2 cups cooked beans
½ onion, diced
4 cloves garlic, sliced
1 cup red wine
2 Tbsp canola oil
Salt and pepper to taste
Cook the onion and garlic in canola oil until translucent. Add beans, rice and salt and pepper.Chorizo
Slice and grill. Set aside.
To assemble, place chicken legs on a bed of rice and beans, garnish with salsa fresca, crema, chopped cilantro, lime and grilled chorizo.
Shel Zolkewich
