Rosa Mexicano: Mushroom Quesadillas

Rosa Mexicano Recipe

Makes 6

12 ounces mixed mushrooms (such as cremini, portobello, shiitake, oyster), trimmed and thinly sliced
3/4 cup finely chopped white onion
3 garlic cloves, finely chopped
2 Serrano chilies, trimmed, seeded, cored, and finely chopped
3 tablespoons extra virgin olive oil
4 ounces queso chihuahua, or Monterey jack, muenster, or cheddar cheese, finely shredded (to make 1 1/2 cups, loosely packed)
6 (6 inch) fresh corn tortillas
6 fresh epazote leaves (optional)
sour cream, for serving
salsa verde, for serving.

In a medium bowl, mix the mushrooms, onion, garlic, and chilies until well combined. Place oil in a large heavy skillet over medium-high heat and heat until oil is shimmering. Add the mushroom mixture, season very lightly with salt, and cook, stirring and tossing, until the mushrooms are browned, 6 to 10 minutes. Scrape into a bowl and season with more salt if needed.

Divide the cheese among the tortillas, spreading a portion over half of each tortilla, leaving a small empty border, about 1 inch, at the edge. Divide the mushroom mixture among the tortillas, placing it on top of the cheese. Divide the epazote leaves, if using, among the tortillas. Fold the empty side over the filling and press firmly to close.

Heat a cast-iron or other heavy griddle over medium heat. Cook the quesadillas in batches, turning once, until light golden brown and crisp, about three minutes per side. Serve immediately, with sour cream and salsa verde on the side.

Rubio's: Grilled Taco with Shrimp

Rubio's Copycat Recipe

Makes 8 tacos

2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons ground ancho chili pepper
1 teaspoon paprika
1/2 teaspoon salt
1 tablespoon lime juice
1/2 cup vegetable oil
1/4 cup minced cilantro
1/2 cup water
32 small (51/60) raw shrimp, shelled and deveined

Chipotle Cream Sauce:
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons pureed canned chipotle with adobo sauce

Onion/Cilantro Blend:
3/4 cup diced onion
3 tablespoons minced cilantro

Cheese Blend:
4 ounces shredded white cheddar cheese
1 ounce shredded Monterey Jack cheese
1 ounce shredded Mozzarella cheese
8 corn tortillas
1/2 cup Rubio’s Red Tomatillo Salsa
1/2 cup crumbled cooked bacon (from 4 to 6 pieces of bacon)
16 to 24 avocado slices (from 1 large or 2 small avocados)

Make the shrimp marinade by combining the black pepper, garlic powder, ancho chili powder,
paprika, and salt in a medium bowl. Stir in the lime juice and oil, making a paste. Stir in the cilantro
and water, then add the shrimp. Marinate for 1 hour.

While the shrimp is marinating, make the chipotle cream sauce by combining all of the
ingredients in a small bowl. Make the onion/cilantro blend by combining all of the ingredients in a
small bowl. And make the cheese blend by combining all of the shredded cheeses in a medium bowl.
When the shrimp is done marinating and you are ready to make your tacos, preheat a heavy
skillet (a cast-iron skillet works great if you’ve got one) over medium heat. Remove the shrimp from
the marinade, add it to the pan, and cook for 2 minutes per side or until done.

While the shrimp is cooking, prepare each tortilla in a nonstick skillet that has been preheating
over medium heat. Sprinkle about ¼ cup of the cheese blend into the hot pan in a circle that is slightly
smaller than the diameter of the tortilla. Place a tortilla on top of the cheese. After a minute or so,
when the cheese has browned slightly, use a spatula under the cheese to remove the tortilla. Build
each taco by arranging 4 shrimp on the toasted cheese, followed by about 2 teaspoons of chipotle
cream sauce and 2 teaspoons of the red tomatillo salsa. Sprinkle a heaping tablespoon of the
onion/cilantro blend on next, followed by a tablespoon of crumbled bacon. Top off each taco with 2
to 3 avocado slices and serve immediately.

Puree the can of chipotle chilies and adobo sauce by dumping the entire contents of
the can into a blender with a little water and blend until the chilies are pureed. The sauce should be
smooth with no pepper chunks remaining.

Rubio's: Red Tomatillo Salsa

Rubio's Copycat Recipe

Makes 1 1/4 cups

1 pound tomatillos
1 ounce (3 to 4) dried guajillo chilies, stems removed
1/3 cup diced white onion
2 cloves garlic
1/4 of a fresh habanero pepper, seeded
2 teaspoons lime juice
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/2 cup water
2 tablespoons finely minced cilantro

Preheat the broiler to high.
Remove the papery skins from the tomatillos and rinse them off, then place them on an
aluminum foil–lined baking sheet and put them under the broiler on a rack that is about 4 inches from the heat. Broil for 5 to 7 minutes or until blackened on top, then flip them over and cook for another 5 to 7 minutes or until nicely blackened. Remove the tomatillos from the oven and use tongs to put them in a bowl until you need them.

Toast the chilies in a skillet over medium heat for 2 to 3 minutes per side or until some charring
is visible. Place the peppers in a bowl, cover the peppers with hot water, and let them sit for 30
minutes so that they can rehydrate. Place another bowl on top of them to keep the peppers submerged.After 30 minutes, remove the peppers from the water and let the water drip off them. Give the peppers a coarse chop, then add them to a food processor along with the tomatillos, onion, garlic, habanero, lime juice, salt, sugar, and water. Process on high speed for 1 minute or until there are just small bits of chili visible. Pour the salsa into a bowl and stir in the cilantro. Cover and chill for at least a couple of hours before using.

Rubio's: Chipotle Chicken Tacos

Rubio's Copycat Recipe

1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon garlic salt
juice of one lime
2-3  tablespoons chopped fresh cilantro
1 tablespoon of adobe sauce from a can of chipotle peppers in adobe sauce
2 tablespoons milk

Whisk together ingredients and serve over tacos.
Layer the Tacos as follows:

Warm Corn Tortillas
Grilled Chicken
Creamy Chipotle Sauce

Mesa Grill: Black Bean Soup

Mesa Grill Restaurant Recipe

Serves 6-8

2 tablespoons olive oil
1 medium carrot, peeled and coarsely chopped
1 medium Spanish onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 cup red wine
3 (15-16 oz.) cans black beans, drained and rinsed
3 jalapenos, chilies roasted, peeled and seeded
1 poblano chile, chilie roasted, peeled and seeded
4 cups low sodium chicken broth or 4 cups water
2 tablespoons fresh lime juice
kosher salt
pepper, freshly ground

Mesa Grill: Black Pepper Crusted Filet Mignon

Blue Mesa Grill Recipe

Serves 4

Roasted Red Pepper and Ancho Salsa:
2 ancho chiles
3 cloves garlic, coarsely chopped
2 tablespoons pine nuts
2 teaspoons honey
2 grilled red bell peppers, cut into 1/4-inch thick strips
3 tablespoons red wine vinegar
3 tablespoons chopped fresh cilantro leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Black Pepper Crusted Filet Mignon with Goat Cheese:
4 filet mignon, 8 ounces each
1 tablespoon canola oil
1 teaspoon kosher salt
4 teaspoons coarsely ground black pepper
8 ounces fresh goat cheese, cut into 4 slices
Cilantro leaves, for garnish

Mesa Grill: Yucatan Chicken Skewers

Mesa Grill Restaurant Recipe

Serves 6

6 chicken thighs, skinless and boneless, cut in 1/2 lengthwise
24 wooden skewers, soaked in water for 30 minutes
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons honey
2 tablespoons canola oil
2 tablespoons ancho chili powder
3 cloves garlic, coarsely chopped
salt and freshly ground black pepper
butter lettuce leaves, to serve
Peanut Red Chile BBQ Sauce,  (recipe follows)
Red Cabbage Slaw,   (recipe follows)
fresh mint leaves, for garnish
chopped roasted peanuts, for garnish

Peanut Red Chile BBQ Sauce:
1 tablespoon canola oil
2 -inch piece fresh ginger, peeled and finely chopped
1 1/2 cups Mesa BBQ Sauce, recipe follows, or store-bought BBQ sauce
2 cups homemade chicken stock or low-sodium canned chicken broth
2 tablespoons soy sauce
1/4 cup peanut butter
2 tablespoons chipotle in adobo puree
2 tablespoons honey
salt and freshly ground black pepper

Mesa Grill Sophie's Chopped Salad

Mesa Grill Restaurant Recipe

1 head romaine lettuce, finely chopped
1/2 cup cooked chick peas
1/2 cup cooked red beans
1 cucumber, peeled and diced
2 tomatoes, diced
1/2 cup fried blue corn tortillas, diced
1/2 cup diced Monterey Jack cheese
1/2 cup diced cheddar cheese
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
salt and freshly ground pepper

Toss all salad ingredients together in a medium bowl. Mix together the vinegar and mustard. Slowly whisk in the olive oil and season with salt and pepper to taste. Dress the salad with the vinaigrette and serve.

Mesa Grill: Chicken with Blackberry Ancho Sauce

Mesa Grill

Serves 4

3 Ancho chillies, stems and seeds removed
1 clove garlic, crushed
2 tablespoons coriander, chopped
sea salt flakes
1 cup port
1 cup red wine
1/4 cup pomegranate molasses
1/2 cup packed dark brown sugar
6 cup chicken stock
1 tablespoon black peppercorns
1 cup blackberries (can use frozen)
2 tablespoons cold unsalted butter
freshly ground black pepper
1 heaped teaspoon cornflour mixed with 1 tablespoon cold water

Mesa Grill: Spicy Bloody Mary

Mesa Grill

Serves 2-4

16 ounces tomato juice
3 ounces vodka
2 dashes hot red pepper sauce
1 dash Worcestershire sauce
2 jalapenos, sliced
pinch celery salt
pinch black pepper
1 lemon, juiced
celery spears, for garnish

Combine all ingredients, except celery spears, in a small pitcher, pour into large glasses filled with ice and garnish with celery spears.