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Finalizing the Ricoto Relleno

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Victor Albisu: I am Victor Albisu and were finishing up the Rocotos Rellenos. Now, we are pulling these out, and thats about what you are looking for right there. The spoon or spatula, I like a spoon because the shape of the Rocoto, easily lends itself to it and you can pick up all the good stuff at the end there. Youre always welcome to pile on more cheese and re-melt it, if you feel like you dont have enough cheese but I like to kind the hit or miss nature of it.

Here we have our light white wine and Rocoto crema. We will be ladling over the dish or spooning, to be more exact, and its a just a little bit to accent the dish. Something I like to do when using Cilantro or parsley in a dish, we cooked with it, we cooked the meat with it in our prior step. I also like to use it as a garnish so you have kind of a depth of flavor, you have it cooked, permeating throughout the stuffing of the dish and then you have it fresh on top, on the out side.

This is your dish, the Rocoto Rellenos.

Expert: Victor Albisu

Victor Albisu may have been born in northern Virginia, but he seems “born” with Latin food in his blood. Victor’s mother is Peruvian, his father is Cuban; one grandfather was a baker; and two aunts owned their own restaurants in Miami – Latin food was central to his upbringing. In fact, he doesn’t have a single childhood memory that doesn’t involve some delectable Latin cooking or other. Then he went More »