Hernandez-Mario

Mario Hernandez

Biography

At The Black Ant, Chef Mario was thrilled to have found the ideal place to combine his refined technique and ardor for ingredient-driven, regionally-specific Latin food and make it all accessible, and at times adventurous, for everyone. He has become a highly visible advocate for the inclusion of proteins unfamiliar to most Americans—ants and chapulines (grasshoppers) among them. His menu of creative, contemporary Mexican cuisine (Cocina de Autor).
In 2016, Mario and his partners brought his lively and delicious interpretations of the street food he grew up on to the casual and dynamic Temerario,... READ MORE

At The Black Ant, Chef Mario was thrilled to have found the ideal place to combine his refined technique and ardor for ingredient-driven, regionally-specific Latin food and make it all accessible, and at times adventurous, for everyone. He has become a highly visible advocate for the inclusion of proteins unfamiliar to most Americans—ants and chapulines (grasshoppers) among them. His menu of creative, contemporary Mexican cuisine (Cocina de Autor).
In 2016, Mario and his partners brought his lively and delicious interpretations of the street food he grew up on to the casual and dynamic Temerario, in New York’s Chelsea neighborhood. Later in 2016, they will bring Lamano, a Spanish tapas and wine bar to a cozy space directly adjacent to Temerario.

Mario Hernandez began his cooking education in his grandmother’s kitchen in Cuernavaca Morelos, Mexico. Fascinated by every spice and element of the preparation, he brought this dedication to the unique flavors of Latin food with him when he emigrated to New York City with his father at 16. After starting as a dishwasher, Chef Mario began assisting prep cooks, working in every station of the kitchen; he climbed the ladder to sous chef in 4 short years. His training deepened while cooking side by side with chefs like Ramon Hernandez and Ahktar Nawab, among others.

When he became Executive Chef of Ofrenda, this passionate devotee of indigenous ingredients and classic Mexican recipes instilled his dishes with culture, love, and flavor, finished with a casually elegant New York touch. With his menu, Chef Mario hoped to introduce Ofrenda’s guests to traditional foods, using ingredients he brought back from his annual trips to small towns in Mexico and South America–while still offering affordable and delicious cuisine that could be enjoyed any night of the week.

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Tostada De Ceviche

Ingredients:

1 avocado
6 corn tostadas
3 oz diced red onions
3 oz diced tomatoes
1 diced jalapeno
1 garlic clove
1 cup mayonnaise
4 Meyer lemons
3 oz diced cucumber
2 oz chopped cilantro
1 oz of olive oil

1 1/2 lb. of fluke or snapper cut in little pieces
salt and pepper to taste

Directions:

You can buy the tostadas at any Latin supermarket

Cut the avocado in little pieces

Mix the vegetables and the fish all together add the juice of the lemons and the olive oil

Season with salt and pepper

Let rest for 5 minutes

Spread the mayonnaise over the tostadas topped with the ceviche

Open a beer and enjoy!