Montiel Saul - Montiel, Saul

Biography

Chef Saúl Montiel was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. Montiel was one of four children, all of whom were raised solely by his mother, Margarita Montiel Perez. At just three years of age, Montiel suffered the sudden loss of his father, which instilled in him a sense of responsibility to care for his mother and provide for his family in his father’s absence.
Montiel moved to New York City, where he began working in the kitchen of various restaurants in the city.... READ MORE

Chef Saúl Montiel was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. Montiel was one of four children, all of whom were raised solely by his mother, Margarita Montiel Perez. At just three years of age, Montiel suffered the sudden loss of his father, which instilled in him a sense of responsibility to care for his mother and provide for his family in his father’s absence.
Montiel moved to New York City, where he began working in the kitchen of various restaurants in the city. Here Montiel had the good fortune of meeting Chef Jodi Williams, now a television personality on the Food Network. Williams served as a mentor to Montiel, teaching him many of his culinary skills and reaffirming his passion for food.
With the solid grounding of old Mexican recipes, combined with his adopted skills of the Mediterranean, Chef Montiel has created a new yet old-world Mexican cuisine which is fun and delicious. Adding American dishes Chef Montiel creates a harmonious blend that extends from Mexico to the Mediterranean then through America.

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Recipe name:
Jicama, Mango & Shrimp Aguachile
Severs 4 people

Recipe Ingredients:
2 dozen raw medium shrimp 1 cup freshly squeezed lime juice 1/2 bunch of cilantro 1/2 red onion, sliced 1 small piece of serrano pepper 2 cloves of garlic salt & black pepper, to taste 1/4 cup diced jicama 1/4 cup diced mango 1 cucumbers, peeled and diced Recommend corn tostadas to serve or your favorite tortilla chip

Recipe Instructions:
1: Butterfly the shrimp and remove the vein with the tip of your knife. Place the butterflied shrimp in a large nonmetallic bowl, toss with the salt, add 6 spoons of lime juice and refrigerate while you make the sauce.

2: In a blender, combine the lime juice, garlic, cilantro, salt, whole serrano, 1/2 cup lime juice and blend until they are completely smooth. This will be your aguachile.

3: In a bowl mix all shrimp, with aguachile mix and the diced mango, cucumber and jicama.

For garnish use cilantro leaves and radishes