Umami-rich skirt steak is the perfect vehicle for a marinade with sweet, sour, spicy, and smoky notes. The flavors combine to heighten, not overpower, the taste of the meat.
“So much of my childhood was spent barbecuing with friends and family, and this dish perfectly captures those flavors. This is a marinade I use for casual cooking with the people I love; it adds a wonderful complexity to the deeply flavorful skirt steak.”
-Adriana Urbina
Adobo Chili is a blend of chiles, garlic, and cumin that, together, form a versatile flavor profile often found in Spanish and Portuguese cuisine.
Often considered the ultimate marinating blend (that was historically used to not just flavor meat but preserve it, too), the name adobo comes from the Spanish word adobar, which means “to marinade.”
Adriana Urbina is a Venezuelan chef, entrepreneur and women’s advocate who believes cooking is a form of self-expression that elevates the human spirit and brings people together. She is the founder of Tepuy, a global series of pop-up dinners and virtual events. A three-time winner of Chopped, Adriana was previously Executive Chef at the James Beard-award winning NYC eatery De Maria.
I’ve always looked forward to waking up because I absolutely love breakfast!!! When I was a kid we used to have a big delicious breakfast all together and it was the best time of the day.
Juniper. I think it gives a very special piney flavor with hints of citrus. If you've had gin before, you'll recognize the distinct taste of juniper.
Quality prosciutto, bread, a good selection of funky cheeses, lots of different fruits and vegetables, chips and guacamole, and roasted nuts.
Tour the tastes of Latin America with these modernized regional favorites. There’s a dish for any occasion, with fantastic flavors from both sides of the Atlantic.