Tomates Aliñados (Spanish Tomato Salad)

Tomates Aliñados (Spanish Tomato Salad)

Tomates Aliñados
🇪🇸 🍅 🍅 🍅 🇪🇸
Inspired by José Andrés’
Spain My Way

Spanish Tomato Salad
Anchovies, Manchego, Oregano
Spanish Olive Oil, Sherry Vinegar
Country Loaf, Chilled Amontillado Sherry

An unforgettable dinner at Bazaar Meat Las Vegas by José Andrés inspired me to bring a little more of Spain into my own kitchen. After the meal, I ordered his newest cookbook, Spain My Way: Eat, Drink, and Cook Like a Spaniard, eager to explore the recipes and stories behind the cuisine that has shaped his cooking.

As I turned the pages, I came across Tomates Aliñados, a simple tomato salad served at a tiny country bar in southern Spain. It is described as a peaceful place surrounded by vegetable gardens and sugarcane fields, with just a handful of tables where guests gather for leisurely meals. The setting is humble, but the salad is unforgettable—ripe tomatoes dressed with excellent olive oil and paired with Manchego cheese and anchovies.

Today I’m sharing my recreation of this beautifully simple Spanish salad, along with a few photos from our dinner at Bazaar Meat—the memorable meal that inspired me to discover Spain My Way in the first place.

Tomates Aliñados (Spanish Tomato Salad)

Spanish Tomato Salad Recipe

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Fettuccine alla Papalina Inspired by Mother Wolf Las Vegas

Fettuccine alla Papalina Inspired by Mother Wolf Las Vegas

Fettuccine alla Papalina
👵 🐺
Inspired by Mother Wolf Las Vegas

An exceptional dinner at Mother Wolf at Fontainebleau Las Vegas inspired this recreation of one of the evening’s most memorable dishes: Fettuccine alla Papalina. While every course was beautifully prepared—from the crisp, golden Fiori di Zucca (batter-fried squash blossoms filled with ricotta) to the spectacular Branzino alla Brace (whole wood-grilled Mediterranean sea bass)—it was the seemingly simple pasta that stole the show.

Mother Wolf’s Fettuccine alla Papalina combines prosciutto cotto, melted butter, English peas, and Parmigiano Reggiano in a dish that proves how a handful of carefully chosen ingredients can create something truly unforgettable. Inspired by that memorable plate, I recreated my own version at home.

My recipe follows, along with photographs from our evening at Mother Wolf, including the beautiful dining room and several of our favorite dishes.

Mother Wolf Mural

Fettuccine alla Papalina is a classic Roman pasta. According to culinary tradition, the dish was created in Rome in the 1930s at a restaurant near the Vatican for Pope Pius XII, who requested a lighter, more refined version of the beloved Roman pasta dishes of the time.

Inspired by carbonara, the original preparation replaced guanciale with prosciutto and used butter, eggs, and Parmigiano Reggiano to create a silky, delicate sauce. Over time, variations have emerged, with some chefs adding ingredients such as peas or onion, but the essence of Fettuccine alla Papalina remains the same: a simple yet elegant Roman pasta built around exceptional ingredients.

Fettuccine alla Papalina Recipe

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Beef Shank Tacos with Caldo

Beef Shank Tacos with Caldo

Beef Shank Tacos
🌮 🥩 🌮
With a Mug of Steaming Caldo

Transform the tender beef shank from a leftover pot of Caldo de Res into tacos with fresh cabbage, onion, cilantro, cotija, and a squeeze of lime. Serve with a hot mug of the reserved caldo on the side—the rich, savory broth is the perfect accompaniment to the crisp-edged beef and cool, fresh toppings.

A Mug of Hot Caldo (beef broth)

Beef Shank Tacos Recipe

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Caldo de Res (Mexican Beef Shank Soup)

Caldo de Res (Mexican Beef Shank Soup)

Caldo de Res
🍲 🥩 🦴 🍲
Mexican Beef Shank Soup

Built from humble ingredients and long simmering, Caldo de Res transforms beef, bones, and vegetables into something deeply nourishing and distinctly Mexican. This version leans into clarity and structure, using beef shank as its foundation for a broth that is clean, beef-forward, and layered in flavor.

Beef shank is essential here. The cross-cut bones contribute marrow, collagen, and connective tissue that gradually dissolve into the broth, building body and depth without heaviness. As it simmers, the shank releases richness while the meat becomes tender enough to fall from the bone. It is a cut that defines the character of the soup.

Unlike caldo de res rojo, this version contains no tomatoes. Caldo de res rojo builds its identity from tomatoes—often roasted or simmered with chiles—which give the broth a reddish color and a deeper, more acidic profile. This clearer preparation instead relies on beef, aromatics, and Mexican oregano to create a broth that is golden, transparent, and focused on the natural flavor of the meat and vegetables. The result is a different expression of the same tradition, where each ingredient remains distinct within the bowl.

Caldo de Res (Mexican Beef Shank Soup)

Mexican Beef Shank Soup Recipe

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Sadelle’s Elvis Sundae

Sadelle's Elvis Sundae

🍨🎸 Sadelle’s Elvis Sundae 🎸🍨

Few celebrity food favorites are as iconic as Elvis Presley’s love of peanut butter and bananas. Over the years, the combination has taken on a life of its own, becoming known simply as “Elvis” on dessert menus across the country.

Whether served in a sandwich, milkshake, cupcake, or sundae, the pairing evokes a bit of rock-and-roll nostalgia. At Sadelle’s  Café Las Vegas, those classic flavors are reimagined with peanut butter cookies, caramelized bananas, vanilla ice cream, and chocolate sauce for a dessert that’s irresistible.

Sadelle's Elvis SundaeThe sundae starts with creamy vanilla ice cream, then layers on quartered bananas that have been caramelized on the cut side until golden. A generous swirl of whipped cream is topped with chocolate chips and a drizzle of caramel sauce, while warm chocolate sauce is served in a silver pitcher for pouring over each serving just before digging in.

Make the Elvis Sundae at Home

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