Zocalo Mexican Cuisine & Tequileria Recipe

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Zocalo Mexican Cuisine & Tequileria Recipe

Adobo Seared Diver Scallops
4-10 diver scallops seared to medium

Habanero Polenta Ingredients

2c chicken stock
1c heavy cream
4T butter
3/4c polenta
1/2c jack cheese
2 roasted habanero seeds and stems removed
Salt and pepper


Bring chicken stock, heavy cream, and butter to a boil. Slowly whisk in the polenta. Add the jack cheese and habanero puree till smooth. Season to taste with salt and pepper.


1/4c roasted corn
1c fresh arugula

Chipotle Orange Glaze

1 7oz can chipotle peppers in adobo
1/2c cilantro
1/4c balsamic vinegar
1/4c fresh lime juice
2 tsp cumin
1/4c agave nectar
3c orange juice reduced by half
1c olive oil


Blend all ingredients together except for the oil. When everything is blended slowly add the oil until it is emulsified.

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1 Comment

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