The Hot Dish

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Mole Poblano

02.20.2017

Our Mole Poblano at Talavera is made from scratch using more than 30 ingredients. These ingredients include different varieties of spices, aromatics, nuts, sweets, and authentic Mexican chile peppers and chocolate. The magic consists in having all the ingredients work together as a beautiful composition. No ingredient should overpower another; they should only complement each other and make one delicious, flavorful sauce with a delicate silky texture and a luscious brown finish.

- Chef Oscar

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Palomas de Cajeta

02.16.2017

Our most popular dessert at Jaguar since we opened 12 years ago. When I came up with this dessert I was inspired by the classic Mexican Crepas de Cajeta. The Palomas are made with home-made dulce de leche covering a crepe filled with mascarpone cheese, cream mixed with fresh bananas, and peach schnapps, sprinkled with toasted hazelnuts and served with vanilla ice cream.

- Lalo

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Veggie Risotto

02.06.2017

Whether you are a vegetarian or not, this dish will ease your hunger and leave you with a delicious taste in your mouth. We use only Acquerello risotto, which is Carnaroli whole grain rice from Italy. We cook it with plenty of white wine and shallots, and finish it with lots of veggies lightly cooked, a touch of butter, saffron veggie broth and Parmigiano Reggiano cheese.

– Lalo

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Enfrijoladas

01.30.2017

This dish is classic Mexican comfort food. The recipe is simple: pulled chicken breast inside a folded corn tortilla, covered with black bean sauce that we season with toasted cumin. We top it off with crema fresca, a sprinkle of cotija cheese, slivered onions and cilantro.

–Lalo

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Crispy Blue Corn Chicken Tacos

01.24.2017

This is a classic Mexican recipe that has been passed down from generation to generation. When I taste this dish, I immediately feel at home and I’m transported back to Mexico. At Jaguar, we add an “adobo” to our recipe (made of chile ancho and chile guajillo) to give it an extra kick.

– Lalo

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temp-post-imageTruffle & Parmesan Sacchetti

01.17.2017

Now a favorite at Peacock Garden - the small purses made out of fresh pasta & filled with white truffle and Parmigiano Reggiano have a very refined taste that pairs incredibly with a fresh sage & cream sauce with asparagus tips - amazing flavors and textures!

- Lalo

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Guacamole

01.09.2017

In my opinion, the best tasting guacamole is the one that respects the natural taste of the avocado. You should be able to taste the delicious, creamy, rich, nutty flavor that avocados have. In order to achieve that, in Talavera we make the guacamole to order. If you prepare it too much time in advance the other ingredients start to take over the flavors, losing the natural avocado taste. We also keep it very simple and classic, we only add fresh lime juice, chopped onion, serrano chiles, fresh cilantro and salt.

- Lalo

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Fresh Tuna Sandwich

01.02.2017

Jaguar’s Fresh Tuna Sandwich was born almost 10 years ago. One of JHG’s team members wanted an easy meal to take on the road for lunch because he was leaving on a trip. He asked for a tuna sandwich, which we did not have on the menu (yet!). The tuna sandwich that they prepared ended up being so delicious that it became an instant Jaguar classic and it has been on the menu ever since!

– Chef Oscar

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Lobster Mango

12.26.2016

The combination of the sweetness of the mango, the acidity of the lemon and the saltiness of the feta cheese raise the lobster flavor to new heights - especially when you find a bite with fresh tarragon along the way.

– Lalo

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Queso Fundido Poblano

12.23.2016

The key here is to have a combination of cheeses that are creamy, flavorful and with the right melting texture. We get the perfect combination by using Oaxaca, Gouda and Chihuahua cheeses. We bake them in a clay casserole that is not too deep in order to get the perfect crust. We add roasted poblano chiles, mushrooms, fresh corn, onion and fresh epazote. Flour tortillas are the norm, but corn tortillas will do as well.

- Lalo

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Ceviche Spoon Sampler

12.14.2016

When we opened Jaguar over 10 years ago ceviche was not as popular as it is today. I came up with the spoon idea so that guests who were not familiar with ceviche could try it, and if they didn’t like it their whole dinner wouldn’t be ruined. Twelve years later and now many restaurants feature ceviches, and our sampler continues to be a house favorite.

- Lalo

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Three Cheese Flatbread

12.08.2016

These three cheeses make a wonderful combination: mozzarella brings the creaminess, parmigiano reggiano brings the richness, and goat cheese sharpens the flavor. Add fresh and sundried tomatoes, red onion and fresh basil - and you'll find a classic taken to the next level!

- Lalo

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Octopus Tres Chiles

11.28.2016

When creating this recipe, we wanted to use a combination of dry chiles to create a smoky flavor that wasn’t spicy. The three chiles we use are guajillo, puya & morita. We cook the dry chiles with garlic and olive oil until the chiles are soft and the garlic caramelizes – this gives the dish a touch of sweetness. The chiles give the olive oil a gorgeous red hue and amazing flavor – the perfect complement for an exquisite grilled octopus.

- Chefs Oscar, Sam & Humberto

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Tiradito Lima

11.18.2016

Ají amarillo gives just the right kick to this Peruvian-style recipe that incorporates typical Japanese ingredients: fresh ginger & soy sauce - poured over thin layers of fresh tuna. An amazing combination of flavors!

– Lalo

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Dirt In A Pot

11.10.2016

We thought that a classic tiramisu would pair perfectly with "dirt" made out of Oreo cookies.
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Below the “dirt” are lady fingers soaked in espresso coffee and a touch of aged rum flavor, which make perfect contrast with the mascarpone cheese cream - flavors and textures working together! We top it off with edible flowers for a dessert that is pleasing to both the eye and the palette.

- Lalo

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