Foodie Chap Delivers a 'Flavor-Bomb' With Chef Alexis Palacios' Elopozole Soup

Chef Alexis Palacios and Liam (Photo credit: Foodie Chap/Liam Mayclem)
Photo credit (Photo credit: Foodie Chap/Liam Mayclem)

LOS CABOS, MEXICO (KCBS RADIO) — Meet Executive Chef Alexis Palacios. He's at the helm at Mezcal, Montage Resort’s signature restaurant in Los Cabos, Mexico.

With more than 10 years of experience, this young, super talented Chef brings a modern and authentic dining experience to the resort and to diners at Mezcal.

I met with Chef Alexis during a visit to Montage, Los Cabos recently. He shared his tasty journey, his passion for cuisine and making people happy through food. We shared some Mezcal signature cocktails, ate some bugs and had a few laughs too. Chef also shared his flavor-bomb-filled ELOPOZOLE soup....it’s da bomb, da bomb, da bomb GOOD!!

Enjoy my chat with a rising star Chef making his mark at one of the most magical resorts in the world, Montage Los Cabos, Mexico.

INGREDIENTS:

  • 1 kg Black Bean Cooked
  • 1 Onion
  • 1 Garlic
  • 1 Black Bean Broth boiled
  • 30 gr Epazote
  • 3 Pasilla Mije or Dried Chipotle
  • 30 gr Pipper Leaves
  • 0.5 kg Black Bean Pure
  • Salt and Pepper to taste

Garnish - 0.2 kg Cotija Cheese0.1 kg Sour Cream2.0 oz Corn

Decoration - Serrano, Thinly SlicedMicrogreens, Thinly SlicedRadish, Thinly Sliced

INSTRUCTIONS:
  1. Separate Beans and Bean Broth
  2. Boiled and reduced to the half
  3. Blend
  4. Place garnish and decoration on a plate
  5. Serve Soup
______________________________________________________

MEZCAL at MONTAGE LOS CABOSCarretera Transpeninsular KM. 12.5, Int. Bahía Santa María,Twin Dolphin, Cabo San Lucas, B.C.S., C.P. 23450 México(800) 772-2226www.montagehotels.com