Salsa Fresca
1 cup diced apple
¼ cup diced red onion
2 cloves minced garlic
¼ cup diced radish
1 tbsp. apple cider vinegar
Juice of 1 lime
2 tbsp. neutral oil
down to the backs of the skin. Scoop out flesh
with a spoon into a medium sized bowl. Add
garlic/onion mixture and mash with the back of
a fork until smooth, or alternatively, pulse in a
food processor, being sure to stop and scrape
down the sides of the bowl between pulses.
The food processor method will produce a
smoother, more aerated guac.
Taste it with a chip and season with salt if
necessary. Keeps well in fridge for up to 1 week
when wrapped well.
Salt & pepper, to taste
Crème Fraiche
Combine all ingredients in a bowl and mix
thoroughly. Check seasoning on the second day
and adjust as necessary. Store in refrigerator
for up to 1 week.
*Add thinly sliced soft herbs such as basil,
parsley, cilantro, or chives to add more depth to
your salsa
1 pint heavy cream
1 cup buttermilk
Combine ingredients and let sit in a warm spot
like the top of the fridge for up to 3 days. Strain
and refrigerate. Keeps for up to one week.
*Always save a ¼ cup of your crème fraiche to
add to the next batch as a ‘starter’
Guacamole
3 very ripe avocados
Ground cherry & tomato relish
2 cup ground cherries, husked & halved
2 cloves minced garlic
¼ minced yellow onion
5 ripe tomatoes
Splash aged balsamic vinegar
½-1 tbsp. ground cumin
Juice & zest of 1 good lime
2 tbsp minced shallot
1 tbsp kosher salt
Kosher salt
Minced chili/pepper
Combine the garlic, onion, cumin, 1 tbsp salt,
chili, and lime juice/zest in small bowl.
Cut avocado in half around the pit and twist to
make 2 halves. Carefully wedge the heel of
your knife in the pit and twist. Cross-hatch cut
the avocados with a paring knife all the way
Recipes by Isthmus Dining Company
Pinch of granulated sugar
Combine all ingredients in a bowl and store in
the refrigerator.
Salsa Verde
5 tomatillos, cored
1 bunch cilantro
meat to the dutch oven. Melt down the lard
and be sure is about halfway up the height of
the pork. Cover and cook at 300 for 3.5 hours.
¼ cup yellow onion
Remove from the oven and take off the lid.
Allow to sit for a few minutes. Remove any
large chilies and onions, and shred the pork
with 2 forks. Strain off most all but 3-5 tbsp of
the fat into another container, and pour in your
citrus, a little at a time, until you reach the
acidity level you want. Season again with salt.
1 tbsp sherry vinegar
Store in the refrigerator for up to one week
1 tbsp kosher salt
2 tbsp extra virgin olive oil
*When reheating it, use a little reserved fat and
cook the pork in a non-stick pan on high heat to
achieve a rich, crispy finish.
Combine all the ingredients in the bowl of a
food processor and puree until very smooth.
Add some icy water if it is a little thick. Fold in
extra virgin olive oil once blended. Adjust
salt/vinegar if needed. Store in the refrigerator
for up to 1 week.
Roasted Root Vegetables
3 cloves garlic
1 bunch flat leaf parsley
1 jalapeno, seeded
3 cups root vegetables, ½” dice
2 tbsp runny honey
2 tbsp grapeseed oil
Carnitas
Fresh thyme
5# bone-in pork shoulder
2 tbsp kosher salt
2 cups pork lard
Cracked pepper
15 cloves garlic
Preheat your oven to 350F (use a fan if you
have the option).
5 chilies, seeded
1 yellow onion, diced
Juice & zest of 3 oranges, 2 limes, and 1 lemon
Kosher salt
Trim meat from bone and remove any excess
sinew and fat. Cut into 2 inch cubes and season
liberally with salt. In a dutch oven, heat up 2
tbsp of canola oil and sear off all of the meat,
including the bone lastly, and drain on paper
towels. Add the onion, garlic, and chilies to the
dutch oven and cook on medium heat for 10
minutes. Add the lard and return the seared
Recipes by Isthmus Dining Company
Toss all ingredients in a bowl to combine, and
pour root vegetable mixture onto a sheet tray
that has been lined with parchment paper.
Roast vegetables in oven for 30 minutes, being
sure to stir the vegetables halfway through to
ensure even roasting. Take them out to see
how they are. If you like a little crunch to your
veggies, they’re probably done. If not, let them
go another 10-15 minutes and see how they
are. Keep warm until ready to serve.