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Alex Garcia | Classic Recipe
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Prep Time: 40 min. 1/2 pound salted cod, soaked overnight in 3 cups of milk. 4 1/2 cups water. 1 1/2 cups flour. 1 teaspoon baking powder. 1 small onion, 1/2-inch dice. 1 small sweet red pepper, 1/2-inch dice. 2 cloves garlic, crushed. 1/2 bunch cilantro, chopped. 1/2 TBSP of caribbean fish. Oil, for frying.
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Alex Garcia | In A Cuban Kitchen
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In A Cuban Kitchen. Available at these retailers.
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Alex Garcia | Partnerships
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Alex Garcia | Foundations
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Alex Garcia | Nuevo Latin Cuisine
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Alex Garcia | Bio
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A native Cuban, Garcia's family taught him to appreciate the simplicity of ingredients and the power of conviviality centered around the table. After graduating from the Culinary Institute of America, Garcia worked alongside Chef Douglas Rodriguez at the inventive Yuca restaurant in Miami. Committed to expanding the reach of Nuevo Latino cuisine, the two chefs opened Patria in New York City in 1994. Rave reviews, including three stars from. The New York Times.
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Alex Garcia | Nuevo Recipe
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Prep Time: 10 min. 2 (1 1/2 pound) lobsters, cooked, chilled, and shelled. 1 red onion, julienned. 2 tomatoes, concassed and julienned. 2 scallions, sliced. 2 oranges, segmented. 2 cups mango nectar. 2 tablespoons lime juice. 2 passion fruits, juiced. Pinch finely chopped cilantro. 1 TSP of Mexico City spice blend. 1 mango, peeled, seeded, and thinly sliced. 2 grapefruits, segmented. Arrange sliced mango and grapefruit segments on a plate and top with ceviche.