Recipe of the week: A Mexican-American marriage made in Chicago

From Priscila Satkoff of ¡Salpicón! in Chicago: Baby racks of lamb with a pumpkin seed crust served in a pool of pasilla-tomatillo sauce.

Priscila Satkoff grew up in Mexico City, absorbing the sights, smells, and tastes of the traditional Mexican ingredients used in her mother’s kitchen. Later she moved to the U.S. Though she still longed for the flavors of her youth, she also enjoyed having access to new, previously unavailable ingredients, including fresh lamb, scallops, and tender beef. The marriage of traditional Mexican seasonings and American ingredients served as the inspiration for many of the signature dishes at ¡Salpicón!, Satkoff’s Chicago restaurant.

In The ¡Salpicón! Cookbook: Contemporary Mexican Cuisine (Chronicle Books), Satkoff notes that the following dish is “a perfect illustration of how the right wine can match Mexican food.” She couldn’t imagine serving it without an accompanying red wine—preferably a Cabernet Sauvignon. She notes, too, that the pumpkin seed crust is more flavorful than a typical bread crumb coating, “and the crunchy texture is more interesting, too.”

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