Chefs’ Favorite Winter Dishes

Says chef  Carlos Cruz-Santos, of China Poblano restaurant in Las Vegas: “I enjoy making a chicken mole my mother makes from the state of San Luis Potosi, Mexico. Unlike most traditional moles that use chocolate to sweeten the dish, this one is bright red [and] both full of flavor and extra-spicy because of the variety of chiles and spices added to the dish.”

Paul C. Reilly, executive chef at both beast + bottle and Coperta in Denver, likes to make this favorite dish for family occasions, saying: “This is a dish I made years ago as an alternative to the same old boring mashed potatoes and it has stuck. This is perfect for Christmas dinner, where I feel like the trend has shifted away from turkey and more toward larger beef roasts.”

Jenny Dorsey, creative director at Studio ATAO, has a go-to dish that is a favorite at the family dinner table: “My husband always requests this…..The long beans must be wok-fried first, then stir-fried again with a mix of ground pork and pork strips. It’s absolutely delicious, and has become a special marker of the holiday season.”

For Carlotta Flores, of El Charro, in Tucson, nothing brings the family together like masa. “The masa that makes up flat enchiladas is usually simple and blended with a bit of salt, Mexican cheese, and baking powder. Our family is never too far from some fresh masa during the holidays for making tamales, and because it’s gluten-free, many of us in our family prefer it to working with wheat flours. One way we use it is to make an “Enchilada Sonorense,” or Sonoran-style flat enchilada. Simple and delicious, a flat enchilada can be a quick snack or foundation for an amazing sope recipe.”

Chris Brugman is the chef at Castle Hot Springs Resort, in Morristown, AZ. He reports that this garlicky pork roast “would probably be my last meal on Earth, with my mom’s rice and beans.” So maybe it’s no surprise that this is an old family recipe as well. Says Brugman, “This recipe is handed down from my great grandmother. This is a very classic and traditional Puerto Rican dish I grew up on as a child and which is very near and dear to my heart. My mom would make recipes like this all the time but traditionally they marked special occasions and holidays.”