Chef Johnathan Jeronimo says the primary purpose of this cocktail is to up the brightness mezcal has to offer while adding flavors that mate with its rich smokiness. “Ilegal Mezcal gets a spicy friend with the poblano chile liqueur, plus basil and yellow chartreuse for an herbaceous aspect,” he says. “That all gets refreshed with the cooling cucumber and lime juice.”
Bacon needs no introduction. Known and beloved (sometimes even by vegetarians) it is a perfect marriage of flavors; salty and sweet, fatty and crunchy and full of savor. Yet, dare I say, if you have not made bacon at home, you have not truly tasted bacon in all its glory.
This recipe sounds fancy and tastes fancy too, yet there is nothing complicated about this dish. It’s just quality ingredients and an easy infusion technique that elevates these greens and highlights their natural, complex texture.
My skillet pizza trick is to let the dough rise for two extra hours in the oiled skillet. This allows it to get big and billowy, and we don’t lose any of that magic by transferring it to the skillet since it’s already there!
Chef Michelle Estigoy developed this recipe after general manager Sarah Kabat-Marcy raved about something similar she tried at Boulenc pizzeria in Oaxaca. Estigoy says she puts this addictive sauce on everything from sandwiches to soups, but that it is especially delicious on mushroom tacos.