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Cooking with Roberto Santibañez of Rosa Mexicano

By Linda Perney

October 23, 2006

Cooking with Rosa Mexicano

Roberto Santibañez was brought up in Mexico City, but spent his teen-age years in Paris, where he developed a love of fine cooking. After a few years cooking in Austin, Texas, he came to New York, to Rosa Mexicano, where he is now culinary director.

The following recipes -- which Santibañez created for a Day of the Dead diner -- are not traditional Mexican dishes, although they call upon the familiar spices and ingredients. For example, he says, the beet salsa is anything but typical, but it gives a spectacular color, texture, and flavor to the house-cured fish.

"People always think it's incredibly difficult to cure fish at home, but nothing could be easier," says Santibañez, demonstrating a method for preparing the dish that seems almost foolproof.

Rosa Mexicano will celebrate the Day of the Dead with a dinner on Thursday, November 2, at the Union Square location, 9 East 18th Street; $65 per person. In addition, there will be a cooking demonstration class Saturday, November 4, 9 East 18th Street; $60 per person. Reservations necessary for both. Call: 212-397-0666, ext 27.

Callos en Camisa
(Baked scallops wrapped in phyllo with crabmeat, pumpkin seeds and roasted jalapeño chile served with guajillo-tequila sauce) Suggested Pairing: Passion Fruit Margarita, made with Patrón Silver Tequila

Makes 12

12 dry jumbo scallops
Salt, to taste
1 tablespoon olive oil
6 phyllo sheets
Apx 1/3 cup butter, melted (as needed)
1 teaspoon chile de arbol powder
1 teaspoon dried oregano
Crab and pumpkin seed stuffing (see recipe below) 2 sprigs cilantro, chopped (for garnish)

Season the scallops with salt.
In a small sauté pan over medium-high heat add olive oil (enough to coat the bottom of the pan); sear the scallops on both sides until light brown. Do not cook through.
Transfer to a plate and let cool completely.

Make pumpkin seed and crab stuffing

1/2 cup pumpkin seeds, toasted