DRY ROASTED VEGETABLES
_ Roberto Santibañez, Fonda, New York City_ "Instead of coating vegetables with oil and sticking them in a hot oven, Mexican cooks roast them without oil until they're nicely browned." Read the complete SAVEUR 100 story ». Todd Coleman
SHARE

It’s amazingly simple and goes against what many cooks outside of Mexico learn: instead of coating vegetables with oil and sticking them in a hot oven, Mexican cooks roast them without oil until they’re nicely browned. This technique is essential to re-creating the flavors of my country, the slight bitterness imparted by the char and the intensity of the flavors it creates. —Roberto Santibañez, Fonda, New York City

MORE TO READ