“This is a dish which was born when I was mentoring a restaurant in Hermosillo in collaboration with Chef Adria Marina. Sonora is a state that boasts landscapes of extreme contrast: You have desert on one side and immediately afterwards, you have the coast of the Sea of Cortez. This is why Surf & Turf combinations are common. But I was also inspired by the memory of the recipe by Chef Pedro Ortega from Estoril restaurant in Mexico City where my parents used to take me for dinner as a kid because I enjoyed the famous fried parsley served in little tacos.” – Javier Plascencia.
This recipe is excerpted from Javier Plascencia’s cookbook The Soul of Baja.
- 8 pieces beef marrow, cleaned and cut into .7 inch slices
- 3/4 cup white onion
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 2 bay leaves
- 1/3 cup carrots
- 1/4 cup celery
- 1 cup red wine
- 2 tablespoons garlic
- 5.8 gallon water
- 8 small sopes made with corn dough
- 1 tablespoons sea salt
- 2 tablespoons Chinese parsley, fried
- 1 ounce árbol chile pepper sauce
- Sear the marrow in a pan with oil. Add the onion, carrots, celery, herbs, and salt and cook until golden brown.
- Next add the garlic, water, and red wine. Cover and simmer for 6 to 8 minutes. Remove the pan from the heat as soon as the liquid begins to boil.
- Place the marrow mixture on top of the sopes and top with fried Chinese parsley and árbol chili pepper sauce.