Sizzling Latino Chefs: Aaron Sanchez

Celebrity Aaron Sanchez is well known on television. He’s appeared on Iron Chef America, the Next Iron Chef and is a regular on the Food Network. But now he’s taking on a new challenge: he starring in a TV show of his own.

Sanchez, the son of legendary Mexican chef Zarela Martínez, is the star of Utilisima's Aaron Loves New York.

Sanchez is the owner of New York's Centrico Restaurant and Tacombi and will visit iconic New York spots in his show.

Watch the video as Sanchez talks about his new show, and growing up with a cooking legend.

You can try some of his recipes below for your New Year's Eve party.

Grilled Shrimp: 


• ½  cup of orange juice
• Olive oil (c/n, Spanish for necessary quantity)
• 1 habanero chile
• 2 teaspoons chopped garlic
• Cilantro (c/n)
• 1 tablespoon Dijon mustard
• Salt and pepper (to taste)
• 8 shrimp


Soak wooden skewers in cold water for 2 hours. In a medium bowl, combine the orange juice, ¼ cup of olive oil, the habanero chile, 1 teaspoon of chopped garlic, the cilantro, mustard and salt and pepper to taste. Mix well and set aside.   
In a small bowl, combine ¼ cup of Olive oil and 1 teaspoon of garlic. Set aside.  
Skewer the shrimp and brush with the mix of olive oil and garlic. Season with salt and pepper to taste.  Cook the shrimp on a hot grill for 2 minutes on each side, brushing the shrimp with the oil and garlic mix.

Serve the shrimp with the reserved orange mojo.

Scallop Ceviche with Coconut 


• Water (c/n Spanish for necessary quantity)
• Salt (c/n)
• 12 scallops
• 1 cup ginger
• 2 cloves of garlic
• Lemon juice (c/n)
• Olive oil  (c/n)
• Coconut milk 60 cc
• Coconut water 60 cc
• 1 jalapeño
• 1 red onion
• 1 tomato, cubed
• Pepper (c/n)
• Ginger juice (c/n)
• Toasted coconut


Boil salted water in a pot. Cook the scallops in the water for 2 minutes. Drain the water and immediately plunge the scallops in ice water. Cut them into slices and set aside.
In a medium saucepan sauté the chopped ginger, garlic and lemon juice in olive oil for 5 minutes. Add the coconut milk and coconut water and cook for 10 minutes.  Strain the liquid and let cool. Discard the solids.

In a bowl, combined the scallops, lemon juice, jalapeño, red onion and cubed tomato.  Season with salt, pepper and ginger juice. Serve garnished with the toasted coconut.

Pork Adobo


• Pork loin
• 1 tbsp. dried oregano
• 1 tbsp. coriander
• 1 tbsp. fennel seeds
• 1 tbsp. cumin
• 1 tbsp. mustard seeds
• 1 tbsp. onion
• 1 tbsp. garlic
• ½ tbsp. black pepper
• 1 tbsp. paprika
• 2 bay leaves


Clean the pork loin. Combine all the ingredients and coat the pork. Allow to marinate for 30 minutes.
Preheat the cooking grille and cook the pork from 15 to 18 minutes. Let the roasted pork rest for 5 minutes before slicing. Serve.

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