No Cuisine Left Behind 1

The rustic yet elegant downtown eatery, Polanco, has become a local favorite since opening in September 2017. Their authentic Mexican cuisine isn’t just delicious, but welcomes diets of all kinds. Whether you’re vegan, vegetarian or lactose intolerant, owner and Head Chef Ricardo Carrasco said his mission is to make everyone feel welcome at Polanco. 

In fact, Polanco’s menu has everything from their signature Sirloin Polanco–a sirloin steak that is coated in corn husk ashes, mixed with spices and chamomile and served with a baked potato, chambray onions, crema, queso fresco and bacon bites–to one of their most popular menu items, Deep Fried Cauliflower–a beer battered cauliflower, served with chipotle aioli on a bed of Pico de Gallo. 

Polanco’s vast menu of both carnivorous dishes as well as veggie-based dishes was cultivated by both Chef Ricardo’s upbringing and culinary training. He grew up as a vegetarian in Monterrey, Mexico, where he also later attended culinary school. Although, his passion to cook began long before he completed professional training. At the young of 11, his nanny began teaching him how to cook time-honored Mexican dishes. After culinary school Chef Ricardo traveled across Mexico, expanding his palette and allowing him to gain appreciation for all the different varieties of Mexican fare. His travels also fostered a vast admiration for the many unique regional flavors that can be found throughout Mexico.

What’s more is that Chef Ricardo and his wife, Tori Carrasco, offer catering services as well. Chef Ricardo’s Catering is a new addition to Polanco. Through their catering business, Chef Ricardo and Tori offer both offsite and onsite catering for groups of all sizes. The duo provides catering menus that feature international cuisine as well as customizable menus that can be tailored to accommodate everything from private parties to weddings. 

“He can cater to any kind of dietary needs and preferences,” said Tori. “He and I together cater corporate events and weddings, and we host rehearsal dinners and wedding receptions upstairs in Polanco.” 

To the locals and tourists alike that have already visited Polanco, it is no secret that Chef Ricardo offers a culinary experience like none other. As told by his wife, “Polanco is where he is able to bring his vision of Mexican cuisine to the United States in a city that appreciates a foodie culture.” 

With the addition of his catering business, Chef Ricardo is now not only able to bring his vision of Mexican cuisine, but his knowledge and expertise of other international cuisines. But whether you experience his catering services or enjoy an authentic Mexican meal at Polano, Chef Ricardo’s dishes are bound to be delicious. 

We invited Chef Ricardo out to Haywood Appliance for an event to show us and a group of interior designers and building professionals how a professional chef and home chef alike can use all the features of their new specialty lineup of Dacor appliances.  We challenged Chef Ricardo to throw us a bit of a culinary curve ball and use a lot of the features of the Dacor steam oven with LCD touchscreen, as well as the huge gas cooktop.  He didn’t disappoint! After making a delicious turkey and traditional paella, he crafted an amazing salmon pizza.   Needless to say these appliances had enough features to make even the beginner feel like a pro and we were blown away with not only the flavor of the food, but just how cool the appliances looked while cooking it.  Enjoy this amazing pizza dough recipe courtesy of Chef Ricardo and if you’re looking for help making your kitchen a showpiece, contact our friends at Haywood Appliance.  

Chef Ricardo’s Homemade Pizza Dough

Ingredients

  • 1 bag plain flour
  • 1 T sugar
  • 2 T salt
  • Italian herbs
  • 1 T garlic powder
  • 2 and 1/4 T active dry yeast (average packet size)
  • Warm water
  • 1 bottle dark beer

Directions

  1. Mix all dry ingredients except yeast in a large bowl.
  2. Mix yeast with warm water in a small bowl and wait a few minutes for yeast to dissolve.
  3. Add beer and yeast to dry ingredients; stir until dough forms. Add small amounts of water at a time if dough is dry.
  4. Form dough into a ball and let rise in a warm environment for 1-2 hours. 
  5. Flatten dough and roll into a circle.
  6. Top with desired sauce and toppings.
  7. Bake at 350 degrees for 30 minutes or until crust is golden brown.