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Chef Aarón Sánchez, Executive Chef of Paloma in Stamford, and well-known TV personality with appearances on Chopped and Taco Trip, is the guest editor of Serendipity Magazine's recent issue. His gourmet take on tacos and Cinco de Mayo party tips will leave you inspired to celebrate this Mexican holiday with his signature contemporary Latin approach.
On Party Prep
Try to have as many things done ahead of time as possible, and display food in cool bowls. I have dishes with different compartments where you can put little things like pickles in my line at Target.com. Pre-make your drinks in pitchers so you just have to add ice. The key is being proactive with the prep. You don’t want to be working hard while your guests are there.
On Using Whole Meats
I’m a big fan of cooking whole meats and fish. Roast a 10- to 15-pound snapper and people can grab it with tortillas and make fish tacos with salsa and garnishes. Or do the same thing with a whole pig or chicken. Part of it’s the novelty of seeing it, and it’s primal – people can have fun with it.
