10 places to taste agave spirits

We're getting in the kitchen with New York City chefs preparing international specialties, and this month Mario Hernandez demonstrates how to make an authentic Mexican seafood dish. The chef and co-owner of new restaurant, Temerario serves the Mexican street food he grew up with to diners in Chelsea. Browse the gallery above for places that offer tequila, mezcal and agave spirits flights to plan your pairings. Then see the recipe, cooking demonstration and more Mexican food inspiration below.

Steamed Huachinango Veracruzano (serves two)

by Temerario chef and partner Mario Hernandez

Ingredients:

2 teaspoons of sliced queen olives

3 teaspoons of chopped onion

3 garlic cloves

1 sprig oregano

1 chopped jalapeño

2 pepperoncinis

1 teaspoon of capers

2 cups of chopped tomatoes

1 cup can of whole tomatoes

2 ounces of EVOO 7 oz

red snapper filet

3 baby potatoes

1 teaspoon of chopped parsley

Method:

Heat oil then add the onion and garlic

When it’s golden brown, add the tomatoes and jalapeños

Let cook 2 minutes then season with salt and pepper as needed

Set aside the rest of the ingredients

Season snapper with salt and pepper, then pour over the salsa

Cook for 6-8 minutes

Watch the cooking demo

Make an authentic Mexican dish with chef Mario Hernandez

We travel around the world in New York City kitchens and explore Mexican cooking at Temerario this month. Chef Mario Hernandez demonstrates how to make Steamed Huachinango Veracruzano.

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4 essential ingredients for Mexican cooking

Paste BN Travel gets in the kitchen with chef Mario Hernandez at his New York City restaurant, Temerario. Chef Hernandez has strong Mexican roots, and says these are the key ingredients.

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