Although I was unable to secure an interview with Chef Rivera, I found that it was really not necessary as his cuisine speaks volumes on it own. The Chef classifies his fare as “New American Cuisine”, and if you follow my posts you already know that typically American Cuisine is a form of Fusion Cuisine. Check out the article “The Definition of Fusion Foods” Chef Riveras Breakfast & Lunch Menu is what I would call an eclectic mix of New Mexican Cuisine, American Classics, and when he showcases his specials he’ll dip into some Italian and other Cuisines as well. The Chef also loves Farm to Table ingredients which helps bolster the local economy while providing nutritious meals to his patrons, See ” “Sustainable Food” is easily accessible” It is my recommendation for anyone to visit The Shop for their fantastic food, of which you have a myriad of choices and wonderful service.
“Welcome to The Shop Breakfast & Lunch!
Located in Nob Hill , east of the University of New Mexico. We strive to bring you amazing food & coffee, inspired by American classics with Latin American and Creole influences.We aim to make all of our food in house with fresh, local and organic ingredients.
Stop on by for a great meal & great service!
Israel Rivera Chef and Owner”
The Shop Breakfast & Lunch Menu
This Articles Recipe is a wonderful Fusion Recipe that is delicious and easy to make. Try it!
Guiso de Flor de Calabaza (Squash Blossom Sauté)
Squash blossoms bring color and a light texture to this fresh vegetable stew. Serve it, if you like, with warm corn tortillas. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me, and Saveur Aug. 15, 2013.
- 1 tbsp. canola oil
- ¼ small yellow onion, minced
- 1 clove garlic, minced
- ½ red jalapeño, stemmed, seeded, minced
- 2 calabazitas (Mexican squash), summer squash, or zucchini, halved, seeded, thinly sliced crosswise
- 1 ripe tomato, cored, minced
- 2 tbsp. minced fresh epazote
- 20 squash blossoms, stemmed (both the epazote and blossoms are available from Melissas.com)
- Kosher salt and freshly ground black pepper, to taste
Heat oil in a 12″ skillet over medium-high heat. Add onion and cook, stirring, until soft, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 1 minute. Add squash and cook, covered and stirring occasionally, until tender, about 3 minutes. Add tomato, and cook, stirring, for 5 minutes. Remove skillet from heat, and stir in epazote, squash blossoms, salt, and pepper; let cool for 5 minutes before serving.
This article was first published in Saveur in Issue #138
More from Saveur.com