Did Someone Say a Thousand Potatoes?

In Mexico City, chef Diego Sobrino creates beautiful and creative dishes using high-quality ingredients. In Season 11, Washington Grown visited him at Skybar at the Mondrian Mexico City Condesa hotel, where he worked as a chef at the time, and host Kristi Gorenson chatted with him as they made potato mille-feuille, which translates to a thousand leaves of potatoes.

A thousand? Is that going to take a while?
A thousand, yeah. We have a hundred kilos in the back. (Laughter.) So we’re going to build it up like a little tower, then we’re going to bake it in the oven, and on top of it, we’ll put some beef tartare.

This dish is made with thinly sliced Washington potatoes — tell me about that.
Actually, here in Mexico, we use a lot of American potatoes, because we don’t have beautiful potatoes here. They have a lot of water in them.

You’re also incorporating apple into the beef tartare?
Of course! We’re going to give freshness to the plate with apples, and the acidity of the Granny Smith is going to be a perfect match. Actually, in Mexico, I think all the green Granny Smiths that we get and the Galas that we get came from Washington. Since I was a child, I’ve remembered that. That’s how I knew Washington was a state in the States — because of the apples. And then I found the Seahawks in Washington.

Go Hawks!
Go Hawks!

This dish is pretty incredible.
You feel the serrano and the heat of it, but then the apple and the sugar in it helps make it a smooth dance. If you have good ingredients, then the rest is easy to do.