Healdsburg Tastemaker Chef Mateo Granados’ Latest Recipe

  • Food
  • on MARCH 24, 2017
  • 387
  • 0
Quickly becoming the place where food lovers, oenophiles and outdoor enthusiasts come to play, Sonoma County is the place to taste the best of life. With the charming, northern town of Healdsburg it’s epicenter.

Who are the ones creating the food, the wine and the adventures? The tastemakers of course. Meet the makers who are creating, crushing, cooking and crafting the best of Healdsburg in
these premier, up-close, and personal tours. Available in half-day, full-day, and multi-day packages, each tastemaker event is thoughtfully put together, hands-on, educational, and unique.

Since it is all about the Tastemakers we thought it’d be appropriate to share some recipes from their kitchens to yours! Meet your first Sonoma Tastemaker, Mateo Granados.

Mateo Granados: Chef/Owner, Mateo’s Cocina Latina
214 Healdsburg Ave,
Healdsburg, CA 95448
(707) 433-1520

In a delicious mix of cultures, the Yucatán-born chef Mateo Granados has created a unique signature that celebrates rigorously sourced local and sustainable Sonoma ingredients, infused with the vibrant regional flavors of his homeland, crafted with classic French finesse.

Mateo’s Kibis

A kibis are made from rough ground wheat and filled with different meats or cheese then they are fried. Kibis are football shaped and topped with picked red onion, shredded white cabbage and herbs. The recipe used at Mateo’s is adjusted as such:

1 pound of ground Progressive Pastures beef
1 pound of wheat
2 white onion diced
2 cloves garlic diced
1 bunch cilantro chopped
2 bundles of peppermint chopped
1 habanero pepper

Soak the wheat for 2 hours in water until the grain doubles in size.
Mix onions, beef, wheat, mint, salt, pepper, and capers together and mold them in the palm of your hands into the desired shape.
Allow them to rest for about an hour to keep the shape.
Fry them on both sides until they are a nice golden-brown color.
Combine the cured red onions, diced habanero, lemon juice and use to garnish.
Serve over a bed of greens.

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