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Chef Maximo Tejada of Macondo  New York
Chef Maximo Tejada
157 East Houston St.
New York, NY
(212) 473-9900
Willianco (Oven Roasted Quail, Spinach, Figs, Manchego Cheese)
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Chef Junior Merino of Macondo  New York
Chef Junior Merino
The Liquid Chef
3054 Godwin Terrace, #22
Riverdale, NY
(646) 342-8302
Zanahoria & Gin
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Chef Máximo Tejada of Macondo – New York, NY
Adapted by
June 2009
Yield: 4 Servings


Quail Marinade:
2 cups Grenadine Rose
2 cups water
1 tablespoon ground garlic
1 tablespoon chopped fresh thyme

4 quails

2 pounds frozen yellow corn kernels, thawed
1½ cups yellow cornmeal
12 ounces grated mozzarella
2½ tablespoons milk
1½ cups sugar

Sautéed Spinach:
2 tablespoons virgin olive oil
1 fig, diced
1 tablespoon chopped garlic
10 ounces baby spinach
2 tablespoons grated Manchego cheese
Salt and freshly ground black pepper

To Assemble and Serve:
1 tablespoon olive oil


For the Quail Marinade:
Combine all of the ingredients.

For the Quail:
Place the quails in the marinade and set aside overnight.

For the Arepa:
Coarsely grind the corn kernels and place in a bowl. Add the cornmeal, mozzarella, sugar, milk and salt, and mix thoroughly with an electric mixer. Shape the arepas to the desired size and stock them on a baking sheet, separating the layers with parchment paper. Refrigerate for 15 to 20 minutes. Cook the arepas over medium-low heat until golden brown.

For the Sautéed Spinach:
Heat the oil in a medium skillet, adding the fig, garlic and spinach. Sautee until tender. Add the Manchego cheese, and salt and pepper to taste.

To Assemble and Serve:
Heat a skillet over a medium flame and add the olive oil. Place the marinated quail in the skillet and cook for 3 to 4 minutes. Transfer the bird to a 375ºF-oven and bake for 6 minutes, or until medium.

Spoon the quail’s juices to form a small circle on a round plate, placing the arepa on top. Top the arepa with the spinach and roasted quail.

Zanahoria & Gin

Mixologist Junior Merino of The Liquid Chef – New York, NY
Adapted by
May 2009
Yield: 1 Cocktail


1¾ ounces G’vine Floraison Gin
¾ ounce fresh carrot juice
½ ounce freshly squeezed lime juice
1 ounce fresh pineapple juice
¼ ounce agave nectar
½ ounce Combier
1 orange wheel


Pour all of the ingredients into a shaker, add ice, shake and strain into a martini glass. Garnish with an orange wheel.

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