Hector Santiago
Pura Vida
656 N Highland Ave
Atlanta, GA 30306
(404) 870-9797

Biography & Interview

Chef Hector Santiago
Pura Vida |Atlanta

Chivo al Coco con Mofongo de Guineo
Chef Hector Santiago of Pura Vida– Atlanta, GA
Adapted by StarChefs.com


    Slow Cooked Goat:
  • 10 pounds goat, on the bone in large pieces,
    or flesh and bones separated
  • 1 Tablespoon Kosher salt
  • 3 Tablespoons adobo criollo
  • 1 cup Spanish onion, sliced
  • ½ cup garlic, sliced
  • 15 recao (culantro) leaves
  • 3 quarts coconut water

    Coconut Sauce:
  • 3 quarts braising liquid
  • 3 Tablespoons  yuca starch
  • Salt
  • 4½ cups coconut milk

    Cilantro Puree:
  • 1 bunch cilantro
  • 2 Tablespoons adobo
  • 1 cup extra-virgin olive oil
  • 1 garlic clove

    Green Banana Mash:
  • 4 green bananas, peeled and sliced into ¾-inch cylinders
  • 1 teaspoon salt
  • 2 Tablespoons  Cilantro Puree

    To Assemble and Serve:
  • Red palm oil
  • Fried green banana chips
  • Micro cilantro
  • El Diablo’s Ghost Hot Sauce

For the Slow Cooked Goat:
Make incisions into the flesh and season with salt. Let sweat, then season with adobo and let cure for 1 hour. Place seasoned goat in a braising pan and cover with cheesecloth, leaving enough hanging over both sides so that it can be folded over. Place onions, garlic and recao on the cheesecloth and fold over edges to keep ingredients contained. Cover the goat and aromatics with coconut water, wrap tightly, and cook at 225˚F for 11-12 hours. Once the goat is very tender, remove from the pan, and drain liquid, reserving it to make the sauce. Repeat with the aromatics wrapped in cheesecloth. Pull goat while still warm and reserve.

For the Coconut Sauce:
Place braising liquid in a sauce pot and bring to a boil. Let simmer for 8-10 minutes, add coconut milk, adjust seasoning and bring up to a simmer again. Strain and add to Slow Cooked Goat to moisten the meat.

For the Cilantro Puree:
Puree all ingredients in a blender until smooth. Set aside.

For the Green Banana Mash:
Fry green bananas at 350˚F for 5-7 minutes or until cooked through and crisp. Place fried bananas in a deep mortar, add salt and Cilantro Puree, and mash into a chunky, soft mass.

To Assemble and Serve:
Place Slow Cooked Goat in the center of plate. Place large quenelle of Green Banana Mash on top and surround with Coconut Sauce. Garnish with red palm oil, a green banana chip, and micro cilantro. Serve with a bottle of El Diablo’s Ghost Hot Sauce on the side.


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   Published: September 2007