Born and raised in the northern part of Mexico, my interest for cooking didn’t surface until I came to Houston, Texas. I was introduced to the culinary talents of many chefs in the city and sampled a variety of cuisines and learned to cook them. Later, I realized that food was my passion and decided that professional experience was the beginning of my success as a chef. While working at Brennan’s of Houston under Chef Carl Walker, I was inspired to obtain formal training and joined the Culinary Program at The Art Institute of Houston.
Upon graduation, I left Houston and obtained a position as the Tournant at Commander’s Palace in New Orleans, under the late Chef Jamie Shannon.
In New Orleans, the whole city is a big ol’ kitchen. An adventure that lasted four incredible years.
Having a profound love for the southwest, I came back to Houston to accept the offer to join Damian Mandola and Johnny Carrabba to open Pesce. It has been an extraordinary experience. I contributed many of the menu selections and assisted in the development of procedures of operations and preparations. Executive Chef Mark Holley and Pesce have given me an opportunity to expand my knowledge and the keys to success as a reputable chef in the city of Houston.
Next time you visit Pesce, try Javier’s Red Fish Sopa. Bon Appetite!
Ingredients
Wild Shrimp
Cascabel chile powder
Corn & Poblano Tamale
Seafood- Chipotle Salsa Roja
Large Eggs
Heavy Cream
Texas Corn Bread crumbled
Fennel bulb
Olive oil
Shrimp shells
Crab shells
Roma tomatoes
Fresh thyme, oregano and bay leaves
Chipotle puree
Texas micro cilantro
Arbol chile powder
Texas 10-15 onions
Kosher Salt
Fresh packed black pepper
onions, carrots, celery,
Garlic cloves
Tomato paste
Lobster shells
White wine
Saffron, Kosher salt
Instructions for Preparation of Wild Texas Shrimp Tamale
WILD TEXAS SHRIMP TAMALE Ingredients
30 Texas Shrimp, Wild Caught
Kosher salt, pepper, fresh ground
Shrimp seasoning (see recipe)
6 Corn - Poblano Tamales (see recipe)
24 oz Seafood-Chipotle Salsa Roja (see recipe)
6 oz creama Fresca
3 wt oz Texas Micro Cilantro
2 wt oz Texas 10-15 Onion thinly sliced
2 oz olive oil
½ ea lime juice, fresh squeezed
Method
SHRIMP SEASONING
2 cup cascabel chile powder
2 cup arbol chile powder
Method
TEXAS CORN BREAD Ingredients
½ cup yellow cornmeal
¼ cup masa harina (Maseca brand)
1 ½ tablespoons all purpose flour
1 teaspoons Kosher salt
¾ teaspoons baking powder
½ tablespoon granulated sugar
½ cup corn, shucked
½ teaspoon arbol chile powder
1 teaspoons cascabel chile powder
1ea eggs, separated
¾ cups buttermilk
1 ½ cups sourcream
½ cups poblanos, small diced
½ cup onions, small diced
2 tablespoons unsalted butter , diced
Method
SEAFOOD-CHIPOTLE SALSA ROJA Ingredients
1 cup onion, large dice
1 cup carrot, large dice
1 cup celery, large dice
½ cup fennel bulb, chopped
2 fl. Oz. olive oil
6 count garlic cloves, whole
12 oz. shrimp shells
12 oz. lobster shells
12 oz. crab shells
½ cup tomato paste
6 each Roma tomatoes, halved
1 ½ cups white wine
1 gallons water
4 fl oz. Pernod
6 sprigs fresh thyme
6 sprigs fresh oregano
6 each bay leaves
½ Tbs. Saffron
1 teaspoons Kosher salt
1.5 oz chipotle puree
Method
In a medium stock pot @ med-high heat, add olive oil.
Sauté onions, carrots, celery and fennel in the oil until caramelized. Add the garlic and continue to sauté for one minute
Add shrimp, lobster, and crab shells and cook for 2 minutes. While stirring add the tomato paste and tomatoes and cook for 10 minutes. Add the wine, water, Pernod, thyme, oregano, and bay leaves and simmer for 1 to 1 2 hours. Strain the stock, return to the pot, add saffron and reduce by 2/3.
Add chipotle puree and salt. Reserve for further use.
