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Growing up in Colonia San Angel, Mexico City, Melting Pot host Priscila Satkoff came from a family that loved fine dining. Meals were elaborate and family parties were often held for 30 or more people. Her father worked for the railroad and after being away several days at a time he expected a wonderful meal when he returned home to his family. From her mother and grandmother, she learned about special recipes and kept a well-worn diary of techniques she still uses today.
In Mexico City, the job of chef is often looked upon disfavorably; her parents discouraged her from pursuing her interest in cooking, so Priscilla received her bachelors degree in history from the University of Mexico and worked in various offices. Although she loved to cook she never dreamed that she would become a chef in America. In fact, after moving to the United States and starting to work with food, she didn't tell her parents exactly what she did for a living.
After meeting and marrying her husband, restaurateur Victor Satkoff, in a whirlwind romance, Priscila continued work on a master's degree in art history as she continued to explore Chicago and its food. After learning of Rick Bayless's four-star Frontera Grill, she worked as a food runner, a server and later as Bayless's personal assistant.
While Vincent continued to hone his management skills in some of Chicago's finest restaurants, Priscila remained at Frontera for seven years. She helped Rick Bayless research Mexican regional food, formatted recipes, organized trips to Mexico and facilitated cooking classes.
By 1994, she longed to cook professionally and had decided to set out on her own. Vincent convinced her to become his partner in Salpicon, known today as one of the country's top upscale Mexican restaurants. The Wine-Spectator-award-winning restaurant is among the most respected restaurants in Chicago, earning three-star reviews from both the Chicago Tribune and the Chicago Sun-Times.
Salpicon is located at 1252 North Wells Street in the heart of Chicago's Old Town neighborhood. From the moment you walk into the intimate Salpicon you know you are in for a special treat. Festive music and Alejandro Romero's bold Mexican paintings greet diners immediately. During warm-weather months, alfresco dining is a pleasant, urban alternative to dining inside.
Chef Priscila creatively captures the essence of upscale regional Mexican cuisine, highlighting the various regions of Central Mexico, from which she grew up. She concentrates on the regions of Jalisco, Chiapas, Oaxaca, Michoacan, Veracruz and the Yucatan. Dinner at Salpicon might begin with appetizers suchas Grilled Tiger Shrimp served with avocado-tomatillo sauce and a spicy roasted tomato and chipotle sauce. Just as delicious are the Quesadillas Tres Marias; Three lightly fried masa corn tortillas filled with Wild Mushrooms; cheese and epazote; cheese and rajas, and served with a roasted tomatillo salsa.
There is always a fresh fillet of seasonal fish. Pollo en Mole Pablano is half of an Amish free-range chicken served in a classic Pueblan mole. Chuleta de Puerco en Manchamanteles is a grilled double-cut pork chop served in an earthy Oaxacan chile ancho mole with grilled pineapple, sweet potato and plantains.
There are classic Postres (desserts), including the popular Flan de Caramelo, an egg custard with a rich caramel sauce. Dulce de Cielo is a frozen honey-lavendar mousse with roasted pistachios, caramelized almonds and a fresh fruit sauce. Nieve de Limon con Tequila y Serranos, a spicy lime-tequila sorbet infused with serrano chiles, is a special taste sensation unique to Salpicon.
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