Block 37 has just solidified its standing as the best place to eat, shop and have fun in the LOOP by cooking up a new culinary destination: Latinicity, Chef Richard Sandoval’s Latin inspired culinary theatre.
A novel concept for the Chicago dining scene, the multi-sensory gastronomy hall is located on Block 37’s third floor and encloses a spectacular lounge overlooking the Theatre district.
12 innovative kitchens, a tapas restaurant, the Café, Wine Bar and fresh market offer a mouthwatering array of gourmet and on-the-go options for anyone looking to wine and dine in the core of Chicago’s pedestrian district.
To celebrate the opening of Latinicity at Block 37 and to get us all super excited, Chef Richard Sandoval is sharing some of his exclusive iconic recipes so that the Block 37 blog readers can replicate his great guac’, awesome corn on the cob or delicious seafood rice. Scroll down and roll up your sleeves, it’s about to get yummy!
3 Hass avocados, cut into 1/2-inch dice
1 plum tomato, seeded and finely diced
1/4 cup finely diced onion
2 tablespoons minced cilantro
1 serrano chile, seeded and minced
1 tablespoon fresh lime juice
Tortilla chips, for serving
In a medium bowl, gently stir the diced avocados with the tomato, onion,
cilantro, chile and lime juice until well mixed but still slightly chunky.
Season the guacamole with salt and serve with tortilla chips.
4 ears corn; shucked
1 cup chipotle aioli (*)
1 cup grated parmesan cheese
2 tablespoons chili powder
1 lime; cut into 8 wedges
In a large pot, put the water and bring to a rapid boil. Add enough salt to the water to give the water the taste of seawater. Drop the corn into the boiling water and cook for 6-7 minutes, or until corn is tender. Remove from heat and drain off all excess water. Brush each corncob with the chipotle aioli and sprinkle with parmesan cheese and chili powder. Serve on a skewer with lime wedges.
2 cups of mayonnaise
2 tablespoons chipotle puree (note: this is canned chipotles in adobo pureed in the blender. Add to your preference, as they are spicy)
1 tablespoon honey
Combine all ingredients in a large mixing bowl and mix until thoroughly combined. Reserve in the refrigerator.
2 cup Arborio rice
1 qt clam juice
1 cup white wine
2 tablespoons olive oil
2 shallots; minced
2 garlic cloves; minced
1 pinch saffron
1 cup semi dry Spanish chorizo (we use bilbao)
12 large shrimp; peeled and deveined
8 oz squid tube rings and tentacles; cleaned
2 lobster tails; cooked and removed from shell
12 black mussels
½ pt cherry tomatoes; peeled
chives for garnish
1 tablespoon canola oil
1 tablespoons + ¼ butter
salt and pepper to taste
In a large saucepot, bring the clam juice and 1 cup of water to a simmer on the stove. Meanwhile in a separate sauté pan place the of butter and canola oil and bring to high heat on the stove. Season and add the shrimp and calamari and cook until barely cooked through, about 2 minutes. Reserve the calamari and shrimp in a warm place in their cooking juices. Bring a very large sauté pan or paella pan to high heat on the stove. First fry the chorizo with the shallots and garlic and cook for 2-3 minutes, or until the onions are translucent but nothing is browned. Add the rice to the pan and toast for another 1-2 minutes. Add the white wine and saffron and reduce until liquid is evaporated. Add the clam juice, about ½ cup at a time and continue cooking the rice. When the clam juice is down to about 2 cups add the mussels to the rice mixture. When the final clam juice is added to the pot, add the peeled tomatoes, cooked lobster, shrimp and calamari (the mussels should be open at this point). Once everything is warmed through take off the heat and stir in the butter and season with salt and pepper. Pour equal servings into four warm serving bowls and garnish with chives. Serve immediately.