It's summer, which means corn is in season.
Impress your friends with Centro's classic Elote Asado - the perfect summer BBQ treat.
Recipe from Chef Fidel Lopez, Centro Cocina Mexicana
*Ingredients can be found at Sacramento Whole Foods Market on Arden
Posted on 08/07/2018 at 10:00 AM
Ceviche is a seafood dish that is sure to be a crowd pleaser at your next fiesta! Typically, it consists of raw fish, or shrimp, marinated in citrus juice, and mixed with avocado, tomatoes, onion and cilantro.
The recipe below adds some sweetness with mangos to combat the spice of the habanero chiles. Habanero chiles are well known for their heat but are sometimes underappreciated for their floral perfume and exotic, tropical flavor. This is a ceviche with the flavors of the Yucatan.
Author: Kurt Spataro, Executive Chef for Paragary Restaurant Group
Recipe type: appetizer, side dish, entree Cuisine: mexican, seafood
Prep time: 2 hours 30 mins Cook time: 20 mins Total time: 2 hours 50 mins
8 oz fish or shrimp (choose the freshest fish you can find, one that’s suitable for serving raw)
½ cup lime juice, fresh squeezed
½ cup orange juice, fresh squeezed
2 Tbsp red onion, finely chopped
2 Tbsp cilantro, sliced into ribbons
1 habanero chile, seeded, deveined, and minced (wear latex gloves if you have them)
½ ripe avocado, cut into ½” cubes
1 small, ripe mango, cut into ½” cubes
1 Tbsp extra virgin olive oil
Trim fish of any bloodlines or skin.
Cut into ½" cubes and place in a small mixing bowl.
Mix the juices together and pour enough over the fish to completely cover, reserving 2-3 Tbsp.
Let the fish marinate for about 2 hours.
Drain the juice from the fish and return it to the mixing bowl.
Add the reserved juices, onion, cilantro, salt (to taste) & about ¼ of the minced habanero chile.
At this point, taste for salt, lime & heat.
Add as much chile as you like.
Add another squeeze of lime, if necessary.
Gently fold in the mango, avocado, and olive oil.
Serve with chips, or romaine leaves
Posted on 05/02/2018 at 10:00 AM
In celebration of St. Patrick’s Day this month, we’re sharing Cafe Bernardo’s Corned Beef Reuben Sandwich recipe. The perfect Reuben Sandwich starts with well-cured and cooked beef brisket, so we’ve also included Executive Chef Kurt Spataro’s trustworthy recipe for the ultimate homemade corned beef. Enjoy!
Posted on 03/06/2018 at 11:15 AM
Planning a Super Bowl party? Impress your guests with Centro's delicious, easy-to-make guacamole recipe.
Posted on 02/02/2018 at 11:22 AM
Make this Valentine's Day extra romantic with special one-night-only dinners at Esquire Grill and Paragary's. Each restaurant will be offering a special 3 course prix fixed menu. Dinner includes a glass of sparking wine.
Fourth courses and wine pairings available.
Posted on 01/19/2018 at 06:02 PM
Cold weather is the perfect time to enjoy a big bowl of hot soup. This tim of year, we love warming up with Centro's Caldo Tlalpeño con Pollo - the perfect blend of chicken soup, fresh veggies and spice. Learn how to make this Mexican chicken soup right in the comfort of your own home.
Recipe: Caldo Tlalpeno
Makes: 6-8 servings
8 cups chicken stock
2 small carrots, peeled and cut into ½” dice
2 small yellow potatoes, peeled and cut into ½” dice
4 oz tomatoes, peeled and diced (canned tomatoes can be substituted)
1 small yellow onion, peeled and cut into 1/2'” dice
1 jalapeno, seeded and diced
½ tsp fresh thyme
1 tsp minced garlic
¼ head white cabbage, chopped
12 oz cooked chicken, cut into ½” dice
salt to taste
finely chopped chipotles en adobo, as needed
2 Tbsp vegetable oil
Saute onion, garlic, and jalapeno in vegetable oil over medium heat until soft but notbrown
Add the chicken stock, garbanzo beans, carrots, potatoes, tomatoes, and cabbage and bring to a simmer
Cook until carrots and potatoes are tender, 15-20 minutes
Season to taste with salt
Remove from heat and add the chicken
To serve, place about 1 tsp of chipotles in each serving bowl & ladle the soup into each bowl and serve
Garnish each bowl with 1/4 diced avocado
Posted on 01/08/2018 at 03:47 PM
Earn double iEat points at Esquire Grill and Paragary's Friday, Feb. 16 through Sunday, Feb. 18 with your Sacramento Ballet Giselle ticket.
What are iEat points?
iEat Rewards Program members earn one iEat point for every dollar spent at any Paragary Restaurant Group location, and receive a $20 reward (valid at any PRG location) for every 300 points collected. For a limited time only, you can earn two points for every dollar spent at Esquire Grill and Paragary's - an opportunity to earn over 13% back! Learn more about the iEat Rewards Program here.
How can I earn double points?
Dine with us before or after Sacramento Ballet's Giselle Feb. 16 - 18 to earn double points. Must bring ticket or proof of purchase. Date of visit must match date on y...Read more
Posted on 01/08/2018 at 02:38 PM
Make this New Year's Eve memorable!
Enjoy 3-course menus, wine pairings and champagne specials at Esquire Grill and Paragary's.
Posted on 12/27/2017 at 01:21 PM
We are excited to announce our 'Dinner & A Show' special with our soon to be neighbors!
Posted on 12/04/2017 at 01:54 PM
This month, we'd like to introduce you to Berkley Bar's rockstar bartender, Marisa Heyne.
Posted on 12/04/2017 at 11:34 AM