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Huevos serrano con pata negra Recipe


You can practically taste the love that Chef Julian Serrano puts into creating delectable interpretations of his native Spanish fare.



Extra Virgin Olive Oil – 2 QT
Head of Garlic – 1 each
Julienned Onion – 1 cup
Sliced Potatoes – 1.8 lbs
Sherry Vinegar – 0.2 oz
Salt – 1.8 tsp
Egg – 3 each
Pata Negra – 3/8 cup
Parsley Mix - .01 oz


  • Step 1: In a sauce pan, heat up together 15 oz. of Extra Virgin Olive Oil and one head of garlic cut in half.
  • Step 2: Once the garlic starts to brown, remove from the oil.
  • Step 3: Once you remove the garlic, add the sliced potatoes.
  • Step 4: Once the potato are about 80% cooked, add the julienned onions.
  • Step 5: When the onion and potato are fully cooked, rest together for 10 minutes and drain out the oil.
  • Step 6: Place the potato-onion mix in a bowl, season with salt and sherry vinegar.
  • Step 7: Put 1 QT of unused Extra Virgin Olive Oil and the oil used from cooking the garlic, potatoes and onions which have all flavor, in a sauces pan with 0.15 oz. of salt.
  • Step 8: Once the oil is hot, fry 3 eggs until the outside white is crispy; we call "Huevos Estrellados."
  • Step 9: Place the 3 eggs on top of the potato-onion mix.
  • Step 10: Garnish with the 3/8 cup of Pata Negra.
  • Step 11: Garnish with .01 oz. of parsley mix.