Carlos Gaytan's Elopozole with Seared Scallops and Tomatillo Relish

The chef-owner of Tzuco in Chicago is featured in this ongoing video series that spotlights the preparation of a signature dish in his restaurant kitchen.
Carlos Gaytan
Chef Carlos Gaytan prepares a signature scallop dish at Tzuco restaurant. | Photo courtesy of Dean Vernon

Carlos Gaytan is chef-owner of Tzuco, a Chicago restaurant that showcases the best of Mexico’s cuisine infused with French culinary touches. Watch as he prepares Elopozole with Seared Scallops and Tomatillo Relish, a dish that his mother taught him to cook. The recipe features epozote, a fresh Mexican herb, along with tomatillos, cilantro, poblanos and serrano peppers to spotlight the authentic flavors of Gaytan’s homeland paired with delicately seared scallops.

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