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MasterChef Winner Claudia Sandoval Demo | 2025 Disney California Adventure Food & Wine Festival 4K
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Mar 26, 2025
MasterChef winner Claudia Sandoval gives a cooking demonstration during the 2025 Disney California Adventure Food & Wine Festival. Don't miss Daps Magic's official weekly YouTube show Geeks Corner here: https://www.youtube.com/playlist?list=PLAF91C7183BAB676B Visit Daps Magic: https://dapsmagic.com Join Our Patreon Community: https://patreon.com/dapsmagic Daps Magic was created by a very special group of Disney Fans who had a dream for a place on the internet where people young and old could share their love of Walt Disney and his legacies in a safe and fun atmosphere.
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0:01
[Music]
0:10
hello everyone and welcome to Disney
0:13
California Adventure Food and Wine
0:15
Festival and now please welcome your
0:18
host hey how we doing today on this
0:21
gorgeous
0:23
day yay you're here thank you so much
0:26
for coming I'm so excited to see all of
0:27
you welcome to the 2025 Disney
0:31
California Adventure Food and Wine
0:34
Festival we love it we love it I mean
0:37
it's so wonderful to eat dine and have
0:39
all this great food we have 17 new
0:41
offerings this year this is our 19th
0:44
year can you believe that I know we've
0:45
been here that long so we just have all
0:48
these great demonstrations we have
0:50
Mixology beer tasting wine tasting and
0:52
of course our Chef demonstrations so you
0:54
can go um on disneyland.com /f foodand
0:58
wine and we go all the way through the
1:00
end of April so will you do that find
1:01
out all the things we have oh yeah wow
1:05
am I excited can you tell I'm excited
1:07
I'm a huge fan who's going to be up here
1:10
anybody heard of Master
1:13
Chef she won it anybody know what season
1:17
that was season six who the oh I'll let
1:19
you know Claudia sandal is
1:22
here I know she's very famous for having
1:26
the bright red hair sounds a little
1:28
taken back it's gone but we we love it
1:30
now she's got a new hair color and
1:32
everything so Chef Claudia sandal she
1:34
learned to cook at a very early age in
1:36
the kitchen with her mama and her
1:38
grandmother I love that she was born and
1:40
raised in San Diego but um Claudia's
1:42
family is actually from matatlan so
1:44
that's where she got a lot of her
1:45
inspiration in her cooking from she of
1:47
course was the winner of the six season
1:51
we're going to ask all about Gordon
1:52
Ramsey we're going to ask the dirt on
1:54
Gordon Ramsey okay so get your questions
1:56
I'm going to come out and ask questions
1:57
think of what you want to ask about
1:58
Gordon we're going to get she's also led
2:00
to her a best-selling cookbook which she
2:03
has and she's got another one coming so
2:05
we're going to talk to her about that as
2:06
well she's worked on I believe she said
2:10
18 different food shows isn't that crazy
2:13
some of them include chopped chopped
2:15
Junior and Master Chef Latino we're
2:18
going to talk about all that we got lots
2:19
of questions for her and I cannot wait
2:21
to see what she makes today she is the
2:23
host in executive producer of something
2:25
called laa mea so we're going to talk
2:27
about that as well are you ready to meet
2:28
her
2:30
y'all I'm telling you her cooking and
2:33
her heart as big as her personality you
2:34
are going to be it for a treat please
2:36
put your hands together and welcome to
2:38
the stage the winner of Master Chef
2:41
season six cloudia and
2:43
[Applause]
2:47
all
2:49
hello you even make avocado green look
2:52
good do I yes we love this I walked in
2:56
there and they I like saw this green
2:58
Chef coat I was like never heard of Chef
2:59
whes huh well it looks
3:02
good California avocado clonia what are
3:07
we making today we're making AA Chile a
3:11
pomegranate AA Chile what is AA Chile no
3:14
I have not an AA Chile is actually
3:17
something that depending depending on
3:19
who's here is going to maybe take it up
3:20
with me because according to my family
3:23
aile was invented in masan caloa okay
3:27
okay but if you're from Nar anybody here
3:30
from
3:31
n the people from n say that they made
3:33
it up the saying goes that aach Chile is
3:37
essentially this um thing that was
3:39
created by fishermen who had just fish
3:42
whether they was shrimp or whether it
3:44
was fish and they would be out on their
3:45
little boats and essentially what they
3:47
would do is they would have a little bit
3:49
of that water of course that comes with
3:51
that traditional you know shrimp
3:53
whatever and they'd add a little bit of
3:54
chili ground up chili to it and that
3:57
would create this AA chile sauce ch
3:59
right water and chili it was like SE sea
4:02
water of course at that point and so
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traditionally aaila is an uncooked
4:07
protein served with kind of that spicy
4:09
sauce in this case we're going with a
4:12
little bit different of a protein and
4:14
we're obviously going with something a
4:15
little bit different because it's
4:16
pomegranate so yes pomegranate I would
4:19
have never thought to use pomegranate
4:21
yes look at that so maybe we should
4:23
start with the AIL live and it's super
4:25
easy to make do you like spicy food uh
4:28
ish
4:30
I like it my tongue does not okay that's
4:33
fair this gentleman this gentleman with
4:35
sitting here in the white shirt he's
4:36
been to all of them are you such a fan I
4:38
I had her picked to win on the second
4:40
episode I said she's going to win I
4:43
never I never pick right oh yeah I and
4:46
my husband said I want to eat her food
4:47
her food looks delicious a and you won I
4:50
was so happy I also had red hair so they
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might you had very red hair all right so
4:55
into a blender I'm adding a little bit
4:57
of lemon ju or as we call it
5:00
right in in Spanish and then to that I'm
5:02
adding some pomegranate juice so it's
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kind of like equal parts right you still
5:07
want to keep that acidity up because
5:09
similar to like an like to a ciche a
5:11
Chile if you don't like uncooked protein
5:14
or uncured protein sure you would want
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that acidity to help you kind of cook
5:18
that protein right whether it's a shrimp
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or whether it's a fish you want that
5:22
acidity okay and then to that we're
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going to add a whole or maybe not should
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we do half yeah put it in
5:29
we go big ha and then and then to that
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we're going to add some salt that's it
5:34
beautiful so three ingredients I mean if
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you don't count I don't count salt as an
5:38
ingredient it's kind of like everybody
5:40
has that right and the thing that we
5:41
were talking about I just love about you
5:43
so much is you think about the busy
5:46
woman and the busy mama and people that
5:48
don't have a lot of time your recipes
5:50
are so doable and so they're easy but
5:54
they're so elevated and elegant well
5:57
love it and one of the things that I
5:58
like to do with the recipes that I make
6:00
is I want to create a recipe that not
6:02
only is easy but that looks beautiful on
6:04
the plate right it's pink
6:06
yeah well it's it's really going to be
6:09
red but right now because it's been
6:10
mixed together sure you know it's a
6:12
little pink but essentially you take
6:14
that and you create that juice you see
6:15
how it's starting to settle now pretty
6:17
so I'm going to run that through a fine
6:18
mesh Sie and you can leave all of the
6:21
you know all of the the bits and pieces
6:24
of that Jalapeno in there if you really
6:25
want but for when you want to be extra
6:27
fancy you want to SI it okay sounds good
6:30
to me so here we go that's our aile okay
6:33
done that piece of our recipe is done
6:35
now what what about this recipe is very
6:38
authentic and native to matatlan well I
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mean the fact that it was invented
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there good point very good point you if
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anyone argues with you just tell them
6:50
Chef Claudia told you
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okay I'm not arguing with her no um and
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then on top of that obviously it's the
6:58
beautiful Seafood that you can get from
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the Pacific Co piece of fish so this
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beautiful loin of course is a tuna um
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you can choose whatever protein you want
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so if you're a fan of Yellow Tail then
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you can choose Yellow Tail if you're a
7:12
fan of shrimp you can use shrimp for
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this recipe whatever it is the really
7:16
important part is to slice it really
7:18
nice and thinly so that is a gorgeous
7:20
piece of fish I know this is beautiful
7:22
we get to and and and part of uh
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Disneyland and Disney's really important
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initiatives is its sustainability
7:28
efforts and so tuna is just such an
7:30
incredible protein to get to work with
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and of course this one's just absolutely
7:33
gorgeous sure so I'm going to take a A
7:35
Nice Slice out of this beautiful loin is
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there a certain way that you should cut
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fish and like how sometimes on meat you
7:43
have to cut Against the Grain or all
7:44
that is there a different there there it
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definitely is so for example with this
7:50
there's you guys can actually see how I
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cut Against the Grain right so if you're
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looking at this loin you kind of almost
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see it looks like a tree where it has
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kind of those like rings around it you
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want to cut against that one of the
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biggest things too whenever you're
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working with a piece of fish like this
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and especially if you're working with a
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piece of fish is you want to dip your
8:09
your knife in the and let the water run
8:11
down the blade so I'm going to just
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really quick run through this I've
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already learned like seven things
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to so you'll dip the tip that sounded
8:21
weird but that'll remember that'll
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remind you all right you'll TI the tip
8:24
into a bowl of water and you'll just let
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it go down the blade that will help to
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make sure that you slice perfectly
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through that fish so that you get the
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nice beautiful thin right and then just
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keep doing that just dip it all the way
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through and then that and then really
8:40
important too whenever you're whenever
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you're slicing imagine that you're kind
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of doing this right you're almost like
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rocking your blade through the protein
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cuz I know that we don't have the the
8:49
video today let's let's try to move this
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so people can actually
8:56
see you're you're the chef whatever you
8:58
want to do so we're going to put it here
9:00
everyone can see a little better now
9:02
right there we go now we can see all
9:05
right so
9:06
again we'll take the bowl this one has a
9:09
little bit of uh ice in it I'll run
9:13
right dip the tip and then the water
9:14
will run down all the way through the
9:16
blade and then you're going to run the
9:19
knife and rock it all the way through
9:21
and so that makes sure that you're not
9:22
getting any snags right and you can make
9:25
this as thin as you
9:27
want right so like like Ultra really
9:31
nice and thin yeah or you can go
9:33
obviously with like a bigger steak for
9:35
example if you were going to make like a
9:37
medallion things like that but for this
9:39
case we need about six different slices
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roughly around the same width I usually
9:46
go with five seven sure Chef chefs
9:48
usually like odd numbers so with this
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case I'm going to go with five I think
9:52
five is a good this is a good
9:54
portion odd number I like that so we're
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going to stick with those five slices
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okay
9:59
Okay so we've got the aile we've sliced
10:02
our beautiful sustainable fish yep and
10:04
now we're going to make our
10:07
Mira what's that Claudia it's it's
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actually not a miroa it's a it's a
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little mix of what I like to make
10:14
essentially what I do is I take these
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beautiful uh cucumbers right these F
10:19
cucumbers and then I chop them
10:22
up
10:23
stay and then I chopped them up really
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fine right like really really nice and
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fine and so essentially what you start
10:30
off with are like these like little
10:31
batons and then you kind of chop it
10:33
until it's what we call a fine brunoa
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okay so this is like a very very fine
10:38
fine dice now did you did you keep the
10:41
um the peel on it the skin on it yeah I
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am a really big like proponent of zero
10:47
waste okay I don't believe in removing
10:50
the the skin the skin sometimes has a
10:52
lot of that beautiful like cucumber
10:54
flavor got Applause there yes yes yes
10:57
you're a waste yes let's go um zero
10:59
waste and then on top of that a lot of
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people get rid of like even the seeds
11:03
inside of the I still think again you're
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losing a ton of flavor so keep as much
11:07
of it as possible so then we're going to
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add a nice
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brunoa of cucumber finally sliced I've
11:15
learned eight things now yes and then
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we're going to add Red Onion love it I
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like red onion because it's a little bit
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less pungent than say a yellow onion but
11:24
still I it just goes and also color
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right that color contrast cook with
11:28
color and then we have some ginger so
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really really fine mixed Ginger now Baka
11:33
California where I now live right I now
11:35
live I don't know I don't know if you
11:36
know this I know we said that I was born
11:38
and raised in San Diego but I now live
11:40
in Tijuana so I'm just like 15 minutes
11:43
South of the Border and that's like my
11:45
grandmother grew up like my grandmother
11:47
was here and so we crossed the border
11:48
all the time I'm what we know as a
11:50
crossb kid right and so I think had a
11:53
lot of influence from your mom and your
11:55
grandmother right oh yeah absolutely and
11:58
one of the biggest things too though in
11:59
that region there is kind of this mix of
12:03
amazing ingredients as we know the
12:04
border is a place where a lot of people
12:06
migrate to it and what we see a lot
12:08
there is kind of this Asian influence
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and that's why you're seeing a little
12:12
bit of that Ginger put in there because
12:13
it's just going to lift this dish up in
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a way that you wouldn't necessarily see
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in a lot of other regions so again
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cucumber cucumber Red Onion red onion
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and a little bit of fine minced ginger
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all right it's beautiful okay so now
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we've got our I'm coming over to see the
12:27
master chef at work
12:29
all right then one of the next things
12:31
that we're going to work on I'm going to
12:32
take this bowl of ice okay Y and over
12:36
that we're going to grab some of these
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beautiful beets beautiful beets so these
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are what we call like candy cane
12:44
beets because on the inside they look
12:46
like a little candy cane they do yeah so
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we're just going to take them over a
12:51
bowl and I want to do I do want to talk
12:54
about mandolins because a lot of people
12:56
are very scared of mandolins me yep so
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for example this is a beet right and
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most time people would start by cutting
13:03
off the tops no don't do that what this
13:06
is your perfect handle handle right so
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you you you use it to slice your beets
13:12
nice and thinly over that ice water and
13:15
that ice water crisps that up now you
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could use radishes here you could use
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beets but this is a really great way to
13:22
kind of take out a lot of that um how
13:25
how could I say this like this very like
13:28
uh earthy flavor um but also to crisp
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them up and so what happens is they
13:34
start to get all nice and beautiful and
13:36
like and and look at look how pretty
13:38
that is it's like literally like a candy
13:40
cane the sun in here is beautiful right
13:43
now so anyway super important obviously
13:45
keep your fingers away from the blade
13:47
and then when in doubt like say for
13:49
example that we were going to I don't
13:51
know trying to think of something else
13:53
onions if you were going to say slice an
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onion
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one of the biggest things that I
14:00
recommend is putting something between
14:02
you and the Blake ah right so if for
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example I'm going to use the mandolin
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I'm going to use say a a paper towel or
14:10
something and then by the time that you
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get down to the bottom if it just so
14:15
happens to snag anything it's not going
14:17
to be your finger it'll be the napkin or
14:19
the towel okay good point but then look
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at how beautiful these are and they're
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all perfectly sliced and perfect you get
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what I mean so anyway just a tip for
14:29
using that love it um someone also told
14:31
me that beets are filled with vitamin C
14:34
is that true too they are and they're so
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good for you and I think in this
14:38
iteration they add kind of that
14:39
earthiness Aila is not usually very
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traditionally H H doesn't traditionally
14:44
have this usually in aile is like
14:47
protein the lemony juice it'll have a
14:51
little bit of cucumber a little bit of
14:53
onion and then it'll be like that's it
14:56
right like in your spice obviously but
14:57
outside of that there isn't a lot in in
14:59
there while you're doing this recipe we
15:02
got a lot of questions don't we
15:05
everyone so kind of go down the list of
15:08
the TV shows that you've been on good
15:10
and then we have questions about Gordon
15:14
Ramsey we want the dirt of course you
15:16
dock yeah so what are the TV shows
15:19
you've been on oh my gosh where to begin
15:21
okay so I don't have to name all 18
15:24
right why not okay so I have um starting
15:29
from the beginning Master Chef Master
15:30
Chef Latinos Four Seasons uh worst Cooks
15:33
in America best thing I ever ate Chop
15:35
Chop Junior Tournament of Champions Food
15:38
Network challenge Food Network star Food
15:41
Network what
15:42
else uh hold on um uh so much Guys
15:47
Grocery Games hold on hold on hold on
15:49
hold on oh my God I can't remember right
15:50
now that's a lot uh yeah a lot budget
15:54
battles which one was your
15:56
favorite naster chef of course cuz you
16:00
want so I'm going to start placing these
16:03
in like a slight Circle and then adding
16:04
beads in between who's got questions for
16:07
Claudia
16:08
Master oh you don't want to know about
16:11
Gordon heck
16:13
yeah go ahead so start placing this what
16:16
are you looking forward to the most in
16:19
2025 oh my goodness good one that's a
16:23
big one um maybe moving my kid into Rome
16:28
my daughter is is right here in the
16:29
front I'm just like the most uh proud
16:32
mama right here my daughter's right here
16:33
in the front she's a seconde college
16:36
student now can't believe it I know so
16:40
super proud of moving it moving her into
16:42
Rome she just got a study abroad in
16:44
Rome um so really excited about that I'm
16:47
also really excited about the fact that
16:49
I have a cookbook that I'm working on
16:51
called Taco Nation um that literally is
16:55
about tacos throughout the nation how
16:57
tacos have become kind of this vehicle
17:01
for people to create their own right you
17:02
find brisket tacos in Texas Korean tacos
17:05
in La um I don't Sharma tacos in on the
17:10
East Coast so the whole cookbook is
17:12
about tacos literally and how and how
17:15
they've kind of become the staple
17:16
wherever you live in the United States
17:18
sure you can always have a great taco
17:21
what's your favorite type of Taco mine
17:24
yeah that's a good question I don't
17:25
think I've ever been asked that um
17:29
probably the kind that you like an Al
17:31
Taco with that grilled pineapple over
17:33
top of it but it's got to be like really
17:35
nice and charred pineapple agre we have
17:37
agers over here you know that grilled
17:39
pineapple and their oh so you have yes
17:42
yes my three timer here what's the
17:45
difference between AA Chile and just
17:48
ciche so AA Chile so technically all
17:53
aach chilas are ceviches but not all
17:55
savich are aach chilas right it's kind
17:57
of in the same way that like
17:59
uh all scotches are whiskies but not all
18:01
whiskies are scotches right I think a
18:03
lot of it just has to do honestly with
18:05
the spice not all SES will have spice um
18:09
but in AA Chile is very specific because
18:11
it is uncooked protein so you should
18:13
assume that if you order an AUA Chile at
18:16
a restaurant it is most likely going to
18:18
be an uncooked uncured protein whereas
18:21
if you order Ceviche it'll probably
18:22
something that's nice and cured right
18:24
that fish will be fully cooked through
18:26
whereas like for example right now we've
18:28
got complet completely raw fish right
18:30
and I'm going to pour the AWA Chile and
18:32
yes you'll it'll obviously cure a little
18:34
bit as it sits there and obviously you
18:36
can you can you know let it sit if it
18:39
arrives at your table and you're like oh
18:41
I'm not ready for it just yet um
18:43
especially if it's like uncooked shrimp
18:45
or something that you're not very you
18:47
know but something like this it's a
18:48
shimi grade beautiful loin of tuna I
18:51
mean come on like this is the best way
18:53
to have it right yeah Ariel's in charge
18:56
of helping us pick really good J any the
19:00
difference you do I hope it's about
19:02
Gordon
19:03
Ramsey I love it well since that is you
19:07
can ask whatever you want well tell us
19:09
about Gordon Ramsey oh is he nice no
19:16
no you guys act like you haven't see him
19:18
on TV is he the devil since he does
19:21
Hell's Kitchen no no I mean I get asked
19:25
this question the most out of every like
19:27
the the number one most request the
19:29
question is like is he really that mean
19:31
and it's like yes
19:33
but like yes he is but it's only because
19:37
he takes his job so seriously and the
19:40
way I think about it now because I've
19:41
also been on the other side I know what
19:43
it's like to be a judge on these shows
19:46
people on television it's hard for them
19:49
to know what something tastes like it's
19:51
hard for them to know what a person did
19:54
wrong so then when you're only seeing an
19:57
edited version of 4 hours into 20
20:00
minutes right it is hard to be able to
20:02
tell all those things and so of course
20:04
when a Gordon Ramsey yells at you you
20:06
probably deserved it because you've been
20:07
doing it 17 times and his name is on the
20:10
line right so if you come out of that
20:13
competition a winner and you somehow
20:15
can't deliver who is that a reflection
20:17
of is it a reflection of Master Chef the
20:20
brand of course not is it a reflection
20:22
of the executive producers of course not
20:24
it's not a reflection of anyone else
20:26
other than of course the stars of the
20:27
show which are like a Gordon Ramsey or
20:30
yours truly or whoever it is that's
20:32
judging those competitions and so that's
20:34
why they're so harsh they're like if
20:36
you're going to make it here it's
20:37
because you've gone through you know
20:39
hell and back to make sure that you've
20:41
got the skills necessary to prove
20:43
yourself both inside this kitchen and
20:44
outside yeah I love it anybody else have
20:47
any more
20:48
questions I'm always curious on that
20:50
show if it really is it truly 30 minutes
20:54
I mean is it TV 30 minutes or is it you
20:57
really do have 30 minutes on the clock
20:59
for real for real for real for real for
21:01
real I'm going to tell you the the
21:04
nobody's listening anyway we're just
21:06
just just here it's just we're friends
21:08
we're best friends and you're all under
21:11
indas truly truly it is exactly 60
21:15
Minutes however however there is a
21:18
little bit of a trick okay okay so
21:20
usually what they'll do is they'll go
21:22
like right it'll be like all right all
21:24
right you got 60 Minutes are you ready
21:27
and then you're everyone yeah and
21:29
they're like and run and then you run
21:31
right and then they'll be like stop and
21:33
then you'll come back and they'll say we
21:35
have to read the
21:36
rules so if you're smart as they're
21:39
reading the rules to you you're like oh
21:41
my God okay I know that the challenge is
21:43
aquachile what am I going to make yeah
21:45
I'm going to make a pomegranate and if
21:46
there's no pomegranates in the kitchen
21:48
then I'm going to make an orange and if
21:49
they don't have any oranges then I'm
21:50
going to use Tamarind you get what I
21:52
mean so you're not listening to the
21:54
rules you can start to I you're not
21:55
listening to the rules the that the
21:59
trick is the the rules don't
22:02
change the rules never change okay you
22:04
know so it's like you're going to be
22:05
judged on the same thing it's like taste
22:07
texture Innovation plating and
22:09
presentation by the way I love it so all
22:12
of those things are the things that they
22:13
judge you on and
22:14
so here we are all right so he he is
22:18
nice dis sort of anybody kind of like
22:22
he's kind of like a really strict dad
22:24
you know that wants you to do well but
22:25
is going to yell at you if you bring
22:26
home a beat cuz he knows your potential
22:29
yes we have a question back here so
22:32
what's the best tip you've had from
22:34
cooking whether it's from a professional
22:35
or a family member for
22:40
cooking this one is one that I'm just
22:42
going to dedicate to my grandma who is
22:44
no longer with me um and fast forward to
22:47
when I had a
22:49
bakery I would always tell so I had I'm
22:52
always a big believer and surround
22:53
yourself with people that are that are
22:55
smarter than you that are more
22:56
intelligent than you because then you
22:58
just have to rise to their level right
23:01
so I had the executive pastry chef
23:04
working under me um that was like for
23:07
like one of the biggest restaurants in
23:09
restaurant groups in in all of San Diego
23:11
and I like looked up to her she was like
23:13
she is a goddess and um I would tell her
23:17
hey the blank are ready the konas are
23:19
ready the the churos are ready whatever
23:22
and she would be like no they're not
23:23
there's still 1 minute and 46 seconds on
23:26
the clock there's still 3 minutes to go
23:28
and I was like I hear you but I can
23:30
smell the vanilla and my grandma would
23:33
always say that when you can smell the
23:35
vanilla like almost like and I know you
23:37
guys know what what I'm talking about
23:38
have you ever baked cookies and out of
23:40
nowhere your house just is like
23:43
enveloped by Vanilla do you know what
23:45
I'm talking about right that was when my
23:47
grandma would be
23:49
like the this the vanilla has been
23:52
released and so therefore your cookies
23:53
or whatever are ready and I would be
23:54
like huh so anyway I would say that to
23:57
Tilly my friend Tilly and Tilly would be
23:59
like it's not ready and I'm like well go
24:01
check them go check just go check them
24:03
and every time that she would go check
24:05
them she's like what is it with this
24:06
vanilla thing long story short we did
24:09
the research it turns out that vanilla
24:12
evaporates at
24:15
178° and at that point it is the perfect
24:17
temperature for something to be fully
24:19
baked through wow so like something so
24:22
simple that somebody who had no
24:25
education in culinary you know just by
24:28
by way of just knowing right like smell
24:31
SC like using your your five senses and
24:33
so that's why sometimes I think like as
24:35
much as we look up to these chefs who
24:38
have all of these amazing degrees and
24:40
they deserve all of the praise because
24:41
that is such hard work we also should
24:44
praise those incredible grandmas
24:46
grandpas friends family who have worked
24:49
their way up from the bottom because
24:50
along along that path there is so much
24:53
learning that has to be made right
24:55
whether it's failures and whether it's
24:56
gaining something you always learn so
24:58
much and not one is better than the
24:59
other they're just different cook it
25:01
from the heart and your daughter
25:02
following in your footstep so this is
25:05
looking really pretty you think really
25:07
what do you guys think I love it so
25:09
we've got that beautiful tuna all around
25:12
we've got that little kind of um run NOA
25:14
mix right we've got the the just imagine
25:16
flavors because unfortunately I can't
25:18
let you taste it they won't let me he's
25:19
like
25:21
no they were like no I think he's saying
25:24
I was for me Grace is the he's a foodie
25:27
the producers are like he is a foodie
25:29
over there mine um so we've got those
25:31
beads we've got some uh touches of nerum
25:34
this is the nerum it's like a peppery
25:35
plant and then I did some sliced
25:37
jalapeno just in case we like to keep it
25:39
extra spicy here and then what you'll do
25:41
is you'll pour that AA Chile in the
25:43
center ah the Citrus is kind of cooking
25:46
that meat right a little bit and and and
25:47
right now you're not going to be able to
25:49
I can't show you guys because obviously
25:50
it'll spill out um but maybe I can bring
25:53
it around so some of you guys can come
25:54
and see but what I love about it is it's
25:58
super super beautiful bright red can you
26:01
see it um can you guys see it I'm so
26:02
sorry so pretty it's just it's not going
26:05
to work right now but so beautiful um
26:07
but so beautiful so vibrant and the best
26:10
part is if you use like say a white fish
26:12
like a Yellow Tail or you use shrimp
26:15
then you have that beautiful contrast of
26:17
this protein and a lighter color with
26:19
that really bright red it's just it's
26:20
gorgeous it's so pretty but one thing we
26:22
didn't talk about is your new lisaa
26:25
what's that it's uh it's my series with
26:29
bite Originals Gordon Ramsay's newest
26:31
bite Originals uh it's Fox and Gordon
26:34
together and so it's a YouTube channel
26:36
called bite Originals we did four uh
26:39
episodes where I mix I specifically
26:41
choose an ingredient and then I make a
26:43
cocktail and I
26:45
know listen we're at dizzy food and wine
26:48
there's a lot of amazing cocktails
26:49
around here I might take steal some
26:51
ideas goofy likes to collect giggle
26:52
juice cuz you know like we're going to
26:55
start using that yeah it's giggle juice
26:57
yes yes yes so so I use an ingredient
26:59
say like vanilla and I make uh Pon and
27:02
then I'm teach you how to make Conchas
27:04
so yeah so we use like all of these
27:06
different ingredients to make like one
27:08
dish and one cocktail and it's amazing
27:10
it's called L Mesa mea which means the
27:12
Mexican Table and shorten version and
27:15
then on your website which is Chef
27:17
Claudia sandoval.com you can buy you can
27:19
buy her first cookbook which is
27:22
titled uh what was it just
27:25
kidding Cina A Taste of Mexico yeah and
27:28
we cannot wait for your taco cookbook
27:30
too yes Taco Nation you'll have to look
27:32
for that one next year for sure maybe
27:34
you'll have it here by then you'll have
27:35
so much going on you're going to visit
27:36
your daughter in Rome um I don't know
27:39
have you all enjoyed cloudy Asal up here
27:41
making beautiful dis she's really famous
27:46
y'all amazing we love having you so much
27:50
make sure you go on her website order
27:52
her cookbooks pre-order the new one
27:54
that's coming out follow along with her
27:56
success because she's very successful
27:57
and oh you got it you have her cookbook
28:01
she's gonna be right over here signing
28:02
it for
28:04
you yes so she'll be right over here
28:06
saying hi to all of you you could take
28:07
photos with her have her sign your uh
28:09
cookbooks and everything um give us a
28:11
big huge round of applause
28:13
for thank you for coming us today we had
28:16
a great time with all of you thank
28:18
[Applause]
28:19
[Music]
28:22
you thank you for joining us for this
28:25
special presentation we hope you enjoy a
28:28
delicious day at Disney California
28:30
Adventure Food and Wine
28:33
[Music]
28:37
Festival iar
28:40
[Music]
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