Local chef Marc Quiñones went to 'Hell' and back

Marc Quiñones, executive chef at Level 5 at Hotel Chaco started his position on March 7. (Jon Austria/Journal).
Copyright © 2023 Albuquerque Journal.

Marc Quiñones discovers solace in nature.

Before an expected long day at work, the Albuquerque chef will require to the streets and go for a miles-long run. If running isn't in the cards, he will head to the bosque and walk.

In any case, this time is for a reset.

Quiñones, who turns 42 this month, has likewise aimed to nature to help assist the instructions of the meals he develops at Level 5 at Hotel Chaco in Old Town-- particularly Chaco Canyon.

" I aim to Chaco Canyon as a blueprint," Quiñones says. "Being at Chaco is having the chance to tell our story.".

Considering that taking the helm as executive chef on March 7, Quiñones has actually completed a cultural change of the menu at Level 5.

" What I wish to do is inform the story of the food of our people and what New Mexico does at its very best," Quiñones says.

The menu went reside in mid-May.

Quiñones is proud that the creations include local and local items as much as possible.

The home also developed the Chaco Garden where his staff will be growing and harvesting its own fruit and vegetables.

Executive Chef Marc Quiñones, bastes a pan of Berkshire pork tummy while preparing a meal at Hotel Chaco. (Jon Austria/Journal).
" We wish to cook for the global tourist and let them understand that when they pertain to New Mexico, they experience the very best," Quiñones states. "It's a taste that excites the tastes buds of our residents.".

Quiñones matured in the Bronx, New York, and is Puerto Rican and Dominican.

When he was 13 years old, his family moved to Albuquerque. He resided in Barelas and went to Washington Middle School.

He graduated from Albuquerque High School in 2000.

While in high school, he kept himself hectic working the junk food circuit around town.

His very first job was at the Wendy's situated on University Boulevard and Central Avenue, and after that transferred to the Wendy's in Old Town.

He was fired from the Taco Bell at Gibson and San Mateo boulevards and likewise delivered chicken for Kentucky Fried Chicken on San Mateo and McLeod Road in the Northeast Heights.

" It blows my mind to think about me beginning there and working my way up," Quiñones states. "I just ever cooked in high school. I was likewise the individual manning the barbecue grill at high school parties.".

After high school, Quiñones returned to New York City and worked at numerous dining establishments in Manhattan.

It was there that he began to develop on the foundation he created in New Mexico.

He started to whet his cravings within the cooking world.

" When I went back to New York, the objective was clear. I wish to work in restaurants and I wanted to work my method up," he states. "I took every chance as a learning experience. I still do.".

Marc Quiñones puts together a meal at Hotel Chaco. (Jon Austria/Journal).
After a couple of years in New York, he moved to Arizona to go to Le Cordon Bleu College of Culinary Arts Scottsdale and finished in 2005.

After culinary school, he bounced around, with a stint working in Hawaii.

Returning to New Mexico, he started running Bien Shur at Sandia Resort & & Casino.

His tenure lasted for 5 years.

It was time to head to Santa Fe, where he was executive chef at the Inn and Spa at Loretto.

" This is where I fell in love with New Mexico food," he says.

After that era, Quiñones wound up at Hotel Andaluz for nearly 6 years. He ran the food and beverage along with Más Tapas y Vino.

" This is when I found my fully-crafted cooking perspective," he states. "It is inspired by my travels and I give it New Mexican taste.".

In 2021, Quiñones competed on the Fox series, "Hell's Kitchen.".

" Hell's Kitchen" is hosted by Gordon Ramsay and pits 2 groups of chefs as they contend for a job as head chef at a restaurant. In Quiñones' season, entrants were moved from the Los Angeles storage facility to the Hell's Kitchen restaurant in Las Vegas, Nevada, to complete.

Quiñones stated his time competing on the Fox series was one of the toughest challenges in his life.

" It's ‘‘ Hell's Kitchen,' and they call it that for a reason," Quiñones says. At the exact same time, you desire to beat them.

Quiñones frequently relies on running daily to clear his mind.

He's finished 10 marathons in the last 5 years.

" Running for me is very individual. It's how I handle my psychological health and keep my body fit," he states. "During that time, I process life, my family, my menus and my staff. I've run all over the world and absolutely nothing beats running in Albuquerque. I see and smell numerous things while I'm on the roadway.".

Quiñones looks back at his journey and knows the battles he's gone through. He's grateful that New Mexicans have actually supported him for 15 years as a chef and continues to evolve as a chef.

Chef Derrick Leach, left, and executive chef Marc Quiñones, take pleasure in a plate of Berkshire pork tummy with toasted corn and Anasazi bean raga at Hotel Chaco. (Jon Austria/Journal).
I feel really blessed to be working within this distinct platform," he states. In the end, every day when I show up to the property and it begins with the very same idea process.

Chile Garlic Shrimp Tostones.

For the plantains (tostones).

3 green unripe plantains.

2 cups of corn oil.

Kosher salt, to taste.

Peel the plantains by slicing lengthwise with a sharp knife and using your fingers to pull the skin off.

Clip the ends and cut into roughly 1-inch cubes.

Add oil to a heavy-bottomed fry pan and bring to medium high heat.

Fry the plantains up until golden brown about 4-6 minutes.

Remove from the oil and place on a paper towels to drain excess grease.

Flatten with the bottom of a mortar and pestle.

Fry them again for another 5 minutes or up until golden brown and crispy.

Salt to taste upon removal.

For the garlic mojo sauce.

3 cloves fresh garlic.

1 tablespoon kosher salt.

2 teaspoons black pepper.

2 teaspoons dried oregano.

2 teaspoons fresh sliced oregano.

1 1/2 cups of distilled white vinegar.

1/2 cup of additional virgin olive oil.

1/4 cup Worcestershire sauce.

1 tablespoon granulated sugar.

2 teaspoons ground annatto.

1 teaspoon ground cumin.

1 teaspoon ground coriander.

Juice of 1 fresh lime.

Include garlic, oregano, salt, annato, lime and pepper juice into the bottom of a mortar and pestle. Ground into a paste.

Include vinegar and combine with a whisk.

Include olive oil and combine with whisk.

Include Worcestershire sauce and sugar. Blend once again.

For the chile pequin.

Adobo Rub.

1 tablespoon chile pequin.

3 tablespoon granulated garlic powder.

2 tablespoon granulated onion powder.

1 teaspoon Pimenton de la Vera Spanish paprika.

2 teaspoons dried Dominican oregano.

Kosher salt to taste.

Coarse ground black pepper to taste.

Powdered white sugar to taste.

Gently toast chile pequin in a saute pan over medium heat and don't lose sight of it. When you smell the fragrances eliminate and ground it up in a mortar and pestle before presenting it into a small blending bowl with the other active ingredients. Remember not to examine with sugar until after the remainder of the active ingredients for the rub have been brought together.

For the shrimp.

25 medium sized shrimp, (5 shrimp per plate).

5 medium avocados.

Saute shrimp in saute pan with 1 tablespoon of extra virgin olive oil for 1 minute on high heat then hit it with the garlic mojo sauce and reserve prior to putting on top of crispy tostones.

Dice avocado and gently tossed in mojo sauce and finished with salt. Garnish with micro cilantro.

Plate the tostones to your liking, shrimp and diced avocado and after that sauce with the mojo at the very end for a bite of heaven like no other.

( Recipe by Marc Quiñones).

Editor's note: Cocina Connection is a once-a-month function that takes a behind-the-scenes look at a New Mexico-based chef, who, in turn, shares some recipes.