Recipes for success: Chef Shaw Lash talks childhood memories, loving lime, and great steaks 

Recipes for success: Chef Shaw Lash talks childhood memories, loving lime, and great steaks 
Shaw Lash grew up in the border state of Texas, immersed in Mexican culture. (Supplied)
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Updated 16 March 2023

Recipes for success: Chef Shaw Lash talks childhood memories, loving lime, and great steaks 

Recipes for success: Chef Shaw Lash talks childhood memories, loving lime, and great steaks 

DUBAI: On Dubai’s Jumeirah Beach Road, sandwiched between an old-school cafeteria and a mini mart, there’s a new kid on the block that is becoming the talk of the town. An homage to bona-fide Mexican flavors, Lila Taqueria was established last year by American chef Shaw Lash — who grew up in the border state of Texas, immersed in Mexican culture — and her Dutch-Syrian husband Tarek Islam. They bill it as the region’s first wood-fired taqueria (a restaurant specializing in tacos).  

The core of Shaw’s menu is heirloom corn imported directly from Mexican farms. Her multicultural team in the kitchen produce around 800 hand-made tortillas every day. “I thought there was an opportunity to tell the narrative of Mexico,” Lash tells Arab News. “We’re representing the origin story of Mexican food. This process dates back 5,000 years to the indigenous women of Mexico.”  




Wood-grilled ribeye. (Supplied)

Accommodating up to 35 guests, the place itself is warm and modern — far from the stereotypical decor of maracas and sombreros. Every detail has a meaning. The name Lila, inspired by the great Mexican singer Lila Downs, was Lash’s nickname during her twenties, which she spent in Mexico. The logo’s colors are inspired by earthy terracotta and the silver-grey skies of the city of Oaxaca. Small sculptures of mythical animals, known as alebrijes, sit beneath banners. One reads, in rhyming Spanish, “Without corn, there is no country.” The walls are decorated with a mural designed by a Mexican artist depicting traditional Mexican cooking tools. “We wanted it to be cozy and inviting,” says Lash.  

You get the feeling that Lila Taqueria is a love letter to a country that shaped the passionate chef’s life, career, and palate.  




Lila Taqueria was established last year by American chef Shaw Lash. (Supplied)

Here, Lash discusses a memorable childhood trip to Mexico, her “last supper,” and shares a salsa recipe.  

Q: What’s your earliest food memory?  

A: It not be my earliest, but it’s one of my most vivid. My family was in and out of Mexico a lot when I was young. I think I was 10 or 11. We went to the beach and I remember my parents were in the water for the day and then we were looking for dinner. In a wooden beach shack, there was a whole mahi-mahi (dolphin fish), slathered in roasted garlic, chili and lime. They gave us a stack of corn tortillas and that whole fish. I remember vividly what that tasted like and what that experience was. I think when I make a whole fish with a stack of tortillas that’s me recreating that dish.  

When you started out as a professional, what was the most common mistake you made?  

Having too much ego — thinking you know everything.  




Lamb tacos “al pastor.” (Supplied)

What one ingredient can instantly improve any dish?  

For Mexican food, it’s fresh lime. My favorite stuff outside of Mexican is fresh lemon and fresh basil. Just tear three or four leaves of basil on top of a dish and it will always taste instantly better.  

Are you a disciplinarian in the kitchen? Do you shout a lot? Or are you more laidback?  

I’m like a momma in the kitchen. I feel like I’m responsible for my team. I think that culture of pot throwers is going away a little bit. It used to be that all the chefs were unhealthy. They were doing a lot of drugs and smoking a lot and now chefs are more healthy, fit. But no, I’m not a screamer.     

What customer behavior most annoys you?   

Asking to change the dishes or modify something that’s integral to the dish. I go, “Are you the chef now?” (Laughs.)    




Open faced quesadillas mexico city style. (Supplied)

What’s your favorite dish to cook?  

I really love cooking a big steak. Beside the grilling, I really love the cast-iron skillet, garlic, French herbs, butter, nice sea salt and a beautiful piece of meat. That would be my last supper.  

When you go out to eat, do you find yourself critiquing the food? 

It’s very easy to see flaws, but I find myself to be far less critical if the entire experience has value. Everyone’s a critic, but I’d say I’m a little softer than most as far as, like, being more patient.  

What’s your top tip for amateur chefs?  

Eat as much as you can, travel, and be humble about what you know and what you don’t know.  




Chipotle Steak Tacos. (Supplied)

Chef Shaw’s chipotle steak tacos 

Ingredients (serves 2-4): 

450g of top sirloin or flank steak, sliced thinly crosswise; 2 white onions, sliced; vegetable oil (to sauté); 2 or 3 canned chipotle chiles en adobo; 2 tbsps of adobo sauce from the can; 3 Roma tomatoes, chopped; 2 avocados, sliced; 1 small pack of crumbly fresh cheese (ideally Mexican queso fresco — alternatively, firm, dry Feta cheese); 12 corn tortillas; fresh lime wedges; chopped white onion and finely chopped coriander as garnish; sea salt and freshly cracked black pepper, to taste. 

Instructions: 

1) Heat a heavy-bottomed cast-iron skillet over medium-high heat. 

2) Add a small amount of vegetable oil to the skillet and add the steak slices. Cook until almost ¾ finished, add salt and pepper to taste. Remove and place on a plate. 

3) Add the sliced onion to the pan, and sauté in vegetable oil until deep golden brown. Add chipotle chiles, adobo sauce, and chopped tomatoes. Sauté until mixture is reduced by about a quarter.  

4) Add the steak slices back into the pan. Sauté until warm and re-season, if necessary. Take the pan off the stove. 

5) Take the tortillas and warm them by either quickly passing them over a gas flame on the stove, or wrapping in a damp kitchen towel and microwaving for 20 seconds.  

6) Fill the warm tortillas with the meat filling. 

7) Top the tacos with sliced avocado, crumbled cheese, and a squeeze of fresh lime. Serve hot with a garnish of chopped onions and fresh coriander. 


Fashion lovers show off race-day attire at Dubai World Cup

Fashion lovers show off race-day attire at Dubai World Cup
Updated 51 min 57 sec ago

Fashion lovers show off race-day attire at Dubai World Cup

Fashion lovers show off race-day attire at Dubai World Cup
  • Saudi Arabia-based influencer Tamaraah Al-Gabbani paid tribute to the Kingdom’s upcoming smart city NEOM with an attention-grabbing headpiece
  • Tunisian model Rym Saidi showed off a red ensemble by Italian label Fendi

DUBAI: Fashion lovers from across the Middle East and beyond descended on the Dubai World Cup on Saturday to take in the horse races and show off their race-day attire.

Saudi Arabia-based influencer Tamaraah Al-Gabbani paid tribute to the Kingdom’s upcoming smart city NEOM with an attention-grabbing headpiece that was inspired by the architecture of the project.

She also showed off a dress by celebrity-loved Lebanese label Azzi & Osta.

“I have attended the #DubaiWorldCup for the majority of my life and I’m so happy to be back again. My hat this year is a heartfelt ode to Saudi Arabia’s project @discoverneom The Line and sustainability. Nazgul Nejmi, my hat designer has always been inspired by the architecture of exceptional developments, and given this year’s emphasis on being the year of sustainability, what better example than Neom’s The Line,” Al-Gabbani posted on Instagram.

Meanwhile, Tunisian model Rym Saidi showed off a red ensemble by Fendi, which celebrity stylist Cedric Haddad paired with a Virginie.O headpiece.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Rym Saidi (@rymsaidi)


Georgina Rodriguez stars in advert for Saudi fragrance brand Laverne

Georgina Rodriguez stars in advert for Saudi fragrance brand Laverne
Updated 26 March 2023

Georgina Rodriguez stars in advert for Saudi fragrance brand Laverne

Georgina Rodriguez stars in advert for Saudi fragrance brand Laverne

DUBAI: Argentine model, and footballer Cristiano Ronaldo’s long-time partner, Georgina Rodriguez has collaborated with Saudi perfume label Laverne on a new campaign — and she answers candid questions about her time in the Kingdom in the new clip.

 Riyadh-based Rodriguez says “I feel very safe in this country and really appreciate its family values” in the stylish video posted on social media on Saturday.  

“I felt very happy to be able to connect with this heaven on Earth. The power and magic that is in the Saudi desert is incredible,” she said when asked her thoughts on visiting the country’s desert region earlier this year.

The model went on to share her excitement about experiencing Ramadan in Saudi Arabia in the advert that is promoting the label’s latest scent, Blue Laverne.

Laverne ships across the GCC.

On Thursday, the model was announced as the ambassador for Arab brand Amara Lenses, available in the Gulf region.

 


Saudi Fashion Commission chief among international panelists at first-ever Egypt Fashion Week

Saudi Fashion Commission chief among international panelists at first-ever Egypt Fashion Week
Updated 25 March 2023

Saudi Fashion Commission chief among international panelists at first-ever Egypt Fashion Week

Saudi Fashion Commission chief among international panelists at first-ever Egypt Fashion Week
  • The event will kick off with an opening night on May 12 at the Egyptian Museum, featuring the “Best of Egyptian Designers” fashion show curated by US stylist Julie Matos, followed by a gala dinner

DUBAI: Saudi Fashion Commission CEO Burak Cakmak is set to speak at the first edition of Egypt Fashion Week, which will take place from May 12 to 15.

The event will also be attended by US fashion blogger Diane Pernet, Nigerian entrepreneur Omoyemi Akerele and co-founder of the Egyptian Fashion & Design Council Austrian Egyptian Susan Sabet.

Sabet said in a statement: “We are very proud and grateful to have won over so many distinguished speakers and major worldwide media partners and attendance to ensure that all eyes will be on Egyptian fashion.”

The second two days of the event will be held at the Museum of Agriculture. (Supplied)

The fashion week, which has been in the making for about four years, is titled “Past, Present & Future” and is set to celebrate Egypt’s rich heritage and civilization, inspired by its culture, and to show the world Egypt’s present.

“Inspired by the rising number of emerging designers and growth of the local fashion industry, we knew the time had come to show the world our pool of creative talents and local cotton and textile industry,” Sabet added.

“The EFW program goes far beyond fashion shows and exhibitions and aims to connect the local, African and Middle Eastern markets through design, craftsmanship, education, sustainability, production and retail.”

The fashion week is set to celebrate Egypt’s rich heritage and civilization. (Supplied)

The event will kick off with an opening night on May 12 at the Egyptian Museum, featuring the “Best of Egyptian Designers” fashion show curated by US stylist Julie Matos, followed by a gala dinner.

The following two days will be held at the Museum of Agriculture, one of the most important museums of its kind in the world, which will open its doors for the first time after five years of renovation for EFW.

The museum traces the history of agriculture and cotton in Egypt from prehistory to modernity, acknowledging agriculture as the basis on which Ancient Egyptians built a civilization.

The fashion week’s guests will discover designer exhibitions curated by the Saudi Fashion Commission, Lagos Fashion Week, Jordan Fashion Week and GTEX-ITC.

EFW will also host panel talks by local, regional and international industry leaders in the fields of design, education, craftsmanship, production, retail, sustainability, women’s empowerment and finance.

Launchmetrics, a partner of New York and Paris fashion weeks, is EFW’s logistics partner.


Ramadan Recipes: Flavorful lamb haleem for a hearty iftar

Ramadan Recipes: Flavorful lamb haleem for a hearty iftar
Updated 26 March 2023

Ramadan Recipes: Flavorful lamb haleem for a hearty iftar

Ramadan Recipes: Flavorful lamb haleem for a hearty iftar

DUBAI: Popular in the Middle East, and south and central Asia, lamb haleem, a type of stew, is a staple dish in Ramadan.

Although it varies from region to region, it optionally includes wheat or barley, meat, and lentils.

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by (@prashantchipkar)

 

It is made by blending or mashing the meat in the curry and serving hot with flat breads or on its own.

Here, Prashant Chipkar Qureshi, the culinary head chef at Masti Cocktails and Cuisine, shares his lamb haleem recipe for a hearty iftar.

Lamb haleem is made by blending or mashing the meat in the curry. (Shutterstock)

Ingredients:

200 grams broken wheat

200 grams boneless lamb

2 grams red chili powder

50 grams yogurt

30ml ghee

5 grams mint

50 grams yellow moong dal

10 grams ginger garlic paste

2 grams turmeric

50-gram onion

50 grams haleem masala

20 grams coriander leaves

1-piece green chilies

Salt, to taste

Lemon wedges, 1 lemon

2 grams garam masala powder

1 gram peppercorns

1 cinnamon stick

50 grams cashew nuts

Method:

To prepare this popular delicacy, wash and soak the broken wheat for half an hour. Trim the lamb (boneless) of any excess fat. Add the lamb to a vassal with about one cup of water and put it over a medium flame. Fry the onion until golden brown and set aside.

To the lamb, add half a tablespoon of ginger and garlic paste, half a teaspoon of salt, red chilli powder and garam masala powder, along with a pinch of turmeric powder. Cook the mixture for eight to 10 minutes and simmer for another 15 to 20 minutes. Shred and keep aside.

Boil the broken wheat along with the yellow moong dal with a tablespoon of ginger-garlic paste, turmeric, green chillies, and peppercorns in eight cups of water until it is cooked completely, and the water is absorbed. Blend this mix for a few seconds.

Heat the oil in another container and add whole spices including a cinnamon stick, cooked and shredded lamb, the remaining green chillies, haleem masala, and half a cup of fresh coriander, and saute for two to three minutes. Add curd and saute for another 10 to 15 minutes. Add three cups of water and bring to a boil.

To this, add the blended broken wheat and dal mixture and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least 30 minutes. Serve hot garnished with fried onions prepared in step one, mint leaves, cashew nuts, lemon wedges, and the remaining fresh coriander.


Georgina Rodriguez named ambassador for Arab brand Amara Lenses

Georgina Rodriguez named ambassador for Arab brand Amara Lenses
Updated 24 March 2023

Georgina Rodriguez named ambassador for Arab brand Amara Lenses

Georgina Rodriguez named ambassador for Arab brand Amara Lenses

DUBAI: Argentine model Georgina Rodriguez on Thursday was announced as the ambassador for Arab brand Amara Lenses, available in the Gulf region.

“I’m so happy to be the face of Amara Lenses and it’s been wonderful to work with you,” she said in a video shared on the brand’s Instagram page.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Amara Lenses (@amaralenses)

Amara Lenses has previously collaborated with regional influencers including Saudi makeup artist Shouq Artist, Kuwaiti fashion blogger Fouz Al-Fahad, Bahraini content creator Zainab Al-Alwan, Kuwaiti influencer Fatima Al-Momen, Egyptian actress Nour Ghandour and more.

However, the partnership with Rodriguez is the brand’s first with an international star.

The Arab brand sells lenses in various shades of grey, brown, green and blue.