Beard House Recipe: Arroz con Leche with Horchata, Cinnamon Tuile, and Sesame Seeds
Hilary DeutschHilary Deutsch
April 06, 2016
Arroz con Leche with Horchata, Cinnamon Tuile, and Sesame Seeds / Vibrant Mexican
At his charming New Hampshire eatery, Vida Cantina, chef and owner David Vargas combines the flavors of his family’s Mexican heritage with masterful technique and local terroir. Vargas recently brought his lauded cuisine to the Beard House for a one-night-only tasting menu packed with vibrant bites, beverages, and New England–sourced ingredients. Course after course, guests were impressed with Vargas's rustic yet refined dishes, from tender Maine potatoes with chorizo vinaigrette to pozole verde with succulent pork belly. It was no surprise, then, that the evening ended with a final flourish. A contrast in textures, his dessert course featured creamy, comforting arroz con leche with nutty almond-infused horchata, crispy cinnamon tuile, and a showering of sesame seeds. Make this recipe at your next dinner party and wow your guests.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.