Jaleo Restaurant Recipes

Copyright © 2023, Los Angeles Times | Terms of Service | Privacy Policy | CA Notice of Collection | Do Not Sell or Share My Personal Information

Dear SOS: Recently I joined friends for a birthday celebration at Jaleo in the Cosmopolitan in Las Vegas. Among the desserts we shared was a very delicious classic Spanish flan with espuma of Catalan cream and oranges. Could you please see if the restaurant will share the recipe?

Dear John: It doesn’t get more classic than mom. José Andrés was happy to share the recipe for flan “in my mother’s style” with us, which you can find below.

Famed Modern Spanish Restaurant Jaleo Opens At Dubai's Atlantis The Royal

Prepare the caramel: Place one-fourth cup of the sugar in a small, heavy-bottomed saucepan along with the corn syrup, adding enough water to give the sugar a “wet sand” consistency. Cook the sugar over medium heat until the sugar dissolves and the syrup darkens from a rich golden to a deep amber color, being careful that the caramel does not burn, 10 to 12 minutes. Remove from heat and, working quickly, divide the caramel among 6 (4-ounce) ramekins, coating the bottoms evenly. Set aside to cool and harden.

In a medium bowl, whisk together the remaining one-third cup of sugar and the eggs. Pour in the cream, half-and-half and vanilla, and whisk together gently so as not to incorporate air and over-mix. Set the mixture aside until the sugar dissolves. Strain mixture through a sieve into a pitcher or bowl with a lip. Set the caramel-coated ramekins in a roasting pan lined with a kitchen towel, and divide the custard evenly among the cups. Carefully fill the pan with hot water to reach a little more than the middle of the ramekins. Loosely cover the pan with foil and carefully place it in the oven and bake for 25 minutes. Rotate the pan and cook until the custard is set but the center still jiggles when the dish is nudged, 20 to 25 more minutes.

Remove the pan from the oven, uncover and set aside to cool in the pan for about 30 minutes. Transfer the ramekins to a plate to cool completely, then cover with plastic wrap and refrigerate overnight.

Jaleo Restaurant Tour And Food

Remove the custards from the refrigerator and let them sit at room temperature for 10 minutes before serving. To serve, gently run a thin knife around the inside of the ramekin to loosen the flan. Cover with a plate and invert the ramekin onto the plate and allow the custard to come loose onto the plate. The caramel will pool around the flan (if the custards are stuck, gently run the base of each ramekin over a low stove-top flame to warm the caramel slightly and make it easier to dislodge the custards). Garnish with orange segments, whipped cream and fresh mint, if you like.I recently tried the Jaleo Experience at Jaleo at Disney Springs and found it to be both delicious and a fantastic value for the amount and quality of food presented.

My husband, Jeff, and I arrived at the restaurant overwhelmed and dehydrated after a flight from New York and a slog through the Orlando heat. (Narrator voice: They were cranky.) I immediately ordered an attitude adjustment cocktail: the “Cropping Rope, ” created with Crop cucumber vodka, Lillet Blanc, green chartreuse, and lime ($14). Jeff stuck with Diet Coke and then water.

Slightly refreshed, but still a bit addled from travel, we scanned the dozens of menu items which all looked fantastic, but daunting to weed through, until I saw the “Chefs Tasting Menu.” To me, tasting menu means “someone else decides so you don’t have to, ” which is always a good thing when you’re exhausted.

Jaleo: A Solid Debut Of Flavorful Offerings

We weren’t sure we were in a $110 per person mood (that takes stamina), so we skipped past the Jose’s Way, but asked our server about the $70 per person Jaleo Experience. She described it as, “Twelve of the most popular items on the menu – the ones that guests always rave about – with a balance of light and more substantial dishes.” Sold!

So, we received 13 dishes instead of the promised twelve, plus the bread. If I’m doing the math right, these dishes would have cost over $160 if ordered on the menu individually, while ordered as the tasting menu it cost $140.

But more importantly, the food was outstanding. Overall one of the tastiest meals I’ve had a Disney world in years. And even with the substantial quantity of food, I didn’t leave feeling bloated or sluggish from the meal, as has happened to me with the also incredible, but much heavier multi-course menu at Victoria & Albert’s. Since much of the meal was light, but flavorful veggies and seafood, we were not weighed down at the end.

Tomato Bread Jaleo Style

Highlights for me were the tomato bread which had a delightful crunch, concentrated fresh tomato flavor, and just the right amount of salty bite, and the endive salad, which tasted like summer in Spain. The only dish that didn’t sing to me was the octopus, but I don’t love octopus in general, so that’s not surprising.

I wasn’t expecting to be wowed by dessert, but both of the end-of-meal sweets were truly spectacular. And the flan – oh that flan – is now in my top five WDW desserts of all time. So simple, but the cream and citrus work together perfectly. It’s like the Beyonce of Creamsicles. Sigh.

Our meal, two Jaleo Experiences, a cocktail, and a diet Coke cost $168.27, plus tip. This is gourmet food in a casual atmosphere – well worth the price.

Recipe: Jaleo Inspired Meatballs & Rice With Pan Con Tomate & Saffron Mayo

Erin Foster is an original member of the Walt Disney World Moms Panel (now PlanDisney), a regular contributor to , and co-author of The Unofficial Guide to Disney Cruise Line. She's been to WDW, DL, DL Paris, Hong Kong Disneyland, Aulani, DVC Vero Beach, and DVC Hilton Head. She's a Platinum DCL cruiser and veteran of 10 Adventures by Disney trips. Erin lives near New York City, where she can often be found indulging in her other obsession - Broadway theater.As many of us are in our own homes, safely distanced from our friends and neighbors, we are thinking about satisfying, quick, and nourishing meals to prepare for our families. One of the classic Spanish dishes – which Chef José Andrés has called “the most important dish in Spanish cooking” – is the Tortilla Española, a beautiful and simple potato and egg omelet. It’s a staple at restaurants, so we’re sharing our recipe, plus some great variations, so you can prepare this delicious snack en su cocina.

Start by frying the potatoes: heat 2 cups of the olive oil in a medium pot over medium-low heat until it reaches 250ºF on a candy thermometer. Slowly fry the potatoes until golden brown, about 20 minutes. Drain the potatoes on paper towels.

Using an electric mixer or whisk, vigorously beat the eggs in a large bowl with 1 teaspoon of salt until they're foamy. Add the cooked potatoes to the beaten eggs and let sit for 1 minute.

Be Transported To Spain At Jaleo In Las Vegas

Heat the remaining 2 tablespoons of olive oil in a 6-inch sauté pan over high heat. Once the pan begins to smoke slightly, remove from the heat and pour in the egg-potato mixture. Return the sauté pan to the stove top and reduce the heat to low. The tortilla should puff up like a soufflé. Once it begins to set and the edges turn golden brown, place a plate over the pan and flip the pan and plate together so the tortilla ends up on the plate, uncooked side down. Slide the tortilla back into the pan, uncooked side down.

Make a small hole in the center of the tortilla to allow the egg in the center to cook. Once the tortilla sets, carefully flip the tortilla back over and allow the center hole to close up. Transfer the tortilla to a platter, season with salt and cut into wedges to serve.

Our recipe is only a starting point. You can customize your tortilla using all sorts of pantry favorites. Try adding roasted piquillo peppers and Spanish tuna with this recipe. Have a bag of potato chips handy? Try out this crunchy potato chip omelet – a time saving technique that produces a delicious, quick meal.

Jaleo Arrives In River North With Tapas, Paella, And Goat's Milk Cheesecake

After inverting the half-cooked tortilla onto the plate, place the peppers flat in the pan, and sear for 30 seconds on both sides. Place the tortilla back on top of the peppers so that the uncooked egg forms around the peppers. Once the bottom has firmly set, remove to serving plate, garnish with a few sprigs of fresh parsley, and serve.

To the base recipe, add 2/3 of the bag of chips and stir, crushing them a little as you blend the eggs together. Allow the mixture to sit until the chips absorb most of the egg, about 5 minutes. Proceed with the Tortilla Española recipe above.

Slide tortilla onto a clean serving plate, garnish with a sprinkle of sea salt and a handful of the unused chips. Serve immediately.

Paella Fest Party At Jaleo By José Andrés

The Tortilla Española is a versatile dish