Born in Mexico City and growing up watching his abuela in the kitchen, Chef Fonzy de Zuniga learned to appreciate the culinary arts and fresh ingredients from a young age. He began his culinary career in high school shucking oysters and cleaning fish at the San Pedro Docks. Today, he is the Executive Chef at Descanso Restaurant in Costa Mesa. The same passion and soul his grandmother poured into her cooking inspires Fonzy to share his love for food with guests—and you!
Try his recipe for Steak Alambre to enjoy fresh, Mexican flavors at home.
Serves 5 -6 people
- 2 pounds Ranchera steak, diced small
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 limes, squeezed
- ½-pound bacon, diced small
- 3 green bell peppers, diced small
- 3 red bell peppers, dice
- 1 large yellow onion, diced small
- 1 avocado
- ½ white onion, thinly sliced
- 1 cilantro bunch, torn in pieces
- 2 cups shredded Monterrey-Jack cheese
- 1/4 cup shredded cotija cheese
- 1 dozen small flour tortillas
- Add lime juice, salt and pepper to diced steak and mix. Set aside for at least 20 to 30 minutes.
- Heat a large skillet to medium heat. Add diced bacon and cook until well done.
- While bacon is cooking, cut all bell peppers and onions.
- Once bacon is cooked set aside, leaving bacon fat in skillet.
- When fat is hot, add steak into the skillet. Cook until well done.
- Once steak is cooked, add the diced bell peppers and onions and cook alongside the steak. Cook until slightly translucent.
- Add cooked bacon.
- Right before serving add half of the cheese blend, mixing it with meat, onion and bell peppers.
- Plate the Alambre mixture.
- Heat a nonstick Teflon skillet to medium heat.
- Add a handful of cheese to create a round tortilla-shaped cheese crust. When the edges start to bubble, use a plastic spatula to pick the cheese crust up and place it on top of the Alambre mixture.
- Garnish with sliced onions, avocado pieces and cilantro.
- Heat up tortillas and serve.