CORE Kitchen & Wine Bar at the Ritz-Carlton is unique among Dove Mountain restaurants as it embraces True American Cuisine that is approachable, innovative and inspired by Sonoran and regional influences with a contemporary design inspired by the vibrant colors of the earth.
CORE features a menu focused on regional sustainable cuisine and local growers. The menu is complemented by an extensive wine list, making this upscale wine bar in Tucson an oenophile’s delight. CORE also has its own 42-tree citrus orchard, including oranges, Minneola tangelos and red grapefruit trees, from which guests can seasonally pick their own fruit for morning libations.
Blue Corn Tostadas Recipe:
- 3 each CORN MASA for tostadas
- 1/4qt black bean puree
- 1/2 cup roasted corn
- 1/2 cup tri color cauliflower florets
- 1/4 cup purple cabbage slaw
- 1/4 cup heirloom baby tomato
- 2T avocado puree
- 1T queso fresco
- 1T minus 8 vinegar
How to make black bean puree:
Use desired amount of beans. cover with water, then add salt and cook until soft. Puree until smooth and season to taste.
How to make avocado puree:
Use 1 quart avocado and blend with one bunch of cilantro and 1 cup spinach. Then add the juice of one lime. Puree smooth and salt to taste.
How to make the cauliflower:
In a hot pan, saute the cauliflower with shallots and garlic. Add the corn and tomatoes. Saute until cooked the way you like it. Season with salt and pepper.
- 2# blue corn
- 2T calcium
- 1 & 1/2 cup water
Take corn and place in pot, cover with water. Water needs to be two inches above corn. Bring to a boil. Combine the 1 & 1/2 cups of water with calcium and mix. Then add to boiling corn. Let it boil for 8 minutes, then place pot aside 24 hours to soak. Next day, rinse corn very well getting all the calcium off. Then pass through the masa grinder. Once it’s all ground, add some water, little by little to make it feel like a soft dough.
Assemble all the parts and enjoy!!! For more info on Core Kitchen and Wine Bar, click HERE.