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f a l l 2 0 1 7 | 3 3 Maggi Seasoning, then finely chops them with onions and jalapeños that have been charred on the grill, finishing it with lime juice. Maggi Seasoning, he says, "is rich; it's a lot of umami, a lot of flavor. So if you have a vegetal com- ponent and you add acid—even right now I'm salivating because I've been eating it. This brings it out, and the acid makes it not heavy, and I want to go back for another bite." The steak is an accessible dish he hopes people would make at home, but Holling- sworth has also used the versatile seasoning in more complex restaurant creations, such as a black cod with potato, leek ash, charred onion, clams and purslane salad. Zarate, for his part, uses Maggi Seasoning not just in lomo saltado, but also in steamed eggs with white rice (he kisses his fingers at the thought); steamed chicken with ginger, garlic and saké; and fried rice. But most be- loved by his family is tallarín saltado, a varia- tion on the lomo made with noodles, Maggi Seasoning and "anything you can find in the fridge. They love it." It all spurs frequent reflections of his child- hood, and they're especially poignant as he launches Rosaliné. "This is a tribute to my mother. I really love everything [I've done], but this is a little bit more personal," he says. "For me, food is memories." Hollingsworth agrees, noting that for him, the most unforgettable meals are those that come with "reference points." As an example, he cites Otium's corn agnolotti made with cotija cheese, chile de arbol oil and Tajín seasoning: "You eat it, and you're from Los Angeles, and you're like, 'Oh my God, this is like a street corner. This is like elote [Mexican corn on the cob].' You're not going to go home and be like, 'What did I have?' You remember; it's enforced. That's the way I like to cook." In addition to its bold flavor, Maggi Seasoning adds a splash of nostalgia to Zarate's cooking: "It's the flavor profile. It has this acidity. I can sauté anything, put Maggi on top—boom, done." Chef Ricardo Zarate at his newly-opened restau- rant Rosaliné in L.A. ■cr PHOTO: CAL BINGHAM PHOTO: CAL BINGHAM Ricardo Zarate's Tallarín Saltado • 6–8 oz. ramen noodles, boiled • 2 oz. pancetta • 2 oz. La Chang sausage • 5 large shrimp • 2 oz. poached chicken breast, cut into large dice • 1 aji amarillo chili, sliced • 3 oz. red onion, cut into large dice • 1 red bell pepper, cut into large dice • 1 green bell pepper, cut into large dice • 2 oz. cherry tomatoes • 3 oz. Maggi Seasoning • 2 oz. oyster sauce • 1 oz. sesame oil • Cilantro and parsley for garnish PREPARATION In wok, sauté ramen noodles in olive oil. Transfer to plate and set aside. Add pancetta to wok and render fat. Once golden, remove the meat and set aside. In the rendered pancetta fat, sauté shrimp until just cooked. Add chicken, La Chang sausage and pancetta meat and sauté. Add all vegetables and sauté briefly (vegetables should remain crisp). Add Maggi Seasoning, oyster sauce and sesame oil. Season with salt and pepper. Place mixture atop noodles and garnish with cilantro and parsley leaves. Tim Hollingsworth's Grilled Ribeye with Heirloom Tomato Salad FOR THE STEAK • Ribeye • Salt and pepper to taste FOR THE SALSA • 2 onions • ¼ cup lime juice • 20 garlic cloves • ½ cup Maggi Seasoning • 2 green jalapeños • 2 red jalapeños • ½ cup olive oil FOR THE SALAD • 4 heirloom tmatoes, cut into large chunks • 1 cucumber, cut oblique • 1 avocado, cut into eighths • 1 bunch arugula, washed • ½ lemon, juiced • 5 Tbsp olive oil • Salt and pepper to taste PREPARATION Heat grill to medium high. Season steak with salt and pepper and grill to desired doneness. In a small pot, roast garlic cloves in olive oil. Add Maggi Seasoning and cook down until tender, approximately 5 minutes. Slice onions and jalapeños, season with salt and pepper and place on a heated grill. Grill on both sides until blackened. Remove from grill and chop. Chop roasted garlic, reserving olive oil. Toss vegetables with garlic and salt and pepper. Finish with lime juice and olive oil from garlic—be careful not to add full amounts, but rather taste as you combine. For the salad, add salt and pepper to lemon juice and whisk in olive oil. Combine tomatoes, cucumber, avocado and arugula in a bowl. Dress salad and toss until well combined. Serve the steak alongside the salad, sliced and drizzled generously with salsa.

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