Marinated Bean Salad with Fried Beef Intestines

This is a starter conjured up by Mexicali based chef Guillermo Jose Barreto at "La Piazza". While trying to sway from the traditional authentic Italian cuisine the place is known for, chef Guillermo aims for a more " Baja style " dish using local ingredients for a kind of Mex-Italian groove.

" I want to appeal to the native palate, and use more locally grown products, the whole classic Italian thing was very fun for me but we've been open for close to 8 years now and its time for a change. I think I've grown in both my personal and professional life. We definitely have a better understanding of food and where it comes from. We've learned a lot from Benito Molina´s take on the whole Baja scene and all of it´s virtues. I personally feel truly inspired by Jair Tellez and everything he´s done with Laja. Baja is a great place to live and it's a very exciting time to live here. The dishes we come up with during this period may very well be the dishes that define classic Baja Californian cuisine for generations to come and I feel really lucky to be a part of that.

This is my marinated bean salad with celery and crispy beef intestines. Beef intestines might gross out a lot of people but its something Baja natives love. Before you knock it, try it. The beans are sweet and sour, spicy and tangy, creamy and crispy...we have a lot going on in this plate, and its as delicious to eat as it is fun for me to make."
For the beef intestine

5 pounds of beef intestine, veal if you can get it. Cook in a large pot with well seasoned simmering water and a bay leaf for 20 minutes or until slightly firm, cool and refrigerate for at least four hours. Cut into 2 inch pieces and fry in vegetable oil until nicely browned and crispy. Season immediately and set aside for plating.

For the marinade


2 cups of Wine Vinegar, red or white

1 cone of Mexican Piloncillo or one cup of brown sugar (Piloncillo works so much better)

1 Pasilla chili toasted

1 Chile de Arbol (any dried chili will do so mix it up and find your own take on it) toasted

Just mash up all the ingredients together and season to taste.

For the salad

1 cup Mayocaba or Peru beans cooked

1 cup of Red Kidney beans cooked

1 cup of Pinto beans cooked

1 cup of Fava beans cooked

1 cup Black beans cooked

1 cup Chick peas cooked

1 cup Lemon confit

1 cup Tomato confit

Marinade the beans overnight turning occasionally. Add the confits and store submerged in extra virgin olive oil and store over night.

To plate

Place a nice portion of the marinated beans on a plate with some diced or sliced celery. Place the crispy beef intestines on top and squeeze a few drops of fresh lemon or lime juice. I usually garnish with chiffonade of cilantro cause I love the freshness it brings to the party. Enjoy with some good crusty bread.

Buen provecho!