CHEF MERITO INTRODUCES DODGER STADIUM’S FIRST-EVER JAPANESE x MEXICAN FUSION MENU ITEM

• Chef Merito has been an official partner of the Los Angeles Dodgers since 2013 (now in its 12^th season).
• Each season, the brand introduces at least three, specialty menu items (limited-edition offerings) to spice up fans’ concession selections.
• To help commemorate of Japanese Heritage Night (July 2), Chef Merito—along with a partner chef, who has experience in Japanese and Mexican cuisine—created its Ponzu Asada Fries. This marks the stadium’s first Japanese x Mexican cuisine fusion. It will be available until July 7 and at Right Field Cantina or La Taqueria on Reserve Level 17.
• Chef Merito partnered with Far Bar LA, an iconic mainstay in Little Tokyo, to help preview the dish.

Ponzu Asada Fries (Single Serving)

Chili Garlic Miso Aioli

Ingredients:

• 1 tbsp minced shallots
• 1 tsp white or yellow miso
• 3 tbsp mayonnaise
• 1 tsp lemon juice
• 1 tsp chili garlic paste

Method:

1. In a blender, combine shallots, miso paste, lemon juice, chili garlic paste, and mayonnaise.
2. Blend for 1 minute until smooth.

Nopal Pico De Gallo

Ingredients:

• 1/6 grilled nopal, diced (or about 2 tbsp diced)
• 1/3 tomato, diced (or about 3 tbsp diced)
• 1 tbsp red onion, finely diced
• 1 tbsp cilantro, finely chopped
• 1/4 jalapeño, finely chopped
• 1 tsp yuzu (Japanese lemon juice)
• Pinch of salt and pepper

Method:

1. Dice the tomato, red onion, and jalapeño.
2. Grill the nopal for 3 minutes on each side, then dice.
3. Finely chop the cilantro.
4. In a bowl, combine all ingredients. Add yuzu and season with salt and pepper. Mix well.

Serrano Cilantro Ponzu Marinated Steak

Ingredients:

• 1.5 tbsp ponzu lime sauce
• 1/6 serrano, finely chopped
• 1 tbsp cilantro, finely chopped
• 1 tsp brown sugar
• 1 tsp green onions, finely chopped
• 1/4 tsp ginger, finely chopped
• 1/4 tsp minced garlic
• 1 tbsp Chef Merito Meat Seasoning
• 5 oz skirt steak (about 1/3 pound)

Method:

1. In a blender, combine ginger, garlic, green onions, cilantro, serrano, brown sugar, and ponzu sauce. Pulse blend until smooth.
2. Season both sides of the steak with Chef Merito Meat Seasoning, pressing it into the meat.
3. Add the marinade to the steak and let it marinate for at least 2 hours.

Assembly

1. Grill or sear the marinated skirt steak to your desired doneness. Let it rest, then slice thinly.
2. Prepare a small batch of fries (homemade or store-bought).
3. Top the fries with slices of the marinated steak.
4. Drizzle with Chili Garlic Miso Aioli.
5. Garnish with Nopal Pico De Gallo.