Dylan Hallas, Executive Chef at The Club at 3 Creek in Jackson, Wy., says his Oaxacan-inspired Ora King salmon recipe came about following a trip to Alfonsina.
“My wife and I attended her brother’s wedding in Oaxaca over Day of the Dead last year,” says Hallas, “and we were fortunate enough to dine at Alfonsina (our second time there), an exceptional restaurant about 30 minutes outside of town.”
Hallas’ dish features Romanesco, yellow mole, and charred kale.
“Chef Jorge Leon and his mother Dona Elvia are incredible chefs, especially when it comes to mole and working with masa,” notes Hallas. “[This recipe] is a humble attempt at capturing some of the flavors we enjoyed there.
Ultimately, he says, the members at The Club at 3 Creek have enjoyed the dish greatly and appreciate that he was able to bring these flavors of Mexico home to Jackson, Wyoming.
