Chef Adolfo Garcia Jr.
Chef Adolpho Garcia Jr. spent his childhood immersed in New Orleans’ rich culinary culture and on the line at Rio Mar, his father’s acclaimed Spanish and Latin American restaurant. He went on to earn his degree from the Culinary Institute of America and spent a decade in New York City’s most notable kitchens prior to returning to New Orleans. In 2024, he opened Chi-Chi’s Chicken & Beer and, this past March, he opened Dolfy’s, where he mixes local flavors with the traditions of Spain’s Basque Country.
Dolfy’s, 4508 Feret St., dolfys.com
5
servingsIngredients
2 lb high-quality ripe tomatoes, cored, and cut into chunks*
1 red bell pepper, seeded, cored, and cut into chunks
1/2 English cucumber, peeled, cored, and cut into chunks
1/2 small red onion, peeled, and cut into chunks
1 tsp ground cumin
1 small garlic clove
3 tsp sherry vinegar
2 tsp kosher salt
1/2 cup extra virgin olive oil, plus more for drizzling
Toasted sourdough bread
Extra virgin olive oil, for drizzling
Directions
- Add the tomatoes, bell pepper, cucumber, red onion, cumin, and garlic to a blender and blend for 10 seconds.
- With the blender still running, stream in the sherry vinegar, salt, and olive oil from the top until fully incorporated and emulsified.
- Transfer to a container and refrigerate for at least two hours before serving.**
- Before serving, re-emulsify (if necessary) by stirring vigorously with a whisk or spoon.
- Serve chilled with toasted sourdough bread and a generous drizzle of extra virgin olive oil.
Notes
- *The quality of the tomatoes is everything! Use only the ripest, most flavorful tomatoes available.
** Do NOT skip the chill time. It is essential for the flavors to come together.
