Chef Marco Zapien, Owner of La Salsa Grill, Pico Rivera

Michelada Mix

1 quart Clamato

3 oz lime juice (approx 2 limes)

1 TB Kosher Salt

½ TB Pepper

1 TB Underwood Ranches Roja Hot Sauce

Michelada Mix Spicy

1 quart Clamato

3 oz lime juice (approx 2 limes)

1 TB Kosher Salt

½ TB Pepper

5 TB Underwood Ranches Roja Hot Sauce

Sashimi Bowl

1 pound assorted sushi-grade fish like tuna, salmon, albacore or yellowtail

8 ounces cooked white rice or seaweed noodles

2 cups Spring Mix

Half Daikon Radish sliced or grated

Quarter red onion Julienned

2 Tbs Masago

3 Drizzles Underwood Ranches Bibimbap

Drizzle Sesame Oil

Cook rice or seaweed noodles according to manufacturer directions set aside to cool. Cut fish into half inch pieces, slice or grate daikon radish then julienne red onion. To assemble lay down your base of rice or seaweed noodles, drizzle with sesame oil and top with lettuce. Next incorporate fish pieces, drizzle with Underwood Ranches Bibimbap Sauce, layer daikon radish and julienned red onion to finish garnish with Masago.

Spicy Sashimi Salad

4 ounces Sushi-grade salmon

4 ounces sushi-grade tuna

4 ounces sushi-grade albacore

3 cups Iceberg lettuce

3 cups Spring Mix

Juice of 1 lemon

Drizzle Ponzu Sauce

Drizzle Spicy mayo

Drizzle of Chili Oil

3 Drizzles Underwood Ranches Sriracha Sauce

Sesame Seeds for Garnish

Mix Underwood Ranches Sriracha, ponzu sauce, spicy mayo and chili oil well and set aside to allow flavors to blend. Cut all the fish into half inch squares to maintain the texture and flavor of each fish. In a separate bowl mix the lettuce and spring mix, top with the fish pieces, drizzle sauce mixture and lemon juice stir together and garnish with sesame seeds.