Jose Luis Ugalde
Jose Luis Ugalde attributes his own vitality to the wild purslane greens and cactus leaves he enjoyed as a child growing up in Mexico City. He still finds creative ways to use those vitamin-rich ingredients in his cooking. His Ensalada de Nopales is a family favorite. He also favors Mediterranean spices such as cumin, cinnamon and cardamom for bringing out the natural flavors of seasonal produce. Café Gibraltar’s coastal location keeps the chef in close proximity to the farm fresh fruits and vegetables featured on his menu.
Age: 43
City of residence: Montara
Family: Wife, Liam Durkee, children, Shea, 12, Marcelo and Rafaela, 7
Current restaurant: Café Gibraltar in Half Moon Bay, since 1998
Background and career highlights: Chef of fine dining restaurant, the Chart Room, in Dutch Harbor, Alaska; executive chef, Sunburst Resort, Scottsdale, Arizona; opening chef, Carmelita, a vegetarian restaurant, Seattle; winning the coveted Best New Restaurant Award in the Seattle Magazine against such competition as Roy Yamaguchi’s and Wolfgang Puck’s new restaurants
First meal ever cooked: Chilequiles
A kitchen utensil you can’t live without: Chinois
Favorite summer fruit or veggie: Heirloom Tomato
Celebrities you’ve cooked for: Tracy Chapman, Everlast, John Ratzenberger, Emilio Estevez, Earl Spencer, Billy Bob Thornton, Coach Mike Nolan (at Café Gibraltar), Neil Young (in Seattle)
First restaurant as chef: Café Latte
Influences, inspirations: Mis abuelas (my grandmothers), Alice Waters, Colman Andrews
Favorite health food: Ensalada de nopales (cactus leaf salad)
Healthy cooking tip: Use rice oil for all frying
Favorite meal ever & who cooked it: Chicken in mole verde, my grandmother
Your choice for last meal of your life: Verdolagas en chile verde (wild purslane greens)
+ 2 lbs. cactus leaves, cleaned and diced
+ 6 cups salted water (1 teaspoon salt)
+ 6 medium tomatoes seeded and diced
+ 1 large avocado diced
+ 1 medium red onion, diced small
+ 1 small jalapeno seeded and chopped
+ 1 clove garlic, finely minced
+ ¼ cup cilantro chopped
+ 1 large lemon, juice only
+ 2 tablespoons extra virgin olive oil
+ salt and fresh ground pepper to taste
1) Bring salt water to a boil and add cactus leaves.
2) Cook in boiling water for five minutes. Drain and cool under running water. Transfer to a bowl and pat dry.
3) Add the remaining ingredients except oil and lemon juice. Toss and dress with lemon juice and oil. Season with salt and pepper and toss again.
4) Refrigerate and serve chilled.
