chef mario

Chilled Tomato Soup

By Chef Mario

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  • 7 or 8 early girl tomatoes (depending on size), skin blanched off
  • 1 clove garlic, crushed
  • 1 day old quality baguette or peasant bread (about 10 oz.), cut into large pieces
  • 1⁄2 small yellow onion
  • 1 cup extra-virgin olive oil, plus more for drizzling
  • Sherry Vinegar to taste
  • Kosher salt and freshly ground black pepper to taste
  • 3 hard-boiled eggs, chopped and seasoned with salt and pepper

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit until cool enough to place in the refrigerator overnight, Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs and a drizzle of oil.

Summer Salad

Heirloom Tomato, Lemon Cucumbers Macerated Onions and Shiso Leaves

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By Chef Mario


  • 1 large heirloom tomato, sliced horizontally
  • 2 medium sized lemon cucumber, peeled and sliced thin
  • 1 small onion, peeled, sliced in half moon and macerated in vinegar and salt for 5 minutes
  • 12 small shiso leaves
  • 2 tbs. of sesame oil
  • Red wine vinegar to taste
  • Kosher salt and freshly ground black pepper to taste
  • Sugar to taste


In a small mixing bowl, combine sesame oil, vinegar, sugar and season to taste. Mix until the sugar dissolves completely.

Place the sliced tomatoes, cucumber, shiso leaves and onions on a chilled serving dish. With a spoon, drizzle the dressing and season to taste. Serve at once.

Blistered Shishitos with Garlic Tamari Sauce and Yuzu Togarashi

By Chef Mario (@fat_tongue)


  • 1 lbs. of Shishito peppers
  • 1 tbs. of high heat neutral flavored oil
  • Kosher salt and black pepper to taste
  • 3 cloves of garlic thinly sliced
  • 2 tbs. of olive oil
  • 1 cup of low sodium tamari sauce
  • 1 ½ tbs. of unsalted butter
  • Lime juice to taste


  • Yuzu togarashi to taste
  • Toasted Sesame seeds to taste 


In a medium saucepan, heat the olive oil. Add the garlic and cook over low heat, stirring constantly, until golden, 3 to 5 minutes.  Remove the garlic form the oil and add the tamari sauce.

Return the garlic oil-tamari mixture to the pan and bring to a boil. Reduce the heat to low. Remove the pan from the heat and whisk in the chilled butter, 1 tablespoon at a time, until it is incorporated and the sauce is smooth. Return the pan to the heat now and then to keep the sauce hot enough to melt the butter but do not let it boil. Season generously with pepper.

Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. At the last minute, add garlic sauce to taste and toss in the pan to coat the peppers (you’ll have a leftover sauce to use on noodle, rice and even on meat dishes.) Squeeze some lime juice over the pepper and transfer to plate. Top with yuzu togarshi and toasted sesame seeds. Serve at once.

Kale Salad with Spring Garlic and Meyer Lemon Mayo Dressing

Recipe by Chef Mario Hernandez 


  • 1 bunch of Cavolo Nero (Dino Kale), leaves removed from stem and set aside. Chop the stems into ¼ inch bite size pieces and blanch them in salted water until tender and completely dried. (Completely drying the leaves and stems will allow the dressing to properly adhere to the salad)

  • ¼ cup of fried bread crumbs (we always use leftover bread for this)
  • Parmigiano Reggiano to taste
  • ¼ cup of capers, washed, completely dried and minced
  • 1 sprig of spring garlic, minced and macerated in lemon juice for 5 minutes
  • 2 heaping spoonfuls of quality mayonnaise (feel free to make your own! We have a toddler and wanted to avoid raw eggs, although we always use pastured eggs)
  • Meyer lemon juice to taste
  • Kosher salt and freshly ground black pepper to taste
  • A splash of water to thin out the dressing (feel free to use wine if you’d like)


In a medium mixing bowl, mix the macerated spring garlic, the minced capers, mayonnaise, Meyer lemon juice, salt and black pepper, until it is fully incorporated.

In a larger mixing bowl, place the cavolo nero leaves, and stems. Add the salt and pepper directly to the kale and mix with your clean hands. Add the dressing to the bowl and continue mixing using your hands until all the leaves are well coated with the dressing. Taste and correct for seasoning. On a large plate, top with bread crumbs and grated Parmigiano Reggiano.

Serves: 2 (or 1 hungry farmer)

Mario is a Bay Area based chef who specializes in creating recipes using seasonal produce straight from the farms. He not only enjoys creating delicious dishes, but also has a knack for  teaching others how to cook. Mario is the founder of The Order of the Fat Tongue - a collective of farmers, artists, chefs and musicians who support each other and their art. You can find them on Instagram and Facebook.