The Cranberry Marketing Committee (CMC) partnered with chef Julian Rodarte and ChefsFeed to showcase the versatility of cranberries in two delicious new recipes inspired by Rodarte’s Hispanic culinary heritage. The CMC tapped Rodarte, one of Zagat’s 30 Under 30 in 2017, to provide consumers with a fresh perspective on cranberries’ dynamic flavor and ability to be incorporated into recipes year-round.

“Because of his vast knowledge and expertise in Hispanic cuisine, chef Rodarte understood our vision of cranberries’ versatility, and saw the potential to highlight their unique flavor in traditional dishes,” said CMC Executive Director Michelle Hogan. “He is a world-class chef who masterfully incorporated the bold flavor of cranberry into recipes that can be easily replicated at home and enjoyed by all.”

Rodarte, who described his cooking style as millennial next-gen Mexican food, created two recipes – a Dried Cranberry Arroz con Pollo and a Cranberry Paloma – that underscore the unique flavor combination of cranberries and Hispanic cuisine. Chef Rodarte’s recipes show how easy it is to break cranberries out of their typical role and use the superfood in new ways to create great-tasting meals.

“Cranberries are often thought of only during Thanksgiving, but with so many product forms available throughout the year, they can be easily incorporated into menus during any season,” said Rodarte. “The flavors of cranberries and traditional Hispanic dishes marry beautifully, and my family recipe of Arroz con Pollo highlights just that.”

On September 12, 2017, Julian was named as a Zagat 30 Under 30 National 2017 Winner. He was raised in the kitchen glued to his father’s hip. Father and son spent all their time together cooking or planning their next culinary inspired meal. As soon as Julian was old enough, he told his father he wanted to start developing his culinary skills on the line of his father’s taqueria. Beto handed his son an apron and said you can start in the dish pit hoping to discourage any desire for Julian to be enticed into the restaurant industry. But Julian’s passion for food was irresistible. Julian has since graduated from the Culinary Institute of America and worked for the Ritz-Carlton, Dean Fearing, Denny’s as a Corporate Chef working on Research and Development and was most recently a Culinologist for a food manufacturer developing new items for national chain brands like Pei Wei, Panera Bread, Chili’s, and many similar restaurant chains. Together Beto and Julian hope to create a craving not just for Mexican food, but for the live chef-to-table experience offered at Beto & Son’s restaurant for the next generation.

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