Chef Adrianne shares her Maximum Flavor style Chilaquiles!

What’s on your ‘Cinco de Mayo’ Fiesta Menu?

Cinco de Mayo arrives on a Friday this year and that means there’s an enthusiastic and aggressive enjoyment of tequila shots, margaritas, and tacos. However, this Miami Chef is unleashing her Maximum Flavor on this Must- Try Mexican classic, chilaquiles. Chef Adrianne shares her recipe with us and it is sure to make your bash the celebration to attend every year.

Agave Glazed Short Rib Chilaquiles + Green Chile Queso Fundido + Pickled Red Onion

Serves 2

Agave Glazed Short Rib ChilaquilesIngredients

  • 1 1/2 lbs beef short ribs
  • 2 teaspoons freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup agave syrup
  • 1 tablespoon garlic, minced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon cayenne pepper


Preheat oven to 325F. In a small bowl combine salt, black pepper and red pepper flakes. Set the bowl aside.

In another small bowl whisk agave, garlic, soy sauce, lemon juice and cayenne pepper.  Sprinkle ribs on both sides with salt mixture, then place on lightly oiled baking sheet. Cover tightly with aluminum foil.

Bake ribs for 1 to 1 1/2 hours. Pull out and brush both sides with some agave glaze. Bake for an additional hour. Remove foil, brush with remaining agave glaze, and bake another 20 minutes.

Green Chili Queso Fundidio

Serves 2


  • 1/2 jalapeno, seeded and roasted
  • 1 tablespoon yellow onion, chopped and roasted
  • 1 teaspoon garlic, minced
  • 1 teaspoon vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon cilantro
  • 1/4 teaspoon kosher salt
  • 1 tablespoon honey
  • 1/4 cup canola oil
  • 1/4 cup oaxaca or mozzarella cheese


Preheat the oven to 450 degrees F. In a blender, make the green chili by combining jalapeno, onion, garlic, vinegar, lime juice, cilantro, salt, honey, and oil, set aside. In a small oven proof dish, bake mozzarella for 15 minutes or until bubbling.

Pickled Red Onion

Serves 2


  • 1 tablespoon red onion, thinly sliced
  • 1 tablespoon white vinegar
  • 1 tablespoon sugar


In a small pot bring onion, vinegar, and sugar to a simmer. Cook for 5-7 minutes.

  • 1 pkg corn tortillas, quartered and freshly fried
To plate, place the corn tortilla on a clean work surface. Layer with agave glazed short rib, then add the queso fundido and green Chile. Top with pickled onion and fresh cilantro.

Try more recipes from Chef Adrianne Calvo 

ABOUT US -01About Chef Adrianne Calvo

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and has won numerous prestigious awards including Best Restaurant Miami and Best Chef Florida. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit:  and follow along at and

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