About Priscila Satkoff

Priscila Satkoff is the chef and owner of Salpicón! in Chicago. A native of Mexico City, she moved to Chicago with her husband, Vincent, and worked as celebrated chef Rick Bayless’ personal assistant. In 1995, she and Vincent opened their own Mexican restaurant,¡Salpicón!. She's also the author of a cookbook by the same name, The ¡Salpicón! Cookbook. Satkoff has been named “One of the Top Chefs of Mexico” by Larousse Gastronomique .

Beef Tenderloin Filets with Shiitakes in Morita Chile and Tomatillo Sauce

In this Mexican recipe, beef is grilled and served with shiitakes in a robust sauce infused with smoky morita chiles. Melted Monterey Jack cheese tops it.

  • Quick Glance
  • 45 M
  • 1 H
  • 2

Crab Cakes with Avocado-Habanero Sauce

Serrano chiles, cilantro, and tomatillos increase the flavor profile of these crab cakes and make them entirely Mexican. A great summer crab recipe.

  • Quick Glance
  • 30 M
  • 1 H, 40 M
  • 0

“Three Milks” Cake

Called Pastel Tres Leches in Mexican, this cake recipe is a luscious affair, perfect for soaking up the three milks. It’s slathered in whipped cream.

  • Quick Glance
  • 25 M
  • 2 H, 15 M
  • 2
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