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 . @priscila12018

Crab cake on an avocado-habanero sauce topped with fried onions and beets

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
Plate of three milks cake, topped with whipped cream, with red and orange sauces

Tres Leches 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.

  • 25 M
  • 2 H, 15 M
  • 2