"I mess around with the components and the textures, but the flavor profile stays the same," says Enrique, a 2013 Food & Wine Best New Chef whose fourth restaurant at the El Blok hotel in Vieques is slated to open this spring. "It’s a way of updating things."
Consider his fiery hot sauce (see the recipe). Instead of fermenting the chiles in water, Enrique confits a mix of sweet and hot peppers (Cubanelle, habanero and Serrano) for hours in olive oil with fresh tomatoes, onions and garlic. Then he purées them with reserved oil.