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"The precise control available to me from my BlueStar oven ensures a perfect result every time."

Jose Garces

Amada, Stella, Distrito, JG Domestic, Okatshe & Tinto

Philadelphia, PA

Since opening his first restaurant in 2005, Chef Jose Garces has emerged as one of the nation’s leading chefs and restaurateurs.  Today, he is the owner and operator of more than a dozen restaurants in five cities.  He is the 2009 winner of the James Beard Foundation’s “Best Chef Mid-Atlantic” award and one of only a few chefs in the country to hold the coveted title of Iron Chef.  In addition, Chef Garces is the owner of 40-acre Luna Farm in Bucks County, PA, where he and his team grow much of the produce for his Philadelphia restaurants.  He is also the proprietor of one of the nation’s best-loved food trucks, Distrito Taco Truck, which is available for private events.  His newest cookbook, The Latin Road Home (Lake Isle Press, October 2012), is a culinary and cultural tour of Ecuador, Spain, Mexico, Cuba and Peru.

Chef Jose Garces Introduces Wok Cooking on a BlueStar

See how Iron Chef & BlueStar All Star Jose Garces utilizes the integrated wok cooking feature on his BlueStar range. The searing 25,000 BTUs of power let you experience wok cooking in a way that is close to restaurant quality as you can get in a home kitchen.

Favorite Products

Warm Hominy Salad with Peas, Carrots, and Cilantro

  • 2 lbs – Fresh English peas, shucked (2 cups)
  • Kosher salt
  • 2 cups – Canned hominy, drained and rinsed
  • 1 – Large carrot, peeled and finely diced (1 cup)
  • 1/2 – Red onion, finely diced (1 cup)
  • 1 tablespoon – Minced fresh cilantro
  • 2 to 3 – Cloves garlic, minced
  • 6 tablespoons – Extra virgin olive oil
  • 2 tablespoons – Freshly squeezed lime juice (about 3 times)
  • Ecuadorian Hot Sauce (see below)


Here is a recipe for a spicy red aji in the light style of those typically made on the coast (la costena). To turn up the heat, use the whole red Fresno chili. Note that it’s important to chop the vegetables finely even though they’re going into a food processor, otherwise your sauce will be too watery. Store it in a sealed container in the refrigerator and it will keep for weeks.

Makes 1 cup

  • 1/2 – Red Fresno chile, seeds and ribs removed, finely diced (1/4 cup)
  • 1/2 – Plum tomato, finely diced
  • 1/4 – Spanish onion, finely diced
  • 2 – Scallions, white and green parts, finely chopped (2 tablespoons)
  • 2 tablespoons – Minced fresh flat-leaf parsley
  • 2 tablespoons – Minced fresh cilantro
  • 2 tablespoons – White vinegar
  • 2 tablespoons – Freshly squeezed lime juice
  • 1 tablespoon – Extra virgin olive oil
  • 1/2 teaspoon – Agave nectar
  • Kosher salt

Combine the chile, tomato, onion, scallion, parsley, cilantro, vinegar, lime juice, olive oil, and the agave nectar and mix well. Remove half of the vegetables and reserve in a separate bowl. Pulse the remaining half of the mixture in a food processor until all of the vegetables are finely chopped: it should not be a smooth sauce. Fold in the reserved chopped vegetables. Season the sauce to taste with salt and chill before using.