Savor Borgata 2015: Bobby Flay Plays Our Last Supper Game + the Best Sangria Recipe

We spent the weekend at Savor Borgata in Atlantic City at the Borgata Hotel Casino and Spa, where we chatted with chef Bobby Flay about his favorite trends in the Latin food world, attended a sangria tasting courtesy of Campo Viejo, and ate just about every tapas in sight. #BestWeekendEver

Check out interview with Flay below and keep reading on page 2 for a delicioso Tempranillo Sangria recipe you can make for your holiday parties this season.

What are some of the trends that you’re seeing within the Latin food world right now?

It’s sort of taking over the world in the best way. I feel like Latin ingredients across the board — whether they're Mexican, South Western, Puerto Rican or even Caribbean — are giving so much flavor to food in this country that we haven't had before. I think it’s been a really interesting time because, we’re watching chefs take ingredients from different Latin cultures and actually pair them together, but they seem to work really well in the same plate.

You talk so much about chiles — what are some of your favorites to cook with?

Of course chipotle is something that I’ve been talking about for 20 years. Anchos also, and the jalepenos, the serranos, the ones that people know, even Habeneros. But, I think things like Cascabel chiles are really terrific. That’s a dry red chile and they call them rattlers because when you shake them the seeds inside sound like they're rattling. They look like cherry peppers, and they have like a great earthy and sort of fruity flavor to them.

[The all-star chef lineup at Savor Borgata: Michael Schulson, Bobby Flay, Wolfgang Puck, Stephen Kalt and Geoffrey Zakarian]

What are some of your favorite Latin brunch dishes that you add your own unique spin to?

In the state of New Mexico, the most asked question is: "would you like red or green?" and when you have them both, it’s called Christmas. I love to do red and green sauces on steaks... on eggs... on chilaquiles... and they work because one is a fresh green chile sauce and one is a dry red chile sauce. They have completely different characteristics and they look really great together.

Anywhere else that you would love to open your next restaurant, what are the next hot spots?

I’d like to possibly open the next version of Masa Grill in New York. 

Who are some of the Latin chefs that you’re really inspired by or you just think they’re doing amazing work in the culinary space?

I think that Jose Garces is great because he has such great control over big flavors and ingredients. 

[Flay cooking with his biggest fan during a demo at Savor Borgata]

What about cocktails? What's a unique tequila-based drink you're into right now?

I had a great tequila cocktail with Szechuan peppercorns and grapefruit juice. It was actually in an Asian restaurant called Yunnan BBQ on Clinton Street. 

OK, last supper dinner party — you have to name a celebrity, a chef and a wildcard, but one has to be Latina/Latino... go:

Sienna Miller because I just saw that movie Burnt and I liked it a lot, Aarón Sánchez, and my daughter.

What dish would you make?


Keep reading on page 2 for a Tempranillo Sangria recipe you'll be obsessed with >>