Name: Octopus Pibil
Ingredients: Black Peppercorns; Mexican Oregano; Cloves; Cinnamon (ground); Corriander (ground); Apple Cider Vinegar; Achiote Seeds; Roasted Garlic; Salt; Water; Octopus; Lard; Toasted Banana Leaf; Ultratext; Beans (for 3 gallons); 2 gallons of dry beans; 4 chile guero; 1 bunch Epazote; Water; Lard; Onions; Squid Ink; 48oz. Rice wine vinegar; 48oz. Beets; Water; 3/4c salt; 3/4c sugar; 5 each bay leaves; Pinch clove; Pinch blk pepper

Octopus Pibil

Soak achiote seeds in apple cider vinegar.

Mix together the soaked achiote seeds, black peppercorns, Mexican Oregano, Cloves, Cinnamon, Roasted Garlic, salt and water.

Marinate Octopus with enough achiote marinade to cover octopus in bag.

Add 1 cup of lard for every two octopus in a bag.

Add a large square of toasted banana leaf.

Remove and chill in ice bath, remove from bag to portion.

Strain cooking liquid through cheese cloth

Thicken with ultratext, enough to become nape.

Black Bean Puree

Pickled Onions

Make Beet water by blending four beets with water.

Add rice wine vinegar, beet water, salt, sugar, bay leaves, cloves, black pepper and coriander to a pot.

To Assemble

Place triangle cut banana leaf on plate and torch to curve.

Put down smooth black bean puree off center over the banana leaf to secure in place.

Place grilled octopus down in a triangle structure.

Place 5 pickled red onion pieces in spaces to achieve height

Place 3 sliced habanero chiles in a random pattern

We travel to the Windy City to take a peek inside four kitchens to get the stories behind their signature dishes.