Leek, Bone Marrow, and Escamoles

A recipe by Enrique Olvera, taken from Mexico from the Inside Out

(Poro, tuétano y escamoles)

Serves 4

Ingredients for bone marrow confit

1/2 beef marrowbone
Ingredients for roasted leek
1 leek
2 tbsp bone marrow confit
3 tbsp bone marrow fat
1 leek green (about 4 inches/10 cm long), cut into 8 thin strips

Ingredients for bone marrow mayonnaise

1/4 cup bone marrow
2 tbsp fresh key lime juice
1 tsp kosher salt

Ingredients for escamoles

1/4 white onion, brunoised
1 large garlic clove, brunoised
1 tsp olive oil
1/2 chile serrano, brunoised
1/4 cup (30 g) escamoles
6 epazote leaves, thinly sliced
1 tsp kosher salt

Ingredients for plating

Olive oil
1 chile serrano, thinly sliced
20 epazote sprouts

Method for bone marrow confit

Scoop out the bone marrow, place in a small pan, and heat over medium heat until it melts and browns. Remove from the heat.

Method for roasted leek

Cut the leek crosswise, separating the green part from the white part. Set the green part aside; char the white part, and then remove the outer layer and discard. Cut the white part in half lengthwise and then halve each of those pieces crosswise.

Place the leek pieces, along with the bone marrow confit and fat, in a vacuum-sealed bag.

Cook in 1 cup (about 250 ml) 176°F (80°C) water at for 25 minutes. Cool and remove from the bag; set aside.

Slice the green part of the leek lengthwise into ribbons and blanch in boiling water.

Drain, cool, and use the leek ribbons to tie the leek pieces cooked with the marrow.

Method for bone marrow mayonnaise

Scoop out the bone marrow, place in a pan, and heat over medium heat to 104°F (40°C), until it melts and browns.

Drain the fat and pour into a bowl; whisk in the lime juice to emulsify.

Adjust the salt and place in a pastry bag or squeeze bottle.

Method for escamoles

Sauté the onion and garlic in the oil in a pan over medium heat. Add the chile, then add the escamoles.

Stir gently, being careful not to burst them, then add the epazote and adjust the salt.

Remove from the heat.


Heat the oil in a pan and caramelize the roasted leeks on the convex side. Place the leeks on a baking sheet and cook in a 350°F (180°C/Gas Mark 4) oven for 3 minutes.

Place each leek on a plate, open side up, and spread some of the marrow mayonnaise on top of it.

Arrange 2 tablespoons escamoles over the mayonnaise on each leek and finish with the chile slices and epazote sprouts.

Mexico From the Inside Out

Enrique Olvera is the most famous and celebrated Mexican chef working today. Olvera's restaurant Pujol was ranked #1 in Mexico and #20 in the world at the World's 50 Best Restaurant Awards. This is his first book and the first ever high-end chef cookbook in English on Mexican cuisine. It captures and presents a new contemporary Mexican style of food, rooted in tradition but forward thinking in its modern approach. Olvera has pioneered and defined this new way of cooking and belongs to a global group of gourmet influencers that includes Noma's René Redzepi, Dom's Alex Attala, Osteria Francescana's Massimo Bottura and elBulli's legendary Ferran Adrià.

Olvera rethinks how to use traditional, authentic local ingredients using unusual flavor combinations to create a reinvented way of cooking and eating. Mexico from the Inside Out includes both sophisticated and more accessible recipes to explain Enrique's philosophy, vision, and process. He is fueled by a constant exploration of Mexico's ingredients and culinary history, and inspired by his early family memories about food. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy.