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Olga Breeskin, the incomparable Mexican superstar ("Super Olga" and "La Numero Uno" to her legions of fans), parlayed her early success as a child-prodigy violinist into a fully (extremely fully) fleshed-out paragon of sensuality and excitement in live performance, television and film. During the 1970's and 80's she held our neighbor to the south in her thrall with her Las Vegas-style extravaganzas, performing nightly to sold out crowds of Mexico City's cognoscenti and plutocrats. This nacho recipe captures the thrill of her live performances. Fresh out of college I won a place in Olga's spectacular "Super Olga Ochenta y Tres." YouTube is brimming with examples of Olga's splendor in action — this link gives but a small glimpse of the depth and range of her artistry: http://www.youtube.com/watch?v=YAyrfOB07UU
Our special Kitchen of the Year guest Christy Vega from the famous Casa Vega featured on Flipping Out is actually a pal of Olga's!
Mix the salt, sugar, pepper and cilantro seeds and spread evenly over the flesh sides of the two salmon filets. Rub the cilantro bunch in your hands to bruise the leaves and lay them on top of one piece of salmon. Put the other piece on top of that — flesh facing flesh — and place in a plastic bag, the kind that seals completely. Pour in the tequila, press out any extra air, and seal tightly. Refrigerate for at least 3 days, turning every 12 hours or so. Remove from the marinade, wipe off the herbs and spices, remove the skin and cut into 1" chunks. The cured gravlax keeps well in the refrigerator for two weeks.
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