The Kuban chef, who fled to the United States with his family when he was 5, is now at the helm of Carrot Express, a health -conscious restaurant with almost 30 locations across southern Florida and New York.
The introduction to Mario Laufer to America began in 1961. But his taste of the industry that will become his career did not root until the early 1990s, when he began Food sales At a gas station station in Miami Beach.
The original Harot Express opened in 2012, not far from the gas station where he started making “simple but great” food, Laufer told Fox News Digital in an interview. (Watch the video at the top of this article.)
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At a gas station, Laufer would serve “simple things” like asking sandwiches and chicken or tuna salad.
When he eventually opened true dishes, Laufer was determined to offer fresh, Healthy and delicious Food.
Mario Laufer poses for a photo at one of his express locations. “I’m very aware of the quality of my food,” he says. (Carrot Express)
Laufer chose a name as a leaving for the last carrot, a restaurant in Miami’s Coconut Grove neighborhood, which was often often in high school.
“I was obsessed with that place,” he recalled.
It was “Fresh and simply” “The formula he tried to repeat to his menu offers,” he said.
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“I am very aware of the qualities of my food and with the ingredients I use for the fish I use to use the oils I use,” Laufer said.
One menu item that has become a favorite in Carrot Express is Mari’s favorite chicken bowl.
“Everyone loved him. That’s how it started.”
It is inspired by a meal that Laufer would often throw while at work.
“Everyone wanted to know what I was eating – All my employees And all my customers, “Laufer said.
“So everyone loved him. That’s how it started.”
Mari’s favorite recipe for chicken bowl from Markt Express
Ingredients
1 tablespoon olive oil
5 ounces of croed chicken
4 ounces pre -cooked brown rice
4 ounces pre -cooked quinoa
1 a handful of spinach
Mari’s favorite chicken bowl is made of mockery, kale, spinach, almonds, peas, gold raisins, quinoa and cilantro brown rice in citrus sauce. (Carrot Express)
1 teaspoon chopped spine
1 tablespoon chopped almonds
Salt and pepper, to taste
The chain of the bright oil of the oil of the oil ‘lurk’ in their ingredients
4 ounce citrus sauce (see below)
Sesame seeds of 1 ounce (for garnishing)
(Note: Chicken can be replaced with 1 portion of tofu or ahi tuna.)
Instructions
1. Heat olive oil in a medium heat pan.
2. Add the shells and simmer. Add the chicken and simmer until they are cooked for about 5-7 minutes. Add spinach.
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3. Add 1 ounce of citrus sauce, stirring until the greenery is cooked slightly. Add brown rice, quinoa, 2 ounces of citrus sauce, salt and pepper and stir until everything is evenly coated.
4. Cook for 5 minutes.
5. Serve in a bowl and coat with 1 ounce of citrus sauce and chopped almonds. Decorate with sesame seeds (optional).
Mariova’s favorite chicken bowl, right, is an item of a menu in Carrot Express inspired by a meal that the executive chef and founder Mario Laufer would often eat at work. (Carrot Express)
Citrus sauce
Ingredients
1½ ounce orange juice
1 teaspoon of lemon juice
1 teaspoon of lime juice
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1⁄3 teaspoons of honey
2 teaspoons Dijon mustard
3 tablespoons olive oil
Salt and pepper, to taste
Instructions
1. Whisk all the ingredients together until completely combined.
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2. Use immediately or store in the refrigerator.
This recipe owned by Carrot Express is divided by Fox News Digital.
