Serves 4:

600g Roasted corn Mexicana Ardo
800g Sweet potato wedges Ardo
70g Mix Salsa Mexicana Ardo
2 Rib Eye steaks ca. 180g
300g Mayonnaise
Salt and pepper


Egg, Mustard


  1. Cook the sweet potato wedges in the oven or deep fryer.
  2. Heat up the roasted corn Mexicana and season with pepper and salt.
  3. Mix the Mix Salsa Mexicana with the mayonnaise.
  4. Grill the steaks as desired and cut into thin strips.
  5. Arrange the sweet potato wedges together with the roasted corn Mexicana and the Rib Eye strips on a plate. Serve the tartare sauce in a separate bowl.
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