One chef's seder feast is laced with the warm spices of Mexico

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A tender brisket is sliced, spooned onto corn tortillas, and garnished with avocado slices.

This rich holiday sweet is baked in individual ramekins and garnished with banana slices.

A south of the border seder? Well, not exactly. But when Toloache executive chef Julian Medina cooks for Passover, he tends to incorporate a lot of the elements of his native Mexico.  His spicy  brisket - made with a cut that you can often find on sale - is flavored with chipotle pepper puree, Mexican beer and a touch of cumin. And his matzo pudding has the rich, sweet flavors of dulce de leche, an unusual treat for the Passover holidays.

"My matzo pudding is a great use for leftover matzo," says Medina, who converted to Judaism six years ago after getting married. The chef is from Mexico City, which he says has a sizable Jewish population. "We have three temples in Mexico City, and Passover is an important occasion," Medina explains. "I love to create a special menu for this holiday."

Matzo Pudding with Bananas and Dulce de Leche
Serves 10-12
1 1/2 quarts milk
½ quart heavy cream
2 cinnamon sticks
3 cups dulce de leche pudding (storebought)
¾ pound (3 sticks) unsalted butter
6 eggs
1/2 cup sugar
2 ½ matzo crackers (giant matzos)

Garnishes: Dulce de leche, banana slices, fresh mint (optional)

Preheat the oven to 325 degrees.

In a saucepan, bring milk, heavy cream, cinnamon sticks, dulce de leche and  butter to a boil. Let cool slightly.

Beat eggs with sugar in a separate bowl. Temper the hot liquid slowly into the egg mixture. Add matzo crackers to the pudding mixture and let sit until softened. Spoon into ramekins. Bake the ramekins for 30 minutes. Unmold, drizzle a little more dulce de leche around each serving, and garnish with banana slices and, if you like, a little mint.

Brisket con Chipotle
Serves 6
2 pounds brisket
3 tablespoons olive oil
Kosher salt
6 plum tomatoes, cut in quarters
1 chopped onion
2 tablespoons chopped garlic cloves
1/2 tablespoon cumin
1/2 tablespoon dry oregano
2 bottles Negra Modelo beer
4 cups water
3 tablespoons chipotle pepper puree
1 bay leaf
Garnish: Soft corn tortillas, red onion and avocado
Preheat the oven to 350 degrees.

Sear the brisket in the oil in a flameproof roasting pan, making sure that the oil is smoking hot and the brisket is well seasoned with salt. When the brisket is nicely seared, remove it from pan and set it aside. Lower the heat and, in the same pan, sauté tomatoes, onion, garlic and remaining ingredients (except for the garnish.) After a couple of minutes, lower the heat and cook for about 10 minutes.

Return brisket to roasting pan, cover and bake for 1 ½ hours or until very tender. Serve with soft corn tortillas, sliced red onion and sliced avocado.