Chef Knock-off: Todd Wilbur is a hit ...

Chef Knock-off: Todd Wilbur is a hit at recreating recipes

There are 55 comments on the story from Mar 12, 2007, titled Chef Knock-off: Todd Wilbur is a hit at recreating recipes. In it, reports that:

“Can you give me extra sauce on the side?”

FOR 10 YEARS, he's been holed up in his kitchen like a mad culinary scientist, making thousands of breakfasts, lunches, dinners and desserts. via

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United States

#21 Jan 22, 2009
Anyone know La Puente's chile verde sauce please let me know!!!

Phoenix, AZ

#22 Feb 10, 2009
Several have posted above - I'm looking for the La Frontera Chile Verde Recipe. I'm hooked, we end up there about 4 times per month - would love to be able to make it at home.

Bountiful, UT

#23 Apr 2, 2009
need La puente's chili verde sause please!!!

Richland, WA

#24 May 16, 2009
abcgtz wrote:
i would love the recipe for Zupas tomato basil soup it is my kids favorite!
Did you get this recipe? I would love it too!
Lisa - Franklin TN

Portland, TN

#25 Jun 1, 2009
I would like the recipe for tomato dill soup from American Cafe. This is so good. I have to stop every time I am near their place. Thanks so much if you can help. Email me at

Los Angeles, CA

#26 Jun 13, 2009

I'm looking for Good Humor recipes - almond crunch ice cream bar, strawberry short cake ice cream bar, chocolate eclair


United States

#27 Jun 15, 2009
i need the reciepe for the chili verde also. did anyone get it? if so please email it to me. I don;t live in slc anymore and I can;t find anything that compares.
Need aSmothered Burrito

Charlotte, NC

#28 Jul 8, 2009
I love the La Puente smothered burrito. If I am not mistaken, the owners of La Puente and La Frontera were married and divorced, so I assume that the chili verde recipe's are the same? I would love a copy of the recipe. I live in NC and still crave that smothered burrito.
If you have this recipe, please e-mail it to me

Rupert, ID

#29 Sep 11, 2009
i would love a recipe of the smoothered burrito sauce (chile verde) at la frontera i am from idaho and i go there just for those delicious burritos.... i would appreciate a copy of the sauce thank you so much e-mail me at

Oxford Junction, IA

#31 Nov 22, 2009
I would love to get the smothered burrittos recipe from La Frontera's Cafe restaraunt. We used to live in Utah but have now lived in Iowa for 5 years and we are craving the smothered burrittos from La Frontera really bad...we used to eat there all the time. Anyone have the recipe? We would be ETERNALLY gratefull!!! Please, please, please email me at
La Puente CV recipe

Salt Lake City, UT

#32 Nov 23, 2009
Yes, I too am hooked on the best Chili Verda from La Puente, and La Frontera. We were eating it 1 to 2 times a week until my wife lost her job, now it's 1 to 2 times if that a month. If anyone has this recipe I would love to get it from you. Please email it to Thank you!

Beaverton, OR

#33 Nov 26, 2009
Does anyone in this group know how to make a candy called
"applet and cotlet"?

Vashon, WA

#34 Feb 13, 2010
DANA wrote:
<quoted text>
Are you sure that they are the same as la puente and la frontera? I don't find anything to tell me they are related. I have never eaten there...

West Jordan, UT

#35 Feb 14, 2010
Has anyone tried the chili verda from the Los Amigos booklet? Is it truely the same as the La Puente's recipe?

Midvale, UT

#36 Mar 1, 2010
I need zupas tomato basil soup recipe

Salt Lake City, UT

#37 Mar 27, 2010
If what the La Frontera waittress told us (that the recipe is secret, but the secret is using Anaheim peppers), then, no, the chile verde recipe from the Los Amigos recipe book is not the same as the La Frontera recipe.

Fort Worth, TX

#38 May 16, 2010
My husband is active duty Marine. And we are now in TX. I'm also pregnant w/#2 and craving smothered burritos from La Frontera. If you have the recipe..could you please send it to me? Thank you so much!!!

Fort Worth, TX

#39 May 16, 2010
I forgot to add that I am from Salt lake and went to La Puente & La Frontera for years. Whenever I go up there. Its always on my list of things to do. I dont know when the next time I'm going home and am craving that sauce!!!

Gig Harbor, WA

#40 Jun 25, 2010
I am looking for the la Puente/la Frontera chili verde recipe as well as the red hot salsa recipe. It is not a salsa fresca, and it is hot! Both PLEASE PLEASE PLEASE!

Auburn, WA

#41 Dec 5, 2010
Here is the La Frontera recipe: Cut in Half for less or freeze for later use.

Chile verde (La Frontera-style)
2 pounds pork roast, loin or Boston butt
10 tomatillos, stems and papers removed, cut into large chunks
6 small jalapeño chiles, stems and seeds removed, cut into pieces
6 serrano chiles, stems and seeds removed, cut into pieces
3 Anaheim chiles (optional), stems and seeds removed, cut into pieces
1/2 cup fresh cilantro
1 (4-ounce) can green chiles
1 (10-ounce) can diced tomatoes
1 (7-ounce) can tomato sauce
2 cups chicken broth
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup all-purpose flour
Salt and freshly ground pepper
2 tablespoons olive oil, plus more as needed
1 large onion, chopped, some reserved for garnish
1 tablespoon minced garlic
2 tablespoons cornstarch
2 ounces cold water
Grated cheese for garnish
Cut the pork into small chunks.
In the bowl of a food processor, add the tomatillos, jalapeño, serrano and Anaheim chiles, if using, and cilantro and purée them all. Add the can of green chiles, diced tomatoes and tomato sauce to the food processor. Continue blending until the mixture is a consistent color.
Pour the mixture into a slow-cooker. Add the chicken broth, oregano, cumin and chili powder.
Turn the slow-cooker on high heat and cover.
Meanwhile, dust the pork with flour, salt and pepper.
In a large frying pan over medium heat, warm the oil. Add the onions and garlic and sauté until the onions are tender, about 5 minutes. Transfer to the slow-cooker.
Add more oil and add the pork in batches, and cook until browned thoroughly. Transfer to the slow-cooker. Let cook in the in the slow-cooker on high for 2 hours.
After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
Thirty minutes before serving, mix the cornstarch with water, and add it to the slow-cooker. Add more if you want to thicken it further.
Makes » 12 servings

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