Chef Antonio Cortez of Sen Lin at Cancun, Mexico

Lighting food on fire has taken on many forms over the years: the BBQ, the flambe, roasted marshmallows. Today, using modern techniques, chefs can infuse flavored smoke into your salad or your potatoes.

Using a smoke gun loaded with fresh chunks of Mexican cinnamon, Chef Antonio Cortez of Sen Lin in Cancun, Mexico, today infused grilled lobster with a smoky version of the spice. He pointed the smoke gun into an upside down bowl placed directly over the finished dish. When removed, the air fills with the fading spirals of spiced smoke, making a dramatic impact.

You don't have to travel to Mexico and attend Food Blogger Camp to experience this kind of fancy food (although you probably want to!). In fact, in Sacramento, Chef Pajo Bruich uses similar techniques in his cuisine. Wherever you are in the world, if you find a smoky dish on your menu, order it up! It's a great party trick!

Labels: Cancun, Chef Pajo Bruich, Food Blogger Camp, Mexico, Sen Lin restaurant, smoky food