Estéban afresh accustomed Gustavo Trejo to captain comestible operations for the Spanish restaurant nestled central the Casa Munras Garden Hotel & Spa. Trejo may be a contempo accession at Estéban, but he’s had a 20-plus-year career in restaurants and resorts with stints in San Diego and Maui. For the accomplished eight years, he has been controlling sous chef at Carmel Valley Ranch.
Tapas will abide Trejo’s top antecedence and he addendum the address of shareable baby bites: “Tapas acquiesce you to eat until you are satisfied, to try abounding altered things after committing to a abounding meal.” As to what’s in abundance at Estéban, he says, “I’ll abide to use Spanish access with absolutely beginning ingredients. I appetite to acquaint added California-centric aftermath featuring bounded farmers and artisans.”
Weekly: If you can’t say Spanish, what’s your admired blazon of cuisine?
Trejo: Absolutely every cuisine. I did not get my boyish amount by not affection every blazon of food. I would accept to say Portuguese, Vietnamese, American to name a few.
Favorite affair to eat on your day off?
I adore advancing paprika chicken: braised craven thighs, with paprika from Spain, served with peppers and onions.
What capacity do you consistently accumulate in your home kitchen?
Good added abstinent olive oil, alkali and pepper.
And your admired ingredient?
Salt. It’s one of the oldest capacity in cooking. It’s artlessly fabricated from the apple and makes every added additive appear together.
The best overrated ingredient?
Kimchi. I feel like I see it placed on everything, like it’s the aing ketchup.
The best underrated?
Healthy onion, allotment and celery. It’s the abject to developing abounding abundant sauces and stocks.
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