Cowboy Ciao's Lester Gonzalez Dishes on His Kitchen Pet Peeve and His Grandmother's Tortillas
|"12-ounce pork chop marinated in a orange-lemon honey, on top of chef Lesters homemade-style potato salad, topped off with sautéed leeks. "|
It's so much about the skill that she developed over time, after years of doing it. She would show us how to do it as kids. It was fun, but the tortillas didn't come out round. Sometimes they looked like Texas.
And she never measured things out. It was always a little bit of this, a little bit of that.
Favorite cookbook and why: Parts. Given to me by Charleen Badman, the chef over at FnB a few years ago.
It tells you how to cook the rest of the parts of the meat that don't usually get used: the organs, the ears, etc. It just gives you a breakdown, tells you how to utilize parts that other people just throw away.
Last meal on Earth: Slow-roasted pork and my grandmother's tortillas.
What should be written on your headstone?: Let's eat!
Enjoy this Chef Salad? Check out the previous interviews with:
MJ Coe of Federal Pizza
Steven "Chops" Smith of Searsucker
Aaron Chamberlin of St. Francis
Michael Rusconi of Rusconi's American Kitchen
Chrysa Robertson of Rancho Pinot
Lynn Rossetto of The Splendid Table
Cullen Campbell of Crudo
DJ Monti Carlo
Pete DeRuvo of Davanti Enoteca
Chuck Wiley of Cafe ZuZu
Justin Beckett of Beckett's Table
Bryan Dooley of Bryan's Black Mountain Barbecue
Silvana Salcido Esparza of Barrio Cafe
Jeff Kraus of Crepe Bar
Bernie Kantak of Citizen Public House
James Porter of Petite Maison
Johnny Chu of SoChu House Neo Asian + Martini Bar
Stephen Jones of Blue Hound Kitchen & Cocktails
Chris Gross of Christopher's Restaurant and Crush Lounge
Chris Curtiss of NoRTH Arcadia
Payton Curry of Brat Haus
Mark Tarbell of Tarbell's
Josh Hebert of Posh
Kevin Binkley of Binkley's Restaurant
Lori Hashimoto of Hana Japanese Eatery
Larry White, Jr. Lo-Lo's Fried Chicken & Waffles