Doug Robson Dishes On Why Tacos Are Great and What It's Like to Eat Bugs and Worms
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Most over-rated ingredient: Meat. It's so easy. Anyone can make a great meat dish. It's harder to bring out the right flavors and create umami with grains and produce.
Trend you like: Local food sources, sustainable farming, local chicken, pork and beef.
Weirdest thing you ever ate: Beatles, sautéed in olive oil served in a taco with a very spicy salsa. I won't do it again. Just can't get past the psychological part of it. I've also eaten maguey worms, whose flavor was kind of musky, almost like crustaceans. Because they were panfried, they were crunchy, not mushy inside. Almost like cracklins.
Favorite thing to eat growing up: Tacos.
Favorite thing to eat now: Tacos. They're such a great thing. Like sushi, you keep going until you're satisfied. You don't waste tacos.
Enjoy this Chef Salad? Check out Nikki's previous interviews with:
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Josh Riesner of Pig & Pickle
Lester Gonzalez of Cowboy Ciao
M.J. Coe of Federal Pizza
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Michael Rusconi of Rusconi's American Kitchen
Chrysa Robertson of Rancho Pinot
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Chuck Wiley of Cafe ZuZu
Justin Beckett of Beckett's Table
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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
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Gallo Blanco Cafe
401 W. Clarendon Ave., Phoenix, AZ
Category: Restaurant
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