Gastronomadic

fullsizeoutput_102c

Discussing about what’s important in life could be challenging ¨per se¨ in human relationships but, for a cook vs the rest of the world I can say without a doubt it gets trickier. However, is here in the kitchen or thanks to what it comes out of it, the gap becomes smaller and people gets closer. Brothers and sisters, friends could be arguing without a chance to get to an agreement but like the great Luciano Pavarotti said:

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”

fullsizeoutput_10a6
A big part of our life undoubtedly as a Chef myself and as a Master foodie-eater  my wife, is the food, the eats we found along the way, the re-charge for the body and the nurture for the soul.  As a contributor on this project, I can only share about what I know, about what I am and be grateful that wherever we might go, despite the language or creed or culture, we will always find One Open Seat in someone’s kitchen. My name is Eduardo “Lalo” born and raised in CDMX, found and saved in Cozumel by the author of this blog. Cheers and happy Eats..!

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”   Luciano Pavarotti

 

Beginnings

This month its been 26 years since I enter the restaurant business industry; first time since I came into a great Fajita Factory in Cozumel owned by Ernesto. I lied my way into his place telling him how great I was but he knew better, despite, he  let me start as a bar tender and told the older waiters to teach me before I screw up.

I had watch too many movies and thought I could be Brian Flannagan from Cocktail, I was up for a big surprise. Ernesto’s Fajitas was an established place, always packed, no time for playing around but to work your head off. I remember having nightmares with dirty glasses that I could never have ready enough for service and preparing cocktails at the same time,  waking up sweating, thank g was only a dream. I asked for a barback and he just laughed: “just let me know if you can do it or not”. Good times.

I own my place now, its been open for 12 years, started as a Gourmet Store and turn into a restaurant. I always say I didn’t want it to happen; I guess I am never meant to leave this job, no matter how many times I tried to, I always come back.

Le Chef’s menu is Mediterranean-International cuisine, plus have to admit, my own favorites. I firmly believe  that the only way from a dish to our menu is a plate  I can’t have enough of. Our Tortilla Soup became our #1 seller until our LBS  “Lobster and Bacon Sandwich” (now famous) came to play.  I call it My Best Mistake, it has a great story.