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Interview with Chef Steve Mendoza of Las Chicas Locas

  • Antonio Evans
  • August 4, 2009
Bringing Upscale Mexican to NYC
Bringing Upscale Mexican to NYC

Over the past ten years we’ve seen the resurgence of upscale Mexican cuisine. Thanks to Chefs like Steve Mendoza (formerly of Morimoto, Bouley, Danube, Bouley Upstairs, and Felidia) we’ve come to realize that Mexican food does not mean tacos and chalupas. True Mexican food means queso fundido, carnitas tacos and fortunately Margaritas made the cut. We had the chance to interview hef Mendoza, here’s what he told us during the interview.

FriendsEAT: Did you grow up cooking?

CSM: I have been cooking since the age of 5. I started  out  with cans of soup and sandwiches and then moved on to butchering things. (Dad was a butcher by trade) Then I moved on to the hot stuff when I could lift a cast iron skillet. A big part of growing up was the foods that I ate and learning seasonality as a kid.

FE: Who has been the biggest influence in your cooking?

CSM: My family has been my biggest influence due to ethnicity. Mexicans are a very food centric society. Family and sharing go hand in hand with the Mendozas. We had a lot of feasts and gatherings that made some awesome memories over the years.

FE: What made you decide to become a chef?

CSM: I hated my job driving a fork lift in a warehouse, so my wife urged me to give cooking a try. This was pre-Food Network. So I did and it has worked out pretty well for me. I have made it to the top in the top city for food and the air is pretty rare up here.

FE: What misconceptions do people have when coming into the field?

CSM: I see so many people change careers because they think being a chef is all about being on TV and parties and champagne.  It takes a lot of long hours with very little pay, all nights, weekends, holidays, no insurance, no personal life and lots of cuts, burns and mental anguish to be a chef. It takes a special kind of crazy to want to do this.

FE: What is your best tip for them?

CSM: Don’t be afraid. Try new things. Use recipes as a guideline for a better end result. Don’t let the recipe hold you down. Experiment with new flavors and learn basic methods. Basic methods are the key to cooking ANYTHING!

FE: What are your three favorite cooking tools?

CSM: My 10 inch Gyuto chefs knife by Nenohi. Versatile and a superb Japanese blade. I like to have a cast iron pan for searing meats. I like my new bamboo cutting board. Simple things, not tricky little gadgets.

FE: And the funniest thing to happen in your kitchen?

CSM: One time I asked a new kid to clean a case of potatoes to keep him busy for an hour or so. He came back to me in 5 minutes with these wet, hot potatoes and said “Here you go chef!”. I said “What are you talking about, son?”. “You said to clean the potatoes, so I put them through the dish machine.”

FE: What is your favorite food to cook with?

CSM: Anything that is fresh from the source. Same day stuff makes me all happy inside. Raw warm veggies from the field, fresh fish and meat. I don’t really play favorites. I just like it all.

FE: What would we find you eating at home?

CSM: Junk! I love making pizza and frying chicken wings in my wok.  Sweets and greasy fast food are not a stranger to my apartment.

FE: What is your favorite cookbook?

CSM: I only use one cookbook with regularity. My moms hand written recipes. Generations old handed down to me. All the basics are there. Besides , I’m a professional chef, who needs a book to cook? For me, it’s all about feeling whats fresh and making it with love.

FE: Is there a specific etiquette in your kitchen that you pride yourself in?

CSM: I pride myself in order and preparation. Order leads to discipline and that leads to better habits that leads to better food.  Being prepared helps to fight the unexpected and win.

If you’d like to try out Chef Mendoza’s Cooking head to Las Chicas Locas or check out the chef blog at www.lclny.com for recipes.

Chef Mendoza’s Grandmother Theresa’s salsa fresco recipe.

5 Roma tomatoes diced small (seeds are ok)

1 small diced red onion

1 jalepeno diced small (seeds are good, but you can leave them out if you like)

3 tsp chopped cilantro

Juice of 1 half lime

1 tsp salt

Method;

Combine all together in a mixing bowl and pour half of the mixture into a blender.  Puree for about 10 seconds and return to the rest of the mix. This will keep for about 10 days refrigerated.

My mother and I use a few variations that help if you want to change it up to fit your families needs.

Substitute a 4 oz. can of chopped Ortega roasted chilies for the jalepeno.

You can also add some Tapatio hot sauce for a little extra kick.

This sauce will liven up your favorite jar of salsa such as Pace or La Victoria.

Las Chicas Locas

160 West 25th Street

New York, New York

10001

212-337-8389

Have you been there? Tell us what you think.

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About the Author:

Antonio Evans is an entrepreneur/speaker/researcher who specializes in the intersection of Artificial Intelligence and the culinary world. More from Antonio Evans

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