Chef Los Americanos, Alan Rodriguez

Alan Rodriguez

Alan Rodriguez

Alan Rodriguez, Chef
Los Americanos
305 Church St.

Dish served?
Ceviche de Pulpo — it’s very unusual to serve Octopus Ceviche, and most people have not had it before. Just about everyone who tries it really loves it.

Beverage/dish pairing?
Our cocktail Under the Volcano pairs beautifully as well as the guacamole with plantain chips.

Who taught you to cook?
My mom was the one. Her dish that makes me crazy and reminds me of when I was a kid is Manitas de Puerco or trotter as you call them here. I make them now based on her recipe.

Favorite food growing up?
Other than Manitas de Puerco, I really love eating Tacos al Pastor, which is why I have it on the menu at Los Americanos.

Splurge utensil?
Serving spoons — I hate tongs. That is one of things that Waldy Malouf passed on to me as well.

Common mistake?
They are afraid to season the food enough. You have to be bold and also not hold back from trying again when you make mistakes.

Cooking injury?
A burned shoulder — my sous chef was carrying a pot of green pea soup and ran into me at The Mark, it burned my shoulder badly and that’s why I have a tattoo in that spot now.

Last meal?
A magnum of Merlot, and a Parellada Argentina, made by me.

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3 Responses to Chef Los Americanos, Alan Rodriguez

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  2. I hardly drop comments, but i did a few searching and wound up
    here Chef Los Americanos, Alan Rodriguez | DOWNTOWN EXPRESS.
    And I actually do have a couple of questions for you if you tend not to mind.
    Could it be simply me or does it look like some of the comments appear like written by brain dead individuals?
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  3. Great biography. When did you become a sous-chef? I haven't tried Octopus Ceviche, but it looks awesome.

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