- Under Cover
- Special Editorial
- In Pictures
Alan Rodriguez, Chef
305 Church St.
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.
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.
Serving spoons — I hate tongs. That is one of things that Waldy Malouf passed on to me as well.
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.
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.
A magnum of Merlot, and a Parellada Argentina, made by me.