Chef Felix Castro-How long have you been cooking, and what inspired you? Chef Julian Medina -I have been cooking since I was 16 years old that’s about 25 years now. I started cooking with my grandfather when I was a kid, that’s my inspiration.
FC -You own several restaurants about how many do you own and which was you first how long ago?
JM -We own nine restaurants, and the one we opened first was Toloache on West 50th which was about nine years ago.
FC- I heard you have a new venture at Grand Central Station called La Chula, congratulations on that tell us about it.
JM -Thank you, yes we just opened La Chula about a month ago .its just a small taqueria located in the heart of grand central station we just focus on serving splendid tacos and ceviches.
FC- At what point of your Career did you became successful how was that feeling?
JM - well it just came to a point in my Career where things fell into place, and all the hard work just paid off. But I still continue to be better every day.
FC- What was your experience like to compete on Iron Chef, how did that come about? Do you feel like you should have won?
JM- well you always feel like you have the winning dish. But it was an enjoyable experience it took weeks of preparation and setting up but it was a lot of fun.
FC -What is your favorite ingredient?
JM -Yuzu juice, because it adds flavor to any sauce, vinaigrette, and ceviche. It’s very versatile.
FC –(yuzu being a Japanese lime).
FC – What’s your favorite dish that you have on your menus?
JM - I would say it’s the truffle quesadilla, it has been a staple on the. Menu since we opened.
FC - yes, that’s one of my favorites. Felix-What where some of your favorite Foods to eat growing up, and did they inspire any of your dishes?
Denne historien er fra Winter 2016-utgaven av Sofrito Magazine .
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Denne historien er fra Winter 2016-utgaven av Sofrito Magazine .
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
ben's corner
delicias mexicanas: ¡mexico vive en el barrio!
fruit of the vine
while wine has certainly has risen in popularity, it is hard to ignore the meteoric rise of spirits.
que es eso? what is this?
cilantro (coriander, coriandrum sativum)
The Perfect Wines For Autumn
It’s hard to believe that as I write this the temperature is hovering somewhere in the mid-90's with steamy humidity to accompany it.
chopin' it up with celebrity chefs
chef felix castro-how long have you been cooking, and what inspired you? chef julian medina -i have been cooking since i was 16 years old that’s about 25 years now. i started cooking with my grandfather when i was a kid, that’s my inspiration.
