Show 320, April 20, 2019: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part Two

Chef Thomas OrtegaChef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange.

“For starters, Ortega has hired a designated tortilla-maker to make fresh corn and flour tortillas daily – something you don’t usually see at any fast-casual restaurant. As customers wait, they can even watch the tortillas being made through a window that overlooks the tortilla-making station. “I’m looking to bring quality Modern Mexican flavors to a larger audience without the intimidating price points and without compromising the use of quality ingredients at my first ever fast–casual space,” states Ortega. “Ideally, we’d love to bring our revered approach to pocho cuisine to more of LA and OC by opening several more Amorcitos down the line.””

Chef Thomas shared that a major expansion of his Amor Y Tacos Mexican Kitchen and Cantina in Cerritos is near completion. It will include an exclusive Chef’s Table.

We continue with Chef Thomas Ortega.

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Show 122, May 16, 2015: Executive Chef Deborah Schneider, SOL Mexican Cocina and solita Tacos & Margaritas Continues…

Deborah SchneiderExecutive Chef Deborah Schneider’s new cookbook is Salsas and Moles – Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More.

Chef Deborah Schneider is the Executive Chef/Partner of SOL Cocina in Newport Beach, CA and Scottsdale, AZ, as well as solita in Huntington Beach and Santa Clarita. She is the author of The Mexican Slow Cooker; The James Beard Award-nominated Cooking with the Seasons at Rancho La Puerta; Amor y Tacos; Baja! Cooking on the Edge, which was one of Food & Wine’s Best of the Best of 2006. She is also the co-author of Williams-Sonoma’s Essentials of Latin Cooking.

We’re now talking about mole. Chef Deb points out that all moles don’t have chocolate as their base. She also shares her recipe for a “quick mole” that’s great in a pinch. In her extensive research for the book Chef Deb developed a new-found appreciation for the depth of moles.

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