Q&A: Chef Luis Escorcia, Altabira City Tavern
Chef Luis Escorcia, Altabira City Tavern
Ground chuck blended with shiitake mushrooms, romesco, grilled spring onions, salsa verde aioli, butter lettuce on a toasted brioche bun.
“I don’t really have a specialty, per se. I love cooking good food, and I have been doing so since I was a child. My mother was an amazing home cook. She could make a feast out of almost nothing. I often ask, “What would Mom do?!” I’d say my uniqueness comes from my ability to create good food from anything, just like my mother taught me. If you cook from your heart and soul, you will never go wrong.“Chef Luis Escorcia