Our caesar salad is like no other and is not you typical caesar out of a bottle we made our dressing right before we send your order, no bottles used here, include croutons, chesse and crispy baby arugula.
you can order our fish tacos fried or grilled, We wil provide the warm tortillas,jicama coldslaw Salsa, pickeled jalapeños and mexican chipotle crema.
Our crispy tortillas get a bath of red or green salsa, they come with our with chicken, crema, onionscilantro and poached eggs for an extra 1.00 per person.
We give you a variety of Mexican stews, from chicken tinga, Pork cracklings with a salsa verde and for you vegetarians Rajas co Crema (poblano pepper with onions,corn and a creamy salsa verde. and of course we cant forget the tortillas.
your choise of fish, shrimp, octopus, scallops pr all together ceviche, made with onions,cilantro,tomato,serrano peppers, lemon and ketchup and hot sauce just for a little kick.serve with tortilla chips and saltines or planteines.
We will deliver a variety of mini cakes, pastries or Breakfast items, depending on the season and what ever we have made that day, we will surprice you but we won't dissapoint you, our product is made every day by request.include, gluten free, vegan and regular items.
Cuban Style mashed potatoes balls filled with picadillo beef and deep fried to perfection.
Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My style varies from a great home cooked meal that brings back memories of my childhood to an elegant plate with pan seared Lamb chops with a parsley crust and Mashed Potatoes. I love to cook Mexican dishes that bring me back to my roots as well as Great Matzah ball soup to fresh made sushi and sashimi. I create meals based on my client's ideas and dietary needs. From regular to gluten free and vegan desserts.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I have been cooking from the age of 12 been then no so popular to be a chef I got 4 other degrees, realizing that what I love to do is to feed people and have them enjoy great food, then decided to enroll at LCB graduated with honors with a patisserie and baking degree to learn everything I know on my own and working with great chefs along the way to be my own boss and created BBack 4 more!
Bback 4 more
Executive chef/ owner (Feb 2015 - Now)
Assist new or established restaurants and bakeries in their opening or continuance to better their establishment, Creation of new menus, recipes or improve the already establish one Establishing accounts with different vendors and relations for better service. Purchasing kitchen supplies, appliances and fixtures.Hiring and training the kitchen staff and FOH as well. Training of staff in creating prep lists, inventory and purchase methods to increase sales and revenues. Customer service and heal
Industry Bar and Grill
Executive Chef (Jun 2015-Feb 2016)
Industry Bar and grill Eecutive sous chef (Jul 2015-Feb 2016) Establishing accounts with different vendors and relations for better service. Weekly and monthly inventory, Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.Reduced food costs by 25 percent by using seasonal ingredients, setting standards for portion size and minimizing waste.Developed menus, pricing and special food of
bback 4 more
Executive Chef/ Owner (Feb 2015-Now)
I teach Cooking Classes to anyone interested., Assist new or established restaurants and bakeries in their opening or continuance to better their establishment, Creation of new menus, recipes or improve the already establish . Purchasing kitchen supplies, appliances and fixtures.Hiring and training the kitchen staff and FOH as well. Catering and private cooking for those wanting to experience our services and food.
California Coast cafe
Executive Chef (Mar 2014-Jun 2015)
Assisting in the development of the Cafe.creating recipes, creating the menu, contacting vendors and suppliers, food cost costing and inventory.cooking and baking the main menu/pastries,creating the savory menu which include sandwiches,pizzas, salads etc.hiring employees.In charge of the bakery BoH.as we;; as the training of the FoH. Creation of sandwiches and breakfast items e breads and pastries for the bakery.Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigni
West Hills Los Angeles, CA
Travel: 10 kms