Latin Cuisine: What the Chef Uses

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1. RAMPICANTE SQUASH

“It’s almost like a butternut but it’s an heirloom with a sweeter flavor. We get ours from Del Rio Botanical in West Sacramento. We use it in a soup. I can’t live without it in the fall and winter months.”

2. CASCABEL CHILIES

“They call it the rattle chili. It’s one of my favorites. We get it dried. It’s really earthy with just a little bit of heat, so it doesn’t kill you.”

3. MANDARINS

“They come from Twin Peaks Orchards in Newcastle. We do a great green cabbage and mandarin slaw with them.”

4. EGGS

“We get ours from Long Dream Farm in Lincoln and use them exclusively in our kitchen. We try to support the local scene whenever we can.”

5. FINGERLING POTATOES

“We do patatas bravas (fried potatoes) with truffle oil. We get great fingerling potatoes from Riverdog Farm in Yolo County. They’re beautiful and they’re always consistent.”

6. CHIPOTLE POWDER

“We have this chipotle powder we use a lot. It’s basically ground-up dehydrated chipotles. 

It’s not too offensive on the heat and also has that smoky flavor, which I love.”

7. HONEY

“We try to use local honey in a lot of our dishes. Our pizza dough has honey in it. Del Rio Botanical has really good honey. We buy it by the gallon.”

8. CHEESE

“We use Idiazabal, which is a Basque sheep’s milk cheese. It’s slightly smoky. Flavorwise, it’s one of my favorite cheeses. And we use a lot of Cabrales, which is a Spanish blue cheese.”