At the Table With… Anthony Lamas

Dish you crave from mom or abuela:

My Mom's Chicken and Mushroom Enchiladas and her rice! Her rice is the best!

Secret ingredient to make a Latin dish pop:

Citrus and cilantro

Favorite Latin restaurant in U.S.:

Seviche A Latin Restaurant (mine) and Picca (Los Angeles)

Secret to a perfect dinner party:

Prep ahead of time and start with little bites (bocaditos) like charcuterie, ceviches, salsa or cheese that can be put out on platters.

Your biggest food indulgence:

Dining at churrascaria style restaurants. I love grilled meats, chorizos (sausages) and mollejas (sweetbreads)

Favorite Latin vegetable:

Jicama, yucca or avocados (even though it's a fruit) 

Best food memory:

Roasting meats over a open wood fire with my family

Ideal breakfast, lunch and dinner:

Breakfast: Chorizo and egg burritos with fried potatoes.

Lunch: Fish tacos or pozole. 

Dinner: Prime ribeye steak with roasted beets, turnips, fingerling potatoes and a chipotle demi-glacé. 

Favorite Latin cocktail:

Pisco sour

Perfect song to cook to:

En el Muelle de San Blas (by Mana)

Most adventurous ingredient/food you eat:

Tongue, liver, sweetbreads