Chef Chat: Santiago Gomez Goes Farm-to-Taco for Miami

Let’s take a little trip from Mexico to Miami… Chef Santiago Gomez began his culinary career south of the border, in Mexico City. Today, the 33-year-old mexicano is the executive chef of Miami hotspot Cantina La Veinte , where he creates dishes that reflect his upbringing and early years indulging in traditional Mexican cuisine.

Ahead, we chatted with Gomez on his Mexican pride, Miami cuisine and more!

What first attracted you to the kitchen?

I started my way working as a delivery man for a seafood company, and every time I went to the restaurants and met the chefs I thought, ‘How cool is this guy´s job?! I want to be like him.’ [pagebreak]

You recently partnered with Barilla for “Passion for Pasta”. Do you, as a Mexican chef, see similarities between Italian and Mexican cuisines?

Passion for Pasta is not just an Italian-based campaign because, who doesn’t love pasta?… [It’s] so versatile – it’s like a blank canvas – and you can basically cook it with any type of vegetable or protein. I love combining ingredients you would find in a traditional Mexican dish with pasta. Recently, I even created a lasagna with chicharron – it’s probably my new favorite!

Being that it’s Hispanic Heritage Month, tell us what you’re most proud of about being Mexican. How does this translate into your cooking?

I am super proud of being Mexican and bringing my authentic flavors to another country, especially to Miami where there are not as many Mexican restaurants. I like that when Mexicans in the U.S. try my food. It reminds them of their abuela’s recipes and they can even see her in that dish. For me, that’s everything.

What was most essential to you when creating dishes for the menu at Cantina La Veinte?

I wanted and needed to keep the authentic flavors and ingredients, even if that meant bringing them from Mexico. That’s the secret. I have not substituted any ingredient because I try to keep it as real as possible. [pagebreak]

How do you continue to refine Mexican cuisine, for such a rich Latin market in Miami?

I love books, I love eating and watching what’s going on in the culinary scene around the world every single day. I like to know what people want and all their needs in order to bring them something they really enjoy. 

Cantina La Veinte was named one of the most “stunning” new restaurants. How do you think the overall aesthetics contribute to the restaurant’s success?

We are a great team and we try to make the food and the service extraordinary to pair up with the decoration and the concept. Our goal is to keep our regulars, as well as new customers, always in top of mind and always bring them the best.

We’ve read you’re working on your next concept by the end of the year. Where did you get the inspiration to create a “farm to taco” location? What ingredients will be the most crucial to the menu?

I think the word “taco” does not need more explanation. Today, this is the trendiest word and most popular food. We thought if everyone is making tacos (even if they are not Mexican) why can’t we? Since the farm to table “back to basics” is also a huge movement, we are working with local vendors and produce to bring fresh and homemade flavors.