#WCW: Chef Adriana Maldonado Brings California Beach Food to NYC

When in California, few things are more important than eating finding the best fish tacos after a long day at the beach. 

Lucky for us, Chef Adriana Maldonado has her priorities in order, and knows how us city girls struggle with finding the same feeling in the streets of the Big Apple.

The Cali-born chef has brought west coast flavors to Playa Betty’s on Manhattan’s Upper West Side. Here, she discusses all things tacos, churros & more. See why she’s our #WomanCrushWednesday ahead! [pagebreak]

When did your love of food first begin?

I am the oldest of three. My grandmother was an amazing cook and as a child I would always be in the kitchen with her. My mom has memories of me playing restaurant and trying to cook dinner for her and my dad when I was probably six years old.

You were born in California and raised in Texas. Tell us about the differences in Latin and Mexican food in California versus in Texas.

California Mexican food tends to be a little healthier with an emphasis on fish and avocados. Tex-Mex in general has an emphasis in cheese and beef in all forms. Growing up in Texas, I always ate Tex-Mex so this would be my favorite between the two cuisines. Some of my favorite Tex-Mex dishes are enchiladas, fajitas and queso, but I also love Baja Fish Tacos from the California Mexican style.

What inspired you to create “beach food”?

When I hired as Executive Chef, owners Thomas Wilson and Eugene Ashe had already decided that they wanted a “beach food” concept, which was why this is so perfect for me. I love it because it’s so fresh, and people like beach food because it is not heavy and there are dishes that are very healthy. [pagebreak]

Your taco menu is divided up into “traditional” and “non-traditional”– Can you explain the differences? Where did you get your inspiration for each category?

Traditional tacos are pretty much the tacos that you see in a lot of Mexican restaurant menus.  As for our non-traditional tacos, they are our own fun creations. The Tac-O-Fella is my take on Oyster Rockefeller which is stuffed with breaded fried oysters, wilted spinach, chorizo and Valentina Hot Sauce aioli. The owners came up with the names and I came up with the recipes, including the fillings. 

What is most important to you when creating these dishes?

It’s most important that the dishes taste good, of course, but also wanting to help people discover new ingredients and cuisine. I want to share with them the foods that I grew up with. I want New Yorkers to feel like they are home with me in Texas. When people from Texas come for dinner, I want them to love the queso.  When Californians come, I want the Baja Fish Tacos to remind them of sandy beaches and Cali vibes.

Your churro ice cream sandwich has pretty much taken over the Internet! How do people react when first trying it?

Most of the people that I talk with about the Churro Ice Cream Sandwich call it “crack.” It is made with two fresh-out-the-fryer churro swirls sandwiched together with two scoops of Tahitian vanilla gelato and topped with cinnamon sugar. People keep coming back for more! [pagebreak]

We also saw your Rainbow Churro Taco, in honor of Pride Week. How did it feel to create such an inspiring dish?

Being a part of the LGBT community, the events in Orlando were devastating. I wanted to do something during Pride Week that could help the victims, so we created the Rainbow Taco and donated proceeds to the OneOrlando Fund. 

What advice do you have for other females in the food industry?

I think being a woman in any industry has its challenges, but I overcame them by learning from both bad experiences and good ones. When it came time for me to run my own kitchen I knew what to do and what not to do.