From the Root BY CARY WONG How Chef Santiago
Lastra spread the Mexican concept around the world
“I didn't really have this beautiful story of growing up on a farm and having a family that cooks this insanely beautiful food [or] butchering lamb with my grandfather,” Chef Santiago Lastra declared. Indeed, born in Mexico City and growing up in Cuernavaca (a town one hour south of Mexico City), his first brush with culinary greatness at 15
years old was from the crab dip recipe on a Ritz Crackers box. While he dreamed of being a mathematician, a sports star, and a painter, he immediately felt at ease the first time he stepped into the Italian restaurant kitchen where he worked.
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