include using fermented gooseberry juice in place of lime juice, pistachio paste instead of avocado, and more. At Kol, Chef Lastra also tries to integrate the different Mexican regional cooking styles while making sure not to overwhelm the local ingredients. “A sauce in Oaxaca will take one week or three-four days at least,” he says while comparing two different areas. “A sauce
in Yucatan–ten minutes, five minutes, (or even) two minutes because that is the way that people work as well and live in different regions.” In terms of his personal favorite dish, he is especially into the Baja California lobster burritos. The combination of fresh flour tortillas, pork-fat fried, fresh- out-of-the-ocean lobsters served with beans, fries, and salsa was something he would never forget. And he has
recreated a version at Kol using Scottish lobsters. Looking ahead, he will focus on providing a chef's table experience downstairs in the restaurant, where the menu changes every couple of weeks with a more creative and expressive bent. With a treasure trove of Mexican culinary heritage behind him, there should be no shortage of magic!
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