Guest Chef Ricardo Valdes

of El Xolo
Date: 
Thursday, September 19, 2019
Hours: 
5:30pm - 8:00pm
Price: 
$34.95

Bio

Ricardo Valdes hails from a long line of cooks, eaters and at-home entertainers. For generations, his grandmother’s family owned and operated butcher shops in Guadalajara, Mexico. Growing up, his abuelita lovingly kept the stove going with posole and stewed beans.

He launched his own culinary career when he joined acclaimed chef, Dominique Crenn, and the opening kitchen team at Abode in Santa Monica. Following his time at Abode, Ricardo worked in various kitchens across Los Angeles, including Inn of the Seventh Ray, Provecho and The Redbury, before moving to Seattle to serve as Chef de Cuisine at the critically acclaimed restaurant, Delancey. He moved back to Los Angeles and joined the team at L.A. Chapter in late 2015.

He headed up the London Plane kitchen before stepping in at El Xolo, which opened in April. You can find this taco window inside Nacho Borracho on Capitol Hill.

Menu

FIRST COURSE

Late Summer Vegetable Tostada

Grilled squash, avocado, carrot escabeche, cotija cheese

ENTREE 

Roasted Chicken with Mole Verde

Blue corn chocoyotes, Local Roots Farm brassicas, pickled rhubarb

Vegetarian

Blue Corn Chocoyotes with Mole Verde

Pickled rhubarb, sweet corn, local roots brassicas

DESSERT

Churros y Chocolate

Lime and sea salt

Upcoming Guest Chefs

Eden Hill Restaurant, Eden Hill Provisions
September 26, 2019
Captain Whidbey
October 3, 2019
Sawyer
October 10, 2019
Tulalip
October 17, 2019