Meet Your Sous Chef: Roberto Guerrero of Restaurant Eugene

Wednesday, April 29, 2015

When we asked Chef Russell to partner with us for a Cinco de Mayo dinner, he immediately suggested we work with his Sous Chef, Roberto Guerrero. Roberto created a beautiful, authentic Mexican dish of Slow Roasted Pork Shoulder with Guajillo Salsa & Cilantro Lime Rice, so you can easily celebrate Cinco de Mayo. Best of all, you'll only spend 10 minutes in the kitchen, so you'll have plenty of time to relax and sip on a margarita! 

We caught up with Roberto to find out more about the man behind this Cinco de Mayo dish...

G&G: What inspired this week's Cinco De Mayo recipe?

RG: This recipe takes me back to my child hood growing up with my grandmother. She was the person in our family that cooked every day using different kinds of dried chilis and spices for this recipe.

G&G: What do you love about you job?

RG: Working with people of different ethnicities and backgrounds. Also, having the opportunity to create and try different foods and flavors.

G&G: Chef Russell says you cook authentic Mexican food. Tell us what that means to you.

RG: For me, it's the food my family was raised on growing up in Mexico. American "Mexican" food is very different as it's not always made from fresh grown vegetables, herbs and farm raised animal protein.

G&G: What is the key to great Mexican cuisine?

RG: Fresh products, simplicity made with passion

G&G: If you could give a home cook one piece of advice, what would it be?

RG: Taste throughout the cooking process for the right amount of flavor and enjoy what you're doing.

G&G: If you were a fruit or veggie, what would you be and why?

RG: Avocado - because I grew up with avocado trees and we eat them with every meal; breakfast, lunch and dinner.