This is part one of Lori Midson's Q&A with Roberto Diaz, the executive chef of Mezcal. Part two of that interview will run tomorrow.
To celebrate Mexican Independence Day last week, Roberto Diaz shimmied to the upbeat tempos of a roving mariachi band while feeding oyster shooters and al pastor tacos to a packed house at Mezcal, the rollicking Mexican cantina whose kitchen he's commanded for the past nine months after taking the reins from Sean Yontz, now exec chef/co-owner of El Diablo. "Feeding people is my passion," says Diaz, who was born in Nuevo Casas Grandes, Chihuahua, Mexico. And cooking is what fuels him.