Chef News

Part two: Chef and Tell with Roberto Diaz from Mezcal

Roberto Diaz Mezcal 3230 East Colfax Avenue 303-322-5219

This is part two of Lori Midson's Q&A with Roberto Diaz, executive chef of Mezcal. To read part one of that interview, click here.

What you'd like to see more of in Denver from a culinary standpoint: Mexican food for Mexicans -- things like menudo, tongue, brain, that are truly authentic Mexican foods that Mexican nationals grew up with. I remember the street carts in Mexico and eating tacos outside while listening to mariachi bands. There isn't much of that in Denver, and a lot of Mexican food here has been changed to suit the taste of Americans.

What you'd like to see less of in Denver from a culinary standpoint: Less Tex-Mex. I'm tired of it; it's not really even Mexican food. You should never have cheddar cheese on a burrito.

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Lori Midson
Contact: Lori Midson