Chef News

Ryan Taylor's Digital Daily Diary: Posole, Tacos and Valentina Hot Sauce

Taylor frequently makes tacos al pastor on his day off. He pairs them with a negroni.
Taylor frequently makes tacos al pastor on his day off. He pairs them with a negroni. Ryan Taylor
Our Chef and Tell interview with Hickory & Ash's Ryan Taylor covers the chef's childhood eating habits, his love of Mexican food, and what it was like to grow up as chef Kevin Taylor's son. Today the younger Taylor gives us a visual tour of his life at work and at home, including what he eats while he's studying, his go-to home-cooked meal, and what's in his fridge.

click to enlarge Taylor says posole is something he often has in the fridge at home. It's now on the menu at Hickory & Ash, too. - RYAN TAYLOR
Taylor says posole is something he often has in the fridge at home. It's now on the menu at Hickory & Ash, too.
Ryan Taylor
click to enlarge Taylor eats the Hickory & Ash steak burger twice a week, when he nabs a ten-minute lunch break to do paperwork and orders. - RYAN TAYLOR
Taylor eats the Hickory & Ash steak burger twice a week, when he nabs a ten-minute lunch break to do paperwork and orders.
Ryan Taylor
click to enlarge Pretzels are Taylor's go-to snack. The chef and his brother, Cooper, spend their days together at the restaurant and study wine and beer together at night. - RYAN TAYLOR
Pretzels are Taylor's go-to snack. The chef and his brother, Cooper, spend their days together at the restaurant and study wine and beer together at night.
Ryan Taylor
click to enlarge Always in Taylor's fridge: hot sauce (Valentina), eggs, mustard and pickles. In the freezer are Haagen-Dazs bars, which he calls his guilty pleasure. - RYAN TAYLOR
Always in Taylor's fridge: hot sauce (Valentina), eggs, mustard and pickles. In the freezer are Haagen-Dazs bars, which he calls his guilty pleasure.
Ryan Taylor
When he's not digging into his fridge at home, you'll find Ryan Taylor at Hickory & Ash, 80001 Arista Place in Broomfield. The restaurant is open from 5 to 10 p.m. daily; find out more at 720-390-4400 or ktrg.net/hickory-ash.

Read our Chef and Tell interview with Ryan Taylor here.
KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laura Shunk was Westword's restaurant critic from 2010 to 2012; she's also been food editor at the Village Voice and a dining columnist in Beijing. Her toughest assignment had her drinking ten martinis and eating ten Caesar salads over the course of 48 hours. She still drinks martinis, but remains lukewarm on Caesar salads.
Contact: Laura Shunk