Mastering the art of Mexican cooking is no easy feat, but it’s safe to say Chef Roberto Santibañez has done just that. In our new Brooklyn Conversations At Our Stove series of classes, we strive to bring you closer to the local chefs like Roberto, that fill our bellies with pleasure while providing them the opportunity to get out of their day to day routines and into our kitchen, providing a more intimate and relaxed setting to teach a class centered around what they do so well- cooking with heart, soul, style and grace! Chef Roberto Santibañez will join us to talk about the foundation of the so-highly-regarded La Fonda restaurant, contemporary Mexican cuisine and how his passions manifest in his cooking as well as in the flavors of the food he most enjoys preparing. Chef Roberto will share with you some of his secrets to take home with you for inspiration in your future cooking endeavors as well as techniques he relies on daily to produce the best meal possible! With an aim as lofty as La Fonda’s- to transplant a piece of Mexico City in Brooklyn through food- Roberto really brings his Mexican home, home, using self-proclaimed “Mother-Sauce” as the ultimate component for making a meal really special. Experience the contemporary flavors of Mexico as conveyed through the use of Brooklyn’s best ingredients as it is shared with you straight away from Chef Roberto! Get up close at our stove with Roberto Santibanez and his contemporary flavors of México & La Fonda!
Recipes: Frozen Mango Margaritas, Classic Guacamole (Guacamole Tipico), Blackberry Mole (Mole de Zarzamoras)
Class Type: Brooklyn Conversations At Our Stove Series, Demo Cooking Class!
Class Notes: Learn the contemporary flavors of Mexico through the tales of acclaimed Chef Roberto Santibañez of La Fonda!
Roberto is a teacher, author, and award-winning chef. Raised in Mexico City and trained at Paris’s renowned Le Cordon Bleu culinary school, he opened several highly acclaimed restaurants in Mexico City and spent four years as executive chef at Fonda San Miguel in Austin, Texas. While there, The Austin Chronicle named him “Best Chef” and The Austin American-Statesman gave his food five stars. In 2002, he left to become the Culinary Director for Rosa Mexicano restaurants, which during his tenure Zagat Survey called the “gold standard for upscale Mexican dining.” At Fonda, his new restaurant, he applies more than two decades of devotion to the cuisine of his native country, bringing the kind of contemporary, urban Mexican food you’d find in Mexico City to a relaxed, fun atmosphere in Brooklyn.