![]() Homage to the cuisine that lives in her heart and travel journals. Spanish wine enthusiasts! Chef Teresa continues to reinvent her unique cooking style while paying Restaurant remains a well-loved neighborhood tapas bar and destination for paella lovers and Otoño recently reopened, June 2021, after the shutdowns of 2020 ravaged the restaurant industry. Opportunity for Chef Teresa to further express her devotion to the genre and create something new for the Rich canvas of cuisine, art, and culture, that the idea for Otoño was set into motion presenting an Throughout the region. It was here, where the intermingling of the Old and New World played out over a Institutions practicing traditional techniques to the young, ambitious chefs seeking to revolutionize theĮxperience, the significance and relevance of this dish to Spanish cuisine and culture was deeply felt Michelin Rated, Otoño, is based off of Chef Teresa’s Spanish travel journal where she explored the many dialects of paella in the Catalan region including the birthplace of the dish: Valencia. Magazine, Eater, LA Times, The Wall Street Journal, as well as the 20 Michelin Guide and Heavily anticipated, Otoño, opened with massive excitement and media coverage from Food and Wine In the summer of 2018, Chef Teresa opened Otoño, a love letter to paella and the tapas culture. The celebrated LA Times 101 Best Restaurant for the entirety of Teresa’s tenure as well as dozens of localĪnd national recognitions including the Diner’s Club World’s 50 Best Restaurants Discovery Series. Highly lauded by acclaimed food writers and critics, alike, including Jonathan Gold, who featured RaciónĪs his first, full page review upon joining the LA Times as Lead Food Critic. Ración was beloved by the Pasadena community and was Ración became a destination for local wine clubs andĬollectors to share and celebrate Spanish wine. ![]() Teresa also cowrote the all-Spanish wine list. Teresa highlighted Basque cuisine with her own modern spin in dishes like Bacalao al Pil Pil, Buñuelosĭe Lengua, and a very special Txuleta, a cast iron seared rib eye served with padron peppers. ![]() With strong roots in the organic food industry early in her career, Teresa developedĪ strong sense of stewardship towards the environment and sustainable business practices.Īt age 30, Chef Teresa opened her first restaurant, Ración, in Old Town Pasadena. Vast palate of the international city of Los Angeles, integrating Japanese, Chinese, Peruvian and Mexican We love sharing our heritage through food. Much of Chef Teresa’s cuisine isīased off of her many trips through the Basque and Catalan regions of Spain. Our menu showcases regional Taiwanese cooking using fresh and simple ingredients. Ingredients rooted in Californian sensibility, seasonality, and aesthetic. Teresa’s unique perspective on Spanish cuisine integrates creative use of technique and Teresa Montaño is a New Mexico-born, Los Angeles-based Chef, best known for her modern SpanishĬuisine.
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