Chambao: Chef Rodrigo Rivera-Río Shares His Passion for Meat

Source: Milenio

After serving the menu to his special guests and overcoming his nerves—which he admits you never stop feeling, no matter how experienced you are—the chef explains that the inspiration behind his concept comes not only from the fact that “I’m from Monterrey and I love grilling,” but also because “my father is a cattle rancher, and I’ve been connected to meat since I was very young.”

“My dad used to tell me, ‘To learn about meat, first pick up your knife. We’re practically going to strip the bone, and then we’ll move on to the bread, with the intention of understanding where things come from.’ That’s what I base this menu on: making the most of everything. We use everything from premium cuts to bone marrow and fat, which can be put to great use. And when it comes to sustainability, we make use of everything from wood to the bones themselves as tools.”