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FAT TACO OAXACA STYLE MEXICAN

Mike Cotta, owner After graduating second in his class from the prestigious Le Cordon Bleu College of Culinary Arts in Portland, Mike Cotta was awarded a two-month, all-expense-paid executive training course in Oaxaca, Mexico. “I worked alongside world-renowned chefs learning their trade secrets,” he said. For 14 years Cotta plied his culinary mastery as an executive chef at The Four Seasons and other 5-star restaurants in San Diego, but the 70-hour work weeks left little time for family. A native of the San Joaquin Valley, Cotta relocated his family to Billings. It didn’t take long for Cotta to realize Billings was ripe for something different.

34 I JULY/AUGUST 2014 I MAGIC CITY MAGAZINE

Food truck inspiration

Signature dish

Find him here

“Food is my passion. I wanted people in Billings to experience authentic, freshly-prepared Mexican cuisine. Plus, I wanted to work for myself.”

Pork carnitas with freshly-chopped cilantro and lime spritz.

Most days at Broadwater and 14th St. West (former Bone’s Brewing parking lot) Hours: Tues.-Fri., 11 a.m. – 6 p.m.

July 2014  

Hidden Gems: 25 Supersecret Places to Eat, Play & Explore; Custom Camping: Tents, Cabins & Chalets; Food Trucks: Lunch A La Cart; Urban Farm...

July 2014  

Hidden Gems: 25 Supersecret Places to Eat, Play & Explore; Custom Camping: Tents, Cabins & Chalets; Food Trucks: Lunch A La Cart; Urban Farm...