cuisine
CHEF CONVERSATIONS In the kitchen with Paulina Martinez of El Panzón y Frida BY ALISON BAILIN BATZ PHOTO BY DEBBY WOLVOS
At just 26, Paulina Martinez serves as executive chef of El Panzón y Frida, borrowing from the art, language, folklore and beliefs of many different backgrounds and cultures across Mexico to develop her internationally inspired menu. WHAT INSPIRED YOU TO COOK? I was extremely shy as a child. As a result, I initially turned to painting as my primary outlet for self-expression. One day, I tried my hand in the kitchen and was surprised to find just how similar cooking was to painting in how it allowed me to express myself. I was hooked. TELL US ABOUT YOUR BIG BREAK. Actually, it was right here with owners of El Panzón y Frida! Three years ago, they recruited me to take on a chef role at their former venue, Ricky’s Taco Shop. When they closed Ricky’s to reimagine it into El Panzón, which pays tribute to famed Mexican artists (and lovers) Frida Kahlo and Diego Rivera, I was given the chance to marry my passion for food with my native country (I was born and raised in Sonora, Mexico) and a concept based on my beloved art. It was all very full circle. HOW DOES THE MENU REFLECT KAHLO AND RIVERA? I like to conceptualize each dish based on either Kahlo’s feminine point of view or Rivera’s masculine machismo. For example, I use real flowers and delicate flavors in my sweet potato house gyozas in a nod to Kahlo, whereas I serve our hearty rib-eye steak on a tough salt rock with bold chimichurri to reflect Rivera. ANY PERSONAL FAVORITE OR LEAST FAVORITE FOODS? I love all fresh produce, and though I don’t hate dairy, my lactose intolerance makes it hard to enjoy. WHAT WOULD WE BE SURPRISED TO KNOW ABOUT YOU? I am a second-degree black belt in Taekwondo! El Panzón y Frida, 7323 E. Shoeman Lane, Scottsdale; 480.659.1544; www.elpanzonyfrida. com.
SO SCOTTSDALE! |
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| SEPTEMBER 2017