Executive Chef | Petty Cash Taqueria, Los Angeles, CA
Originally Featured January 2015
The Artisan Ingredients
The Signature Recipes
About Chef Gallardo
Born and raised in Leon, Mexico as the son of a shoemaker I've always been driven to a world of self-creation. After discovering my passion for the culinary world, I packed my bags and made the move to New York City where I enrolled at the prestigious French Culinary Institute in Manhattan. Working my way through the kitchens of L'Ecole and Daniel Boulud's classic Cafe Boulud I honed my craft, sharpened my skills, and began my own eclectic catering business. Soon after, however, the opportunity of a lifetime presented itself and I
established myself as the Chef de Cuisine at the world-famous Vice Versa restaurant guided by Executive Chef Stefano Terzi. Working at the restaurant for 14 years is what solidified my personal beliefs about what food should represent, the flavors it should highlight, and the complete experience dining can offer a guest: transporting them somewhere unfamiliar and exciting. These beliefs arewhat has guided me ever since and culminated in my role at Petty Cash Taqueria in Los Angeles.
My collaboration with The FareTrade allows me a new extension at the same self-creation that has been so key throughout my career. The ability to share my personal ideologies about food is what makes The FareTrade an exciting
venture to me and chefs across the nation. For our partnership I chose to focus on many of the tastes and dishes that are synonymous with life South Of The Border, amplified by technique and flavor-bursting artisanal products. I hope this month's culinary adventure provides you an eye-opening look at gastronomy in Mexico and one you can share with family and loved ones as you begin your 2015 off on a fiery and bright note.