Whittier College alumnus and Executive Chef Ricardo Díaz '93 is the master mind behind the culinary work in Tacoteca, Cook's Tortas, and Bizarra Capital.
His latest venture, Colonia Publica in Uptown Whittier specializes in fideo (a Mexican dish of wispy noodles, toasted in a little oil before being introduced to simmering broth) is garnering a large following from customers and food critics.
Díaz started learning about the restaurant business at the age of nine when his family opened the seafood restaurant chain "El Siete Mares." Díaz worked weekends and during the summer months learning all the ropes of the grueling business from going to the fish market with his grandfather at 3 a.m. to learning how to prepare fish.
Read more in the Los Angeles Times.
Read previous media coverage from La Opinión (Article in Spanish.)
Photo courtesy of La Opinión.
