Pocholandia
About
Hola y'all. Primo here reporting for duty. Well what can I tell you. I really love story telling. I like to see other peoples perspectives, other cultures narratives. I like adventure, I like history, I like romance. And, I love to see it told in all the ways. Me? I try to to express my voice through my food. That's my medium. And, I'm really into telling the old stories & the old ways, of reporting the voices scattered from the four winds. The Moles, the gastriques, the Ras El Hanouts & the Vadouvans. But I love to tell these stories through a modernand ingredient forward lens. Morita chili Harissa, Miso caramels, Sriracha curries. You may have figured it out by now but, Primo does not take himself very seriously. My craft? The integrity of the food and service? Absolutely. I know why we toast the seeds. I understand why we cut against the grain. Unseasoned salads piss me off. But I'm a pocho and kinda fancy and honestly a generally smiley motherfucker. So why not Barbacoa Short rib with Tapatio Caviar? Look I have lots of love in me and I want to see all the homies vibin. That includes you.
Photos and videos
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Frequently asked questions
What is your typical process for working with a new customer?
We start by getting a feel for what your vision is. And then I'll creat some ideas based around that. We get together discuss what you like and don't like we hone in on the right menu and then we taste.
What education and/or training do you have that relates to your work?
Graduated Culinary School. 15 years experience in the industry working restaurants, Catering, Hotels, Lodges.
How did you get started in this business?
It was always my dream to cook professionally. When I graduated highschool I went for it and haven't turned back.