Today we’d like to introduce you to Carlos Bañuelos.
Hi Carlos, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
The concept behind Del Norte cuisine comes from the idea of reclaiming Tijuana’s truest culinary identity; it’s our interpretation of the mix between cultures that resides in our city, creating dishes and mixology with local ingredients. From simple but complex dishes that resemble our family reunions like the Barbacoa Tostada to more sassy and forward dishes like our signature Octopus Chicharron. The place was inspired by its own architecture, an old cantina that has place in the most emblematic street of Tijuana, Avenida Revolucion. We wanted to keep the nostalgia and the atmosphere with our own twist; a big 26 ft long bar sits in the middle of the place decorated with soft lights and little details to make you laugh and remember the good golden days of our city in which you can enjoy a cocktail from our curated menu of mixology that makes the whole concept come together.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It was definitely not a smooth road, creating a concept from scratch comes with multiple menu and concept editions while trying to stay true to what we wanted to offer but pleasing our clients.
Thanks – so, what else should our readers know about your work and what you’re currently focused on?
I’m a cook; I do this for a living, as a job, and as a hobby; you can find me always at the grill trying to revolution simple and classic ingredients to beautiful complex dishes with my personal touch. I love spicy, earthy, and smoky flavors but I also have a huge oriental inspiration and that translates to my dishes, I am proud of having the opportunity to give something back to the community, to be able to inspire and teach others through our restaurant and my job,
Is there something surprising that you feel even people who know you might not know about?
That I eat a lot of street food. I love the flea market and take a lot of inspiration from them and the folklore on the streets. That I’m never the first one to try my own dishes, and that I always make edits to them based on other people reactions before I try them for the first time.
Contact Info:
- Instagram: https://instagram.com/somosdelnorte_
- Facebook: https://www.facebook.com/DelNorteSomos
