St. Louis will soon receive a new destination for traditional Mexican cuisine, courtesy of a longtime popular chef. Tasty (11146 Old St. Charles Road, St. Ann; 314-918-5037), a restaurant owned by former Mission Taco Deputy Director of Culinary Operations “Chef Miguel,” is opening soon in St. Ann, featuring tamales, cochinata pabil, empanadas and more.
The restaurant is the realization of a dream for Chef Miguel (who prefers to use only his first name), a veteran chef who has been working in the food business, in some form, since he was ten years old. As a child growing up in Mexico, food was always a part of his life, and as soon as he was old enough to work, he got a job with a woman who ran a popular food cart in his hometown. Under his tutelage, she learned to cook a variety of street food dishes and also perfected her craft at home with her mother.
Those two experiences gave him a rich culinary experience that has drawn on his cooking jobs here in the United States, including his most recent position at Mission Taco Joint. For several years, Chef Miguel worked alongside brothers Adam and Jason Tilford, first at their popular Milagro Modern Mexican restaurant and finally at Mission Taco Joint, where he was in charge of directing the culinary side of operations for the many locations around the city. Mark.
When the pandemic forced the Tilfords to make the difficult decision to fire Chef Miguel, he took it as a sign that it was his time to branch out on his own. With his wife, Brandi, by his side, he laid out plans for Sabroso not just as a restaurant, but as a forum to teach diners about the different styles of Mexican cuisine. As Brandi explains, that educational component is an important part of what they hope to do with the restaurant.
“He loves food and wants to educate people about the different cooking styles and techniques and where they originated from,” says Brandi. “This is how the menu is configured. We tell people what part of Mexican a dish comes from and we even give them a little detail about the cooking style. That is one of our missions: educate people that there is Mexican food. beyond beans and rice and fajitas. We also have those things, but what we want to give you is what you would get if you went to a grandmother’s or a mother’s house. ”
As Brandi explains, there is no dish that better exemplifies that kind of comfort in the home kitchen than Sabroso’s tamales. Chef Miguel has worked for years perfecting his dough; the restaurant has a machine that grinds the corn and, once ground, adds pork fat and other seasonings to it. Trust that once diners taste Sabroso’s tamales, they will be in awe.
Although there is no set opening day for Sabroso yet, Brandi anticipates that the restaurant will be open sometime next week, hopefully on October 1. Meanwhile, they are working hard to put everything in order so that they can soon welcome guests and show them a dining experience that is deeply personal to Chef Miguel.
“Food has always been a part of her life,” says Brandi. “For him, this has been a lifelong dream.”
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