How is the Hollywood restaurant at the heart of the cat and divorce scandal managing as rumors swirl?īrunch is slated to launch in June with dishes such as chilaquiles, a tater tot burrito with Perroni-braised carnitas, a large requesón-stuffed raviolo carbonara, and birria Benedict. Still, she missed Los Angeles and convenient, ubiquitous Mexican food she had her mom ship her cans of hominy and menudo, craving home.įood Nothing to see here? Crowds flocking to Horses restaurant despite divorce drama He sought her help in opening his new restaurant, and when his mother visited from Italy she taught Duran Zecca how to make pasta - and the similarities between their two cultures began to take shape in Duran Zecca’s mind: uovo in Italian, huevo in Spanish kneading dough versus kneading masa. She met Zecca, who worked in front-of-house positions in London, Sardinia and elsewhere, before moving to New York. Duran Zecca worked at Church & State and Lukshon in Los Angeles before moving to New York City, where she cooked at Le Bernardin and the Modern. Naturally their love story revolves around food. “When we went to Rome to visit his uncle, he had the spiciest little green chiles and he’s cutting it with scissors on his pizza, and I was like, ‘Oh, I like that, tío! Let me try!’ There were just so many things that once I started to dig and do my research, it was like, ‘Oh my God.’” “I saw just how much was similar - like ricotta and requesón are literally the same things, and how well used the tomato is in both cultures,” said Duran Zecca, who serves as Amiga Amore’s chef. What began as mere observation for Alessandro Zecca and Danielle Duran Zecca became their culinary focus, adding masa to their pasta dough and otherwise combining their Italian and Mexican backgrounds. After years running a “Mexitalian” pop-up and working in some of the best restaurants in New York and L.A., the husband-and-wife team behind Amiga Amore has opened a bricks-and-mortar that blends their respective cultures in Highland Park.
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