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An Interview With Chef Antonio Marquez of Lazaranda Modern Kitchen & Tequila

Chef Antonio Marquez

TacoWeekBannerI love Lazaranda‘s sweet, rice-and-beans layered lobster taco, an homage to the resort town of Rosarito Beach in Baja California. But the Dallas-area restaurant—co-owned by Mario Letayf and chef Antonio Marquez, partners in other restaurants Mexico—offers more than tacos. Its name refers to the restaurant’s specialty—grilling—and the preferred tool—la zaranda (a grilling basket). During a week-long visit from Mexico, Marquez, who ditched economics for culinary school in Paris, took time to answer some of our questions.

Taco Trail: Lazaranda specializes in grilling with a zaranda. Why did you and your business partners decide to go with that concept?

Antonio Marquez: The advantage of that implement is that you can cook in the grill any type of food using it, some food direct to the grill whit the basting, marination’s and sauces, will be difficult to handle in the direct grill, small pieces too are very easy to work with the zaranda.

TT: How did it influence what dishes were put on the menu?

AM: Monterrey is a grill-lovers city, the families and friends every weekend or event, meet in patios or terraces with all the different types of grilling equipment, they share their recepies and secrets. So using the zaranda gives diners that type of taste experience.

TT: When it came to adding tacos to the Lazaranda menu? Were there tacos you insisted be available? How did you decide what tacos to offer?

AM: First of all, grilled tacos, that’s because the grilled corn tortilla get’s a better flavor. They are easier to handle and last longer before getting soaked and the tortilla start to break. We can do all types of tacos. Remember that the tortilla becomes a plate to taste the flavors inside it. And I always try to put flavors and techniques for all the different customer preferences, grilled items, roasted, barbecue, fried, etc. Continue reading

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