It was over five years ago when I met and became acquainted with Roland(o) Rubalcava. Much has happened since our initial interview: marriage, changing jobs, fatherhood, etc. With Playa Mesa gearing up to open, another chapter is starting in Chef Rubalcava’s professional life. I gladly took the opportunity to check-in with Rolando and see what’s cooking in his future.
Where are you drawing inspiration from? Are you focusing on a specific region or style of cooking? How will the menu address modifications, gluten-free dining and vegan options?
My inspiration comes from my childhood. We are focusing on all of Mexico, and taking bits and pieces of each region, but specifically ...
