For our first in the new TangoTab series, we had the immense pleasure of sitting down with Komali Chef, Anastacia Quiñones; General Manager, Bobby Walters; and Komali and Salum owner, Abraham Salum. Komali and Salum are two of my favorite spots in Dallas and because of Komali’s Habanero Margaritas, I now have trouble drinking margaritas without the kick. Definitely a First World problem.
So, we dive right into our new format and learn more about Chef Anastacia and Komali…
- You’re stranded on a desert island, and only have one food to live on. What would it be?
- Pork. Because there are so many ways to prepare it. I grew up eating pork. You know, a little pig running around…lot’s of them…[laughter]
- Scotty is ready to beam you to the best restaurant city on Earth. Where are you going?
- [without hesitation] San Francisco. Yeah, San Francisco. I just think you can literally walk into any joint in the whole city, and you’re going to find something local. You’re going to find something fresh. You’re going to find a talented chef. You can get vegetarian, you can get vegan, you can get gluten-free, all in one menu. It’s just got a little bit of everything. It’s a great culinary melting pot.
- You suddenly have an unexpected break in your day. What are you doing?
- [Chef Abraham answers] Sleep. [more laughter and Chef Anastacia concurs] Yes, sleep, if I was sleepy and could nap during the day.
- You’re in the hotel bar, you turn and the most amazing person is next to you and wants to chat. Who is it?
- Ferran Adrià, chef of El Bulli. He’s the godfather of molecular gastronomy. The way he thinks about flavors and layering flavors. It’s not just about visually appealing. It’s more about the way his mind works with food and flavors. He puts things together that you’d never imagine would work well. As a chef, you try to reach that goal.
- People don’t know good until they have tried this at your restaurant? What is it?
- The entire, new Komali Contemporary Menu. A lot of people get that there’s this new trend with Mexican food, and it’s great. It doesn’t have to be heavy, or cheesy or meaty. It can be light and airy and fresh, and in season. People don’t know a lot about it, and there’s definitely a huge platform for it here at Komali. To open people’s door wide-open to figure out what it is. The new Contemporary Menu definitely does that. It’s not heavy and it’s light, and it’s what in season with great, fresh ingredients. I think if people open their minds up a little bit to try a scallop with a poblano-corn puree, or to try salmon that’s wrapped in a cornhusk with chard; it would really open their minds. They would get the flavors of what Mexican food can be with the contemporary side of what it can be.
Yum. Look for us to host our next TangoTab Happy Hour at Komali and you too can get hooked on their Habanero Margaritas and their new Contemporary Menu. In the meanwhile, check out the great offer from TangoTab for lunch at Komali.
Mike Yonker, Vice President of Corporate Development, TangoTab