Every Sunday, the Hernandez family would roast a piece of meat on a spit in their back yard, and little Arnulfo, who would later become chef “Arnie” of Reposado, being the youngest would get to be the first to press his homemade tortilla to the succulent roast, soaking up as much of its juices as he could. His parents both loved to cook and eat well, so it is not surprising that when he landed his first restaurant job, which was supposed to only last a summer, he fell in love with the freedom-loving, high-energy world of the restaurant business.
Today, when chef Hernandez makes up a menu he starts by considering what is in season. He then ranges over the possible sauces and finally thinks of the type of meat or fish he wants to use. His favorite thing about being chef is getting to create a dish from the ground up.
Although working in a restaurant can be a stressful, Hernandez says that it instantly melts away when a customer has an amazing dining experience. If you are visiting Reposado for the first time don’t miss the “enchiladas de pato,” duck confit rolled in corn tortillas, or the spice-rubbed lamb chops, which sing with a glass of zinfandel.
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