Foodie Chap With Chef Daniel Tellez of Copita Tequileria y Comida
SAUSILITO (CBS SF) - Chef Daniel Tellez joined the team at Copita at the start of 2016 and brings a depth of culinary experience, menu concept creation and implementation, as well as kitchen management to his role as executive chef. Born in Mexico City, Daniel fell in love with cooking at a very young age, as he worked alongside his grandmother cooking every weekend for his 56 cousins.
At Copita, Daniel utilizes his foundation in authentic Mexican cuisine from his many years spent working in Mexico City. He oversees the daily kitchen operations and collaborates with Managing partner Joanne Weir on the overall vision for Copita's menu.
Daniel's broad culinary background includes varied cuisines and many high level positions. He most recently spent time at Alto Shaam Inc., and Anona Neobistro where he was a partner and Executive Chef. His impressive culinary resume also includes consulting chef positions at Cantina, Bel Cielo Restaurant and Ponte Almeja Restaurants. Daniel also spent time at Starwood Hotels Westin Santa Fe Hotel in Mexico City.
Early on in his career, Daniel got a taste for perfection, having staged at the renowned 3 Michelin-starred restaurant, Quinzi e Gabrielli in Rome in 2002. Upon his arrival back to Mexico City, he worked as chef of the Hotel Brik restaurants located in Colonia Roma, Brasserie La Moderna and Lonchería Olivia, with Chef Olivier Lecalvez and Chef Richard Sandoval earning wide recognition in Mexico City by applying all he had learned.
His additional awards and accolades include winning the national selection Bocuse D'or in 2015, and being honored with the Dliplome de honour Academi Culinarie du France the same year. He also served as Mexico City Chef at the 2014 New York Food & Wine Festival and won first place in the Gastronomic Contest Cessain 2001.
Chef Daniel has created a stunning trio of dishes for Día de Muertos -"Chicken Mole" utilizing seasonal ingredients and a mole that is both spicy & sweet and as perfect as any mole I have ever tasted.
Enjoy this special dish as part of a Día de Muertos menu for a few days only (until Nov 2nd).
Be sure to check out the new cocktails on the menu too both inspired by the Presidential Race. Both get my vote:
Bad Hombre
Chile de Arbol infused tequila, st. germain, Jamaica, lemon juice
Nasty Woman
Tequila Blanco, Mezcal, Don Ciccio & Figli walnut liqueur, Combier, agave, lime juice
Chef also shared his knockout CEVICHE recipe below.
Stop by COPITA in SAUSALITO and honor loved ones of the past and enjoy the DIA DE LOS MUERTOS MENU or raise a glass to your Presidential candidate with a signature cocktail.
SALUT, Liam!
Charred Chile Ceviche
Serves 4
Ingredients:
- 1 pound flounder filet, cut into ½ inch chunks
- 4 chilhuacle chile, seeded
- 1 cup orange juice
- 2 cup lime juice
- Kosher salt
- 1 teaspoon chopped red onion
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon chopped fresh mint
- 1 radish, thinly sliced
- 1 teaspoon chopped serrano
Directions:
- Preheat an oven to 350F. Place the chilhuacle chiles on a baking sheet and roast on the top shelf of the oven until charred and black, 5 minutes.
- Place the chilhuacle chiles, orange juice, lemon juice and ¼ teaspoon salt in the blender and puree until smooth.
- Pour the liquid over the flounder and let sit 15 minutes. Add the onion, cilantro, mint, radish and serrano and stir together. Season to taste with salt.
For more information, visit:
