LOCAL Houston | The City Guide NOVEMBER 2015 | Page 26

CHEF’S SPECIAL

VIDAL ELIAS MURILLO
LA FISHERIA DOWNTOWN HOUSTON
Best breakfast? I love eggs in all varieties. I grew up on a farm and handpicked eggs
in the mornings for breakfast. This was an every day task.
What would be your last meal? Lengua encacahuatada (beef tongue in peanut
and jalapeño sauce).
What ingredient can you not live without in the kitchen and why? Nixtamal (corn dough)
because of the immense variety of dishes we can create with it.
What utensil can you not live without? A proper sharp knife.
What’s your pet peeve? When people are not passionate about what they do!
Who are your favorite chef, restaurant and dish? Thomas Keller, The French Laundry, any kind
of duck dish. (This is my favorite ingredient to eat and cook.)
Is there a food you won’t eat? No, I love eating and trying new flavors.
What do you see as the next food trend? Back to basics, wood fire, upscale versions of your
grandmother’s recipes. I’m focusing on “soul food” … the type that makes your soul feel good.
Is there a particular food that is underappreciated? And what would you do