9/17/2023 0 Comments Tacos y mas dallas observer![]() Tequila to Mexico is what Vodka is to Russia - so there is a pretty extensive variety to choose from. Rocco Mangel: I love tequila and have tried every tequila on our menu. Tell us about this concept and a little about what differentiates one tequila from the next. ![]() We want people to come in and be able to celebrate anything - or better yet, just celebrate to celebrate.Ĭlean Plate Charlie: Your menu holds over 220 different types of tequilas that are divided into "Premium", "Aged", "Rested", "Silver" and "Gold". We are looking for the moms and the pops, the 14 year old high school kid, 7 years olds who come in to celebrate their birthdays, couples who are looking to go out and have fun or on another night they can come and have a nice quiet evening. We are really looking to create an atmosphere that is fun and exciting for everyone, not just one particular group. I don't do it all the time, it's really a hit or miss kind of a thing, but I think that's what makes it nostalgic. I do get on the bar from time to time and will pour everybody a little bit of tequila. Rooco Mangel: We have a bar with a flare. Rocco Mangel: We create our tortillas by hand from a masa dough and then they are pressed and cooked in the comal in our kitchen.Ĭlean Plate Charlie: What can you tell me about the nightlife at Rocco's Tacos? What can we expect on any given night? Some of the recipes on the menu are my own, including the guacamole.Ĭlean Plate Charlie: I understand that you make your tortillas fresh, tell me a little about that process. ![]() For the most part, the chefs are responsible for the menu. Our culinary director, Lisabet Summa along with some of our other chefs will often create a dish, then my partners and myself will try the food in order to decide what goes on the menu. Rocco Mangel: My emphasis is primarily on the drink menu. And for someone who has traveled to Mexico over 20 times, I am very pleased with our results.Ĭlean Plate Charlie: Did you help to design the menu? In Mexico, they don't use frozen goods, they make their food from scratch - and we are trying to replicate as many aspects of serving authentic, casual Mexican cuisine as possible. Because of this concept, we do spend extra and have a little waste that's the sacrifice we make for quality. We also make everything from our bar daily - our margarita mix and all of our specialty drinks are fresh. Rocco Mangel: Everything is fresh, the guacamole is made fresh, the tortillas and sauces are made freshly everyday. Additionally, we combined authentic Mexican cuisine with great drinks, a great atmosphere and really good professional service - I think that's where it comes about.Ĭlean Plate Charlie: You make your guacamole fresh to order. Our culinary director Lisabet Summa works very hard to design a very good menu. ![]() My partners and I tried to get as much information on our concept as possible. We didn't just decide to open a Mexican Restaurant - all of us traveled around the country and to Mexico to look at Mexican Restaurants and taste the cuisine I even went as far as to work on some taco trucks in LA. Rocco Mangel: The majority of our concept comes from the development of the concept. You are now opening a third location on Las Olas Blvd. We spoke about my ideas concerning a concept in collaboration with food - and it took off from there.Ĭlean Plate Charlie: You opened your first location in Clematis Street back in 2007 and since then, you have opened another location in Boca Raton. I had dinner at City Cellar and that's where I met Bill and Todd of Big Time Restaurant Group. I really enjoyed the concept of working in a Mexican restaurant and I knew that I wanted to open my own. Then I worked for GiGi's for a awhile and eventually I started to work at Moquilla, a Mexican restaurant in Boca Raton that I managed with my friend Karl Alterman. Rocco Mangel: I moved here from New York in 1997 and I worked as a bus boy for the Big Time Restaurant Group, I worked there for four years. When I was 13, I worked part time in my father's restaurant in New York and continued to do so throughout high school.Ĭlean Plate Charlie: Clematis Street has its ups and downs, why did you choose Clematis Street for your first location? Rocco Mangel: My father owned restaurants and my grandfather ran the Copacabana in Manhattan, so I have been brought up around the restaurant business my whole life. And yes - we asked him when the Las Olas location is going to open!Ĭlean Plate Charlie: Tell us how you became involved in the Restaurant and hospitality industry? Last week, we sat down with Rocco Mangel, who runs Rocco's along with the Big Time Restaurant Group, for a Q&A. ![]() The fact that the menu holds more than 220 different types tequila doesn't hurt either! With its first location on Clematis Street back in 2007 and an additional location in Boca Raton, Rocco's Tacos has been a big hit in the South Florida restaurant scene. ![]()
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