Digging Into A Mexican Family Feast With The Crew At Homer St. Cafe & Bar

Fresh-plantain-chips-in-the-guacamole

by Ken Tsui | As soon as the Yaletown lunch rush slows, most of the kitchen team at Homer St. Cafe & Bar transitions into dinner prep. Someone has to make the staff meal, however, and today it’s the turn of Chef de Partie Adolfo Marmolejo-Perez.

To everyone’s delight, he’s making the flautas (rolled tacos) with fried poblanos and plantain chips — all deeply familiar as they were on the menu at his mother’s restaurant in Mexico. Helping him with essential sides – guacamole, salsa verde, salsa fresca – is head chef Tret Jordan. Other staff join in by shredding rotisserie chicken left over from lunch service so that chef Adolfo can roll them into the tortillas before dropping them in the deep fryer. Tret makes a last minute addition by throwing a few plates of fried chicken into the mix.

The dinner service staff start trickling in as everything comes together. Though Adolfo has to hurry back to the kitchen, he sits for a few minutes with the thankful and enjoys a bit of his own delicious meal.

The-team-digs-in

  • Making guacamole
  • A good squeez of lime juice
  • Plating the fresh salsa
  • Pulling the flautas out of the fryer
  • Rolling flautas
  • Shredding chicken
  • Salsa verde
  • Shredding the chicken
  • Fresh plantain chips in the guacamole
  • Guacamole is ready
  • Fried Pablanos
  • Table is set
  • Fried Chicken is served
  • The team digs in
  • Guacamole with plantain chips
  • Staff share a joke
  • Cheers
  • Flautas and guacamole
  • Adolfo enjoys a flauta
  • Staff load up their plates
  • Passing the Guacamole
  • Adding a touch of salsa verde
  • Getting the flautas ready
  • Staff dig in
  • Staff are excited for the meal
  • Chef Tret Jordan

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