Lalo Camarena, who dreamed of becoming one of the best chefs from a young age, began his culinary journey by watching the women in his family cook before moving to Portland, working in kitchens, and attending the Oregon Culinary Institute. After gaining experience at various restaurants, including Cena and Elements, he became the executive chef at República in Portland at just 23, drawn by its focus on Mexican history and food. At República, Lalo leads his team by teaching techniques like making moles and breaking down fish while emphasizing the significance of ingredients and their cultural history.
We can’t wait to get an insider look at just how Lalo teaches fish breakdowns to his team. He’ll follow it up with creating an aguachile dish, in the style of Mazatlán, Mexico, for all of us to enjoy.
RSVP: This demo is free and open to the public, but we encourage you to RSVP so Chef Lalo is sure to make enough tasty bites for everyone who attends.
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