9 Questions with Gracias Madre’s Chef Chandra Gilbert

Photos courtesy of Gracias Madre

LA Times’ The Taste is officially only a week away! The Taste will transform the Paramount Pictures Studios back lot into the ultimate epicurean pop-up and block party. And after dining at Gracias Madre last weekend, I cannot wait to enjoy it again so soon!

For those of you haven’t had the privilege of dining on Gracias Madre’s beautiful WeHo patio, this restaurant delights customers with plant based Mexican cuisine. So yes, it is vegan Mexican food. But with executive Chef Chandra Gilbert at the helm, I assure you, traditionally non-vegan diners will love every bite as much as their vegan friends. Gracias Madre will undoubtedly be a weekend favorite at The Taste.

Chef Chandra Gilbert gave us the dish on what makes Gracias Madre perfect for vegans and non-vegans alike, what you can’t miss when you dine there, and a lot more.

Hedonist Shedonist: Where did you develop your passion for cooking?

Chef Gilbert: I developed a love of cooking through a love of eating! My parents had five children and meals were always an important time for our family. I’ve also worked under so many wonderful chefs that have helped me fall more in love! Also, California offers the best produce, seafood, wine, cheese, etc.

H/S: What do non vegan diners need to know about Gracias Madre to feel less nervous about all vegan dining?

CG: I have had literally hundreds of people tell me that Gracias Madre was their gateway toward a vegan lifestyle. Mexican food lends itself well to this. Corn, chilies, tortillas, beans, and squashes are all items people are familiar with, and they are so easy to explore. All of our dishes are handmade and organic! What’s not to love?

H/S: Top 5 menu items everyone must try?

CG: Fluatas, crab cakes, jackfruit carnitas, black bean brownie with mescal caramel, and of course Jason Eisner’s famous margarita!! Personally I would try everything!!

H/S: New menu items on the horizon?

CG: Well, our best new item is Jackfruit carnitas! It’s so cool! Jackfruit is a member of the fig family, but when cooked, it resembles pork and tastes really great.

H/S: Best advice (in regard to cooking or not) you ever got?

CG: Best advice came from Annie Sommerville at Greens Restaurant in San Francisco.  She said: keep your food seasonal, simple, and treat it with care, and it will be well received. And to be a kind person at all costs!

H/S: Favorite food to cook?

CG: Vegetables!! I love summer the best. Eggplants, chilies, tomatoes, squashes, peaches, and melons. It’s crazy here in California; we are so lucky!

H/S: Food craze you think is overrated? Food craze you are totally on board with?

CG: Overrated? Paleo…We are no longer cave men. Onboard with? Farm to table.

H/S: What do you think the next food trend will be?

CG: I think that we will continue to see hemp used as a culinary herb, especially with recreational cannabis up for vote this year in California. We are slowly moving out of prohibition and this is going to open up the field (no pun intended.) Jason Eisner, our beverage director, was successful in using CBD and everyone LOVES it!

H/S: Cook book you can’t live without?

CG: Anything by Diana Kennedy. She’s decorated with the Order of the Aztec Eagle, the highest honor of its kind bestowed upon foreigners by the Mexican government, for her work with culturally authentic Mexican cuisine.

It is also worth noting that if you didn’t quite pick up on it in the interview, Gracias Madre’s beverage director, Jason Eisner, has created a series of drinks infused with CBD, an essential oil from the Cannabis plant. High times and delicious munchies are in your future at Gracias Madre.

Be sure to say hi to Chef Chandra Gilbert at The Taste next week, and stop by Gracias Madre next time you get the chance. You won’t be disappointed.

 

For information on the complete lineup at The Taste, click here!