From a retrofitted train car in San Antonio, Texas, chef/owners Diego Galicia and Rico Torres turn out some of the most exciting, constantly changing Mexican food in the United States today. While in New York City to cook their third James Beard House dinner, the pair sat down with Andrew to discuss how they met and became co-chefs and business partners, their approach to menu development and collaboration, and their next project. Here’s a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store. Thanks for listening!
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