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Credit: @ Elisa Valderrama
Chef Elisa Valderrama’s culinary career began early in life in her native Lima, Peru, where she spent most of her free time in the family pantry taking inventory. While her sisters played with Barbies, Elisa was busy in the kitchen, watching her grandfather make ceviche with fish he’d caught that day. She inherited her palate from her mother, who taught her to always cook with passion and "listen to the food, because it will tell you when it’s ready."
Elisa began working in south Florida restaurants as a teenager, and she worked as a hostess, waitress, bartender, line cook, and pastry chef before running her own restaurant, Mama Lila’s Bistro, from 2003 to 2008. With her family rallying around her, she built an enthusiastic following among downtown Miami and Coral Gables diners with her inventive cuisine and impeccable execution, which was awarded The Miami New Times Best Bistro 2007 distinction.
Seamlessly forging classical training with her Latin heritage at Mesazul, Elisa creates dishes that reflect Miami’s many rich influences as the capital of Latin American cuisine.
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In this recipe for sliders, pork tenderloin medallions pair wonderfully with pan de bono, a Colombian yucca cheese bread, and fried plantains. A little onion slaw and fried egg tops off this hearty and satisfying snack. See all pork recipes.