We had the good fortune of connecting with Saul Jauregui and we’ve shared our conversation below.
Hi Saul, can you walk us through the thought-process of starting your business?
Wanted to start something different and from what I’ve seen in the markets around me at the time. What could I bring using my experience and still honoring my mother’s food.
Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I must say that I got to where I am I today because of the determination and desire to achieve every goal I set out for myself. I still have a very long list to go, but I feel proud of how far I’ve come with the help of so many. From getting into the C.I.A to hosting backstage interviews for L.A.Times in español at Food and Wine festivals, it’s all been a huge blessing I don’t ever take for granted. The long term goal would be to follow in the footsteps of the late great Anthony Bourdain. If I were to ever reach a footnote to what that man has done, I would consider that a goal overachieved. Non of my route was easy…from being denied into school, to almost working for $6 an hour and a sandwich shop. I was determined to prove to myself that I could do this, and I was going to leave my mark on this culinary world. One of my favorite sayings is HWPO, because it’s so true! Just put in the time and dedication, sit back and watch the universe begin to open for you in ways you never expected. I would want the world to know that I’m just a simple kid from one of the biggest city’s in the world, trying to make dreams come true for those like me and those that will come after me. I plan to do that through food, culture lots of passion.
If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I would start my friends visiting L.A at Smorgasbord in DTLA to get a feel for what they like and get some L.A street Terre in their system. After that I would drive them to Melrose for dinner, stop by for some pizza at Osteria Mozza for a pizza and then walk down to Osteria La Buca for the bucatini carbonara. Next day I would wake them up for breakfast and take them to the nearest Porto’s bakery for some out of this world Cuban dessert for breakfast! Then I would head over to Green Leaf in Altadena for an spicy Indian Indulging late lunch. If they are wanting to dress up and have a little fine dining, I’ll head over to Malibu and hit up Nobu then call it an amazing finish. Next day I would take them around my hometown part of Highland Park and introduce them to Otoño for some spanish tapas, then drive to El Haurache Azteca to have my childhood favorite. Finish the night strong with some micheladas at Cacao in Eagle rock and fresh chicharrón for the road. The following day I we feel like having come dumplings I would head to Din Tai Fung in glendale, eat 1000 dumplings and walk around the Americana to get ready for Mian in San Gabriel for the best spicy peppercorn noodles around and then sleep like babies. If they still haven’t had enough, I would take them to see my fellow chefs in the east side! We would start off by see Chef Ted Montoya at @RadToast in Whittier serving up some amazing barbacoa burritos. I would then tell them that’s just an quick app, because we are going to go see Alan from @AS_BBQ in East L.A serving outstanding chicano BBQ out of his house!…send them back to sleep with 3lbs if beef ribs and brisket. On the final day I would save the best for last. The whole day would be tacos, tacos and more tacos! Start off easy over at Salazar in Atwater, then head over to Guerilla tacos in DTLA. Walk a bit and drive to Leo’s taco truck In La Brea, and then finish back in my area with Angels Tijuanas tacos in Eagle Rock. Finally send them back home on a sweet treat at the best ice cream shop in all of L.A! Wonderlust In Atwater and buy 10 pints of all their top flavors!
Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I would have to give thanks to so many who have helped me get to where I am today! Starting with my amazing mother who is the major reason I do what I do. I hope to one day make her proud. I would also have to thank former mentor chefs, fellow chefs and peers, to Pat who I get to do what I love and feed him in the process.
Facebook: Saul Jauregui
Youtube: Coming soon!