How This Latinx Chef is Changing the Culinary Scene
From Her Abuela's Kitchen to Becoming the Queen of Mexitalian, Here's How This Latinx Chef is Changing the Culinary Scene
After falling in love with food and baking in a Home Economics class in seventh grade, chef Danielle Duran knew she had found her path. She has worked in the kitchens in some of LA's and New York's top restaurants — such as The Bernardin, and Le Coucou (a James Beard 2017 winner for best new restaurant) — and with some of the cities' top chefs, such as Sang Yoon, and Walter Manzke. Eventually, she opened her own restaurant, Amiga Amore, in LA's trendy Highland Park. She has come a long way since making her first pastries in middle school, but she says she has her sister and her abuelas to thank for that.
From the beginning, it was always the women in her family who inspired her love for food and cooking — especially her grandmothers. "They were always in the kitchen cooking up so many delicious things, whether you were hungry or not. The love they put into simple food definitely influenced me," Duran said.
She traces back her love for desserts from her abuelas' arroz con leche (rice pudding with milk, cinnamon, and sugar) and fresas con crema (strawberries with heavy cream). "She also made the best buñuelos that I would use to scoop up the fresas," she remembers about the popular Mexican airy fritters.
For more recipes, mouthwatering dishes, and cute family pics, follow her on Instagram @chefddz.
Credits: Illustrations by: Michelle Mildenberg