Philadelphia Weekly’s cover story this week features Jose Garces, chronicling his rise to the top of Philadelphia’s food chain.
â€œHeâ€™s a one-in-a-million talent,â€ Rodriguez says of his protege. â€œSome chefs can cook. Some chefs are more administrative. But a chef who can do all of it and run a business and run people and develop people is a very rare thing. He has a lot of talents I donâ€™t even have. Iâ€™m not good with numbersâ€”my other side of the brain doesnâ€™t work. Both sides of his brain work well.â€
The article also passes along a couple of nuggets regarding his third Philadelphia restaurant, Chilango, set to open next year in University City.
In his new restaurant the downstairs taqueria/cantina will be festive and casual with an industrial tortilla press and grill churning out warm tortillas, a walk-up taco window for sidewalk orders, a fresh-fruit margarita bar and live entertainmentâ€”possibly mariachis.
Upstairs, he says, thereâ€™ll be an elegant, modern dining room with a more sophisticated and creative menu.
â€œMexico City, gourmet-style,â€ he calls it.
After that he’s talking about a Latin steakhouse in Chicago and a Latin “Thai” spot in Philadelphia, which will be his final concept in Philadelphia.