Steve Gon­za­lez, ex­ec­u­tive chef of the pop­u­lar South Amer­i­can restau­rant Baro.

the ex­ec­u­tive chef of the pop­u­lar South Amer­i­can restau­rant Baro is a cham­pion of the bur­geon­ing Latin food scene in toronto

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On start­ing Baro:

Baro is the grown-up ver­sion of our other restau­rant, Valdez, which serves mod­ern Latino street food. I al­ways wanted to do Latin Amer­i­can food in Toronto—I felt like it was miss­ing here. I never re­ally had a Latin chef to teach me the ropes, so I learned on my own by cook­ing at home, and from work­ing in Mi­ami.

On his favourite dish to pre­pare:

We have five types of ce­viche on the menu right now and it’s kind of my jam. It’s fresh, acidic and has some spice to it—it’s what I like to eat.

On his favourite in­gre­di­ents:

I use a lot of cilantro at the restau­rant. It’s my favourite herb. We use ev­ery part of the plant: from the roots to the stems to the leaves. We can make purees, mari­nades and sauces out of it—all kinds of dif­fer­ent things. Baro is lo­cated at 485 King St. W., baro­toronto.com. Chef Gon­za­lez is part of Chefs for Change, an or­ga­ni­za­tion that sup­ports Com­mu­nity Food Cen­tres Canada with culi­nary events. chefs­for­change.ca

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