Ask the chef

Eli Tapia, Head Chef

The Sentinel-Record - HER - Hot Springs - - Culture -

What in­spired you to be­come a chef? I was born in Mex­ico. When I moved here (the U.S.), my first job was a dish washer. My brother was the head cook in a Mex­i­can restau­rant. So I al­ways wanted to be like him. The way he cut veg­eta­bles. The way he cooked. He was re­ally good at it. I would copy ev­ery­thing he did. And then I got into food so much I wanted to learn more and more and I went to the big city (Dal­las) to go to school to be­come a chef. That’s what I re­ally wanted to do. Best things you’ve ever eaten? Two things: Ce­viche on a bar made of ice in Dal­las. It was won­der­ful, fresh seafood. And also a cheese­cake made with crab and lob­ster. Best cook­ing ad­vice you’ve ever re­ceived? Cook with your heart. Fa­vorite in­gre­di­ent? Any­thing fresh. Fa­vorite restau­rant? Jasper’s, a restau­rant in Dal­las. The restau­rant served food like KJ’s but the chef took ev­ery­thing to the next level, like we hope to do. Some­thing few people know about you? I like to play bas­ket­ball and I like to dance. Fa­vorite thing about Hot Springs? The people. You can raise a fam­ily here.

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