Chef Ricardo Carrasco is originally from Tampico, a city on the Gulf of Mexico. He grew up in a vegetarian household in a city where being a vegetarian was not very common. After finishing school, he moved to Monterrey to study law. This cosmopolitan big city was the perfect setting to open his business in bars while in school. He became a producer of mezcal. Once this production began, he fell in love with the "back in the day" style of cooking. His passion and knowledge for organic produce, and the ancient art of mezcal production and the Oaxaca state continued to grow. After opening his second mezcaleria that included this old form of Mexican cuisine, he decided to go to culinary school at Instituto del Noreste. He eventually consolidated the restaurants and created a variety of businesses, from a pizza bar to a company that built over 50 food trucks! He traveled around the country looking for the "original" recipes directly from the source. In 2017, he moved to Asheville with his wife and opened Polanco Restaurant, to bring these farm to table recipes to the Asheville scene. Ricardo loves to engage with clients and to teach them about his country and culture through cuisine.
Over 20 immersive signature events are featured throughout the weekend! Tours, dinners, parties, foraging and more await.
This inspired, friendly and free-spirited food scene tucked in the mountains of Appalachia has been called “Foodtopia,” but the locals just call it home. Plan your trip now.
Learn more about the vision and values that guide Chow Chow's work to celebrate and enrich the foodways of Southern Appalachia.