Ricardo Carrasco

Credit: Sheila Mraz

Chef/Owner, Polanco Restaurant

Maker: Chef

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.


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