Chef Geronimo Lopez, the owner of Botika in San Antonio, has an impressive background in culinary arts spanning the globe. A native of Caracas, Venezuela, Chef Lopez has received countless awards and accolades throughout the industry and from his peers.
Most recently, Botika was named the People’s Choice for Best Restaurant at Pearl by the San Antonio Express-News. Now, Chef Lopez is gearing up for the nation’s hottest competition at Heritage Fire Austin on May 7th. In this blog, discover Lopez’s advice for aspiring fire chefs, his preparation for the feast this Sunday, and more.
A. The interaction with other chefs and the sense of community that one feels in an event like this. Since Covid, we have been waiting to restart doing big events outdoors to share our love for food with people.
A. It is very important to expose the public to heritage breeds, the American public is very used to a certain flavor profile. These animals are different, so it is interesting and new, the cook needs to apply knowledge because they need to be treated differently.
A. Grandma’s Garden supplies us with fresh chives and greens for our pickle program and Rebel Provisions for small ranch meats.
A. Back home in Venezuela, some of the best surfing beaches are secluded so you go out there and camp for a few days. Surfing WILL make you very hungry, so we used to go to the local Fishermans to get some catch of the day and have the most fantastic grilled fish over plantain leaves.
A. I am a porkaholic. With pork, it depends on the cut, but in general, I love the combination of soy, sugar, ginger, garlic, vinegar, and chilies. Many preparations are a variation of these ingredients and it is always delicious.
A. South America is such an intense influence on me and has so much to explore that no matter how many times I go there there’s always someplace else that I want/need to get to… so I’ll continue to do that.
A. Palm sugar braised short ribs over yakisoba noodles. I think that what makes this dish popular is the sweet and spicy nature of the sauce. The fatty meat and pickled chilies complement each other really well.
A. Dive right in! Find yourself a good chef, one that makes his/her food from scratch, and work hard for one year. If you’re not completely in love with the craft by the end of that year, this might not be for you.
A. Yes, always. I was burning stuff at age 12 and helping my grandma do cakes (she did them for a living) since I could reach the work table.
A. We at BOTIKA do a lot of smoking and wood fire grilling. These techniques are typical of South America and are quintessential to the flavor profile of our cuisine, so we prepare by testing different techniques and recipes to come and bring something really different and fun to Heritage Fire.
A. I am a surfer and a boxer, I firmly believe that my passion for food and hospitality is sharpened by my love for the ocean and the absolute madness of stepping in a ring, all these things complement each other and give me purpose, focus, and peace.
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