Conversations with Julian Salas

Today we’d like to introduce you to Julian Salas.

Hi Julian, thanks for joining us today. We’d love for you to start by introducing yourself.
I started my first fast food job when I was 14, it started as a way to make money and keep out of trouble. When I was 18, it turned more into a passion and love for the food. I started as a dishwasher and eventually worked my way up the ranks of the kitchen. Originally I had a love and admiration for fine dining and pursued that route in my career for a short time, but since then I’ve been more in touch with my Mexican roots and have been learning all I can about my culture since. I’m currently head Chef of Molino Torterilla in Chicago, I’ll but hope to make the move to Denver soon and bring hand-made nixtamal tortillas with me!

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
There have definitely been some ups and downs. Everyone goes through the struggles of being burnt out or at a dead-end job. For me personally, I always struggled with identity in the kitchen. Being born in the US but raised in a very Mexican household, I was born in the middle of two worlds. I was never truly American to the people I worked with and I was definitely not a true Mexican to the Mexicans I worked with. I got labeled a “pocho” by most of the people I worked with and it really ate at me for a while.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I specialize in regional Mexican cuisine, but I try to focus on the state of Jalisco and San Luis Potosi where my parents are from. I would say I’m known for my empanadas but my family would probably say my carnitas. Although I’d like to think what sets me apart is my birria, a staple in Jalisco.

Before we let you go, we’ve got to ask if you have any advice for those who are just starting out?
Don’t overwork yourself! Maintaining a good work-life balance is key for mental health and staying happy. I wish someone had told me that earlier in my career before diving head first into an 80-hour work week just to prove myself.

Contact Info:

• Website: https://msha.ke/nbhdtacodealer/
• Instagram: https://www.instagram.com/nbhdtacodealer/