Alex Garcia learned the recipes for Spring-based restaurant La Chef by watching her mother cook empanadas, pasta and pizza on Sunday mornings in Buenos Aires, Argentina, as a child.
Mastering her mother’s technique, Garcia crafts the cuisine that now constitutes her restaurant’s menu.
“My mother used to make homemade pasta on the patio,” Garcia said. “She made homemade pasta with the rolling pin—no machine, no nothing—and that was every Sunday. I was sitting there watching her. She didn’t let me touch [anything]. I learned like that.”
Now the Spring restaurant she owns pays homage to her heritage with its authentic slate of Argentinian food.
