Meet the Chef at Miro Vino: Luca Romano

Luca Romano, originally from Perugia, Italy, used to cook for catering and hospitality all over Europe for car racing teams, such as VMW, Alfa Romeo, and Peugeot Rally. His customers were all VIP customers, consisting of pilots, mechanics, and team managers. Sixteen years ago, he decided to make a change and moved to Mexico, first residing in Playa del Carmen for six years, then moving to Sayulita, where he opened Miro Vino in 2008.

So, first off, how did your passion for cooking develop?

It developed because of my primordial eating. And as a picky eater, I always tried to mix all of the best ingredients in my grandmother’s refrigerator.

How did you get your start as a chef?

I had the chance, and luck, to work side by side with my master and mentor, Fabio Leonardelli, called Bruce, from 1996-1997. He taught me everything, including the basics, such as not cutting my finger using a knife.

What made you want to cook professionally in Sayulita?

When I got to Sayulita, there was no one hangout place that you could watch a game on television while drinking a bottled beer and eating pizza, or on the flip side, enjoy fine dining with a nice bottle of wine. So, I tried to create a place that was cozy and home-ish for everyone.

Are there any challenges to being a chef in Sayulita?

Finding the ingredients can be difficult. Sometimes you can find them and sometimes you can’t. The most challenging one for me is keeping a wine list that satisfies my standards of quality and price.

How would you describe your culinary style?

Absolutely Mexi-Terranean. All of the recipes we present are a fusion between Italy and Mexico.

What do you like about being the chef at Miro Vino?

I have the chance to create and experiment with new ingredients that before were unknown to me. I also like to see how the fruits of labor from using a knife and fire make people smile while they are sitting around the table, enjoying time together.

What are your favorite, fresh from Sayulita ingredients to use?

Fish - it is always fresh. I also like using classic Mexican ingredients, like cuitlacoche (a fungus that grows inside corn husks), and mixing pre-Hispanic styles with modern Italian recipes.

When creating a complete meal in Sayulita, what factors do you take into consideration?

Flavor.

Do you have a signature dish? If so, what is it and how would you describe it?

Filet mignon with cuitlacoche sauce. It is a dish that has been changed during the 8 years we have presented it. Through the years, each chef that has worked at Miro Vino has put a personal touch on it.

Will you share your most entertaining  “kitchen disaster” story?

We always have problems with water and electricity, but thanks to my fantastic kitchen staff, we have always been able to overcome the problems. When there are water issues, we have bought garafones, and with electricity issues, we have cooked using candlelight.

What’s your favorite kitchen tool to use in Sayulita and why?

The woodfire oven - it offers better flavor. We finish almost all the recipes on the menu in there. We also make the only thing that has always been served, but is not on the menu, in there - the woodfire pizza, which is authentic, real Italian pizza. We make all kinds of styles and toppings, but the rules of the house are no pineapple and no ham.

If you could recommend one other Sayulita restaurant other than yours, what would it be?

Well, I love tacos, but they need to be greasy and unhealthy. So, the place with the greasiest tacos is the best.

If you had to choose a last meal, what would it be?

I’ve always heard about chicken fried steak, but I’m not sure if it’s chicken or steak. So, before I die, I want to try it.