M'tucci's Chefs @ Home
/If you have ever worked in a restaurant kitchen, you understand the challenges and potential dangers of the job: lots of fire, hot pans, sharp knives and long hours on your feet. There is also the joy of creating great food, the satisfaction that comes from working with like-minded and passionate cooks, and the pride that comes from hearing compliments from our guests.
Cooking is not just a job for the chefs at M’tucci’s, it’s a life, a calling, and something that consumes them at work and at home. So what do our chefs do in the kitchen on their day off? I asked them three questions:
What do you like to cook for friends and family?
What is always in your refrigerator or pantry?
What is the playlist while you are cooking or dining?
John Haas, Founding Partner/Company President:
It really depends on the reason for gathering. If I’m hosting a game night, it’s a mix of finger foods, dips, and some kind of protein. I make a lot of BBQ, so that’s a favorite for me. I like to do a lot of Asian food as well. Outside of that, I suppose Charcuterie and Grilled Proteins (Ribeyes, Seafood, Chicken). I also LOVE cucumber salads.
2. Too many probably expired condiments, lots of pickled items, celery juice, and a variety of chips.
3. How much room do I have to write? It can be anything from Blues (Muddy Waters, Robert Johnson) to Singer/Songwriters (John Craigie, Norah Jones, Jack Johnson, Donovan Frankenreiter) to Americana/Folk (Tyler Childers, Sturgill Simpson, Caamp, Zach Bryan, Ryan Bingham) to Classic/Oldies (Rolling Stones, Eagles, Beach Boys, Buddy Holly, Dion) and a share of 90’s Alt (Smashing Pumpkins, Nirvana, Green Day). Thats just scratching the surface! Safe to say I’m all over the place with music and food!
Shawn Cronin, Partner/Company Chef:
1. So it's either a new recipe and they get to be guinea pigs, or I love making tacos. Tacos are life and you can make anything into a taco. You can make anything into a taco, fry up some tortillas add Chile or hot sauce and it's a good time.
2. Olive oil, Apple cider vinegar and dry dill variety of hot sauces. It's amazing how often I use either or all of these.
3. Usually when I'm cooking I like to listen to Irish punk rock. Flogging Molly, Rumjacks, Real McKenzies etc. I need some upbeat beer drinking pub music to get me going.
Cory Gray, Partner, Executive Chef @ M’tucci’s Italian:
I love to do backyard cook outs spring summer fall and winter with friends and family rain snow or sunny days. I always have an assortment of veggies in my refrigerator plus a nice cut of pork and rice and dry beans plus all the spices you could ever want in my pantry. My go to playlist is all over lol 😂 For prep usually play jazz and for dining, low volume bluegrass music.
Ryan Seabrook, Sous Chef @ M’tucci’s Twenty-Five:
1. My favorite thing to cook is a filet mignon in butter, garlic and fresh rosemary springs from my garden. It's one of those things that requires constant attention and keeps me from getting bored.
2. In my fridge, way too many cheeses. All kinds and varieties because it goes with everything.
3. My playlist cooking at home is usually a 60's mix. I love listening to the Temptations, the Drifters and the classics. It helps keep my energy and my mood up.
Aaron Trujillo, Sous Chef @ M’tucci’s Italian:
1. Two of my absolute favorite things to make for my friends and family is Navajo Frybread and Three Sister Stew (squash, steamed corn and beans). It's something that I always have ingredients for 24/7. It reminds me of my elders whenever we had social gatherings (holidays, birthdays, graduations, ceremonies). At those events, frybread and stew will always be there any time of year. The simplicity of the ingredients, our traditional history and memories evoked by those dishes are something I want to share with those that are closest to me.
2. I always have Blue Bird flour from Cortez Colorado, blue corn meal from NAPI, rice and Valentina Hot Sauce. Blue Bird is something my aunts have taught me to always have on hand for fry bread or tortillas. Blue Corn for NAPI is super good for pancakes, blue corn mush and polenta. Plus it reminds me of home in Farmington. Rice is one of my favorite starches that is used in many different cuisines and is very versatile. And Valentina is my favorite hot sauce that I literally put on everything. Got introduced to it when I worked at M’tucci’s Provision by one of the bakers because of its great flavor and even better price.
3. Lately on my cooking playlist it's been a lot folk, alternative, indie bands or just good vibes. I've been obsessing with The 502's lately (who I'm seeing this weekend in Phoenix), Mt. Joy, and Caamp! Just good vibes that definitely relaxes me. Friday or Saturday night on the line is a completely different vibe with hardcore, death core or just good ol metal that's gets me hyped.
Justin Sandoval, Sous Chef @ M’tucci’s Moderno:
One thing I have cooked for my Family multiple times for either Thanksgiving or Christmas these past few years is a whole Cod Filet with some Rosemary Garlic Mashed Potatoes and Lemon Butter Caper Sauce.
What I always have in my Refrigerator and or Pantry: My Fridge — Yellow Mustard, Soy Sauce and Dave’s Gourmet Creamy Garlic Red Pepper Hot Sauce.
Pantry — Olive Oil, White Rice, Red Chile Flake and Honey.
My cooking playlist will vary, it might be something along these lines: Chet Baker, Stan Getz, and the Oscar Peterson Trio, Gerry Mulligan, Charlie Byrd, Miles Davis, Gravediggaz, ATCQ, Heltah Skeltah, ODB, MF DOOM, Nas, Yellow Claw, Sara Lanndry, Stevie Ray Vaughan and/or a current flavor Podcast.
Tony Gallegos, Sous Chef @ M’tucci’s Bar Roma:
When I’m cooking for a group of people I like to make street tacos because it’s something easy to make for a large group of people. Carne Asada, salsa, cilantro, onions, done. Easy to make for lots of friends.
I always keep rice and pasta in the pantry. I love making sandwiches so I always keep deli meats and cheese around. Condiments and kimchi. Some kinds of leafy green for quicks salads.
I like to listen to a lot of different music when cooking. Beastie Boys, blink-182, any punk rock really. Something fast and upbeat.
When I’m eating I like the same, but I could also go for some chill laid back music - whatever the vibe is really.
Albuquerque the Magazine
Honors our late Founder, Jeff Spiegel
Austin and John were at a recent event to receive the Hot Plate Award for Jeff’s contributions to Albuquerque’s restaurant industry.
Please Vote for M’tucci’s Restaurants in the Following Categories for the Journal’s Peoples Choice:
Best Italian - Best Brunch - Best Happy Hour - Best Cocktails
Click the Button to Vote
Vote in ABQ the Magazine’s Best of the City
Vote in the Following Best Categories:
Appetizer Menu, Brunch, Business Lunch Spot, Cookie, Dessert, Italian, Patio, Pizza, Waitstaff, Bartender, Bloody Mary, Happy Hour, Old Fashioned, Business (owners), Chef (Shawn Cronin is our pick).
Weekend Specials
M’tucci’s Italian
Ravioli - Lemon & Ricotta Filling - Cotto Ham, Spring Peas, Caramelized Onions, Gorgonzola Thyme Cream Sauce, Pecorino, Parsley $25
14 oz. NY Strip - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36
Pan-Seared White Sea Bass - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33
Saffron Braised LambLeg - Parsnip Purée, Grilled Asparagus, Braising Sauce, Mint $27
Weekend Cocktail
Crisp Cuke-Tini - Cucumber Vodka, Fresh Lime Juice, Simple Syrup, Muddled Cucumber, Sugar Rim
M’tucci’s Moderno
6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $33
Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $29
Chicken Confit with Roasted Olives, Calabrian Chile Tomato Cream Sauce, Mascarpone Creamy Polenta, Sautéed Broccolini $21
Weekend Cocktail
Orange & Mint Shrub - Old Forester 86, Fresh Lemon Juice, Simple Syrup, Orange/Mint Shrub
M’tucci’s Twenty-Five
Pistachio Pesto Tortelloni with Chicken - Five Cheese Toretlloni, Chicken, Red Onion, Herbed Cherry Tomatoes, Garlic, Pesto Cream Sauce, Pistachio Breadcrumbs, Basil & Lemon Zest $25
Pan-Seared Rockfish - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $27
24 oz. T-Bone - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $42
Weekend Cocktail
Czech-Mate - Beefeater Gin, Capelleti, Becherovka Czech Amaro, Fresh Lemon Juice, Honey Simple
M’tucci’s Bar Roma
M’tucci’s Italian Sausage - Two Grilled M’tucci’s Sausages, Garlic Whipped Potatoes, Sautéed Green Beans, Roasted Red Bell Peppers, Sautéed Olives & Red Onions $23
Pan-Seared White Sea Bass - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33
Weekend Cocktail
Avernamigos - Casamigos Reposado Tequila, verna Amaro, Orange Bitters, torched Orange Twist
Live Music for May
M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday
5/19 RJ Perez
5/22 Chris Dracup
5/26 Lani Nash
5/29 Myles Chavez
M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday
5/17 Chris Dracup
5/23 RJ Perez
5/24 Jaimie Harrison
5/30 Shane Wallin
5/31 Matt Jones
M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday
5/17 Shane Wallin
5/23 Maiya Dominguez
5/24 Gilbert Uribe
5/30 Johnny Lloyd
5/31 Marty York
Thanks for reading. See you next Friday. Ciao!
