At The Pass with Kate Chomyshyn and Julio Guajardo
Partners in life and business: Julio Guajardo and Kate Chomyshyn of Birria Balam and Fonda Balam.
At The Pass is a weekly series showcasing Toronto’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight.
🕒 4.5 min read
Currently
Chef/owners Birria Balam, with Fonda Balam opening in September.
Formerly
KC: Consulted on opening Quetzal, Rosalinda, and El Rey. Operated LA CaTRINA Paletas in Montreal.
JG: Consulted and created concepts for Quetzal, El Rey, Rosalinda, and before that worked in several Montreal restaurants.
Favourite dish to make right now
KC: Anything that comes in a tortilla!
JG: Any ceviche.
Last cookbook purchase
KC: Made in Mexico: The Cookbook by Danny Mena
JG: Mercados: Recipes from the Markets of Mexico by David Sterling
Have you read it/tried any recipes
KC: Read yes, but haven’t tried any recipes!
JG: Yes been reading it and looking forward to try some recipes this summer.
Name one dish or ingredient you’d like to see gone from menus
KC: Micro herbs, especially micro cilantro!
JG: Truffle oil.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
KC: Ontario strawberries are currently amazing - I would like to see Toronto respect the seasons more!
JG: Mamey.
Biggest influences
KC: All the amazing ladies from Mexico who have shared their traditional recipes with us. Juanita Amaya being a big one!
JG: I don’t have a person specifically that influences me, I would say it’s a lot of people and places from Mexico.
If you could eat at any restaurant in the world
KC: El Toro Guerro in La Paz.
JG: Los Cocuyos, Mexico City!
Last thing you ate
KC: A strawberry.
JG: Banh Mi.
Three must-have ingredients always in your fridge
KC: Garlic, onions, limes.
JG: Any sort of spicy or hot sauce, cheese and tortillas.
Guilty pleasure
KC: Too many to mention, I do love French pastries like croissants!
JG: Ice cream!
Top 3 favourite Toronto restaurants
KC: Imanishi Japanese Kitchen, Edulis, IKUNE by Après
JG: IKUNE by Après, Alma, Pho Linh
Top 3 favourite Toronto bars
KC: Communist’s Daughter, Black Dice, Thirsty and Miserable
JG: Imanishi, Black Dice, Blood Brothers
Go-to drink
KC: Craft beer or good Mezcal.
JG: Michelada or straight Mezcal.
Birria Balam Quesa Birria and Suave Tacos with Consomé and Roja and Verde Salsas.
One habit you have in the kitchen that you should lose, but can’t seem to shake
KC: Micromanaging.
JG: Overthinking.
And one habit you have in the kitchen that will inspire young chefs
KC: Hard work and perseverance. Being nice to my employees.
JG: Cleanliness and organization.
Hidden talent
KC: Painting/sculpting.
JG: Photography.
Best career advice you ever received
KC: “Work hard and be nice to people.”
JG: To walk away from an abusive partnership.
Worst career advice you ever received
KC: We’re going to get rich.”
JG: To partner up with the wrong person years back.
Your advice for a young cook starting out in the business
KC: Know your worth and don’t work for free unless it’s for something that will really bring you a lot in the future.
JG: Take care of yourself, find a balance between work and your personal life. Taking care of your physical and mental health is way more valuable than anything.
In order to support chefs during this time, the monthly At The Pass series is now WEEKLY. Know someone in Toronto or GTA who should be featured? Submit their name for consideration. And yes, you can nominate yourself.
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