2008 USA Rice Chef of the Year Mario Rojas, International Cuisines
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Chef Mario Rojas knows first-hand how the versatility of U.S.-grown rice fits well with international cuisines. As the Chef and Owner of restaurant Centro Espanol, in Toluca, Mexico, he uses U.S. rice in many of his dishes, including the very popular paella.  Mexican cuisine traditionally includes corn as the staple grain but rice-based dishes are becoming an integral part of daily meals. As the USA Rice Federation's "Chef of the Year", Chef Rojas enjoys preparing and presenting innovative menu ideas using U.S. rice. By hosting and participating in leading regional food events like the well-known paella festivals, Chef Rojas invites both foodservice professionals and the public to taste the wide-ranging flavors U.S. rice can deliver. Read more about Chef Rojas and why his eating experiences are adventurous, authentic and global. Try his recipe for Paella Mixta. |
| Mario Rojas' Professional Background | |
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Describe your style of cooking and how the food culture of Mexico has influenced you. |
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Since I’ve always lived and worked in Spain, my style is traditional Spanish cuisine but with a trendy approach to presentation. The Mexican food culture has greatly influenced me because my restaurant specializes in Spanish cuisine. I use Mediterranean ingredients but include many indigenous items such as chilies, avocados and herbs to adapt the recipes to Mexican taste. Also, essential to my cooking are rice, seafood, game meats (duck, deer, pheasant, lamb) and vegetables. |
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Explain how you use rice to create dishes that are popular with your patrons. |
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I use parboiled rice to prepare my signature paellas as it offers consistent, reliable results so my dish is always at the quality I demand. Rice is also an essential ingredient in side dishes as it’s a terrific carrier for the authentic flavors and textures that appeal to customer tastes. |
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Why do you think rice has become an increasingly important and integral part of Mexican cuisine? |
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Rice can be combined with any food, served as a side or main dish with almost any protein and fits very well with Mexican and international dishes. And from a strictly commercial aspect rice is very economical, has great yield and is the most versatile ingredient. |
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Why do you think paella, a traditional Spanish dish, has been so popular in Mexico? |
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The Mexican culture loves celebrating and paella offers an impressive presentation so it’s ideal for gatherings. The preparation of all the different ingredients also creates a memorable visual and taste experience for customers. Paella is also a complete meal; including multiple proteins, vegetables and seafood. Even though it can be more expensive, it’s very satisfying, so customers don’t need to order too many items before their entrée. |
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How do you serve paella in your restaurant? Can you share any tips on what makes it special? |
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Our restaurant specializes in Paella Mixta prepared with various meats and seafood, and Paella Negra (black paella) prepared with octopus ink and seafood. For added appeal, we first present the whole dish in a special paella cooking pot, and then serve it in individual mini "paelleras" (paella cookers). |
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Is it true that paella has become a Sunday tradition? |
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Yes. In the Mexican culture, family and friends gather together on Sundays and want to plan something special. Paella is a great meal to share with family and friends, and can be ordered at restaurants or delivered by many catering services. Everybody loves paella, including children, because it allows them to choose which ingredients they like to eat. We’re also seeing many people, including men, learning how to prepare paella because it has become such a huge trend in Mexico. |
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As USA Rice "Chef of the Year", what message do you want to express to other chefs and foodservice operators about U.S. rice? |
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We don't take full advantage of the multiple benefits of rice. I would advise my colleagues to include more rice in restaurant menus, because they can prepare a wider variety of dishes and can actually increase their profits using rice. |
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What is your philosophy on food and the way your customers eat today? |
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Globalization has exposed people to all kinds of foods, so customers today are very open to change. Health is also a priority to diners, so I put a lot of emphasis on using wholesome ingredients and adapting my cooking. In addition, the fusion of different cuisines and adjusting traditional recipes to fit current trends enhances presentation, making meals very attractive to customers. |
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Do you have advice for aspiring chefs? |
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Keep in mind that the commercial factor is crucial, so present economical ingredients in attractive and tasteful ways to increase profits. Also, restaurant menus have to be well balanced and appealing not only in taste but also in texture and appearance. |
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What has it meant for you to be selected as the U.S. Rice Chef of the Year? |
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It has given me great satisfaction because I own a restaurant that uses a lot of rice. I've participated in previous competitions sponsored by USA Rice and was determined that one day I would be the first place winner. This event encouraged me to learn more about rice and all of its many benefits. I'll wear my "U.S. Rice Chef of the Year" medal with pride. |
