Adobo Throwdown 3.0 Competitor Profile - Dan Castro

Name: Daniel Castro

Email: dan@mabuhayaustin.com

What inspired you to start cooking Adobo?

My parents were always away working. So we went to our grandmother's house and they always fed our family both our own and extended. Adobo was always on the table, so it was one of the first things I tried to learn at a young age.

What is your favorite ingredient to use in Adobo and why?

My favorite ingredient to use in Adobo is vinegar. Acid is integral to a dish, because it gives it a brighter note. It's applicable to so many dishes that if it's missing something, a hint of acid can enhance that experience.

Can you tell us a little about your restaurant and its concept?

Mabuhay Austin is a personal chef company based in Austin. It specializes in Asian-Fusion, as well as sushi. I always wanted to modernize Filipino food so that people can see it from a different perspective. But my main goal is to make sure first and foremost that my clients are always welcome to the table by making sure that they get the best experience, hospitality wise.

What is the most popular dish at your restaurant, and why do you think it stands out?

I don't have one. But I've made an Ube Tres Leches cake that became a mainstay on my menus. It's a perfect example of fusing Mexican and Filipino cuisines together, and in my mind is a best representation in a sweet way of the Texas-Filipino culture.

What advice would you give to aspiring chefs?

Spend your time learning as much as you can, because once you reach your top... there's usually no going back.