World Renowned Chef

RICARDO CARRASCO

Born and raised in Tampico, Mexico, Carrasco earned a law degree from Universidad Regionmontana, before discovering his true passion for cooking. Rather than put his law degree to use, Carrasco sought an apprenticeship with friend and chef Antonio Wong-Berez before attending culinary school. Since that time, he has continued to seek new knowledge through less traditional means. A three-week stint on a shrimping boat, for example, was how Carrasco learned the art of ceviche.

Polanco’s menu, Carrasco notes, changes daily with prices ranging from $9 to $35. Staples include ceviche tostada — halibut, shrimp and scallops marinated with lime, cilantro, onions, tomato, pineapples, mango, serrano peppers and topped with chipotle aioli; tacos; empanadas; fajitas; mole; flan with cajeta; and Mexican cheesecake.

The restaurant has a full bar.

Raised a vegetarian, Carrasco has made sure that Polanco can accommodate both through its menu options and design — those with dietary restrictions. “The kitchen is split,” he says. “We’ve got vegan and vegetarian [prep and cooking stations], so nothing is cross-contaminated. I cater exactly to your needs.”

Inside his office in the downstairs portion of Polanco, Carrasco continues discussing the restaurant’s future. His longboard stands near his desk. Complacency, the chef says, is “the worst thing that can happen to a restaurant.” Whether it’s the menu, the aesthetic or an evening’s event, Carrasco says Polanco will continue to evolve. But at the end of the day, he notes, it is the food that matters most. No matter the night, Carrasco says, “If I’ve got the doors to my place open, I got the door to my kitchen open [as well.”