Today, Salazar can still be found frying up an egg or two, but now they are more likely to top off Asian-inspired creations like Pig Face Hash. Salazar’s take on the classic corned-beef dish packs a saltier, crunchier zing thanks to the namesake meat (which is exactly what it sounds like). “It’s one of those things that I didn’t think would sell, but people are loving it,” he says.
Perhaps this second-guessing is to be expected—especially when serial restaurateur Ed Rudisell is relying on him to liven up the dinner menu. “On the first day, I actually had to stop and take a few minutes to breathe and relax,” says Salazar. But now, about five months into his post as head chef and co-owner, Salazar’s jitters are long gone—and Indy’s tastebuds are rising to the occasion of his unexpected concoctions.
Carlos Salazar’s Favorite Things
1) Turtle cheesecake: “It’s my favorite dessert that my wife makes me on special occasions.”
2) Golfing: “I’ve been playing for 20 years. My favorite course is Bear Slide in Cicero.”
3) My 9-month-old daughter: “She is my everything. I do things right now so that in the future my daughter can say that she is proud of me, whether it’s about being a chef, father, or husband.”
4) Fancy cars: “It’s always been a dream to own a really expensive car, like a Ferrari or a Bentley, but I know it’s only a dream.”
This article appeared in the January 2014 issue.