Pinch Of Wisdom: Carlos Hutchinson

The owner and chef of Tlaolli, a near eastside Mexican staple, dishes out a morsel of wisdom.
Photography by Tony Valainis

“The secret to using textured vegetable protein (TVP) as a meat substitute is to soak it overnight, wash it a few times, then squeeze out all the water. Marinate with flavors you like most—such as dried chiles, sauces, or fresh garlic and onion—to bring out those flavors you are looking for.”

–Carlos Hutchinson, Tlaolli owner and chef