Bring The Chef 

Starter

Pork Pozole Verde

(Latin American soup made with hominy.  Made with spicy tomato-based broth)

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or 

Ceviche 

 (made from fresh raw fish cured in fresh citrus juices)

Salad 

Dairy-Free Mexican Street Corn Salad

or

Mexican quinoa salad

Entree

Rainbow steak 

or

Rainbow chicken Fajitas 

or

Pastor (Grilled Pork Chops with Pineapple Salsa)

Sides

Gluten-Free Yellow Rice 

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Dessert

Avocado Cream Dessert

avocadoes, lime, icing sugar, mint leaves

or

Fruit Cocktail Dessert

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Mexican Menu - Gluten and Dairy  free

 

Tablescape: Fiesta - food's theme

Chef is an independent contractor to perform work for—or provide services — they are non-employee of Cape Cod Villa

Chef Ricky Rosas

I am no stranger to the world of professional cooking. I have worked in the restaurant industry for over 20 years, doing every job from the dishwasher and prep cook to line cook, barback, bartender, head chef, and eventually personal Chef for private dinners.

For me, cooking was an integral part of my childhood in Veracruz, Mexico — I remember watching my mother cook when I was five years old.

There was no culinary school then. Everything was passed down, and I learned everything by watching.

I started working in the kitchen as a helper in Florida almost 20 years ago. My love for cooking was growing by leaps and bounds. I earned the title of Chef through hard work and experience. My path began one day when the Restaurant owner was sick, and I took over all the food orders. Since that day, I have never stopped cooking. 

I came to Massachusetts in 2010. Currently, I work as A sous-chef for  Fishermen's
View.  I also work as a personal chef.  I prepare meals for busy families, small home parties, corporate lunches, and special events, such as birthdays or anniversaries.