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For many years, Spanish cuisine has failed at being as internationally recognized as Italian or Mexican food. Very few times, you hear someone say, “I’m in the mood for Spanish food! Let’s go get a paella or eat some tapas”, in the same casual way you’d hear someone talking about getting tacos or a pizza. Although more Spanish restaurants have been popping up in Los Angeles, most of them are Spanish-influenced and not run by Spaniards.
Luckily, this chef is changing the game and challenging people’s perceptions of Spanish food. I came across The Serrano Experience on Instagram. Run by chef Jorge Serrano Prieto, The Serrano Experience is currently doing pop-ups at bars and restaurants in LA. Serving quintessential Spanish food like delicious cuts of cured ham, Spanish tortilla and Basque cheesecakes, Jorge wants to “bring people an authentic Spanish eating experience with fun flavors and high-quality ingredients”.
Like me, Jorge also grew up in Madrid. At the age of 11, he and his family moved to Tampa, Florida. When he was in his mid-20s, Jorge came back to Madrid for a short stint in different restaurants across the city to soak up as much knowledge as he could. During his stay, Jorge worked for renowned chefs like Dani Garcia and Dani Muñoz. He also spent some time traveling in places like Israel, the UK and Dubai.
When I found him, I saw that his next pop-up was going to be at Alma’s Cider & Beer in East Hollywood. Fast-forward a few days later, I went there on a Friday afternoon. It looked like the sun had finally decided to peek out from behind the clouds for a little bit after what seemed like the millionth day of June gloom.
When I walked into Alma’s, Jorge waved at me and introduced himself. From there, he handed me the menu, where he gave me a quick rundown of the items. I sat in one of the chairs where I could get a full view of the bar. The people at the bar were strangers who were bonding over Spain and the beauty of it. There was a young couple talking about their upcoming trip to Madrid and their itinerary. Two guys were eating at a table and were marveling at the delicious dishes Jorge brought them. Another couple walked in and sat down to order. After the man took his first bite of the tortilla, I saw his face completely change to “OMG this is so good.” He then proceeded to congratulate Jorge.
The ambiance was so beautiful. People from different backgrounds talking about Spain with the rays of the afternoon sun streaming into the space.
Pincho de tortilla
A classic pincho de tortilla is ubiquitous in any Spanish restaurant. Jorge’s tortilla was brilliantly executed. It was slightly firm in texture, but not too much. You don’t want a tortilla to be too overcooked where the interior is dry. It was such a delight to eat and I made sure to take my time to really savor it. The scoop of mayo and the caramelized onions made for a nice complement, but since the tortilla was already so good on its own, I would have had no issue eating it without them.
Tosta de jamón (bread with Spanish ham)
Many times when you eat Jamón with toast, the bread is too hard and it’s a nuisance to eat. Jorge’s jamon with toast was incredible. The bread was warm, topped with crushed heirloom tomatoes, premium Jamón Ibérico, and a drizzle of olive oil. When I was in Madrid this last Christmas, I made sure to eat as many of these for breakfast as I could. Yes, some people might gasp at the thought of this and coffee as a traditional Spanish breakfast, but it is.
Basque Cheesecake
Jorge told me that to make this, he used three different cheeses, Maria biscuits (aka Galletas Maria), and dulce de leche. I don’t know how Jorge did it, but all the ingredients balanced each other out harmoniously. The dulce de leche drizzle he added was very subtle. The inside had a custard-like flavor and it was so smooth. Then you have the flavorful caramelized burnt exterior and the crushed Maria biscuits. The overall cheesecake was a combination of sweet, slightly tangy and pleasantly bitter — very succulent and decadent. I loved it!
How was everything so good? Not only does the secret lie in the method of preparation, but the quality of the ingredients! Jorge really hit the nail on the head by adding the word “experience” to his business name. It really is an experience because, as I was eating his food, I felt like I was back in Spain.
Jorge is now 34 and lives in Silverlake with his wife and his dog. When he’s not busy prepping for pop-ups or private events, he’s spending quality time with them. I hope you enjoy reading this interview!
For more information on The Serrrano Experience’s pop-ups, make sure you check out his Instagrams: @TheSerranoExperience and @Chef_JorgeSerrano.
In one of his recent pictures, Jorge said: “There’s a lot of exciting things coming up this year so stay tuned for more pop-ups, more events & of course more FOOOOD!”
In the last pop-up he did at Il Caffe in DTLA, there was also Flamenco music! Not only will you get to taste Jorge’s amazing food, but you’ll get a fully immersive experience in Spanish culture!
What is the story of Serrano?
I was working at a restaurant on Fairfax Avenue called Short Stories (now permanently closed) and wanted to make Spanish food, but the owners wouldn’t let me. So I quit and started making small events on my own. This was about six months ago. Thankfully, it’s going very well, we’re really busy.
Do you have any future plans?
We want to open a restaurant in LA, and another one somewhere in the US. We don’t know where yet.
Many have tried to introduce Spanish food to the US. What do you think about Spanish food in Los Angeles?
The truth is, there’s a lot of Spanish food in LA. But there are very few Spaniards making Spanish food in LA. Being of Spaniard descent or spending some time living there, is very different from someone who’s actually from Spain. Most people that make Spanish food here, tweak it so that it can please the American palate. In Spain, Spanish food at bars is served in small portions and the sauces, the condiments, are very different.
So, what ends up happening when you make all these changes? You’re not making real Spanish food. I’m making Spanish food with some tiny tweaks, but the base of it all is very Spanish.
Do you have a favorite Spanish restaurant in LA?
Honestly, no… but there are a couple that aren’t bad at all. Dos Besos in Pasadena and Otoño in Highland Park. At Dos Besos, the owner is from Spain, but not at Otoño.
When did you start cooking?
Professionally at 18, but since I was 5 years old, I was in my grandmother’s kitchen, looking and testing everything. I’ve always loved it.
What’s your favorite Spanish food?
‘Arroz a banda’ in Alicante. The best rices I’ve had in my life have been in Alicante.
What do you miss the most about Spain?
The culture. Here in the US, you eat and you move on to the next thing, whereas in Spain, you can be sitting at a place for two hours. Then, you calmly have your coffee, and then maybe go for a walk. It’s a different way of living.
What do you like the most about living in Los Angeles?
The different types of food and racial diversity. Doing something like this, people here have an open mind and are more receptive. If I wanted to do a pop-up in Spain, the owners would be like, “You’re going to come to my restaurant to cook and sell your food?” People wouldn’t get it. So business-wise, doing pop-ups in LA, in different bars and restaurants is really cool.
I love the weather, the mountains, the sea… people aren’t the best. But the food and the racial diversity make up for it.
What are your favorite restaurants in LA?
I love this Vietnamese place called Pho 87 in Chinatown. They have THE BEST broth I’ve had in my life. I’m crazy about Japanese food. The Brothers Sushi in Santa Monica is really good, and I looove the hand rolls at KazuNori. Also, the French restaurant Petit Trois.
The pies from Bub and Grandma’s. (Jorge says in Spanish “son una puta locura” which in English translates to “They’re fucking amazing”). I love them. Maison Matho on Melrose, the owner is French and he makes these really good French-style sandwiches. You have to go!
Note: Pho 86 is temporarily closed because the owners are on vacation. So if you’re planning on making the trip there, make sure they’re open!
What about coffee shops?
Dinosaur Coffee in Silverlake. Amazing. And Dayglow (Silverlake location).
What are your favorite places?
I like to go to Griffith Park once a week for a hike, but I really love the sea and being close to the ocean. I love Santa Monica and Malibu. I used to work in Nobu Malibu. I love that area.
Do you surf?
No (laughs). I just really like the sea.
For someone who’s reading this and wants to try your food, where can they find you? You also do catering right?
Yes, we also do private events where we just cut the ham. For pop-ups, right now we’re at Alma’s Cider & Beer, Melody, and soon we’ll be at Coffee MCO on Olympic Blvd.
Lastly, what’s your biggest dream?
That’s a good question. Besides opening the restaurant, I want to lead young people. I struggled with drugs and alcohol when I was younger and I love helping people and making them feel a sense of belonging, a home where they can feel safe and comfortable.
@Chef_JorgeSerrano This is Marlon, my bigfoot sous chef. He started as a cook and took over sous position through ridiculous hardwork and perseverance over all obstacles. He’s constantly growing and pushing his limits. Glad to have him by my side and Im excited for our future. Everyone loves Marlon, so should you❤️🤘🏼🗿
