Pablo Cortés was born in Barrio de Tepito in the heart of Mexico City He grew up working from early age selling street food and drinks after school or on the weekends.
He started his culinary professional career as a dishwasher in the legendary Original Joe’s In San Francisco in 1999. From that point on he spent the next 8 years working in several well-know restaurants as a prep cook, line cook, barkeeper, waiter, etc.
He had the opportunity to work for very talented professionals such as John Clark and Gayle Pirie from Foreign Cinema. Chef Michael Phan from The Slanted Door. He has also worked in other well-known San Francisco places such as Gott’s Roadside Dinner, Cigar Bar and Grill, MC², Lisa’s on Folsom just to name a few.
In the year 2008 he moved to Innsbruck, he learned the taste and preferences of the Tirolean public working in well-known places such as Löwenhaus, Hotel Sailer, Cafe Testarrosa among others.
In November 2014 together with Ezequiel Guel opened La Taqueria in Dreiheiligenstrasse 33 moving to the actual location at Innrain 22 in September 2015. Originally working with more traditional simple recipes, they decided in January 2017 to move towards a more original and creative approach to Mexican cuisine without losing their traditional touch.
Enrique "Quique" Amador
He joins our team all the way from Mexico City, where he has been rocking the culinary scene in the Trendy neighbourhood of Colonia Roma with his latest Proyect Tinta y Sazón, working alongside the most creative generation of young Mexican Chefs, Gastronomes, Foodies and Culinary Junkies.
He brings more than 10 years of high class international culinary experience, having worked together with legends like Rick Bayless (Topolobambo, Chicago) and new upcoming Mexican Chefs: Alex Cabral, Alejandro Zarate, Oscar Rangel just to name a few.
Enrique Amador (Quique pa’ los cuates) is a specialist in Oaxacan Cuisine and Contemporary Culinary technique, with these elements he creates an authentic experience with love, passion and soul in every bite.
You are all cordially invited to meet Quique and enjoy his delicious creations.