Dani Morales has quickly gained recognition as the executive chef at De Noche, where she emphasizes hyper-local ingredients for authentic Mexican cuisine. Her commitment to connecting with local farmers has shaped her culinary approach, allowing her to create vibrant dishes that reflect her heritage. Recently promoted to executive chef at República, Morales plans to introduce an a la carte menu, shifting from the traditional tasting format. Her signature dish, plato de birria, alongside innovative creations like snap peas esquites and a strawberry-infused aguachile, highlight her skill and creativity in the kitchen.
"Rain, shine, snow, I was there. I started to build a reputation with farmers: being there early before the market bell went off and building relationships, learning their names. They know your name; you should learn theirs."
Bringing hyper-local ingredients to Mexican dishes rich with cultural heritage has Morales putting out some of the most exciting food in the city.
It's a habit she learned from Comedor Lilia chef Juan Gomez. The pair, both part of the República & Co. restaurant group, track what's in season and what's about to be, and check in with favorite vendors.
Last month, regulars packed the Park Blocks location of De Noche after the transition was announced. Weekly regulars were there for their fix of Morales' signature dishes, in particular the plato de birria.
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