Mateo Rogers and Brittney Yracheta are the chef-owners behind Momotaro Ramen, a noodle restaurant in the Paso Market Walk in Paso Robles, California. I met Brittney and Mateo while writing a story about steamed buns. At the time, they shared a mushroom hirata bun with me, and it was one of those flavor moments where a taste really stops you in your tracks: it was so, so rich and concentrated, with that pillowy bun and meaty filling that didn’t actually include meat. I loved getting to know them better this time around. They shared about how Mateo was homeless for a while, how he won Brittney’s heart with grits, how Brittney’s pescatarianism — if that’s a word — informs the wonderfully meat-free dishes they’ve made together since their earliest days with Heirloom Catering, which they closed a little over one year ago. They are fascinating and talented — I hope that comes through loud and clear.
Website: eatmomotaroramen.com
Instagram: @momotaroramen
Vailia From, winemaker and owner, Desparada Wines, Paso Robles
Brigit Binns, cookbook author, teacher and owner, Refugio Paso Robles
Bill and Barbara Spencer, farmers, Windrose Farm, Paso Robles
Dan Berkeland, baker and owner, Backporch Bakery, SLO and Atascadero
Damian Camacho, server at Novo Restaurant, SLO
Emilie Goldstein, chef, Trumpet Vine Catering, and gastric bypass alum, Atascadero
James Ontiveros, vigneron, Ranchos de Ontiveros, Santa Maria
Jenna Congdon, sommelier, consultant and wine rep, SLO
Feben Teffera, pop-up restaurateur, Ebony, SLO
Jensen Lorenzen, chef and owner, Larder Meat Co, SLO
Trailer: CONSUMED with Jaime Lewis
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