Weekly Dish: Kaelin Ulrich Trilling

Oaxacan-born chef Kaelin Ulrich Trilling, executive chef of Nashville’s Bajo Sexto Taco Lounge, has cooking in his genes. He is the son of acclaimed cookbook author, cooking school founder, and Mexican food authority Susana Trilling. Trilling’s cookin’ up authentic Mexican cuisine at Bajo Sexto, including tacos served with house-made tortillas. We found out what he’s been listening to, what he’s looking forward to at MCFW, and more!

KaelinTall

What’s the best meal you’ve ever had? When I ate at Pujol. The steak tartare was out of this world and there were two tacos – a smoked suckling pig and a lamb barbacoa with green tortilla – that I still dream about!

What’s the first thing you ever cooked? Two fried eggs with grilled tomato & toast.

Why did you choose Nashville to work and live in? The chefs in this city are generous and inspiring as peers. We are lucky, too, to have such beautiful produce to work with.

What are you favorite and least favorite food trends? Most: incorporating ingredients that are not commonly used, like masa, which is a staple in Mexican cuisine but under-used in other types of cuisine. Also, I love that chefs are working more with farmers and becoming more appreciative of ingredients and the process it takes to raise produce and livestock.

What music have you been listening to lately? 21 Pilots, Notorious BIG, Damian Marley.

What are you most excited about doing / seeing / tasting at MCFW? I look forward to tasting the dishes that the out of town chefs are cooking, as well as meeting some of the new chefs and experiencing a taste of their restaurants. I love to taste what Pat and his friends barbecue, and I am excited to cook some new dishes from Bajo Sexto taco lounge and share what we are doing with festival attendees.