Oaxacan-born chef Kaelin Ulrich Trilling, executive chef of Nashville’s Bajo Sexto Taco,has cooking in his genes. He is the son of acclaimed cookbook author, cooking school founder, and Mexican food authority Susana Trilling. Trilling’s menu at Bajo Sexto features tacos served with house-made tortillas. The chef grinds dried white corn from Mexico in a Molino with volcanic stones to make the hand-made tortillas and chips, a laborious two-day process. Salsas and crema fresca are also made in house.
“Growing up in the Mexican countryside, in my mother’s cooking school, instilled a deep appreciation of food and a foundation for the right flavors and most important seasoning for each ingredient to shine,” says Trilling. “My father was a farmer, and through his hard work, I learned to appreciate and develop a conscientiousness about the care and dedication it takes to grow vegetables, herbs and fruit, and bring fresh ingredients to the table.”
Trilling has worked at some of the country’s top restaurants, including Hugo’s and Caracol in Houston, before joining the Bajo Sexto team.
“We have a long-standing relationship with Susana and the Trilling family,” says chef/partner Jonathan Waxman. “Kaelin brings a modern approach to authentic Mexican food, and I’m excited to work with and mentor this incredible young talent and budding superstar of Mexican cuisine.”