Mariela Rebollo of Barcelona On the Go, Part 2

Photo by Kimberly Valenzuela

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This week, On the Line is featuring Chef Mariela Rebollo of the mobile tapas bar Barcelona on the Go. If you missed yesterday's questions, you can find them here. Tomorrow, Chef Mariela gives us a recipe for octopus cooked with wine and potatoes.
OC Weekly: What would you like to see less of in Orange County from a culinary standpoint?

Mariela Rebollo: Fewer chains.

OCW: What's your favorite cookbook?

MR: Julia Child's Mastering the Art of French Cooking.
 
OCW: What show would you pitch to the Food Network?

MR: Cooking Principles.

OCW: Weirdest thing you've ever eaten:

MR: Durian

OCW: You're making an omelet. What's in it?

MR: Simple: butter, eggs, Irish white cheddar, caramelized onions, and cremini mushrooms.

OCW: What's your favorite place to buy ingredients?

MR: For home, the farmers' market, Whole Foods, and TJ's. For BOTG, La Española for their Spanish delicacies and H-Mart for their fresh seafood.

OCW: You're at the market. What do you buy two of?

MR: Milk.

OCW: Weirdest customer request:

MR: Starch overload.

OCW: What's your favorite OC restaurant (or restaurants)?

MR: Break of Dawn and Wasa.

OCW: What's the hardest lesson you've learned?

MR: Your own business takes a lot of work.