The Restaurants

Jacobo Turquie

La Panga Antigua, chef

In preparation for my enrollment at The Culinary Institute of America in New York, I needed to obtain a passport but because I did not have my military card yet, my passport would be denied. Scared of losing my life’s dream, I feverishly contacted an influential family friend, a General in the Mexican Army, and begged for his assistance. He willingly obliged, but in exchange he required a future favor. Giving him my word, I agreed and since there is no deadline for favors, years later the General called. He requested I create a meal "for a very special guest". Honoring my commitment, we traveled to Acapulco to the home of a person well-known by the people of Mexico. I was nervous and apprehensive but managed to muster up enough courage to prepare a menu consisting of shrimp cocktail, char-broiled snapper, and orange ice cream. Imagine my disbelief when the General came into the kitchen to tell me the President requested another cocktail.