Meet Adolfo Perez of Abernethy’s

Today we’d like to introduce you to Adolfo Perez.

Hi Adolfo, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I have been cooking for more than 30 years, and studied at the Le Cordon Bleu Culinary Institute in Pasadena. Before owning and operating Cilantro Mexican Grill in North Hollywood, CA, I spent years working in the kitchens of high-volume establishments such as Hamburger Hamlet and The Cheesecake Factory. When I finally set out to open his my restaurant, he had the opportunity to take on an unconventional space – a kitchen tucked inside a gas station convenience store. Initially, I assumed a limited menu including egg sandwiches, muffins and other grab-and-go options. However, in short order, he would take inspiration from his native Mexico and transform this humble operation into a neighborhood destination for breakfast, lunch and dinner – featuring a solid menu of burritos, “street style” tacos, bowls, tortas, salads and more.

I grew up around many people who were extremely skilled at utilizing the produce that they cultivated, it led to me developing a bit of an obsession myself. If even one component of a dish I prepared seemed underwhelming, it was scraped. If what I made seemed lackluster, then what was the point? That mentality is what eventually brought me to Cilantro’s Mexican Grill. I was originally brought on as a consultant to help ensure longevity for the space and menu. One month in and they didn’t want to let me go! I agreed to stay on in the condition that I was allowed free reigned, they agreed and the rest is history.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has most definitely not been an easy ride, much of the road wasn’t even paved. At first, it was convincing people that a gas station could offer more than hot dogs and prepackaged sandwiches. Once people started giving us a chance, that problem became nonexistent and another popped up in it’s place, we built demand that far exceeded our space. This led to us having to be extremely creative with the space we had available and still drives us today with even greater demand.

Thanks – so what else should our readers know about Abernethy’s?
Please tell us more about your business or organization. What should we know?
– Abernethy’s is a destination restaurant where tasting cultures and exploring food becomes an ever-changing culinary experience as emerging chefs are offered their own platform for culinary creativity. Featuring a new chef and menu every four-to-six months, Abernethy’s hosts a roster of up-and-coming Los Angeles chefs who have a unique narrative to share through the flavors they highlight. Each new chef transforms Abernethy’s with inventive and personalized dishes inspired by the diverse people and cultures that fill the heart of Los Angeles. To fuel this one-of-a-kind culinary arts adventure, some of L.A.’s legendary chefs and prominent members of The Music Center are tasked to select the most talented emerging chefs from around Los Angeles County.
Currently at Abernethy’s, guests will enjoy my (Chef Adolfo’s) most popular menu items from Cilantro Mexican Grill for both dinner and brunch, but in an entirely new format. His “surf & turf” burrito will be reimagined as a grilled steak and shrimp fajita entrée, the shrimp taco will be translated into a ceviche, and his shredded beef tacos will be transformed into beef taquitos. Moreover, this residency offers me an expanded opportunity to showcase new dishes and new ideas with the support of the Abernethy’s team, along with a complementary beverage program.

What do you do, what do you specialize in / what are you known for?
– We specialize in creating dishes in which ingredients pair accordingly resulting in the best flavor chemistry.
– We are most known for the distinctive flavor of our seared carne asada and grilled shrimp. The two were so popular that I decided to combine them in a single dish called the Surf and Turf burrito. Now that is the most popular item on our menu and has been featured extensively on social media.

What are you most proud brand wise?
– I am most proud of having achieved this level of success with such limited kitchen space.

What sets you apart from others?
– You can enjoy the quality and distinct flavors a high quality restaurant offers all wrapped up in a tortilla, then drive away and enjoy without having to engage in formal sitting.

What’s next?
I’m looking to expand and to get into a larger facility to offer more choices to our loyal customer base. We would also like to showcase Cilantro’s vision and to introduce a new face of Mexican cooking.

No big changes, we plan on keeping our quality as high as it’s always been. We’ll keep adjusting to the taste of today’s consumer and plan accordingly.

Contact Info:

• Website: https://www.abernethysla.com/
• Instagram: https://www.instagram.com/abernethysla/
• Facebook: https://www.facebook.com/AbernethysLA/
• Other: https://open.spotify.com/playlist/0TPPhQpHvGuQzeyUMWoQxd?si=KNh9WghsTLar7EGGvmaA8w&nd=1

Image Credits
Food Images by Jakob Layman