It was obvious to anyone who watched him diligently working in the family kitchen as a child that young Raul had what it took to become a great chef …an unyielding passion for getting the most out of the ingredients that were available to him. And in the region of Mexico City where he grew up, those selections were many and varied.
He ended up walking in the footsteps of his father, Ignacio, who had already become a noted chef at the famous Hotel Caesar in Tijuana, birthplace of the world famous Caesar salad. After living in the shadow of this legend for many years, the rapidly maturing Chef Raul began to carve out a notable reputation of his own.
Although he was already well versed in the preparation of many traditional Mexican dishes, he began to truly blossom after being hired at the popular restaurant, La Fonda, in Mexico City. The owner happened to be of Spanish ancestry, and it was there where Raul became exposed to the subtle culinary preparations of the motherland; one of which was paella, a saffron enhanced seafood dish that has become famous around the globe. Later in his career, he was Executive Chef at a property in the coastal resort town of Zihuatanejo, where he was further educated in advanced culinary techniques.
Eventually, Chef Raul Delgadillo relocated to San Diego, and began working with a prominent local chain of upscale restaurants. Over time, he helped build the reputation of Las Fajitas as downtown’s premier purveyor of authentic Mexican food, and now heads the staff of the group’s newest endeavor, La Fiesta.
Guests who dine with Chef Raul can always rest assured that they will receive only the finest, most caringly crafted cuisine to bring their taste buds to life ...and put smiles on their faces.