This month's The Art of the Snack focuses on a savory destination from Chef Ruben Rodriguez who has taken culinary inspiration from his home in Galicia, Spain. NYer shave the ability to enjoy a number of the dishes he grew up eating from his mother's kitchen in Spain. In addition, he gives us the scoop on the restaurant group that he is creating as well as a bit on Nai Tapas and his newest venture, Amigo by Nai.

ATHLEISURE MAG: Chef Ruben Rodriguez, tell us about your culinary background and the influence for your style of cooking?

CHEF RUBEN RODRIGUEZ: I spent my days growing up in my mother’s restaurantMerendero Cave in Galicia, Spain, where I learned some of my mother’s coveted secret recipes. Being from Galicia, you will find that in any of my menus I make sure to highlight my culture in some way. NaiTapas is my first restaurant and I opened it ten years ago after working in numerous NYC kitchens around the city. My style of cooking continues to change and now I’m really focused on clean flavor profiles with strong presentations. I like the ingredients to speak for themselves on the plate.

AM: Before we talk about Amigo by Nai, you’re currently celebrating your 10-year anniversary with Nai Tapas. Tell us about your menu and the ambiance here.

CHEF RR: Nai Tapas is my ever-evolving love letter to my mother and grandmother, as I spotlight a number of their traditional recipes. However, I am constantly experimenting with flavors and different techniques to continue to grow as a Chef. My menu is divided into modern tapas and traditional tapas with an option to do a tasting menu, which I always suggest as it allows for our customers to really get the full Nai experience. I’m a serious chef, who doesn’t take himself too seriously, so at Nai it’s all about playful presentations and flavors that pop and surprise my guests.

AM: What was the moment that you realized that you wanted to create Amigo by Nai and when did it launch?

CHEF RR: Amigo by Nai has always been in the back of my head, as I knew I wanted to create a fine dining taqueria while infusing my Spanish heritage into the ta-cos served. I found a spot that I loved, which is just a few blocks away from Nai Tapas and then ironically enough a few months later I came across a video of Billy showcasing his tacos and speak-ing about his heritage and the tradition behind the famed carnitas recipes. I jumped on a plane to Los Angeles to meet Billy and discuss a collaboration. From there, the Amigo vision began to take form and we launched in October.

AM: This restaurant is a collaborative one with Carnitas el Momo – how did this come about and why have you guys combined your efforts in this venture?

CHEF RR: We just got together to talk about the collaboration after I saw his video and the stars just aligned. On the menu you will see his carnitas as well as our collaboration taco with the Amigo, which is pork belly, citrus gastrique and red salsa brava. Apart from those, as mentioned I always want to incorporate my Spanish heritage into each of my menus, so you will find the four other tacos feature those kinds of ingredients.

AM: What can guests expect when they come in to dine at Amigo by Nai?

CHEF RR: At Amigo by Nai you can expect a completely different taqueria experience. We are trying to push the envelope and create tacos that have more of a fine-dining feel complete with incredible signature cocktails from our Beverage Director Niko Hagerty, who I have literally seen grow up in my NaiTapas kitchen.

AM: When creating this menu, can you tell us about where the inspiration for your dishes came from?

CHEF RR: My inspiration will always stem from my heritage and consistently playing with different flavor combinations and techniques. Something that I love to do too is I will draw the dish before trying to create it in the kitchen. The menu at Amigo By Nai was something that took a while to formulate, always ensuring that I was paying respect to the culture.

AM: What are 3 signature dishes that you suggest that we should enjoy?

CHEF RR: I would suggest you try the Rabo, oxtail, red mojo and shishito peppers with an optional side of consommé; Gambas, shrimp, garlic sauce, aioli and red cabbage; and a vegetarian taco with the Coliflor, shawarma roasted cauliflower with avocado-lime chimichurri and Marcona almonds.

AM: What are 3 appetizers and/or desserts that we should try when at Amigo by Nai?

CHEF RR: When it comes to my new apertivos menu the Esquite De Maiz Gratina-do, husk sweet corn, Panela, Oaxaca and Manchego cheese with panko crunch, applewood smoked bacon, Serrano pepper and cilantro; Taco Crujiente De Cordero, braised lamb in a nixtamal hard shell tortilla with majorero cheese, garlic aioli, salsa brava and cilantro; and Pescado Frito, fresh Atlantic cod and squid with Pedro Ximenez sherry vinegar and garlic aioli are all a must!

AM: What are 3 cocktails that you suggest we should have when visiting?

CHEF RR: Everything that Beverage Director Niko Hagerty serves is truly amazing, but if I had to pick three, I would say the hunt for Red October with Michter’s bourbon, apple brandy, allspice, apple, lemon, honey and cinnamon; Athena Goes To TheMarket with Green chili-infused vodka, Greek feta washed singani 63, pistachio oil, fresh dill, lemon, ginger and celery salt; and What Happened To 8th Street with wasabi infused Dewar’s white label scotch, sea salt and sesame seaweed, green chartreuse, matcha, coconut and Aztec Chocolate.

AM: During COVID-19, many restaurants have had to pivot on how they serve the guests and neighborhoods with pickups, delivery, reduce indoor dining, outdoor dining, etc – what methods are you doing to ensure that you’re available?

CHEF RR: We are available for delivery on GrubHub and pick up, and we have a great selection of tacos by the pound, which are perfect for game days or small home get-togethers with friends. We also offer bottled cocktails and bottles of wine. When it comes to our outdoor space, we have a beautiful set up of tables that guests can feel safe and secure in, which are equipped with heaters as we head into the colder months.

AM: You’re launching a new restaurant group, Nai Management LLC. What restaurants are currently within this brand and are there new restaurants that we should keep an eye out for?

CHEF RR: Nai Management LLC will en-compass Nai, Amigo by Nai, the Spring 2021 launch of Avoa, meaning grandmother in Gallego that will serve as an all-day café plating farm to table tapas in the back with coffee creations from Coffee Project at the front, and a num-ber of other concepts that I have already started to lay the groundwork on.

IG @RubenBoilsOctopus

@NaiTapas

@AmigoNYC