A local Angelino and a self-proclaimed BBQ grillmaster, David Moreno is one of the star talents behind LA’s famous Komodo Truck and Restaurants. Moreno graduated from the prestigious Le Cordon Bleu in Pasadena and was classically trained in French/Italian cooking prior to joining the team at Komodo.
At Komodo, Moreno led Komodo’s special events catering/exhibition team; serving LA’s A List clienteles including countless professional athletes, celebrities, artists, film professionals and more. One of his proudest moments is facilitating the opening of Komodo’s flagship brick and mortar establishment in Venice Beach in 2013.
Working alongside Executive Chef Erwin Tjahyadi, he is also actively involved with creating custom menu compositions and seasonal specials that highlight his love for Latin fusion cuisine and LA’s rich culinary heritage. It was not always an easy road for Moreno (who is a single parent with a large immigrant family). However, Moreno had never let his obstacles define him. His sheer determination, passion for cooking/learning and work ethics attributed to his surge/success as a pivotal member of one of LA’s highly sought after and fastest growing food businesses.
Sautee all bell peppers, red onion, green olives, garlic. De glacé with red wine vinegar. Add shredded beef, bay leaf, cumin, oregano, rosemary, s & p, tomato paste,and beef broth. Simmer till broth is almost gone. Add cilantro and set aside.
Mise en place, bell peppers/sweet peppers (remove seeds), red onion, garlic cloves, cilantro, tomato paste. In blender add Evo and mise en place. Blend to a pulp texture. Set aside.
Slice on mandolin or slicer 1/4 inch thick. Fry till crispy.
Butter or cooking spray a full deep pan or caserole. Layer bottom of pan with fried plantains, add ropa vieja corner to corner, add SOFRITO to cover ROPA VIEJA , add another layer of Plantains corner to corner. Add a layer of grated Mozzarella cheese. In a pre heated oven of 350 degrees place pan and heat till cheese is melted. Remove and garnish with fresh chopped cilantro. Cut into squares. Yields 6-8 servings