Chef farid zadi biography templates

On a sweltering summer day in South LA, Chef Farid Zadi stands over a barbecue pit outside his restaurant, Revolutionario Tacos. When he opens the top, smoke wafts out in billows, revealing a large, glistening piece of brisket inside.

For six hours, he will smoke this brisket, which has been brined and dotingly massaged with a special blend of North African spices that he will later tear apart and serve on a warm corn tortilla.

This is what Zadi’s North African taco looks like: Algerian flavors wrapped in the embrace of Mexico’s national bread. This new breed of mixed race tacos are also becoming the new norm as taco culture grows nationwide, from kosher tacos in Texas to untradtional tacos in San Francisco.

Videos by VICE

Farid Zadi

“The taco is a vehicle for whatever goes on it,” says Zadi, the 48-year old French-Algerian chef who has become known in Los Angeles for his Berber cuisine, a genre of food indigenous to Morocco, Algeria, Tunisia, L