Rob Arellano

speaker

254 appearances 2 recordings 1 series first heard Feb 2026 last heard 8 Feb

Rob Arellano’s voice in public audio — every appearance, attributed to the second.

Trend

recordings per month · last 12 months

Recordings per month over the last 12 months — 2 in all, peaking in Feb 2026 with 2.

Appearances

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The Fork Report w Neil Saavedra · Descanso Restaurant Celebrates One Year in Los Angeles · 1 Feb 2026 podcast

We're inspired by a very specific central west coast part of Mexico, the state of Michoacan, and bringing that.

a lot of the very authentic flavors and recipes from that region.

And, you know, and then we're always talking about our plancha dining and describing that to people.

And so it's really fun for us to talk about the unique things we're doing and why we do plancha dining.

We're celebrating, you know, the street food and the street vendor and being able to sit there and eat at a table while your plancha chef is cooking for you and eating right off the grill.

And there's nothing like it.

So, yeah,

Having all these great, unique items is really what we do.

We like to tell our story.

Even when it comes to tequilas, we went down to Jalisco and picked out our own tequila.

We have since gone through the bottle, so we need to go back.

For us, it's all about the story and bringing those gems from that particular region to our restaurants.

Yeah, there definitely is different interest, different approach to certain dishes when it comes to L.A., Orange County.

And Sergio is great to work with in that aspect.

You know, every time I'm in the building, he's always, you know, he's a mad scientist concocting something.

And, you know, we've had...

so many discussions and so many sessions, you know, even behind the grill where, you know, he's cooking for us to both understand the kind of direction, you know, because we really do want to remain true to the authentic recipes of that particular region.

But we also want to add not only our creativity, but, you know, other types of cuisine influences.

So, you know, we have a lot of discussions we meet weekly.

And so we do specials quite often to keep, you know,

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