By Gabriel Pryce, Owner & Executive Chef of Rita’s
My friend Gabe Pryce, owner and executive chef of Rita’s, makes food that’s totally my kinda vibe. He’s been bastardising and mashing up various food cultures for years. He calls his food ‘Modern American’ comfort food, meaning that it takes inspiration from all over the place: Southern American, Jewish, Mexican and Italian. Think peanut brittle, fish tacos, patty melt, elotes (Mexican street corn), panzanella and fried chicken with waffles. When Rita’s first opened its doors, I supplied their pickles and kimchi. Every week I’d send a taxi with a couple of massive jars their way. It felt like a no-brainer to ask him for a recipe to include in the book. Just like my friend Missy Flynn, also of Rita’s, Gabe loves to bring a Mexican vibe to the table – here in the shape of a shrimp tostada. Gabe says, ‘This recipe is pretty much a Mexican smørrebrød. Which isn’t a thing, but I like the sound of it. It's not a traditional Mexican dish at all, but it has shrimp, beans, tequila and beer in it, which in many cultures are traditionally delicious.’