In The Kitchen: Chef Yara Herrera on Hellbender's NYC Buzz and the Best Brunch in NYC!
Interview #1
Tucked away in Ridgewood, Queens, Hellbender is quickly becoming the go-to brunch spot in New York City. It's no surprise, given its roots in the culinary team behind Rolo's and Radio Bakery, two other beloved NYC hotspots. What truly sets Hellbender apart is its seamless blend of Mexican and American flavors, perfectly portioned for a leisurely brunch. Every bite is a testament to Chef Yara Herrera's innovative approach, combining heritage grains and fresh ingredients with a dash of creativity.
I had the chance to sit down with Chef Herrera to discuss Hellbender's meteoric rise, the inspiration behind her menu, and the significance of earning two stars from The New York Times. Her passion for Mexican-American cuisine shines through in every dish, from the crispy lamb tacos to the heirloom masa pancakes. Whether you're a foodie or just looking for a vibrant weekend spot, Hellbender is a must-visit!
Tell us a little about Hellbender and the menu?
Hellbender is a Mexican American restaurant in Ridgewood Queens, serving a full service menu with a mix of traditional and innovative Mexican dishes in a fun and lively environment with louder than normal music.
Where does the name come from?
Hellbender is a giant salamander, we always thought it was a cool word especially with our original bar concept but it stands out and keeps people guessing. It doesn’t necessarily imply you’re going to have a delicious Mexican meal but that’s part of the surprise.
What do you think was missing in the NYC food scene, that Hellbender brings to the table?
A little bit of breaking the rules, and providing an environment for different Latin cultures to find somewhere to fit in as well as a place where Americans can get an intro to something new whether it's a new ingredient, dish, or a new song.
You refer to it as Mexican-American food, what was the process between traditional Mexican dishes and ingredients, and what you wanted your menu to look like?
I try to not over think it and build an exact criteria around what Mexican American food is. At the end of the day the menu is an interpretation of my personal experiences blended with my current environment. Resources can change depending on seasonality, demand etc. It just so happens that I am Mexican and American. I feel a responsibility to protect Mexican ingredients that I feel have lost their value in America and that's definitely a focus of mine.
Congrats on your 2 star NY Times review, what does that mean to you?
I mean I teared up and almost threw up when I found out I was being reviewed. It's a big deal, there's 25,000 restaurants in NY. Getting reviewed makes you feel seen and relevant, and to top it off I couldn't have asked for better words from Melissa Clark. A true dream come true. I used to have nightmares Pete Wells would come to my restaurant and I wasn't wearing shoes, long before I knew I would ever own a restaurant.
Tell me more about the pancakes! Unreal!
A masa pancake that can't be compared to any masa pancake you've ever had before. Inspired by Golden Diner's pancake. More savory than sweet.
What’s your favorite thing on the menu?
The green rice and beans during dinner time! If you're Mexican, you're having rice and beans with every meal. Simple things that have to be done right.
