In true PVCL fashion, we play a monthly game of 21 Questions with an esteemed Valley chef. This round, we caught up with Yulissa Acosta, Chef de Cuisine at Hearth ’61, the signature restaurant at Mountain Shadows. Born in Nogales, Mexico and raised in Phoenix, Yulissa worked her way up from cook to running the kitchen, bringing a bold mix of Southwestern soul and French technique to every plate.
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Where did your love of cooking first spark?
“Growing up, I watched Lidia Bastianich cook on PBS Saturday mornings, and that’s where there spark started.” -
What was the first dish you ever nailed?
“A roasted chicken entrée, which I worked on through Careers through Culinary Arts Program (CCAP) when I was a senior in high school. I participated in the program to help my chances with earning a scholarship.” -
What’s your go-to comfort meal?
"Soups and stews. I love a good Pho.” -
Who’s been the most influential mentor in your culinary journey?
“I had a great opportunity to work in one of Chef Kevin Binkley’s restaurants, Bink’s Midtown, where I crossed paths with talented chefs including Alfred Muro, which eventually led me to Mountain Shadows. My culinary journey wouldn’t be the same without Chef Muro; he provides knowledge, technique, and a lot of patience every day.” -
What’s one lesson from the kitchen you apply to everyday life?
“You can create many things with few items.” -
Describe your cooking style in three words.
“Crispy, spicy, and vibrant.” -
What’s your favorite most unexpected flavor combo?
“Peanut butter and jelly in a nice burger.” -
Favorite ingredient?
“Cilantro. It makes everything better!” -
Least favorite kitchen task?
“Cleaning ovens is tedious.” -
When you’re not in the kitchen, where are you most likely to be?
“At this point in my life, I enjoy my time at home. However, I love trying new restaurants.” -
If your pug Leo had a signature dish, what would it be?
“A Sunday pot roast.” -
What’s one thing people would be surprised to learn about you?
“My music preferences. I dabble in all genres, but my all-time favorites are Avenged Sevenfold and Slipknot.” -
Guilty pleasure snack?
“Gummy bears with hot sauce and lime juice.” -
What’s the vibe of your ideal dinner party?
“A ‘Shrek in the Springtime’ vibe.” -
You’re cooking a meal that reminds you of home... what’s on the plate?
“Stewed beans and skirt steak topped with a very spicy salsa, grilled onions, and handmade corn tortillas.” -
What makes Hearth ’61’s menu unique?
“We’re inspired by worldwide cuisines, and we try to implement them into our menu with ingredients that complement each other, are seasonal, and locally sourced. I describe our restaurant as modern American because we still maintain classics, but we amplify them with different techniques and flavors. We also take pride in curating specials almost every day where we feature different cuts of meat, fish, or veggies.” -
Favorite dish on the current menu?
“I love our Half Chicken Roulade. It’s different from other chicken dishes but still has familiar flavors for someone who might be skeptical.” -
What culinary trends get you excited?
“I’m a big fan of matcha.” -
One kitchen tool you swear by?
“A rubber-heat resistant spatula.” -
Dream destination for a food-fueled vacation?
“Greece!” -
If you could cook for anyone- past or present- who would it be?
“I would love to cook for adult versions of my sisters. Currently, they're teens and extremely picky with their food. I would give them freshly shucked oysters as starters followed by a steak dinner served medium rare with artichokes and asparagus on the side.”
mountainshadows.com/dining/hearth