Dan Salls has worked in bars, did a two-year stint as a financial advisor, then took the leap and started a company called The Salsa Truck, which not only served busy Chicagoans lunch, but did catering as well. Since the summer of 2016, he has been the owner and driving force behind Quiote, one of the city’s most dynamic, casual yet modern Mexican restaurants, with a serious mezcal program.
Dan accepted our challenge this week, using potatoes as the main ingredient. He and Rick both attempt to make an easy weeknight meal in 15 minutes or less.
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