In this episode of Jenn Seasly’s Foodlore, Dr. Jenn Seasly sits down with Chef Christian Padilla of Zio Peppe in Tucson — a restaurant celebrated for its Italian–Southwest fusion.

Chef Christian shares the deeply personal story behind his birria, which began not in a professional kitchen, but on a small goat farm. From learning butchery at a young age to finishing dishes by trusting his sense of smell, he explains how nostalgia — when it smells like home — became his guiding principle in cooking. He walks through his chile blend, why lamb shanks are often used in restaurant kitchens, and how a red wine braise helps balance rich, gamey flavors.

One of the most compelling techniques he reveals is how he rolls consommé from one batch to the next, building deeper flavor over time — much like maintaining a sourdough starter.

The conversation then shifts to his unexpectedly famous soft-cooked deviled eggs, a dish that began as playful rebellion against kitchen norms and eventually earned national recognition. Along the way, listeners get a practical bonus: a simple spoon trick for peeling eggs cleanly, just in time for holiday cooking.

Finally, Chef Christian reframes cacciatore as it was originally meant to be — a hunter’s dish shaped by place, season, and foraging, reminding us that food is inseparable from story, land, and memory.

Recipe mentioned in this episode:

And as always on Foodlore — every dish has a story.

Chef Christian Padilla is a Tucson-based chef at Zio Peppe, where he pushes the boundaries of Italian–Southwest fusion. Known for instinct-driven cooking, bold flavor layering, and artistic plating, he transforms personal history into memorable dishes — from birria to deviled eggs.