On this episode of The Sauce podcast, host Lauren Healey sits down with Adrian Maldonado, executive chef of Malo and Chico Bueno — the two new Mexican concepts from Good Hospitality in The Grove.
Chico Bueno is the casual counter for tacos, tortas, and bowls, while Malo, tucked behind the curtains, is the polished side, with a ten-course tasting menu and a growing à la carte lineup.
Adrian traces his cooking back to his mom and grandmother’s home-cooked meals in Los Angeles and explains how he turns those comforting dishes into fine dining — from a sopa de conchitas reimagined as a consommé royale to an 18-hour sous vide lamb and a tetela stuffed with salsa dulce.
He also breaks down the drink pairings, the new reservation setup, and why the kitchen stays loose and fun even during a full service.
Plus: the story behind the sunflower caramel Brussels sprouts at Aperi (our October “Eat This” pick), a Grove bar crawl game plan, Adrian’s favorite St. Louis spots, and what’s next — including a Día de los Muertos tasting weekend and La Perla, a neighborhood taco spot coming to Shaw.
In this episode:
– How Chico Bueno and Malo split casual tacos and an upscale tasting menu under one roof
– The 18-hour process behind Malo’s lamb and the story of the tetela
– Sunflower caramel and black sesame foam: building Aperi’s Brussels sprouts
– Adrian’s go-to St. Louis spots and what’s next, from Día de los Muertos to La Perla
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Thank you to our sponsors SWADE Dispensary and LHM.