Gilbert J. Aragon Bio
Working in the food industry for 10+ years, our acclaimed chef has drawn inspiration from all over the world, seamlessly synthesizing the familiar and the unknown to form daringly bold flavors and class. The carefully-crafted menu accentuates the uniquely exquisite flavors that have come to define Roti N.M. This one-of-a-kind and intimate experience will leave you with memories that last a lifetime.
Lisa Sanchez Bio
Lisa has been working in the food service industry since 2004, during that time she has held numerous titles in various kitchens. Lisa attributes her work ethic, attention to detail and ability to manage under pressure to her upbringing in Las Vegas, NM and her graduating from NMMI. She met Gilbert Aragon while they were employed by the Hyatt Downtown Albuquerque. Lisa feels it was a turning point in her career to be able to work under Chef Gilbert's guidance. Lisa has excelled in all her roles learning new skills and expanding her resume working with some great chefs. In 2015 Lisa found herself working with Chef Gilbert again for Heritage Hotels, running banquet service, assisting in opening Level 5 restaurant inside Hotel Chaco and becoming Regional Sous Chef for Hotel Eldorado and Inn and Spa at Loretto in Santa Fe, NM. Lisa is excited and thankful for the opportunity to add her knowledge and skill to this new venture along side Chef Gilbert.
ROTI is a locally owned chef driven fast casual food concept. ROTI invokes a sense of nostalgia, specializing in brined, dry rubbed rotisserie chicken which brings out the best possible quality, texture, and taste. Chicken centric dishes with market fresh ingredients and seasonal composed sides in a modern and elevated setting are perfect for grab & go meals or a comfortable sit down dining experience. ROTI’s rotisserie chicken is made from farm fresh birds. Our chickens are grass fed using rotational grazing methods that build healthy soils, preserve water, and do not pollute the air, soil, or water. The birds are moved daily on fresh grasses with fresh air and sunshine. The birds graze on organic pastures, eat organic grains, and are processed on the farm. Each bird is then brined for 24 hours before being rubbed by a signature dry rub using dry chiles and herbs native to New Mexico and placed on the rotisserie.
Our distinctive recipe has been developed and perfected over years, in order to deliver the most delicious taste and texture. Each bird is brined for 24 hours before being rubbed by our own signature mix of chiles and dry herbs native to New Mexico. It’s all about the details, and when it comes to details, we go the extra mile to source farm fresh and grass-fed birds, as well as the highest quality ingredients, putting over two decades of cooking experience on the table, in order to ensure that every dish is delightful, down to the last bite.