I am Chef Obdulio. I own Escobar's Restaurant and Milo's. We serve Latin Fusion, good cuisine in this restaurant.
%82 cabernet Sauvignon
Wilson Vineyards, Clarksburg
Chateau Ste Michelle
Blend of Reislings
Blend of Sauvignon Blanc and Gewurtzraminer
Gramona in Penedes
"I have a couple suppliers that I get my fish from ,one in Peoria, Dixon Fish, that I use a little bit. Not as much as Fortune Fish in Chicago. Great stuff. I am antifrozen stuff.I will not buy anything frozen. It has to be fresh. If it came alive it would be better. People don't like to see that but yes, it's a lot better.
We gather flavors. I don't really focus on one cuisine, I mean Latin Fusion, but like you see a dish that reminds you of French, for instance, I was serving a Black Bean Ravioli with Cilantro and Chilis but for that I made a Burbunk sauce that is real French and to that I flavored it with a little chipoltle, cilantro, lime juice, so give it a little kick, so that's the difference."