Endless possibilities: For Israel Rivera, owner-chef of The Shop Breakfast and Lunch in Nob Hill, the kitchen became a home

Dec. 4—Editor's note: Cocina Connection is a once-a-month feature that takes a behind-the-scenes look at a New Mexico-based chef, who, in turn, shares some recipes.

It's 4:30 a.m.

Israel "Izz" Rivera wakes up from his warm bed and gets ready for the day.

By 5 a.m., the 37-year-old chef is already in the kitchen at The Shop Breakfast and Lunch in Nob Hill.

"I prep and set the line up so we can get open by 8 a.m.," Rivera says. "We cook for as many people that will come on that day."

By 3 p.m., Rivera and his team then figure out what's going on for the next day.

"If all goes according to plan, I can get home at 4 p.m.," he says with a laugh. "There are some days that doesn't happen at all."

This is a glimpse into Rivera's life as the chef and owner of The Shop.

It's also the space where the New Mexico native feels at home.

All his life, Rivera searched for a space where he felt comfortable, the kitchen became his home.

He learned to cook from his mother as a young man.

"I was just hungry a lot," he says. "I wanted to learn how to do stuff for myself."

As he grew into his teens, trouble found him.

"It was hard to get a job at the mall with a record," he says. "My buddy said to get a job at a restaurant at the time. It was the only job that could definitely understand my brain. I knew if I worked hard and fast, I would be good at the job. It was easy for me to understand."

Working in the kitchen was something Rivera felt like he could do.

He took a job at Dion's when he was 15.

As he spent more time in it, he got better.

At 20, he was working with a chef who took him under his wing and taught him a valuable lesson.

"He told me I couldn't have this job forever," he says. "And if I wanted to make it a career, I had to rethink how I could do it for the rest of my life. I was told I have to take care of myself because the food industry is a rough business."

Rivera continued on his journey and began to stage at restaurants in Boston, San Francisco and Los Angeles.

His first taste of next-level cuisine took place at Commonwealth in San Francisco.

"They have a Michelin star now," he says. "What they were doing there was endless possibilities of cuisine. It opened up my mind."

Arriving back in Albuquerque, Rivera was more determined than ever to make a career in the culinary world.

He opened the shop in February 2014 and will be celebrating its 10th anniversary in a few months.

The current menu consists of a Carne Adovada Burrito, Chilaquiles, Huevos Rancheros, Breakfast Burrito, Chorizo and Egg Torta, Biscuits and Chorizo Gravy, as well as lunch items Duck Confit, Qbano, Grilled Chicken and Cheese Steak.

Rivera will switch up the menu and has a simple way of doing so.

"It's more about what I think is delicious," he explains. "The whole concept of The Shop's first menu is what I wanted to eat. That's why I wanted to open the restaurant. I figure if I'm going to make it for myself, I'm going to make it for everyone. Everything on the menu is a dish I've tried and liked."

Owning a restaurant is one of the most difficult tasks.

Rivera does have worries, yet he decides to put his energy in fixing the problems.

"We've had a lot of support from the community and we've been really fortunate that they keep coming back," he says. "I want The Shop to be more than just a food and restaurant palace. I want it to be a place where we are taking care of employees. I pay my employees more than they've been paid. It's been super rewarding to know that none of my employees have to have a second job to make a living."

When Rivera isn't cooking, he makes it a point to support local restaurants.

"I never cook for myself outside of work," he says. "I'll go out and see my friend's and support their establishments."

Rivera has appeared on the competition series, "Supermarket Stakeout," where he's learned some lessons.

He's teamed up with Happy Accidents in Nob Hill this holiday season in creating a menu to go along with the cocktails there.

"I'm always wanting to support and collaborate," he says. "My ultimate goal is to eventually retire before getting burned out. I also want to keep innovating through culinary dishes. Good food is the key."

Red Chile vinaigrette

4 garlic cloves

2 small shallots

1 tablespoon Dijon mustard

1 teaspoon oregano

1 cup prepared red chile sauce

4-5 cups olive oil

2 cups apple cider vinegar

Salt

Honey

Smash the garlic cloves and dice the shallots and throw them into a blender along with the Dijon mustard, oregano, red chile sauce and apple cider vinegar.

Start the blender on low, then increase speed to medium and drizzle in the olive oil at a steady pace until thoroughly emulsified.

The vinaigrette will thicken, and the sound of the blender will change once the vinaigrette is fully emulsified. Then add salt and honey to taste, and you are ready to rock 'n' roll.

You can use this vinaigrette in so many ways, from your favorite fall or winter salad, to a dip for grilled veggies. I've used this in the past with arugula and red onion as a topping for a coffee/cumin rubbed rib-eye steak.

(Recipe from Israel "Izz" Rivera)