Permian Basin’s Chef of the Month: Delia Yang

Delia Yang comes from a strong Mexican heritage, but her first meals as a cooking professional were entirely Chinese.

Born in Jimenez, Chihuahua, Yang said she married a man of Chinese descent and found her niche cooking Chinese food at a buffet restaurant in Odessa.

Now the 43-year-old Odessa woman has returned to her roots with a new restaurant name and the Mexican food that she's always loved.

Yang, a mother of three children, is the head chef at Ay Chihuahua Mexican Buffet, 4555 E. University Blvd.

How long have you been cooking? 20 years.
What is your favorite thing to eat? Chili verde.
Do you wear a chef hat at work? A Mexican flag do-rag.
What's the most difficult type of food to cook? Italian.
Which do you prefer, spicy or sweet food? Spicy.
Wine with dinner? Yes.
Ever tried a bad recipe? The first time I tried to make Asado.
What is your favorite cooking TV show? "Rachael Ray."
Do you have any hobbies besides cooking? Puzzles and watching TV.
What is a popular dish you do cook at home? Chili Relleno.
How do you make it? Ingredients: 12 long green chilies, one pound of Asadero cheese, six eggs, a handful of four and about 2 cups of vegetable oil.
Instructions: Cook the chilies in the oven until the skin changes color and then peel. Cut the cheese into strips and put inside the chilies. Separate the egg white and whip, and then mix with the yolk. Bread the chili in the egg and flour and then fry it in the oil, until the exterior is brown. Serve with a tomato sauce or in a tortilla.

at a glance
>> Who: Delia Yang.
>> Where: Ay Chihuahua Mexican Buffet, 4555 E. University Blvd.
>> Chef of the Month appears on the second Wednesday of every month.