Some of the foods and ingredients executive chef Senaida Rodriguez prepares aren’t usually found on the West Texas plate: sunchoke, also called the Jerusalem artichoke; nasturtium, a herbaceous plant commonly used as a garnish; porcini mushrooms that grow wild in Colorado; and foie gras, a pâté made from either duck or goose liver.Rodriguez is very familiar with them. She has to be since she’s had over a decade of experience working with them in the commercial kitchen.As a professional chef, Rodriguez’ culinary expertise was a long process in the making that began with a childhood in O’Donnell. Her journey took ...