EP 250: Carlos Raba

No Pix After Dark Podcast

Chef Carlos Raba was born and raised in the Mexican state of Sinaloa by his mother and her four sisters. He learned to make tortillas by hand in his uncle’s restaurant and picked up classic Mexican recipes like cochinita pibil and lengua from his aunts and grandmother. Raba’s mother was a journalist who was critical of Mexican politicians, so fearing for their lives, she sought asylum and moved the family to the suburbs of Washington, D.C. when Raba was 17.

After he graduated from high school, Raba attended business school for a year and then began working in grocery stores. He started at the Whole Foods in Kentlands, Maryland, trying his hand at different roles—butcher, fishmonger, cheesemonger, and eventually store manager. He. then moved to Giant Foods and worked at various locations for five years. Tiring of the corporate life, his business partner Lane Harlan convinced him to use his creativity and family recipes to open Clavel in Baltimore in 2015. In a Converted American grill, Raba serves the same shrimp ceviche recipe that his familky taught him when he was 6 years old, along withother Sinaloan specialties in a relaxed, communal setting. In 2017, Raba was named “Best Chef. in Baltimore” by City Paper, in 2018 Carlos Raba was name also name “Rising star chef” by Star chef publications and on 2022 Carlos Raba was a “James Beard” semifinalist.

Carlos Raba also a practitioner of Brazilian jiujitsu, hold a black belt first degree under Vicente Jr team and his passion for jiujitsu lead him to Co-found Guardian Baltimore a 501(c)3 nonprofit martial arts gym in Remington, Baltimore that offer classes in Brazilian jiu jitsu. The gym is free for kids ages 6 – 18, and offers affordable sliding-scale memberships for adults. the space was founded on the belief that almost everyone wants to be a part of a tribe, and they work daily to serve as a vital space for their community.