Podcast appearances and mentions of diego galicia

Follow their journey on Instagram. Rico Torres: https://www.instagram.com/rico__torres/ Diego Galicia: https://www.instagram.com/atthediegoshow/ Join host Andre Natera on Chef's PSA Podcast for an engaging conversation with Rico Torres and Diego Galicia, the award-winning chefs from Mixtli in San Antonio. Discover the implications of Michelin Guide's expansion into Texas and explore the essence of fine dining, Mexican food origins, and iconic dishes. Learn about the rapid growth of El Paso Family Meal, the significance of 'Family Meals' in restaurants, and meet new culinary talents featured in their upcoming event. Rico and Diego share invaluable kitchen wisdom, their creative process, and the importance of teamwork, planning for the future, and humility from their time at the Culinary Institute of America. Tune in for actionable advice on becoming indispensable in the culinary industry, humorous anecdotes, and the controversial topic of kitchen music. 00:54 Big News: Michelin Guide Comes to Texas 06:56 The Unique Story of Mixtli Restaurant 08:23 The Evolution and Global Influence of Mexican Cuisine 18:59 Creative Process and Team Dynamics at Mixtli 28:49 Challenges and Expectations in a High-Level Kitchen 39:19 Humility and Service in Fine Dining 40:42 Opening a Restaurant: The Crazy Journey 44:27 The Importance of Real Estate Knowledge 54:51 Building a Culinary Community 58:33 Chef's PSAs and Kitchen Wisdom

Buenos días Este domingo presentamos a nuestro invitado la maestra Celiflora Montes Galindo, directora del CBTA 35 "Leona Vicario" este bachillerato es muy interesante para para el sector agropecuario,  por su amplia gama de actividades que realizan dentro de sus instalaciones, la oferta académica que proporciona a los jóvenes conocimientos yoportunidades de trabajo en diferentes áreas de la cadena productiva, desde la producción primaria hasta la transformación de alimentos. También contamos con la participación de Diego Galicia joven de 20 años quien es la tercera generación de productores de nieves artesanales, ellos estarán vendiendo en la feria de la Nieve en Santiago Tulyehualco, Xochimilco, del 1 al 10 de abril, te invitamos a consumir sus nieves en su puesto "Nieves el trébol". Tuvimos la participación de nuestro amigo Tonatiuh Cruz, académico de la FES Cuautitlán quien nos invita a asistir a la !° APIFES , dónde encontraremos productos de la colmena y actividades relacionadas a la apicultura. como parte de la celebracion del 49 aniversario de la FES Cuautitlán. Los esperamos el próximo domingo con más temas de interés.  Te invitamos a escucharlo y difundirlo GRACIAS

Today we’ve got a special episode and a special guest. We are talking about Diego Galicia @diegovgalicia member of the Agency @race.service from Miami Florida, this time he joined us to talk about the brand new GP that has entered inside the F1 Calendar, the first Formula One’s GP that has been raced inside the streets of Miami. Hope you enjoy it!

Host Andre Natera spoke with two chefs in this episode, Rico Torres and Diego Galicia, two of San Antonio’s brightest voices. Together, they own Mixtli and Kumo. They shared details on their restaurants and what they’re doing to reimagine restaurant culture. Torres talked about Kumo’s unique concept, which changes the menu daily. “It’s about being creative with the menu and doing something new. What else can I do with these products, so there’s nothing wasted.”They named it such because it means cloud in Japan. Japanese culture has an impact on the eatery, more for the style of dining. Not a coincidence is their other spot, Mixtli, which also means cloud. So why the clouds?“Clouds travel, so the menu can travel. Cloud became our spirit,” Torres shared. The idea of clouds is what drives menu ideation. They are focused on creating dishes rooted in stories of Mexican history. Mixtli started in a train car, selling pre-paid tickets for dining. Now, they are reopening it in a larger space during the pandemic. Galicia noted, “It’s a huge gamble that forced us to keep pushing. We’re all in.” What’s important to both chefs as they continue to build their empire is changing the restaurant culture. They want to bring education to their team on finances, health, and wellness. Torres called the new mindset “embracing the chaos.” He explained, “When you face a problem, emotions take the wheel and force old conditioning. Instead, find the root of the problem and find a new route to the solution.”He’s also a big proponent of being in tune with what you put in your body and the inner dialogue.Galicia discussed providing financial literacy education to staff. “It’s hard to stay afloat in the industry. Conversations about finances need to happen.”Bringing health and wellness into the conversation matters because neither wants to see people burnout. Galicia shared he heard something recently that stuck with him about the culture he and Torres are building. “You can’t be of service to others if you’re not fit for service. We want to set people up for success.”Want to stay up to date on what is happening with Run the Pass? Subscribe here.

EPISODE 12 IS HERE! Today we have Diego Galicia (@diegoxgalicia) who is a Content Creator for the NFL! We'll be asking him some questions as well as answering call-ins from YOU. Please share and follow the podcast to stay updated. DM me if you want to be a call-in for a future episode. Let's RUN IT!

We sit down with Diego Galicia, a content creator for Missouri Athletics and the Kansas City Chiefs, for Episode 47! We talk... -his videography journey -Mizzou/KC -Super Bowl experience -fashion, fits, kicks Thanks for Kickin' It with Breezy & Don C. ! Diego's IG & Twitter: @diegoxgalicia --- Send in a voice message: https://anchor.fm/kickinitdbdc/message Support this podcast: https://anchor.fm/kickinitdbdc/support

A native of Toluca, Mexico chef Diego Galicia moved to Texas at a young age. A graduate of The Culinary Institute of America Galicia worked at Lüke, owned by Chef John Besh, during his studies, and upon graduation he went on to work in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz; followed by stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago.  From this foundation he went onto launch Mixtli his own restaurant focusing on modern Mexican cuisine. Mixtli was met with critical acclaim earning him Food & Wine Magazine Best New Chefs 2017, he was James Beard Foundation Semifinalists 2018 , and the restaurant has received AAA 4 Diamond Awards in  2018, ‘19, and ‘20.

Originally from Toluca, Mexico, Diego Galicia moved to San Antonio in 2001. He studied at The University of Texas-San Antonio, and the Culinary Institute of America. As a student at the CIA he worked at John Besh's Luke, a local french bakery, and Patty Lou's. Galicia also has served stints at Azul Condesa, Atelier Crenn, and Moto. In 2013, along with co-chef partner Rico Torres, Galicia opened Mixtli (mish-ly) located in San Antonio, TX. Mixtli has been regarded as one of Texas' most avant-garde restaurants. Every 45 dinner their 90-minute tasting menu changes-- spotlighting a piece Mexico's history with each rendition. Galicia and Co-Chef/owner Rico Torres have been named to Food and Wines list of "Best New Chefs, in 2017, and the duo has also been listed as James Beard Semifinalists. Check out The Subtle Art of Giving a Fuck by Mark Manson as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Be more concerned with your character and not your reputation because your character is what you really are and your reputation is merely what others think you are." In today's episode with Diego Galicia we will discuss: Pressures of being a chef Keeping your circle small Reflecting on mistakes What can a restaurant job can supply for you when you're down on your luck Cooking is a team sport Never be afraid to ask fellow chefs for help Become a master of numbers Restaurants live and die by their numbers Lessons from a corporate kitchen job Tell a story with your menu Partnerships The secret to providing health insurance for your staff is that you aren't an asshole Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Commitment What is your biggest weakness? Patience What's one question you ask or thing you look for during an interview? If they have a car Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? Recognizing that "The customer is always right" is not true What is one book that is a must read to make us a better person or restaurant owner? Range: Why Generalists Triumph in a Specialized World What's one thing you feel restaurateurs don't know well enough or do often enough? Take care of their staff Name one service you've hired. Alsco - Linen Service in Texas What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Tock for reservations LegalZoom for legal advice Ehealthinsurance for affordable health insurance.  If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Cooking is a gift for human beings Have respect Don't judge people Contact info: website: www.restaurantmixtli.com Instagram: @mixtlicloud Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Diego Galicia for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

We’re taking a brief break from our second season to introduce you to the other project that the Copper & Heat team has been working on. It’s called The Makers - a four part mini-series brought to you by ChefsFeed in paid partnership with Maker’s Mark bourbon. In each episode of The Makers, we talk with chefs about their one-of-a-kind approaches to their craft.  In this episode, Chefs Gabe Erales, Rico Torres, and Diego Galicia discuss how they are challenging their diners’ expectations of Mexican food at their restaurants in Texas. Check out more at chefsfeed.com/makers.  We’ll be back in a couple weeks with the next episode in Season 2: Overhead!

From a retrofitted train car in San Antonio, Texas, chef/owners Diego Galicia and Rico Torres turn out some of the most exciting, constantly changing Mexican food in the United States today. While in New York City to cook their third James Beard House dinner, the pair sat down with Andrew to discuss how they met and became co-chefs and business partners, their approach to menu development and collaboration, and their next project. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

We're bringing you our highlights from Feast Portland – four days of delicious food and some very deep conversations in an airstream trailer. We begin with one of the most buzzed-about events at Feast Portland this year, Zero Proof, an alcohol-free dinner that brought together chefs including Andrew Zimmern and Michael Solomonov. Next, we get an insider's look into the history of Portland's dining scene. How did it become the foodie mecca it is today? Elias Cairo of Olympia Provisions interviews one of his mentors, Monique Siu, a key figure in the Portland restaurant scene since she opened Zefiro in 1990. Joining the HRN team on our trip out west were Andrew Friedman and Dana Cowin. Both of their shows, Andrew Talks to Chefs and Speaking Broadly, feature long-form, in-depth interviews with chefs and food industry insiders. For our Feast coverage, they helped us explore the intersections of food and identity with guests Rachel Yang, Diego Galicia, Rico Torres, and Reem Assil. The more chefs talked about how their personal history and family ties shaped their culinary identities, the more we noticed that there was one theme that popped up quite a lot: the overwhelming influence of grandmothers. We hear from Emma Bengtsson, Kristen Murray, Maya Lovelace, Jill Keuhler, and Bonnie Morales. Each woman shares an inspiring story about how their grandmothers shaped their lives and culinary aspirations. We end this week with a short excerpt of Dana Cowin's interview with Jim Meehan. Hear how Meehan envisions the future role of alcohol in restaurants and cocktail culture – especially with the rise of legalized cannabis. It got us wondering if the grass is greener on the other side... a topic we'll explore in next week's Meat + Three! Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo by Aubrie LeGault Meat + Three is powered by Simplecast

Diego Galicia and Rico Torres are successfully drawing the line in the sand between Mexican gastronomy and Tex-Mex cuisine. Every 45 days they change up the menu at the award-winning San Antonio restaurant Mixtli in an effort to educate and entertain diners. Andrew Friedman interviews the duo. Diego Galicia was born in Toluca, Mexico in 1984. He studied psychology at The University of Texas at San Antonio a few years before graduating from The Culinary Institute of America. While a student at the CIA, he was employed at Restaurant Lüke, owned by Chef John Besh, and a local french bakery where he did Sunday brunch. Weekday mornings, he would do service at Patty Lou's at the Olmos Pharmacy. Diego has had the opportunity of working back in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz, and stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago. Mixtli is a very personal and intimate project that reflects Diego's love and passion for his native country. Rico Torres was born in El Paso, Texas. Early on, he was immersed in the heritage of Zacatecas and greater Mexico, both in travel and through daily life. In 2013, Torres opened Mixtli with Chef Diego Galicia and has continued to dedicate himself to his craft. Each time a new menu concept is developed for Mixtli, Torres researches for hours at the University of Texas at San Antonio’s library, where he has a special partnership and is able to review historic Mexican cookbooks and recipes for inspiration. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Hey hey, it's Food Republic Today! First up, we check in with Stuart Brioza and Nicole Krasinski, the chefs behind San Francisco's State Bird Provisions, to hear how they'll be spending their Thanksgiving (0:37). Next, we chat with chefs Rico Torres & Diego Galicia (2:54) to learn about their travels, the experience of dining in their lauded San Antonio restaurant Mixtli, and the importance of preserving Mexican recipes and tradition., We close out with Chris Cosentino's opinion on food trends (19:01).