Podcast appearances and mentions of Enrique Olvera

It was really amazing to have Enrique Olvera in the studio. Olvera is the acclaimed Mexican chef behind Pujol in Mexico City, Cosme in New York (celebrating its 10th anniversary), and other acclaimed restaurants around the world. In this episode, Enrique shares his honest thoughts on how a global chef stays fresh, especially in the highly competitive restaurant scenes of New York and Mexico City. We also talk about the business of restaurants, which is always a hot topic with those running them. Also on the show, we catch up with Ken Concepcion, from the terrific Los Angeles bookstore Now Serving. We discuss the busy spring season and what types of books Ken is most excited about. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Snacky Tunes, Darin sits down with chef Jesús “Chuy” Cervantes, the force behind Damian and Ditroit Taquería in Los Angeles. From growing up in El Paso to cooking alongside Enrique Olvera, he shares his journey through kitchens, cities, and flavors—including the big moves that brought him from Brooklyn to DTLA. Plus, we talk about this week's can't-miss Pujol pop-up at Damian (pro tip: try the bar).Later, Darin pulls up a performance from the archive by the Big Ups (featuring former HRN Engineer Joe Galarraga!) who had recently released their album, Eighteen Hours of Static. The crew discussed band life, touring, and which band member dominated the kitchen.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

Sarah Thompson is the chef of Casa Playa in the Wynn Hotel in Las Vegas, Nevada. She was born in Boston, Massachusetts and is a Culinary Institute of America graduate who spent many years working in New York City at restaurants like Marea and Alder, but when taking a job with Enrique Olvera and Daniela Soto-Innes at Cosme, she fell in love with Mexican cuisine. When that restaurant wanted a variation of it called Elio in Las Vegas she was tapped as the executive chef. They opened right at the same time the pandemic hit, so after months of openings and closings and instability on the Las Vegas strip it closed. However, she was able to convince the Wynn to let her take over the space and serve her form of Mexican cooking.Casa Playa serves coastal Mexican food, but it's not attached to any specific region. She has no sentimental background with a grandmother in Michoacán or anything like that, so she doesn't try to insinuate that she does and just lets the flavors work together as she sees fit. She even whips the masa for her tamales with coconut oil. It's a very particular environment, running a restaurant inside of a casino. The way people dine is different. They often come in large groups. She has a late-night taco menu for those that want to stop in for a quick bite before during or after going to a club or some kind of attraction. The lighting is beyond her control at times. These unique attributes also give her an opportunity to do things a little differently. It's a really fascinating world in Las Vegas. I know it seems like a place I wouldn't like, but I've never really gone there for all of the money and excess and nightlife that it has a reputation for. I've always appreciated just the weirdness of Las Vegas which is everywhere, though sometimes you have to peel back what's on the surface.Read more at New Worlder.

Entrevista con la cocinera tradicional Claudia Sántiz, sobre su libro "Kokono, de una mujer rebelde".Originaria de San Juan Chamula Chiapas, Claudia nos comparte su historia en la que describe que su destino estaba escrito desde su nacimiento: debía casarse a los 13 y atender a su familia. Sin embargo, su rebeldía la llevó a desafiar paradigmas de género y origen.Al apostar por su educación, su vida daría un giro cuando su tesis llegó a manos del chef Enrique Olvera, quien la invitó a trabajar en Pujol. Es ahí donde inició su trayectoria por tres de los restaurantes más prestigiosos de la capital. Al regresar a Chiapas logró cumplir un sueño: abrir su propio restaurante.Consulta este y otros deliciosos temas en Aderezo. Hosted on Acast. See acast.com/privacy for more information.

Hoy me acompaña una invitada que nos lleva al corazón de la cocina, no solo como un espacio de creación, sino como un lugar donde se construyen emociones, historias y cultura. Ella es Sofía Cortina, chef pastelera. Una chef pastelera que ha dejado su huella en la gastronomía mexicana. En esta charla, Sofía nos comparte su trayectoria: desde sus inicios en Pujol, bajo la guía de Enrique Olvera, pasando por su educación no tradicional, hasta el momento en que decidió construir su propio camino creativo. Exploramos su pasión por el ritual del comer, su amor por crear y su conexión con México como los motores detrás de su crecimiento profesional y creativo. Sofía nos comparte cómo enfrenta la crítica, la competencia y la inspiración en un mundo donde la creatividad y la autenticidad son esenciales. Además, nos revela el detrás de escena de la alta cocina: los ingredientes que no pueden faltar, la magia que se vive en cada creación, y los aprendizajes que ha acumulado de sus mentores y su propia experiencia. También nos adentramos en su perspectiva sobre la maternidad en una industria tan demandante, y cómo está abriendo conversaciones honestas sobre los retos que enfrentan las mujeres para equilibrar lo personal y lo profesional. Una conversación que celebra la comida como un acto de amor, gozo y conexión, y que nos invita a reflexionar sobre lo que significa realmente disfrutar con todos los sentidos. Gracias a BBVA por apoyar esta temporada de Más Cabrona en la que compartimos historias de mujeres outliers que están definiendo un antes y un después en sus industrias.

Dime qué piensas del episodio.Enrique Olvera @enriqueolveraf es fundador y chef principal del restaurante Pujol, considerado uno de los mejores restaurantes del mundo por 50 Best y ganador de 2 estrellas Michelin. Olvera es conocido por su enfoque innovador de la cocina mexicana. Además de Pujol, ha abierto otros restaurantes de renombre, como Cosme en Nueva York.Por favor ayúdame y sigue Cracks Podcast en YouTube aquí.“La tos, el hambre y el amor no se pueden esconder.”- Enrique Olvera @enriqueolveraComparte esta frase en TwitterEste episodio es presentado por por Sonos ACE, los nuevos audífonos de Sonos, la empresa líder en experiencia sonora en el mundo y por Laboratorios LAPI, el laboratorio médico que brinda a las compañías herramientas de salud laboral como exámenes de ingreso.Hoy Enrique y yo hablamos de cómo piensa del lujo, cómo crear ambientes y conceptos, sobre el negocio de la cocina y de hacer un mes de ayunoQué puedes aprender hoyBeneficios del ayunoDiferencias entre 2 y 3 estrellas MichelinDetectar el hambre y acomodarla en tu equipoCómo tomar una critica *Este episodio es presentado por Sonos ACEAlgo que para mí es básico en un avión es un buen par de audífonos que me aíslen del ruido y me permitan trabajar, descansar o disfrutar de una película, o de Cracks podcast, con el mejor sonido posible.Sonos ACE tiene cancelación activa de ruido es de primer nivel y te ayuda a enfocarte y disfrutar una experiencia absolutamente envolvente en el avión, en tu oficina o en donde estés, mientras que con el modo ambiente puedes escuchar y también oír todo lo que ocurre a tu alrededor.Tienen tienen un diseño discreto, colores que combinan con todo y un sofisticado acabado mate y con elegantes detalles de acero inoxidable.Dale un upgrade a tu música visitando sonos.com/cracks*Este episodio es presentado por LAPI Laboratorio Médico.Si bien Cracks es el podcast #1 de negocios y tecnología, he notado que en los temas relacionados con bienestar y calidad de vida son de los que más interés generan con la audiencia.Lapi Laboratorio Médico brinda a las compañías herramientas de salud laboral como exámenes de ingreso y análisis médicos periódicos para garantizar la salud de tu personal vía unidades móviles  en sitio o en sus múltiples sucursales en la república mexicana.Si quieres elevar la salud de tu personal, Lapi te ofrece asesoría sin costo y 30 días de crédito para cubrir tus necesidades a nivel nacional ingresando a cracks.la/lapi. Ve el episodio en Youtube

Mtra. Liliana Luna, Terapeuta clínica y Mtro. Enrique Olvera, Encargado de Evaluación Psicológica #UACJRADIO #UACJ #SALUDMENTAL

Sarah Thompson is the executive chef of Casa Playa, a coastal Mexican restaurant in Las Vegas. She was raised in Boston and attended culinary school in New York before working at Michelin-starred Italian seafood restaurant Marea. She moved on to work at Cosme, the famous eatery opened by Mexican chef Enrique Olvera, and was fascinated by the flavours and ingredients of the regional Mexican cuisines. In the podcast Sarah Thompson will tell about her creative process and how she finds the best produce for her Mexican dishes. She will also reveal her favourite places to eat in Las Vegas, from the best coffee roastery and goat birria tacos to a must visit 1950's steakhouse. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Iniciamos la conversación con Eduardo Alavez, reportero en Chilango– acerca de la sala de espera VIP del Aeropuerto Internacional Felipe Ángeles (AIFA), que se trata de la Hacienda Santa Lucía, de la empresa The Grand Lounge Elite, que recientemente fue galardonada con el premio Pioneer of the Year de Priority Pass, la principal red mundial de acceso a salas VIP.Juan Miguel Ramírez Sánchez –candidato a la presidencia municipal de Celaya, Guanajuato– nos comparte información acerca de la Fiscalía de Guanajuato que detuvo a un líder criminal y desarticuló a la banda vinculada en el homicidio de la candidata de Morena en Celaya, Gisela Gaytán, ocurrido el pasado 1 de abril en San Miguel Octopan. Rocío Sánchez –reportera en Chilango– nos habla de su nota acerca de las alcaldías Gustavo A. Madero y Azcapotzalco quienes anunciaron que habrá reducción de agua en varias colonias, debido a algunas reparaciones, el Sistema de Aguas de la CDMX (Sacmex) por un desperfecto eléctrico en dos arrancadores del Centro de Control de Motores (CCM) en el Campamento Chalmita, el Tanque de Rebombeo Tepetatal dejará de recibir 200 litros por segundo de agua, de acuerdo con Sacmex.Pamela Escamilla –editora de Guía en Chilango– nos habla de la Guía Michelin que llegó a México y el anuncio de sus restaurantes sorprendió a todos porque no solo hubo uno, sino dos establecimientos de CDMX con dos estrellas. Este es el caso de Pujol, de Enrique Olvera; y Quintonil, de Jorge Vallejo, que se llevaron el máximo reconocimiento de la ceremonia celebrada en El Cantoral este 14 de mayo de 2024. Programa transmitido 16 mayo de 2024. Escucha Esto no es un noticiero con Nacho Lozano, en vivo de lunes a viernes de 1:00 p.m. a 2:00 p.m. por el 105.3 de FM. Esta es una producción de Radio Chilango.

Gonzalo Gout, Chief Operating Officer at Casamata, and Gustavo Garnica, Chef de Cuisine at Cosme, tour the Union Square greenmarket. Casamata and Cosme are Chef Enrique Olvera's two New York City-based restaurants that serve modern Mexican cuisine. They have developed relationships with farmers from the Hudson Valley and search for seasonally available produce to inspire the menus at Casamata and Cosme. Watch the full documentary and find recipes here!

Gustavo Garnica is chef de cuisine at Cosme, Enrique Olvera's plant-forward Mexican restaurant in New York City. Here he shows us how he makes tlayudas, a traditional Oaxacan dish comprised of a fresh corn tortilla with all sorts of delicious toppings. Chef Gustavo tops the tlayuda with a puree of caramelized onions, cherry tomatoes tossed in charred habañero vinaigrette, onion escabeche, and greens.  Watch the full documentary and find recipes here!

Gustavo Garnica is chef de cuisine at Cosme, an Enrique Olvera restaurant in New York City that serves contemporary Mexican cuisine with locally produced ingredients. He shows us how he makes sweet potato tamales. He fills the tamales with roasted sweet potato puree, and tops them with an aerated sweet potato and guajillo sauce, purslane salad, and sweet potato chips. Watch the full documentary and find recipes here!

Gustavo Garnica is chef de cuisine at Cosme, an Enrique Olvera restaurant that serves contemporary cuisine rooted in Mexican flavors and traditions, while celebrating local ingredients from the Hudson Valley. In this interview, Chef Garnica talks about the plant-forward menu at Cosme, respecting ingredients, and the relationships he has forged with local producers and farmers. Watch the full documentary and find recipes here!

Los tacos de carnitas tienen un upgraded si los imagina el chef Enrique Olvera. Un taco de pork belly y salda verde de verdolagas. Así, tan bueno como suena.See omnystudio.com/listener for privacy information.

In our eighth episode, executive features editor Kat Kinsman checks in with Enrique Olvera as he's on the verge of expanding his international restaurant empire. There's a good chance you're picturing him in a "Chef's Table" glow, making the mole and tostadas and other dishes that has made his Mexico City restaurant Pujol into a global destination since 2000. That flagship was followed by New York outposts Cosme in 2014 and Atla in 2017, then Los Angeles in 2020 with Damian, and he's now adding more to the roster with Atla in Venice Beach, and Tacos Atla in Brooklyn. Fans and fellow chefs plan trips to Mexico City around their Pujol reservations and flock to his restaurants on America's coasts because he's got so much to teach them about the beauty and bounty of a cuisine that has long been undervalued outside of its country of origin. Olvera delves into what keeps him going, how he shares this motivation and passion and energy with the people he trusts to keep such a big empire alive, and the beauty of taking some time to sweat — in a good way. For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

We sit down with ‘Oppenheimer' director, Christopher Nolan, hear from the award-winning Mexican chef, Enrique Olvera, and delve into Monocle's latest publication, ‘Swim & Sun'. See omnystudio.com/listener for privacy information.

We travel to Venice Beach, Los Angeles to join Monocle's US Editor, Chris Lord, as he speaks with the award-winning Mexican chef, Enrique Olvera, at his new restaurant Atla.See omnystudio.com/listener for privacy information.

La mexicana Karime Lopez es la primera mujer mexicana que ha obtenido una estrella Michelin por su trabajo en Osteria Gucci en Florencia. Es en este restaurante junto a su pareja, Takahiko Kondo, que crea platillos espectaculares que reflejan sus aprendizajes bajo los chefs más reconocidos del mundo como Enrique Olvera y Virgilio Martínez, pero todos con el sello de Karime. En esta conversación con Samantha Tams, quien recién tuvo la oportunidad de probar sus creaciones durante un viaje a Italia, hablan sobre su trayectoria, las similitudes entre la industria de la moda y la cocina, la importancia de plasmar una identidad propia en tu trabajo y mucho más. ★ Support this podcast ★

On today's episode of All in the Industry®, Shari Bayer has a special "On the Road" show focusing on her new, and first book, CHEFWISE: Life Lessons from Leading Chefs Around the World (Phaidon), which is officially out today, 5.3.23 in the US, and launched in the UK/Worldwide on 4.20.23. Chefwise features invaluable advice from over 100 leading chefs on topics not typically taught in culinary school, both in and out of the kitchen. The participating chefs—including Michelin-star veterans, up-and-coming professionals, and casual restaurant owners—share in their own words what's essential in a chef's everyday life. Featured chefs include Gaggan Anand, Carolina Bazan, Massimo Bottura, Jeremy Chan, Mauro Colagreco, Nina Compton, Dominique Crenn, Helene Darroze, Michael Elegbede, Will Goldfarb, David Kinch, Virgilio Martinez, Niki Nakayama, Yoshihiro Narisawa, Enrique Olvera, Elena Reygadas, Eric Ripert, Missy Robbins, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters. Chefwise has been a dream project for Shari! She is so grateful to all of her chef contributors and publisher, Phaidon, and thrilled to share her book with you and the world! ** Shari previews Chefwise at an exclusive event during the Philly Chef Conference with Sisterly Love Collective at The Study at University City in Philadephia on Sunday, April 16th. The program began with a cocktail reception, and then panel, starting with restaurateur Ellen Yin's introduction, following Shari's reading from Chefwise and discussion on topics in the book with three Philly-based chefs: Owner Sofia Deleon of El Merkery; Chef/Co-founder Cybille St. Aude-Tate of Honeysuckle Provisions and Honeysuckle Projects (whose partner/husband Chef Omar Tate is a Chefwise contributor); and Chef Melissa McGrath of Sweet Amalia Market & Kitchen in NJ; ending with a Q&A and book signing. Special thanks to Sisterly Love Collective, The Study at University City, CO-OP Restaurant & Bar, Philly Chef Conference, Foxglove Communications, Phaidon, Heritage Radio Network, our panelists and everyone who came out to support our event!** Today's show also features Shari's PR tip to be Chefwise; Industry Event Announcement about the 4th Annual Celebrity Chefs & Friends Golf and Tennis Tournament Benefiting City Harvest on May 8, 2023 at Alpine Country Club, NJ; plus, Shari's Solo Dining experience at Palizzi Social Club, a private social club in Philadelphia that first opened its doors in 1918.** Check out Shari's new book, Chefwise – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com, and wherever books are sold! Pub dates: 4.20.23 UK / 5.3.23 US #chefwisebook **Photo Courtesy of Chefwise/Sisterly Love Collective.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Welcome to another episode of the Flavors Unknown podcast in Mexico City. Usually,  I dive deep into the culinary world and the people who make it happen in the kitchen and behind the bar all around the United States.This episode is different from my usual conversations with American culinary leaders or my Taste the Future episodes focusing on a trending flavor or ingredient. I just came back from a week spent in Mexico City and had amazing restaurant experiences, so, I thought I would share my best ones with you.If you are planning to travel to the Mexican Capital or if you know someone who is going, listen to or share this flavorful episode. The city's culinary scene is a melting pot of historical roots, indigenous and colonial influences, and contemporary gastronomic trends. So grab your headphones and your appetite, and let's dive right in! Discover the Top 6 Handpicked Restaurants in Mexico City As a fellow food enthusiast, we understand your passion for exploring unique and authentic culinary experiences. That's why we've crafted an exclusive guide just for you, featuring 6 of the best personally selected restaurants in Mexico City that you won't want to miss!To download your exclusive guide to Mexico City's 6 personally selected restaurants, simply enter your name and email address below and click the button "Submit". Bon appétit and happy travels!P.S. Don't forget to share your amazing dining experiences with us on Instagram and Facebook by using the tag @flavorsunknown Your privacy is important to us. We will not share your information with third parties. I'd like to share a fun read, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry or any foodie passionate about chefs and restaurants.Get the book here! Six of My Favorite Restaurants in Mexico City Masala Y Maiz Masala Y Maiz is located at Calle Benjamín Hill 146, Hipódromo Condesa, 06100 Ciudad de México, CDMX. The restaurant opened in 2017 and serves Mexican cuisine with Indian and vegan influences. The chef and co-owner of the restaurant is Norma Listman. Some of the most popular dishes at Masala Y Maiz include the vegan chilaquiles, lamb birria tacos, and tandoori octopus. Molino El Pujol Molino El Pujol is located at Tamaulipas 139, Hipódromo, 06170 Ciudad de México, CDMX. The restaurant opened in 2021 and specializes in traditional Mexican cuisine, particularly tortillas and masa-based dishes. The chef and owner of the restaurant is Enrique Olvera. The most popular dishes at Molino El Pujol are the tacos de guisado (stew-filled tacos) and the handmade blue corn tortillas. Carmela y Sal Carmela y Sal is located at Calle de Atlixco 94, Condesa, 06140 Ciudad de México, CDMX. The restaurant opened in 2016 and serves contemporary Mexican cuisine with Mediterranean and Middle Eastern influences. The chef and owner of the restaurant is Gabriela Ruiz. Some of the most popular dishes at Carmela & Sal include the short rib barbacoa and the roasted cauliflower with tahini and pomegranate seeds. Blanco Colima Blanco Colima is located at Colima 168, Roma Nte., 06700 Ciudad de México, CDMX. The restaurant opened in 2018 and serves contemporary Mexican cuisine with a focus on seafood. The chef and owner of the restaurant is Edgar Núñez. Some of the most popular dishes at Blanco Colima include the shrimp aguachile, octopus tacos, and the "explosión de maíz" dessert. Expendio de Maiz Sin Nombre

#suciotalk presents two chefs. Chuy Cervantes is the CDC of Damian, Enrique Olvera's Restaurant in LA. Carlos Garcia is Sous Chef at Damian, and also used to be a CDP at The Charter Oak While I was Chef there. Its always cool to have more than two chefs sitting in a room talking about life and the industry. For the third time ever on the show this is the case. I hope to do more shows like this. We as Chefs always have a COOK SOULMATE. Someone who we cook with for so many years.....we know them so well. Their strengths, weaknesses, triumphs and defeats. Mine is Charlie Appel Tag the person you've spent the most time with in the kitchen!! Peace!! --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

EP08 SOFIA CORTINA Chef pastelera, emprendedora y empresaria, Sofía comenzó su formación profesional como practicante de Pujol, del chef Enrique Olvera donde estudió durante varios años. En 2013, estudió en Barcelona un curso de Espaisucre y trabajó en el restaurante Dos Palillos de Albert Raurich, realizó prácticas con Pierre Hermé en París, antes de su regreso a Pujol. Al frente de pastelería en el Hotel Carlota, colaboró con Joaquín Cardoso. Al comienzo de la pandemia, nació La Vitrine, un proyecto que originalmente era una Dark Kitchen y que terminó por convertirse en una pequeña pastelería ubicada en la Colonia Roma. Ese mismo año, Sofía fue nombrada como la Mejor Chef Repostera de América Latina por Latin America's 50 Best Restaurants. Recientemente participó en la Copa del Mundo de la Pastelería que se celebró en la ciudad de Lyon, Francia como jurado dentro de la categoría Postres de Restaurante.

We discuss how to celebrate Valentine's Day without being totally lame. Then, we chat with chef Enrique Olvera about the white hot Cosme restaurant, cooking Mexican food in New York, and way more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

La chef Lula Martín del Campo, responsable del gustado restaurante Cascabel, habla de la experiencia híbrida que se está viviendo en su ámbito y el uso de las nuevas tecnologías para continuar dando sus servicios. Además, la profesional de la cocina se sincera respecto al enorme reto que llegan a representar los comensales difíciles y los prepotentes. ¿Qué técnicas recomienda para hacerles frente? ¿Qué piensa sobre aquel dicho que reza: “el cliente siempre tiene la razón”? ¿Cuál es su opinión respecto a los dichos de su colega Enrique Olvera? ¿El chile en nogada, capeado o sin capear? Finalmente, Lula detalla y comparte dos interesantes y propositivos proyectos: #HagamosPaís y el festival culinario Millesime. ¡No te lo pierdas!

Pujol, uno de los 50 mejores restaurantes del mundo

Las cocinas y el salón de los restaurantes más importantes del mundo son una coreografía perfectamente orquestada en los que arsenales de cocineros, meseros y muchas personas más se preocupan de cada detalle de la experiencia del comensal. Y quién mejor que un cocinero que lo vive desde dentro para darnos luces del trabajo diario que conlleva. Juan Andrés Pazmiño, jefe de partida en Pujol (5to mejor restaurante de LatAm según la lista de los 50 Best), nos cuenta sobre la exigencia de una cocina de este nivel, sus experiencias en Central y Aquavit, y nos acerca a Enrique Olvera y Virgilio Martínez. Un episodio para reflexionar y valorar. Sigue a Comiding en Instagram en @comiding.pod Contacto: comidingpodcast@gmail.com

En Ciudad H platicamos con dos chefs mexicanas que están revolucionando la gastronomía en Houston, Alejandra Rivas y Karla Espinosa. Hoy comparten con nosotras cómo empezaron en la cocina, los retos que han tenido que superar como mexicanas y mujeres en esta industria, cómo incorporan sus raíces en la cocina, y cuál ha sido su experiencia complaciendo al comensal Houstoniano, entre muchas otros temas más. Alejandra es repostera, heladera como ella dice, y después de trabajar en España y México en altas cocinas como la de Martin Berasategui, Jordi Roca y Enrique Olvera, crea Rocambolesc, una heladería que abre sus puertas hace cinco años en España y hoy llega a Houston. Karla es la Head Chef en repostería del restaurante MAD en dónde crea unos postres que son toda una experiencia en creatividad e innovación. Karla ha trabajado en muchos países como México, España, Argentina y Bélgica convirtiéndose en embajadora del prestigiado chocolate de ese país Callebaut que a su vez tiene una academia del chocolate en donde imparte cursos de muy alto nivel. Las dos han recibido prestigiados reconocimientos y son el ejemplo perfecto de poder transformar ingredientes en obras de arte. Muchas gracias a las dos por habernos acompañado hoy en Ciudad H. Nos encantó platicar con ustedes, felicidades y que sigan los éxitos. Rocambolesc @rrrocambolesc_usaMAD @mad.houston

En este episodio de la Serie Chefs platicamos con Jorge Vallejo, chef del restaurante Quintonil. Un gran impulsor de la gastronomía mexicana, no sólo por interesarse en recuperar ingredientes y sabores mexicanos, sino por la necesidad de su dignificación. Desde el 2015, Quintonil ha sido reconocido  dentro de la lista de los 50 mejores restaurantes del mundo de The Restaurants Magazine. Jorge abrió Quintonil, junto con su esposa Ale en el 2012. Antes, trabajó en Pujol de Enrique Olvera, fue chef de Grupo Habita, chef del restaurante Diana en el Hotel St. Regis, realizó una estancia en el Noma de Rene Redzepi en Copenhague - considerado el número uno del mundo por dos años consecutivos - y le dio varias vueltas al mundo trabajando en los cruceros Princess. Platicamos de su trayectoria profesional y experiencia de vida. De lo que aprendió en cada una de estas etapas; de las ventajas y los retos de trabajar con tu pareja; de la cocina como una poderosa herramienta de cambio y de cómo se pueden combatir prejuicios a través de ella; de los momentos más duros y felices del Quintonil; y de cómo logran “recibir clientes y despedir amigos” en tan sólo unas cuantas horas. Gracias Jorge, por esta conversación tan honesta, abierta y personal… por compartir tanto acerca de ti.

La vida de Eduardo García, chef de Maximo Bistrot, Havre 77 y Lalo! es fuera de serie… dura, conmovedora e inspiradora. Su historia motivó esta temporada sobre chefs mexicanos.En este episodio hablamos sobre su infancia y acercamiento a la gastronomía; tropiezos con la ley en Estados Unidos y cinco años de cárcel y oportunidades para enderezar el camino; deportaciones a México; reencuentros y desencuentros familiares; su experiencia con chefs reconocidos como Eric Ripert y Enrique Olvera; el nacimiento y transformación de Maximo Bistrot, el equipo, arduo trabajo y metas cumplidas en exceso. Gracias Lalo por compartir tu vida personal a detalle y tocar fibras sensibles. Por darle esperanza, como dice la canción, a los que se sienten en una ‘jaula de oro' viviendo fuera de su país y a los que buscan migrar por mejores oportunidades…  Gracias por demostrarnos que no hay metas inalcanzables y la importancia de las segundas oportunidades. 

Todo lo que hace Elena Reygadas lo hace impecable, desde el pan que se hornea todas las mañanas, la pasta fresca y hecha a mano, hasta cuidar cada detalle y buen gusto de sus restaurantes. Es la chef de Rosetta, Lardo, Panadería Rosetta, Café Nin y Pizzería Lardo. En este episodio hablamos de cómo pasa de letras inglesas en la UNAM a chef de Rosetta; de su éxito rotundo y de su manejo; de su ética de trabajo; del miedo de no ser la madre que quiere ser; de su dieta personal, del problema con los supermercados y del camino para reducir la mala nutrición en el país. Definir la comida de Elena no es cosa fácil. Como dice Enrique Olvera, el chef de Pujol en una entrevista sobre ella en Gatopardo: a diferencia de otros, “ Elena no está tratando de reinterpretar su pasado mexicano, sino cocinando lo que le gusta cocinar y lo que hace mejor. No es ni mexicana, ni italiana, es una cocina de Elena”. Punto. Para ella, lo más importante es el ingrediente - puro, básico y vital, incluso por encima de la técnica. Esto la ha llevado a descubrir y colaborar con los mejores proveedores del país y a rescatar y reinvindicar tantos sabores. 

Esta semana nos ponemos ric@s con el Chef Alejando Huerta. Siempre decimos que la comida es mucho más que solo comida, y quien mejor para saberlo que, un Chef que ha trabajado alrededor del mundo en los mejores restaurantes de México y en varios de los mejores restaurantes del mundo, incluyendo: Pujol del Chef Enrique Olvera, noveno mejor restaurante del mundo.Noma de Dinamarca que, actualmente, es el mejor restaurante del mundo de acuerdo al Gourmet Journal.En 2019, se fue a vivir a Australia y ocupó el puesto de Chef Ejecutivo en el restaurante Chica Bonita.Actualmente, es chef ejecutivo en el restaurante No. 92, en Sidney, Australia. En este episodio hablamos de: (2:15) La razón que lo llevo a convertirse en Chef (3:35) La cocina es apasionante (4:52) Mi primer mentor y la repostería (6:54) ¿Cómo elegías dónde trabajar? (7:20) Cómo entre al Pujol, noveno mejor restaurante del mundo (8:10) Experiencia en Pujol (11:00) Diferencias al llevar cocinas en México y en el mundo (13:20) ¿Por qué Australia? (17:00) Mentalidad detrás de los grandes Chefs (18:50) Ranking dominado por hombres (20:35) Listas de los mejores restaurantes y chefs del mundo (21:53) Mexicanos en la lista (22:25) Estrellas Michelin(24:50) Países que dominan la lista(26:20) Pandemia en restaurantes en Australia (32:35) Lo mejor de Australia en México(33:28) Recomendaciones para alguien que busca ser chef(35:00) Serie favorita de cocina (36:20) Top 3 restaurantes en México(37:45) El ciclo natural del aficionado mexicano Mencionado en el episodio:El mejor restaurante del mundo de acuerdo al Gourmet JournalPujol en México, noveno mejor restaurante del mundo Lista los 50 mejores restaurantes del mundo Lista de los mejores 100 chefs del mundoEl Chef Alejandro Huerta en Instagram  __________¿Perder peso (de la manera correcta), subir fuerza y músculo y vivir sin dolor? Aplica al programa aquí y menciona que llegaste a través del Podcast, recibirás un descuento de nuestra parte. https://www.inquebrantablepf.com/GUÍAS GRATUITAS. ¿Estás pensando en aprender un poco más sobre entrenamiento, alimentación, dieta keto o solo estar un poco más sano? Descarga las guías gratuitas y comienza tu camino hacia una mejor salud.Descarga las guías aquí:https://www.ponterico.com/guias__________Ponte Rico en redes:Facebook:https://www.facebook.com/PonteRIco Tik Tok:https://www.tiktok.com/@pontericoInstagram:https://www.instagram.com/ponte.rico/

Our black & white photography course will teach you how to take amazing b&w photos within a month or less. Join this mini course to take your photography to the next level: https://photographycourse.net/course/black-and-white-photography/ Support this podcast in return for exciting perks: https://greatbigphotographyworld.com   In this episode, Enrique and I talk about: - The do's and don'ts of film photography - Family photography techniques - How he achieves a unique look in his wedding photographs & much more!   Check out Enrique's work: Website: www.enriqueolveraphotography.com Instagram: https://www.instagram.com/enriqueolvera_/

Episode 90 Notes and Links to Bill Esparza's Work         On Episode 90 of The Chills at Will Podcast, Pete welcomes Bill Esparza, as the two discuss, among other topics, ideas of Chicanismo, representation in popular culture and literature, the repression of the speaking of Spanish, and Mexican food as hyper regional and incredibly-varied, with its rich histories shown in Bill's book and in his recent series about California's “barbacoa trail.”          Bill Esparza is a professional musician, writer, and fixer whose travels throughout Latin America have made him a leading expert on Latin American cuisines. He fell in love with Mexican cooking at his grandmother's table and on childhood trips to his family's hometown of Aguascalientes, Mexico, where he was introduced to street food. His original style of writing and passion for culture have made Esparza a go-to source for magazines, newspapers, and food travel shows. His knowledge has been acquired the old-fashioned way, from firsthand experience on the streets and at the stands and markets of Los Angeles, Mexico, Central America, the Caribbean, and South America. Buy Bill Esparza's LA Mexicano: Recipes, People, and Places   Bill and Andrew Zimmern on Bizarre Foods in San Diego, including a visit to Aquí es Texcoco   Bill's “California's Barbacoa Trail” series for Eater LA   Bill's 2021 series about “The 20 Essential Restaurants in Valle de Guadalupe”   At about 1:25, Bill Esparza talks about his role as a “fixer”   At about 2:50, Bill talks about growing up in Stockton, CA, and how he, like many Chicanos in the 70s did not learn a lot of Spanish due to anti-Mexican and anti-Spanish-speaking racism; he also talks about his overall relationship with language and the library   At about 6:30, Bill talks about his early love of music, fostered by his father and the soul and rock music scenes   At about 8:25, Bill talks about the implications of the term “Chicano” and its generational and cultural connections   At about 11:15, Pete asks Bill about what defines “Chicano Soul”   At about 14:45, Bill responds to Pete's question about Bill's views on repreentation   At about 17:50, Pete references standout writer Kali Fajardo-Anstine and her recent social media as an example of the hugely-varied experiences of those who speak and don't speak Spanish    At about 19:50, Bill describes his relationship with food, and “homebase” at his grandmother's house and his “pocho” experience through food and Spanish-language televisión; he describes his childhood visits to Aguascalientes as “profound” and how they had “awakened” him   At about 23:45, Bill describes how his unofficial food critic and food student sensibility began on the road, particularly touring with Marisela   At about 25:10, Pete wonders how Bill began writing about food   At about 28:20, Bill explains the significance of his visit to pyramids in Mexican, and the idea of making sure that he didn't lose his connections to México after his father's passing   At about 30:35, Bill talks about feeling a responsibility to have Mexican and Mexican-American and others traditionally-underrepresented as chefs and food writers up front, telling their stories    At about 32:30, Pete asks Bill about his time working with Andrew Zimmern and what it's like to be a food “ambassador”   At about 36:20, Pete expresses his undying love for La Cocina de Doña Esthela in Baja California and thanks Bill for greatly boosting its popularity   At about 38:35, Bill differentiates between birria and barbacoa and their countless iterations and styles of cooking   At about 40:20, Pete and Bill talk about his “California's Barbacoa Trail” series for Eater LA and the hyper regionality of Mexican food   At about 45:10, Pete and Bill discuss the incredible diversity of Mexican food in Los Angeles   At about 46:45, Pete wonders quixotically about why LA can't sell Ensenada-style fresh mariscos, and Bill informs him about why it wouldn't sustainable    At about 49:45, Pete notes how Bill's “California's Barbacoa Trail” article series brought up interesting ideas of “home” and the ways of community life in rural towns   At about 52:00, Bill talks about pulque's significance in connection with barbacoa    At about 54:00, Pete and Bill highlight some of the cooks spotlighted in Bill's series   At about 55:00, Bill highlights Barbacoa Mejia in Richmond, CA and its incredible ximbó    At about 55:45, Bill and Pete discuss his book, LA Mexicano: Recipes, People, and Places and Bill's aims in writing the book   At about 58:30, Pete shouts out Madre Oaxacan cuisine in Los Angeles, which Bill notes has the world's biggest selection of mezcal   At about 59:30, Bill describes why and how he sees his book as a “sequel” to Gustavo Arellano's classic Taco USA: How Mexican Food Conquered the USA   At about 1:01:50, Pete asks Bill about the idea of “authentic” food   At about 1:03:20, Bill cites Enrique Olvera and his idea that even the term “Mexican food” is incredibly limiting and a misnomer really   At about 1:04:25, Bill discusses what different regions and towns value as indicators   At about 1:07:20, Bill responds to Pete's questions about the future of Mexican food-its commercialization, developments, the influx of restaurants from México City coming to LA, etc.   At about 1:10:30, Bill explains why Nixtaco in the Sacramento area is doing so well   At about 1:12:00, Bill shouts out a great spot in Valle de Guadalupe, Wa Kumiai Tabita (check Number 4)         You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both my YouTube Channel and my podcast while you're checking out this episode.  This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com. Please tune in for the next episode, a conversation with Annie McDermott, translator of works in Spanish and Portuguese, including Mario Levrero's The Luminous Novel. The episode will air starting November 16.

On today's episode of All in the Industry®, Shari Bayer's guest is Colin Cowie, CEO & Founder of Colin Cowie Lifestyle. Colin arrived in the United States from South Africa in 1985. His intelligence, personality, and stylish sensibility led him into the fast-paced, glamorous world of planning over-the-top parties for royalty, celebrities, and business luminaries. Respected around the world as an arbiter of style, Colin has been at the forefront of event and wedding planning for the past 25 years, creating trends and raising the bar for providing the ultimate guest experience. In addition to Oprah Winfrey, his celebrity clients include Jennifer Lopez, Ryan Seacrest, Kim Kardashian, Lil Wayne, Nicole Kidman, and Demi Moore, to name a few. Colin's corporate clients include Dom Perignon, Warner Bros., CBS, The Whitney Museum, Architectural Digest, Cosmopolitan and Style. His previous books include Dinner After Dark, Colin Cowie Chic: The Guide to Life As It Should Be, and Colin Cowie Wedding Chic. Colin recently launched Thrive Hospitality – a guest experience brand; and he has a new book, The Gold Standard: Giving Your Customers What They Didn't Know They Wanted (Harper Collins Leadership; 9/7/21). Today's show also includes Shari's PR tip to know what your customers want before they do (a Colin-ism); Speed Round; Industry News Discussion on Jose Andres Media; and Solo Dining experience at Chef Enrique Olvera's Damian in Los Angeles, CA. Photo Courtesy of Colin Cowie.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.On this episode, you'll hear about the anatomy of a perfect taco, what it was like for our guests when they first encountered "Mexican" food in the U.S., and cultural stereotypes that drive comedian Felipe Esparza (check out his special on Netflix, Bad Decisions!) and Grupo Enrique Olvera chef-owner Enrique Olvera absolutely nuts. Music is by the incredible electronica-norteño ensemble Nortec Collective. Keep the party going by checking out the Counterjam playlists on Spotify.

On this episode, you'll learn what makes a perfect taco, what it was like when Grupo Enrique Olvera chef-owner Enrique Olvera first encountered "Mexican" food in the U.S., and comedian Felipe Esparza's love of fideo and mafiosos. Music is by the incredible electronica-norteño ensemble Nortec Collective. Keep the party going by checking out the Counterjam playlists on Spotify, while you try chef Enrique's recipe for Frijoles Puercos.Find more Counterjam episodes here.

En este episodio de La Comidilla, les damos nuestra perspectiva sobre el Omakase; qué es y lo que puedes esperar de este tipo de experiencias. Platicamos sobre el esfuerzo profesional que conlleva trabajar en una cocina y lo que pensamos sobre la controversia que rodeó al Pujol y el chef Enrique Olvera sobre el trato de sus empleados. El restaurantero y sommelier, Ludovic Anacleto, nos acompaña con su opinión sobre el tema.

If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.On this episode, you'll hear about the anatomy of a perfect taco, what it was like for our guests when they first encountered "Mexican" food in the U.S., and cultural stereotypes that drive comedian Felipe Esparza (check out his special on Netflix, Bad Decisions!) and Grupo Enrique Olvera chef-owner Enrique Olvera absolutely nuts. Music is by the incredible electronica-norteño ensemble Nortec Collective. Keep the party going by checking out the Counterjam playlists on Spotify.

If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.On this episode, you'll hear about the anatomy of a perfect taco, what it was like for our guests when they first encountered "Mexican" food in the U.S., and cultural stereotypes that drive comedian Felipe Esparza (check out his special on Netflix, Bad Decisions!) and Grupo Enrique Olvera chef-owner Enrique Olvera absolutely nuts. Music is by the incredible electronica-norteño ensemble Nortec Collective. Keep the party going by checking out the Counterjam playlists on Spotify.

Todos los capítulos en https://genio.fm/Durante días se discutió un post de Ximena Abrín, usuaria de redes sociales que denunció al Pujol del trato que reciben quienes aceptan trabajar en el restaurante del chef mexicano Enrique Olvera. ¡Y pues que le sale lo Faitelson y Joserra al Agus y Bovia! ¿Quién ganará?

We are kicking off the new season by looking at one of the most diverse cultures out there: Mexican culture.You'll hear about the anatomy of a perfect taco, what it was like when Grupo Enrique Olvera chef-owner Enrique Olvera first encountered "Mexican" food in the U.S., and comedian Felipe Esparza's love of fideo and mafiosos. Music is by the incredible electronica-norteño ensemble Nortec Collective. Keep the party going by checking out the Counterjam playlists on Spotify, while you try chef Enrique's recipe for Frijoles Puercos.

En este nuevo capítulo del podcast conseguimos entrevistar a una vieja amiga, Ximena Abrín. Gastrónoma con recorrido en restaurantes nacionales e internacionales. Con una amarga experiencia, de un día, en el restaurant más famoso de México, Pujol. Ximena se hizo viral después de compartir su sentir y vivencia en el restaurant de Enrique Olvera. Hoy está con nosotros para charlar sobre ese suceso, y también, del papel de la mujer en la cocina y en la industria restaurantera. Ponte cómodo y disfruta. Twitter, Facebook e Instagram: @dechurrosycharros --- Support this podcast: https://anchor.fm/dechurrosycharros/support

In the meanwhile, catch up on Season  1, or check out the show's accompanying Spotify playlists which feature all the hidden-gem tracks from legendary and need-t0-know artists that we couldn't squeeze into the show.

Eddy nos presenta una entrevista muy especial con el talentoso Chef mexicano Enrique Olvera, creador del restaurante Pujol, nombrado por The World’s 50 Best 2019 cómo el mejor restaurante de México y el doceavo mejor de todo el mundo, abrió en CDMX en el 2000 y se distingue por su cocina que reinterpreta y evoluciona manteniendo siempre sus raíces en los ingredientes y técnicas mexicanas

Una conversación sobre gastronomía, noción origen, identidad y literatura, entre otros tantos temas, desde alma de la península yucateca. La Pame en T e IG es @pamantuk Para leerla: En mi mero mole: una lectura antropológica de “Mole” en Chapters of Food http://www.entrediversidades.unach.mx/index.php/entrediversidades/article/view/239 a propósito de Enrique Olvera en https://www.nowness.com/series/chapters-of-food/mole-barbara-anastacio Hilar memorias para tejer historia: hacia una antropología textil en Oaxaca https://revistas.usal.es/index.php/2387-1555/article/view/rea20209125139 La presentación del libro "El infinito en un junco. La invención de los libros en el mundo antiguo", de Irene Vallejo, presentado por la Pame entre otros: https://www.youtube.com/watch?v=sdO9JaG39b4&feature=emb_logo Recuerden que somos @imperrfectas en IG y en T; @mariaenpaz en T y en el correo imperrfectaspodcast@gmail.com

Se prepara porque esse episódio é um tremendo gatilho. Vai dar vontade de comer. Ou melhor, de sair pelo mundo pelo comendo tudo. Minhas convidadas arrasaram nesse episódio contando histórias maravilhosas, restaurantes e comidas pelo mundo. Um papo delicioso e divertido com Pri Pastre e Helô Lupinacci. Só dá o play e aproveita ;) // Siga no Instagram: @priscilapassabem @helolupi @amandanoventa @portrasdaselfiepodcast // Outros episódios que a Helô já participou aqui: - Pareço pão dura mas é outra coisa - Relacionamento à distância // Restaurantes citados pela Pri Pastre - Noma - Ginza (o estrelado Michelin em Tóquio onde comeu até não aguentar mais) - Feira do Tabuleiro (onde comeu a buchada de bode em Bananeiras, na Paraíba) - Leo Cocina y Cava (em Bogotá, da chef que deu dicas de jovens cozinheiros) - Pujol (o restaurante do chef Enrique Olvera, na Cidade do México) - Carlos (da indicação de pizza no final) Dois dos restaurantes "descobertos" na matéria de Bogotá que ficaram aclamados tempos depois: - El Ciervo y el Oso - Minimal Sobre a Alicia Gironela, mentora de chefs famosos na Cidade do México: para quem se interessar, é a pesquisadora que escreveu a Larousse de la Cocina Mexicana Os restaurantes do "Comi minha moto em Paris": - Epicure - Arpège - Guy Savoy - Alain Ducasse au Plaza Athénée - Le Pré Catelan Leia a matéria na Folha: https://www1.folha.uol.com.br/fsp/comida/39050-15-estrelas-em-5-dias.shtml // Restaurantes citados pelo Helô 'Per se'do Thomas Keller em NY Prato tradicional da África do Sul: bobotie Baru em São Paulo Mocotó (vai no da Zona Norte) // Restaurantes citados pela Amanda Comedoria Gonzales no Mercado de Pinheiros

Mexican food is complex, delicious, and ... divisive. In this three-part series, I dive into the raging debate about the cultural appropriation of Mexican food, asking Mexicans from across the spectrum—high-end chefs, traditional indigenous cooks, and anti-racism activists—what they think about outsiders profiting from their traditional dishes. This series challenged so many of my assumptions: about how racism plays out in a context very different to the U.S., about the Western obsession with individual genius, and about what respecting another culture actually means. In this week’s episode, Part I, I speak to Mexico’s most famous chef, Enrique Olvera, who has been accused of cultural appropriation for selling mole developed by indigenous communities from the State of Oaxaca in his slick Mexico City restaurant. Instagram: @lostinmexico.podcast and @nita.rao0112Facebook: @lostinmexicoWebsite: www.lostinmexico.com

This week We Know Weho kicks off the Food & Fashion segment with an overview of West Hollywood Eat and Drink Week kicks off on October 23rd with an impressive list of local restaurants that are offering specials including a rooftop patio dining experience at the secretly exclusive Petit Ermitage. If you are a BBQ fan, you will want to take notes on the review from We Know Weho on Bludsoe's and the variety of savory proteins available for take out, delivery or curbside pickup. With the closing of Tortilla Republic, Tracy is elated to share the opening of famed chef Enrique Olvera's restaurant, Damian, in the Arts District downtown who brings his cooking talents from Pujol in Mexico City that has been featured on Netflix Chef's Table series. Menu items she can recommend from her culinary excursions to his two NYC restaurants include the gaucamole, ceviche and the hibiscus meringue. This week's guest feature is the one and only Larry Block from Blockparty Weho who is also on the ballot as a candidate for the upcoming West Hollywood City Council election. Larry is a 35 year West Hollywood resident who has owned a few shops in West Hollywood since 1985 after his move West from New York. Larry has been a long time city advocate and has served as the Chairman of the Public Facilities Commission from 2019-2020 and the Chairman of the Disability Advisory Board from 2013-2014. He has been active in local city issues including founding the term limit initiative and CrossSafeWeho, which led to the crosswalk updates. It was his idea to create the West Hollywood Green City Awards, and he founded the Disability Health Fair that brings free flu shots to residents each year. When Covid hit, Larry utilized his sourcing talents to acquire hard to find masks and led the masks for residents program. The BlockParty, his "mini gay department store", is celebrating its eleven year business anniversary on October 24th and was the winner of the 2019 Creative City Best Weho Attraction Award bestowed by the Chamber of Commerce. Be sure to check out the list of upcoming list of movies at the Andaz Drive-In for Halloween, and the huge pink spider dangling from the room of Pretty Little Things on Melrose Avenue is worth a walk or drive-by for your West Hollywood Halloween plans.

In this special episode, I speak to Mexico's most famous chef, Enrique Olvera, owner of two of the world's top 25 restaurants—Pujol in Mexico City (ranked 12th) and Cosme in New York City (ranked 23rd). Chef Olvera opened up about a number of controversial issues, including the alleged cultural appropriation of Mexican cuisine by white chefs in the United States, the prohibitive cost of his restaurants for many Mexicans, and the possible reelection of Donald Trump. And he had a surprising take on Tex-mex!Instagram: @lostinmexico.podcast and @nita.rao0112Facebook: @lostinmexicoWebsite: www.lostinmexico.com

El Chef Toño Méndez nos cuenta de sus inicios en la cocina, sus viajes por el mundo y galaxias extrañas, su parentesco con el Subcomandante Marcos y su incursión en YouTube. También nos platica de A Ribeye'l Norte, sus boutiques de carne que ya están en México y próximamente estarán en Texas.

En el episodio 93, los Mileñas opinan y debaten acerca de las nuevas clases en línea de acuerdo con el plan de la SEP para este nuevo Ciclo Escolar dentro de la “Nueva Normalidad”. Bueno, de hecho, opinaron 2 hombres que no tienen hijos, ya saben, lo clásico de su poscas Mileñas. Además, debatimos acerca de la polémica generada por el Chef Enrique Olvera y su negativa a que el cliente le ponga lo que quiera a su comida. Ya saben, lo típico del Mileñas, opiniones basadas en nuestra infinita ignorancia. Para terminar, no se pierdan las recomendaciones de Netflix del Tío Quique. Son exquisitas. Sírvanse su rico sushi con limón y acompáñenos en este nuevo viaje dentro de las profundidades del tren del mame. FACEBOOK: Mil leñas TWITTER: @lenas_mil

En el episodio 93, los Mileñas opinan y debaten acerca de las nuevas clases en línea de acuerdo con el plan de la SEP para este nuevo Ciclo Escolar dentro de la “Nueva Normalidad”. Bueno, de hecho, opinaron 2 hombres que no tienen hijos, ya saben, lo clásico de su poscas Mileñas. Además, debatimos acerca de la polémica generada por el Chef Enrique Olvera y su negativa a que el cliente le ponga lo que quiera a su comida. Ya saben, lo típico del Mileñas, opiniones basadas en nuestra infinita ignorancia. Para terminar, no se pierdan las recomendaciones de Netflix del Tío Quique. Son exquisitas. Sírvanse su rico sushi con limón y acompáñenos en este nuevo viaje dentro de las profundidades del tren del mame. FACEBOOK: Mil leñas TWITTER: @lenas_mil

El tercer episodio está aquí y la controversia en la gastronomía nacional mexicana está en boca de todos gracias a el dilema de muchos mexicanos: ¿Qué lleva limón y qué no? Para esto, trajimos al Chef José Miguel Aranda, Chef Ejecutivo de la embajada del Reino Unido en México. Hablamos de las repercusiones de la declaración del Chef Enrique Olvera y la posible desaparición del vanagloriado Fine Dining. Pásele a lo barrido que ahora sí, se va a poner sabroso! Literal goeeee! Quejas y sugerencias Twitter @churrosycharros Instagram @dechurrosycharros Facebook @dechurrosycharros --- Support this podcast: https://anchor.fm/dechurrosycharros/support

Confira os destaques do caderno Na Quarentena desta sexta-feira (21/08/20)See omnystudio.com/listener for privacy information.

En esta nueva aventura, los virgenerds se ven atrapados en el agujero negro de los juegos de mesa, pasan por el mismísimo infierno en Doom Eternal, compran un par de polos con monitos y terminan en una serie de encuentros con universos fantásticos que van desde tokyo hasta Ciudad Gótica. No se pierdan esta increíble aventura llena de romance, referencias del cine para adultos y una rata que presuntamente cocina mejor que Enrique Olvera. ¡Virgenerds assemble!

La invitada de esta semana Verónica Garibay (@plumaintrusa) dialoga con Juan sobre el video de la combi, el "berrinche" del chef Enrique Olvera acerca de los comensales de Pujol, el aborto en Veracruz, Samuel García y el nuevo libro de Crepúsculo: Sol de Medianoche. Recuerda que puede comentarle a Juan lo que usté guste a través de instagram/twitter como @cachoamaro y facebook como Juan Amaro.

Lo más probable es que cuando Enrique Olvera escribió su columna “No sabes quién soy”, no se imaginó todas las reacciones que iba a generar. El mensaje central parece asomarse al final del artículo: el cliente no siempre tiene la razón en un restaurante, así como tampoco la tienen quienes deciden no usar cubrebocas. La columna y sus reacciones motivaron este mano a mano, en el que Juan Carlos e Israel se preguntan si siempre existe una forma adecuada de hacer las cosas. Puede ser beber café, asistir a un restaurante o beber cerveza. Eso sí: no se vale es recurrir a argumentos clasistas con el pretexto del “buen gusto”. ¿Ustedes son de los que le pondrían limón a un platillo “de autor”?

En este episodio hablamos de la mas reciente controversia en la gastronomía, el articulo que publico el chef Enrique Olvera, el cual fue sacado de contexto por cierta gente. Platicamos sobre la diferencia entre los diferentes tipos de restaurantes y experiencias, también como se traduce todo esto al mundo del vino.

Chile toreado y limón con… el Chef Enrique Olvera. Hablamos de la adaptación de las industrias en este momento, el Guadalupe Valley se cancela, pero los cines de la CDMX ya abrieron con los mejores estrenos y juntos cuestionemos al machismo.

Nos movimos a Croacia donde esta ubicado nuestro invitado Olivier Bur, cocinero Dominicano/ Suizo, que trabajo en cocinas como Noma en Mexico Tulum y Pujol de Enrique Olvera también en Mexico. nos cuenta un poco de como es trabajar en esas cocinas y como aprender a apreciar los diferentes productos locales.

Chef Enrique Olvera

The coronavirus pandemic has shut down America’s hospitality industry, financially imperiling many of its workers. Anna Polonsky, a longtime friend of the Tunes, has partnered with Galeen Quinn to develop the #AskChefsAnything campaign to support the industry’s immigrant workforce who are severely lacking access to government unemployment assistance. #AskChefsAnything has established auctions that give bidders a chance to win a one-on-one 30-minute online session with their favorite chef or other food expert, with the proceeds benefiting immigrant workers. Industry luminaries such as Eric Ripert, Enrique Olvera, Alison Roman and Gail Simmons have signed up to participate. We also check in with our good buddy, singer-songwriter Fletcher C Johnson. Fletcher and his wife recently battled COVID-19, and our thankfully on the mend. Fletcher also was gracious enough to play some songs for us from quarantine in Brooklyn. Be sure to check out Fletcher’s latest album, Are You Feelin’ It.Snacky Tunes is powered by Simplecast.

Issa Plancarte nos habla de la nueva iniciativa de Enrique Olvera. Juana Ramírez de la Asociación de Emprendedores de México (ASEM) habla de las propuestas que implementarán para mitigar el impacto económico en las PYMES. Música nueva.

Partiendo de productos de lujo por un lado, por otro el dedicarnos a temas como el vino, la gastronomía y los autos, hemos encontrado grandes historias en cada una de las etiquetas de vino mexicano que hemos probado y en muchas de las cocinas de los mejores restaurantes de México. Hoy hablamos de Enrique Olvera, Eduardo García, Hans Backoff, Víctor Nacif, Octavo García y José Luis Durand.

HungryEating, Road-Tripping, and Risking It All with the Greatest Chef in the WorldBy Jeff Gordinier Intro: Welcome to the number one cookbook podcast Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Jeff Gordinier: My name is Jeff Gordinier and my latest book is called Hungry: Eating, Road-Tripping and Risking It All with the Greatest Chef in the World.Suzy Chase: For more Cookery by the Book, follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now on with the show. Before the holidays, Pete Wells wrote about you and new year's resolutions on his Instagram. He wrote, "Realize that this book is not just a bunch of weird encounters with a famous chef, but actually a very convincing argument for moving into the unknown, entering dark rooms. Even though you stub your toes, fighting complacency, knowing you can do better, painting yourself into corners, so you'll have to invent a new way out. Why, potential resolutions are strewn over every page of this book like pine needles on the sidewalk on January 2nd." Do you see this book as a sort of an ode to resolutions?Jeff Gordinier: Yeah, I do. And I was very grateful for that post as you can imagine. Pete Wells is a close friend of mine. We worked together at Details Magazine years ago before we were both at The Times. And yet he hadn't tweeted or posted anything about my book all year. So I was kind of like, "Okay, that's fine, you do you." But then at the very end of the year, he put up that incredibly gracious post about Hungry and I really felt, and this is no surprise to anyone who knows Pete, but I just felt he got it. Actually there were three things that happened around the end of the year in the beginning of 2020 which is Helen Rosner, from The New Yorker, put up a nice tweet about Hungry. Pete Wells did that Instagram post and Publishers Weekly named it one of the team's favorite books of 2019. And the person who wrote about it at Publishers Weekly echoed, sort of said something similar to what Pete Wells said, which is like, "This isn't really a book about food. It's actually sort of a book about self-discovery and change."Jeff Gordinier: I think that Hungry is about my friendship with connection to Rene’ Redzepi, who's the Chef at Noma in Copenhagen, which a lot of people over the past decade have considered the best restaurant in the world. I mean that's always debatable. But it's certainly the most influential restaurant of the last decade around the world. I think most chefs would agree with that. I struck up a friendship with Rene’ about five years ago, actually, I guess we're coming on six years ago now. It changed my life, which sounds kind of cheesy to say, but it's true. And I think that Rene and I were both at periods in our lives where we needed to shake things up. We wanted to change things. So we sort of dovetailed in 2014. It was kind of a random thing. I met Rene Redzepi for a coffee in downtown Manhattan and this kind of awkward conversation led to a friendship and led to pretty much four years of traveling around together.Suzy Chase: So what did you think when you got that phone call in 2014 saying, "Hey, I want to meet with you and chat at a coffee shop in the village." What were you thinking?Jeff Gordinier: I felt like I had to do it as an obligation. That sounds really lame in a way, but it's true. I was a journalist, I am a journalist. I was a reporter at The New York Times on the food section and I felt like, "Well, I ought to do this as part of my job." I mean, this person is considered the most influential chef of our time. And obviously as a reporter, I have to do my due diligence. Right. But I was, he actually reached out to meet the very week I had moved out of the house with my first wife and my two older children. It was a very sad period in my life. I was in despair, frankly, and I didn't want to talk to anyone. I'm just being honest. Like, it's just so bizarre and serendipitous that Rene happened to reach out to me that very week. Okay.Jeff Gordinier: And I was very vulnerable and kind of like just wanted to go home on the train, frankly. So to this little sad sack, bachelor apartment, I was renting down the street from my former house. So, most people Rene’ Redzepi reached out, they'd be pretty excited. I wasn't actually up for it, but as soon as I met him in this coffee house, it was like there was a kind of electricity in the air. There are certain people who give off this intoxicating charisma. I mean, one thinks of Beyonce’. You think of a person like Steve Jobs, you think of people who change the world and change the course of culture and have this kind of vibrancy. Almost like you can see the electrons when they enter the room. Right?Suzy Chase: I've heard you say he's a bit Tony Robbins-esque.Jeff Gordinier: Yeah. There's a little bit of like, "Will you walk on coals with me?" Within a few minutes. We weren't talking about his manifesto. We weren't talking about his new cookbook. He was asking me questions, which I will tell you, as a reporter, it's fairly rare. I mean, I've interviewed rock stars and movie stars and film directors and poets and politicians and chefs. And it's very rare that they start asking you questions. Right? And Rene’ Redzepi did that. And he was like, "Oh, you're from LA. Do you like tacos?" And I was like, "Dude, yes. Tacos are-"Suzy Chase: Life.Jeff Gordinier: ... "very important to me." Yes, tacos are life. I live for tacos. And I was like, "Why are you asking me about tacos? You're from Denmark. What could you possibly know about that?" I mean, look ... and it turned out that he'd had this longterm ongoing love affair with Mexico, which was news to me. And it turned out to be news to most people in the food world. And I'm not talking about, he would just go to Cancun for vacation. I mean, he would spend weeks, if not months, in Mexico every year. He was obsessed with the history of the country, the people, the food, the ingredients. So he said to me like, "Why don't we go on a trip to Mexico together?" And I was like, "What? You and me? We just met." And that started a series of trips.Jeff Gordinier: I didn't intend to write a book originally. It was just first for an article. But then I started going on these trips on my own dime, just because I found that being around Rene’ Redzepi and being around the Noma team was kind of, it was kind of changing me.Suzy Chase: So, let's back up and talk about when you landed in Mexico City with Sean Donnola, a photographer, and you were immediately summoned to Pujol, perhaps the best restaurant in Mexico City and who was sitting at the table with Rene?Jeff Gordinier: Danny Bowien, who is the chef of Mission Chinese Food in New York and in San Francisco.Suzy Chase: So crazy.Jeff Gordinier: Yeah, that was my first sign, Suzy, that we were on a bigger adventure than I realized. Because, as you see in the book, everywhere Rene Redzepi goes, there was this kind of orbit of other famous chefs, right, who he's friends with. So it's sort of like that Bob Dylan movie, the documentary Don't Look Back like, "Oh, Donovan just shows up." You know, like, "Oh, there's Joan Baez." People would just show up all the time. Which of course enriched my narrative in our experience. It turned out that Rene’ Redzepi had become sort of a mentor to Danny Bowien from Mission Chinese Food. Danny had been through hell because the original New York Mission Chinese Food had been shut down by the health department, which was very humiliating and embarrassing. And he felt like his whole career was falling apart.Jeff Gordinier: And in that moment of fear and weakness, Rene had reached out to him and kind of rescued him. So in a weird way, Danny and I were in a similar position. We were people who would become part of this cult because Rene’ had reached out to us. So in that room you have like arguably the greatest chef in Mexico, Enrique Olvera from Pujol, and then you have Danny Bowien and then you have Rene’ Redzepi, we're all at a table together. I mean, Enrique was bringing the food, but we were all hanging out together. Yeah. And there were other famous people in the room as well. It was just like, where am I? Have I just landed in the circus? It was as if there was some incredible documentary about the food world that you were watching. And then suddenly you opened your eyes and you were in the documentary. You were in the middle of it.Jeff Gordinier: There's something kind of irresistible about his invitations. And I am not alone in saying yes to them. I mean, many people have been sort of sucked into his orbit in this way and it always ends up being kind of life changing.Suzy Chase: So how long did you stay in Mexico?Jeff Gordinier: The first time was a week, I guess, but then I went back many times. Basically, as you've seen, like most of the book takes place in Mexico, which is maybe a little odd when people pick it up because they think, "Wait, isn't this a book about a Danish chef? Why are we in Mexico the whole time?" It's because Mexico was sort of the crucible of his transformation and my own really, and he was building toward this meal, which happened three years after we met.Jeff Gordinier: It was called Noma Mexico. It was a pop up in Tulum. Now when you hear the words pop up, a lot of people think, "So it was one night and they just cooked Noma food in Mexico." No, that's not what this was. This was seven weeks in Tulum. He flew the entire Noma team to Mexico. They spent months looking for the best ingredients and months and really years working and working and working at these recipes.Suzy Chase: After you came back from Mexico, you wrote the article and then he called you to Tulum, right?Jeff Gordinier: After I wrote the article, I figured that was the end, that's how it is for us journalists. You meet someone and you have this kind of fling, you meet the individual and then they go their merry way. But email sort of popped up on my Gmail. It said, "You have a table at Noma." Now, it's impossible to get a table at Noma. There's like 30,000 people on the wait list on any given night. Okay. And I had not asked for one. So it was confusing. I thought it was a mistake, because also the table was like a few days later, it was like lunch at Noma later that week, I texted him, I said, "Chef, I think you made a mistake. I think somebody typed my email in by accident and I have a table at Noma." And this is the Tony Robbins quality that Rene has. He basically said, "Take it or leave it." And I was like, "Oh wow."Suzy Chase: What do you do?Jeff Gordinier: Oh, it's a test. Like he's testing my will to live. So he's testing my sense of adventure and I thought, "Well, God, I mean, this chance is not going to come again." It's impossible to eat at this restaurant, and it's supposed to be the best restaurant in the world. So you know what? Damn the torpedoes. I just like went on one of those websites where you get a cheap flight and I found a very cheap flight. It turns out there are a lot. I booked it without attending to logistics first on the home front, shall we say. I just sort of threw myself a curve ball and I didn't even know who I would eat with. But it was, that was the beginning. So then there were all sorts of texts and invitations. I mean, that was-Suzy Chase: Wait, tell me who you took.Jeff Gordinier: This seems to be everybody's favorite part of the book.Suzy Chase: Well, I have a funny story, so tell the story first and then I'll tell my funny story.Jeff Gordinier: Oh cool. Well, I asked everyone, I mean everyone. I asked, I studied with John McPhee in college, The New Yorker writer and I asked him, because I feel like I owe him. And being John McPhee, he was actually pretty close to going, I mean he's in his 80s but he was like, "I might just do it," but he couldn't work it out. I asked my brother, I asked my father, I asked every wealthy friend I knew thinking that maybe they could help cover the costs. And I'm just being practical and it turned out that no one could do it. Everybody said no. And Suzy, it was such, it was so illustrative. Like I really learned a lesson from that. Like before this everyone said, "Oh wow, you met Rene’ Redzepi. If you ever get a table at Noma, let me know. I will do anything. I will move mountains."Suzy Chase: Then crickets.Jeff Gordinier: Yeah, exactly. Crickets. When you finally get the table, they're like, "Oh, well, I forgot my son has a soccer practice, or I forgot I have a haircut appointment and I can't change it." I'm not kidding, like people were saying stuff like that. And I was like, "Yeah, but this is Noma, dude." So anyway, to answer your question, I ended up going with a random guy from the office at The New York Times. I did not. His name is Grant. A very talented web designer, very talented artistic type guy. But I did not know him at all. I mean, I met him once at an office party. And he heard that I had a table ... those who pick up Hungry, this led to a very bizarre comic sequence because Grant didn't exactly show up for the meal. He did buy a ticket to Copenhagen go and hang in. He did agree to share the meal with me, but he kind of messed up with the time. He had a very wicked case of jet lag. So that was totally unforgettable.Suzy Chase: So, I have a funny story. I was at my neighborhood nail salon over Christmas vacation and brought your book to read while they did my nails. And I'm friendly with the gals at the salon and they're always saying, "What cookbook are you reading?" And they want to talk about recipes. So that day I said, "There aren't any recipes in this book, it's just a book about a well known chef." So there was a girl who's getting a pedicure next to me and she goes, "I overheard what you were saying." And she said, "Have you gotten to the part where the guys sleeps through the meal at Noma?" And I said, "No, I just started it." And she goes, "That's a really good friend of mine. And now because of the book, he's known as the guy who slept through the meal at Noma." And I was like, "Oh, poor Grant Gold."Jeff Gordinier: I feel for him. Yeah, I feel for-Suzy Chase: So that was fun.Jeff Gordinier: ... That's amazing, that's satisfying as a writer to hear that. I do feel for him. I mean, I didn't intend to cause him any pain, I like the guy. I really just thought it was amusing that-Suzy Chase: Totally.Jeff Gordinier: ... this happens to us, that we accidentally sleep through important events, shall we say.Suzy Chase: So in terms of thought experiments, you described the sea urchin hazelnuts a simple dish, you wrote, you tasted what it was and yet you tasted the micro tones, the flavors between the visible and the obvious. I'm curious to hear about that.Jeff Gordinier: Yeah, thank you for asking that. That's really crucial because I think sometimes people hear about Noma, Rene’ Redzepi's restaurant or they hear about this book and not all of us will have the opportunity to eat at Noma. So people are confused, a little bewildered as to why it can be so good. Like what is so good about the food at this restaurant? I mean, restaurants, I've been to restaurants, restaurants serve good food. What's unique about this? And the way I've described it to people has to do with things that are delicious that you've never encountered before. People have their favorites, like pizza, pasta, sushi, et cetera. With Noma, you're tasting things that are equally delicious, maybe even more delicious than those favorites and yet your palate has never encountered them for the most part.Jeff Gordinier: It's like if you went into a museum and you saw a painting and the painting was particularly beautiful because it involved colors that you had never seen before. Like you know blue, green, red, yellow, et cetera. What if there were colors in the spectrum that for some reason, because of our DNA, the human eye had never apprehended, and then all of a sudden you could see those colors, like you would be, your mind would be blown, right? It's the same with the flavors at Noma. It's like they are finding little pathways of flavor, little micro tones, as you put it, which are like the notes in between the notes that not only blow you away because they taste so good, but because it's the first time.Jeff Gordinier: So they do that through the foraging. They find all these wild herbs, greens, mushrooms, sea grasses, seaweeds, all sorts of things that you've probably never tasted. Even people in Denmark had never tasted them or didn't even know they were edible through the fermentation. So they have a whole fermentation lab at Noma that goes beyond what you'd find at almost any restaurant. You know how people will say stuff like, "Human beings only use 10% of their brains or 20% of their brains."Suzy Chase: Yeah.Jeff Gordinier: I think in part what the Noma enterprise is arguing is that we only use 10% of our pallets.Suzy Chase: When thinking about Rene’, I was wondering if you can be a perfectionist if you're restless.Jeff Gordinier: I think he manages to be both restless and a perfectionist. It's just that his definition of perfection keeps changing. So, like he achieves perfection and then he blows it up. As soon as he achieves perfection, he's bored with it. So, he's not interested. He's the opposite of a lot of the food artisans you find in Japan for instance, people who simply, like Jiro, of course, who's famous from the documentary, making sushi day after day for decades, getting better and better and better with each passing meal, you know. Rene is different than that. He likes to create a whole menu and at the moment he feels it's achieved perfection. It's achieved radiance. It's just what he wants to express. He's done. He's like, he actually will blow it up at that point.Jeff Gordinier: So this means that the team has to create something like hundreds of new dishes every year. Hundreds. It's an impossible task. And each time Rene’ wants that menu to be an example of perfection, to answer your question. So the challenge there is just extraordinary. This is one reason I was drawn to the guy. I'd never met anyone like that. He could've just coasted. He could've just said, "Okay, we've got the perfect Noma menu. We're done. Let's just keep serving this for 40 years." But no, he just blows the thing up every three months.Suzy Chase: So, speaking of perfection, you wrote in the book, "Moles are all negotiation, but tortillas are non negotiable." You never saw Redzepi master a tortilla. The whole female population of Mexico has mastered the tortilla. How come he couldn't?Jeff Gordinier: Yeah, that was so interesting to me. That was like ... because we went to Mexico many times and I would see Rene’ try at the comal to create a perfect tortilla. And tortillas are very simple. You have the masa dough and it's a matter of ... I'm patting my hands right now. It's a matter of patting them correctly in your hands, the right texture, the right density, et cetera. And for cultural reasons, historical reasons throughout much of Mexico, I'm sure Diana Kennedy would tell you, the women make the tortillas. It's a cultural thing. The more traditional the village, the more likely it is that the men never even touched the masa. So there are many men in Mexico who can't really make a good tortilla.Jeff Gordinier: But Rene’ being Rene’ and the greatest chef in the world, et cetera. I sort of thought, "Well, he'll figure it out." But he never did it. It's really about dexterity and it's kind of about muscle memory, you know? And many of these women have been doing it since they were little girls and it just becomes second nature. They just become very natural at it. And I mean, in this one village on the Yucatan peninsula, this Mayan village called Yaxuna. I mean, I couldn't believe the deliciousness of the tortillas, just absolutely perfect.Jeff Gordinier: And they're using local corn, these kind of heritage strains of corn that are from the region. It was actually a point of slight friction between me and Rene’ because I'm not a chef, as my kids would say, I'm not even a very good cook, but I could master the tortillas. I actually made them-Suzy Chase: What, really?Jeff Gordinier: Yeah, yeah. When we were in Yaxuna he got a little annoyed with me because he said, "Well, why don't you give it a try LA boy?" And I did, I grabbed some masa and I just patted it in my hand, I put it on the comal and instantly it started puffing up, which is a sign that you made it, right. The women of the village were all kind of cheering for me. They were kind of surprised that I was able to do it. And I was like, "Wow, amazing. I did something better than the greatest chef in the world."Suzy Chase: That's hilarious.Jeff Gordinier: Yeah, it was funny. I mean, Danny Bowien never got it either. I mean, and so, when we went to Oaxaca, he kept trying to figure it out and he never really could nail the tortillas either. I have a picture on my phone of Danny Bowien and Rene’ Redzepi at a comal in Oaxaca with all these Mexican ladies sort of surrounding them as they ... it's actually a series of photos as they try to figure it out. And their tortillas looked terrible. They're all clumpy, they're uneven. They're not puffing up.Suzy Chase: So funny. So, by the end of the book I realized that this journey coincided, and this isn't funny, with the breakdown of your marriage and it felt to me like you and Rene’ were meant to travel this bumpy road together and come out learning to, as you wrote, keep moving because it's the only way.Jeff Gordinier: That's sort of Rene’ Redzepi's philosophy, it's just keep moving. To get back to your first question, when you were talking about resolutions, we always feel life can be better than that. There must be something I'm doing wrong. What can I do differently? How do I live the optimum life? How do I create everything I want to create and love people the way I want to love them? How do I be a better dad, a better partner, a better friend? And we never really get the moment to sit and think about that.Jeff Gordinier: The Buddhists have this concept of Samsara, Samsara, which is like the cycle that we're trapped in. You know? Where we keep gnawing on the past and we keep making the same mistakes. And we're almost like in a Mobius strip, like this feedback loop that we feel we can't get out of. I felt that way when I met Rene’ Redzepi. I felt that way because of my marriage coming apart and I was in that point of drift and malaise that sometimes we get into, we get caught in. I felt intoxicated by this philosophy of Rene's, which is just like just keep changing and keep moving and keep seeking out new experiences and keep learning and it will kind of shake you out of this rut. He was right and that's what happened.Jeff Gordinier: God, I feel weird saying this, but I sometimes feel when I'm doing something or I'm thinking about the next steps in my life, I hear a little Rene’ Redzepi voice in the back of my head saying like, "Take the chance. Risk is good. Change is good. Jump off the cliff, do it." I don't know if that's the angel voice or the devil voice, but it's always saying that we have to embrace change.Suzy Chase: Now to my segment called My Favorite Cookbook. What is your all time favorite cookbook and why?Jeff Gordinier: My all time favorite cookbook is one that I anticipate a lot of your listeners and a lot of your guests would also a name. It's The Art of Simple Food by Alice Waters.Suzy Chase: No one's named that yet.Jeff Gordinier: That's crazy. That surprises me.Suzy Chase: But you're the first.Jeff Gordinier: Really?Suzy Chase: I swear.Jeff Gordinier: Well, okay, well, I mean Alice Waters is a goddess of course. And I'm in California and so I have that kind of built in produce worship that a lot of West coasters have. And if that's where you're coming from, then Alice Waters is sort of your queen of course. But I mean, to me, I actually have the book here and it's like all I have to do is float through the table of contents and I start to feel this sense of warmth. Like I start to feel comfortable and at home and ready for dinner just from looking at the table of contents. Like it's just, it's The Art of Simple Food. So there's this simplicity even in the way each section is listed.Jeff Gordinier: I often write about these fine dining places. It's part of my job at Esquire Magazine. And I admire what the chefs do with those Michelin starred spots. But in my heart of hearts, when I'm at home, whether it's at my parents' home in Laguna Beach or it's at home here in the Hudson Valley, this is what I want to cook and this is what I want to eat. Like it gets back to the basics.Suzy Chase: Where can we find you on the web and social media?Jeff Gordinier: The best place to find me is on Instagram. I'm known as TheGordinier on Instagram, or I guess we would say TheGordinier.Suzy Chase: I was just going to say that.Jeff Gordinier: Yeah, no, just TheGordinier. So the best place to look for me is on Instagram.Suzy Chase: Well, thanks Jeff for telling this incredible story and thanks so much for chatting with me on Cookery by the Book Podcast.Jeff Gordinier: Thanks so much, Suzy. It has been fun. And it has been an honor.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

At the helm of our kitchen is Chef José Meza Arróyave, one of Mexico’s finest. Meza has spent his career at culinary meccas including Rene Redzepi’s NOMA in Copenhagen, Denmark, and Enrique Olvera’s Pujol, in Mexico City. Hailing from Mexico City himself, Meza most recently led the kitchen at the famed Restaurant Carolina, at the St. Regis Punta Mita Resort, as well as the Nizuc Resort & Spa, named “Best New Restaurant in Mexico” by Travel + Leisure in 2014. Meza now brings his contemporary approach to Mexican cuisine to Jalisco, elevating traditional dishes with a modern twist, while maintaining the integrity of his country’s cuisine.

Santiago Perez was born in Mexico City. He received a chemical engineering degree and then somewhere along the way decided investment banking was the right fit. At the age of 29 he was working at UBS in NYC and decided he wanted to open up a restaurant. Cosme, now open for 5 years has only increased in popularity as time goes on, increasing the fame and influence of chef Enrique Olvera and catapulting chef Daniela Soto-Innes to chef stardom. In 2017 they opened Atla, both chefs now partners. And with Santiago they will all open 3 west coast restaurants in 2020. Iin Los Angeles (Damian and Ditroit) and one in Las Vegas (Elio). On today's episode we talk about why being an investment banker is the right or wrong background for opening a restaurant, how he connected with his massively talented creative chef team and how to maintain consistency and structure while expanding to have bi-coastal operations.The holiday season is all about food and community. There's no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.The Line is powered by Simplecast.

“Yo no sé si lo mío es obsesión, egoísmo o una pasión extrema.” - Chef Eduardo García Eduardo es el Chef detrás del Máximo Bistrot, uno de los mejores restaurantes de México. Antes de fundarlo, trabajó de la mano de grandes chefs como Eric Ripert y Enrique Olvera. Hoy Lalo me cuenta sobre su improbable comienzo en la cocina, de cómo pasar tiempo tras las rejas forjó su carácter y de la importancia de una cultura de apoyo y superación social en el éxito que han tenido sus ahora 3 restaurantes Qué puedes aprender hoy: La experiencia de vivir y trabajar en Estados Unidos como inmigrante La importancia de la parte administrativa en el mundo culinario Aprender a diferenciar entre el éxito económico y el éxito personal Inspirarte en otros sin perder tu estilo Restaurantes de la Ciudad de México que no te puedes perder Suscríbete a Cracks Podcast iPhone con Apple Podcasts Android con  Spotify Youtube Notas del episodio en: https://cracks.la

Sweet and sour cane-toad legs. Multiple cat recipes. A deadly cocktail you're not meant to serve. These are some of the fascinating (and deliberately provocative) things you'll find in Eat The Problem, the 544-page book by American artist and curator Kirsha Kaechele. It's part cookbook and art project, with an impressive list of collaborators (including chefs Dominique Crenn, Peter Gilmore, Christine Manfield and Enrique Olvera) and pages that are filled with creative ways of dealing with invasive species (pig's eyeball margaritas or starfish-on-a-stick, anyone?). Eat The Problem is also the inspiration behind an exhibition of the same name at MONA, Hobart (running until September 2) and a guest dinner series happening on August 6 at Melbourne's Vue de Monde, Byron Bay's Harvest on August 7 and Brisbane's Urbane on August 8. Kirsha is the perfect candidate for imaginatively addressing pests, given that she grew up on Guam, which was overrun with brown snakes – the "rock star of invasive species". They even landed coverage in The New York Times and inspired WTF solutions (paracetamol-laced mice were dropped from parachutes to deal with the snake problem). Also, her wedding dress was made out of invasive deer, she carries a cane toad purse and thinks we should make candles using fat from culled animals. Thinking sustainably comes naturally to her and it was her plan to hold a zero-waste food market at MONA in 2013 that helped kickstart the Eat The Problem project. Kirsha is fascinating to talk to and she approaches the issue of sustainability like no one else – instead of being overly serious and dour, she addresses environmental issues with plenty of invention and an unmissably bright palette (the feasts that launched the Eat The Problem exhibition, after all, took place on the world's biggest rainbow-coloured glockenspiel). Even her cutlery designs, which force people to share their food or feed someone across the table, are meant to provoke conversation and social interactions. She also talks about her 24 Carrot Gardens Project and her favourite places to eat and drink in Hobart (and Sydney, too).

Gerardo León, editor de Círculos de El Sol de México nos platica de la entrevista con Enrique Olvera, quien fue galardonado como el mejor en Norteamérica por la lista The World's 50 Best Restaurants. Lacoste y su clásica polo inspiraron un accesorio. Descubre los detalles escuchando nuestro podcast.

Son las mujeres de treinta las que cambiarán el mundo. Mujeres como Alexandria Ocasio-Cortez, la congresista más joven de los Estados Unidos y cuyo recorrido al Capitolio cuenta el documental Knock Down the House / A la toma del Congreso. Y de treinta y mujeres son Tuca y Bertie, dos amigas inseparables que dilucidan los problemas más humanos. De los creadores de BoJack Horseman, en Nada que ver les contamos de la comedia animada: Tuca y Bertie. Y por si tienen hambre, Luis Pablo, Mariana Y Trino se echan un clavado por las calles de Asia y su inacabable oferta gastronómica con Street Food Asia, un nuevo y delicioso documental de los creadores de Chef’s Table. Y si de comer bien se trata, ¿Que está viendo Enrique Olvera? Síguenos en twitter @asicomosuenamx @NetflixLat #NadaqueVer

In this Bonus episode, Steve Dolinsky sits down with Chef Enrique Olvera Interview at the Arts Club of Chicago to talk about his new book, Tu Casa Mi Casa: Mexican Recipes for the Home Cook.

5 + José María Dondé Rangel / There is always a mezcal for everybody José María or Chema as he is known came by to share his particular perspective working within the mezcal and agave spirits industry. Until recently, Chema had been behind the bar at Cosme (the Mexican fine dining restaurant created by chef’s Enrique Olvera and Daniela Soto-Innes) educating and converting his guests into mezcal enthusiasts. This conversation will be of particular interest to those of you working behind the bar because Chema explains how he introduces mezcal to his guests. He stresses the responsibility of the bartender to help to educate their guests and gives some great advice on how not to overwhelm them and instead entice them to want to learn more. We discuss what it means to farm semi-cultivated agave and he stresses the cultural aspect of celebration and agave distillates. Chema is also the force behind Panorama Mezcal. A project he created 5 years ago to promote Mexican culture and spirits. Panorama produces events that focus on Agave distillates, some are parties like Bartender Legion which highlights selected bartenders showing off their skills while dancing the night away. Mezcal Night is an evening where 30+ brands come together under one roof for an amazing tasting extravaganza and specialized educational seminars. José María Dondé Rangel was born and raised in Mexico City. He recently relocated to Miami after living in NYC for over a decade. He has worked in the industry for 12 years starting as a busboy and moving up the ladder to bartender, bar consultant and Mexican Spirits Curator specializing in all things mezcal. He is the founder or Panorama Mezcal and an Agave Advocate. @panoramamezcal Panorama Mezcal Facebook @cosmenyc @mezcalmarcanegra Images of topics discussed in this episode can be found at TUYO NYC   ¡Hey Hey! Agave is dedicated to all things agave. Join us for conversations with industry experts, enthusiasts, producers and educators as we discuss the fascinating world of agave spirits. ¡Hey Hey! Agave is a podcast from TUYO NYC Music: Milagro Verde Production: Sabrina Lessard and Gabriel Velazquez Zazueta Editor: Brittany Prater    

Highlights from the past week on Monocle 24, presented by Tom Edwards and Fernando Augusto Pacheco, in a special broadcast from Salone Del Mobile in Milan. This week: British architect David Chipperfield and the godfather of Italian design, Alberto Alessi, discuss their latest collaboration; Mexican chef Enrique Olvera discusses his favourite recipes for home cooking; and musician Luke Sital-Singh performs live.

Recently James and Sam were mildly honoured to be invited to give the commencement speech to the 2019 class at the hallowed Massachusetts Institute Of Technology or MIT as some call it. Gushes of absolutely classic TickyOff mouth sounds were sprayed from the dais directly into the ear openings on the eager students headskulls. It was then the nerdy youngsters chance to be feel truly honoured when they were given the opportunity to offer up some Quickfire questions of their own to James and Sam. Unfortunately the be-robed Ivy Leaguer's questions were far from the incredible standard required so the TickyOff boys bailed on the entire soiree in disgust. That's why you haven't seen any YouTube videos of the shindig alongside other commencement speech classics like the David Foster Wallace one about the fish or the one to Grimsby Polytechnic's woodworking class of 1976 by turkey legend Bernard Matthews. Fortunately Sam and James are back from Boston to bring the Quickfire, the Over/Under and the world class audible mouth noises to you, the most loyal and the largest audience in podcasting history. This week chef and restaurateur Enrique Olvera is here and he's a stone cold big deal. Pujol in Mexico City rides high on the World's 50 Best list, Cosme and Atla in NYC are packed and critically acclaimed, he's got a new book out ‘Tu Casa Mi Casa' and he knows how to drink large amounts of mezcal without embarrassing himself. Unlike the TickyOff gang. Enrique offers up a guide to the best restaurants in Mexico City, the five year old mole at Pujol, collaboration, and the pros and cons of a culinary education. There's also just enough time for the first ever outro to an episode of TKIOF. In this aural appendage, Sam is poor and greedy and James says ‘arena of conflict'. There's a new chef going great guns at Pidgin and they spill a vast variety of legumes about their upcoming trip to Greece to cook in a haunted monastery. This week's episode is sponsored by winged and b'whiskered wine champions of the world dropwine.co.uk.

We’ve long known Andrew Knowlton for his prolific work over the years as Bon Appétit’s de facto restaurant guy. Andrew’s byline has been attached to the magazine’s annual Hot 10 best new restaurants list, and some of our favorite feature stories such as 24 Hours at the Waffle House. A longtime New Yorker, Andrew’s recently transplanted himself to Austin, TX, and also added another title to his resumé: TV show host. (He still serves as BA’s Editor-at-Large.) Andrew is presenting the brand new Netflix global culinary competition show, The Final Table. The show features some of the world’s most talented chefs fighting for a spot at the elite Final Table made up of true culinary icons -- Enrique Olvera (Mexico), Andoni Aduriz (Spain), Clare Smyth (UK), Helena Rizzo (Brazil), Vineet Bhatia (India), Grant Achatz (US), Carlo Cracco (Italy), Yoshihiro Narisawa (Japan) and Anne-Sophie Pic (France). Powered by Simplecast

Daniela Soto-Innes is the chef-partner at two New York baby institutions, Cosme and Atla. These young and progressive restaurants—a modern Mexican cantina featuring supremely delicious tortillas and corn meringue firmly supplanted in my dessert hall of fame, and a Mexican/Latin all-day café—are reshaping the way the city thinks about “Mexican food” writ large.Soto-Innes, winner of the prestigious James Beard Foundation Rising Star Chef of the Year award in 2016, was born in Mexico City and raised in Houston, where she worked in kitchens before linking up with Enrique Olvera, and later partnering on the NYC restaurants. It’s a colorful conversation. I ask her about the ashwagandha root popping up on her IG feed. About her Mexican roots, and the regionality of Mexican cuisine—the vanilla of Veracruz and the wines of Ensenada—and the high percentage of women who make up her kitchen workforce. “It’s just the way it worked out; we hire nice people,” she says of her staff.Also on the show is Michael Harlan Turkell. He’s a photographer, radio show host, and author of a ridiculously cool book about vinegar, Acid Trip. We talk about his travels to Italy and Japan and why the inky bottle of “balsamic” you last put on your salad at Whole Foods is sorta not really what you thought it was.

Our fall season kicks off with one of the industry's true wunderkinds--Daniela Soto-Innes, chef de cuisine of Cosme and Atla in New York City, where she shares the singular style of Mexican cuisine she and Enrique Olvera have honed at these restaurants. (Daniela was a protege of Olvera's at Pujol restaurant in her native Mexico City.) Andrew and Daniela discuss her early start and quick ascension in the pro kitchen, why she decided to hone in on Mexican food, and what it was like building a restaurant from scratch in a space that was formerly a strip club in New York City. 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

Chef-owner Enrique Olvera talks to us at his restaurant Manta, in Cabo San Lucas. He shows us how he makes Veracruz-style Ceviche and Mojo de Ajo, and talks about his food philosophy

Hey hey! First the news: Starbucks responds with racial sensitivity training for employees (0:26), Google Maps tests using fast food spots in navigation (5:04), & The New Yorker vs. Chick-Fil-A (7:26). Next, 10 Q's for Enrique Olvera on street food in fine dining (11:52), taco omakase (16:22, 25:03), NYC vs. Mexico City (19:33), tapping staff to expand to other markets (22:30), the effects of the World's 50 Best List (27:04), & mezcal (31:21). To close, comedian Dan Lee was a bad cook in college (35:03).

This week on Migration Patterns, I speak with Israel Alvarez, a chef who grew up in Mexico City and now lives in Edmonton. In this episode, he shares some of his experiences working in Enrique Olvera's restaurant Pujol, what happened when he was kidnapped in Mexico City, and his current pop-up project COMAL Taco Therapy.

Seguimos celebrando el Mes de la Herencia Hispana en Estados Unidos con dos grandes exponentes de México: Enrique Olvera, el chef detrás del restaurante Pujol, el quinto mejor de Latinoamérica y con Julio César Chávez, "El Gran Campeón". El canal SPACE estrena la serie "El César" inspirada en la vida del púgil mexicano y Zona Pop estuvo presente en la rueda de prensa en donde vimos a un emocionado Julio César Chávez, además de escuchar cómo los protagonistas de esta serie se siente al recrear la vida del campeón mexicano en la pantalla chica. Las entrevistas y segmentos los podrás encontrar en los siguientes tiempos: 03:10: Noticias de Zona Pop 11:17: Entrevista con Enrique Olvera, chef principal del restaurante Pujol, quinto mejor de América Latina 22:27: Conferencia de prensa con Julio César Chávez y los protagonistas de "El César", la nueva serie de Space 35:50: Javier Merino recorre Ciudad de México con Guillermo Arduino 40:40: Lanzamientos discográficos: Jorge Drexler, Vanesa Martín, Malu Trevejo, Miley CyrusSupport the show: http://cnne.com/zonapopPara conocer sobre cómo CNN protege la privacidad de su audiencia, visite CNN.com/privacidad

Presented by: Rocio Carvajal Food history writer, cook and author. I talk about the Mexican ingredients considered as sacred; How Baroque art influenced colonial cooks and Finally how Chef Enrique Olvera is redefining Mexican traditional food. —————————————– Newsletter: Subscribe here Book: Mexican Market food, a celebration of traditional Mexican cooking Go to my ebook store here Twitter: @chipotlepodcast + @rocio_carvajalc Instagram: @rocio.carvajalc email: hello@passthechipotle.com web: passthechipotle.com Youtube: Pass the Chipotle Podcast Buy me a taco! Donate to the show here

Chef Jorge Vallejo is chef-owner of Quintonil, which opened in 2012 and has since become a top dining destination in Mexico City, and landed him a spot on The World's 50 Best Restaurants list. Chef Vallejo worked at noma, and under Enrique Olvera at Pujol for three years. Chef Vallejo creates unique dishes that show his passion for sourcing local and ancient Mexican ingredients while using modern cooking techniques. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/MexicoCity/

A native of Mexico City, Enrique Olvera graduated from The Culinary Institute of America in 1997, and is the chef-owner of Pujol, Eno Petrarca, and Eno Virreyes, in Mexico City, Maíz de Mar in Playa del Carmen, and Cosme in New York City. Chef Olvera's reinterpretation of Mexico's popular recipes as well as his experimentation with contemporary and millennia-old culinary techniques, has brought him fame well beyond the nation's borders. Pujol has steadily climbed Restaurant Magazine's World's 50 Best Restaurant list—a first for a Mexican restaurant with a Mexican chef—reaching number 16 in 2015. Chef Olvera's culinary philosophy has been defined by his deep exploration of Mexico's universe of ingredients, and gastronomic techniques and traditions. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/MexicoCity/

Platicamos con Enrique Olvera, mexicano chingón, que tiene un restaurant en NY en el que estuvo cenando Obama ayer.

Platicamos con Enrique Olvera, mexicano chingón, que tiene un restaurant en NY en el que estuvo cenando Obama ayer.

El reconocido chef Enrique Olvera conversó en entrevista con Ana Elena Mallet. Puentes.mx

We discuss how to celebrate Valentine's Day without being totally lame. Then, we chat with chef Enrique Olvera about the white hot Cosme restaurant, cooking Mexican food in New York, and way more. Learn more about your ad choices. Visit megaphone.fm/adchoices