Podcast appearances and mentions of rico torres

How do Texas-starred chefs balance running world-class restaurants, hosting charity events, and still find time for creative passions? In this Family Meal edition of Chef's PSA, André Natera sits down with:✅ Gabe Erales (Top Chef Season 18 Winner, Oido)✅ Rico Torres (Michelin-Starred Chef & Founder of El Paso Family Meal, Mixtli)✅ Mike Diaz (Chef of Oseyo and aspiring stand-up comedian)They discuss:The journey after Michelin recognition—how it changes expectations and pressures.Giving back to the community through El Paso Family Meal & Hands Offering Hope.Comedic relief in the kitchen—how humor helps chefs survive the stress.Culinary innovation—fermentation, microgreens, and how byproducts shape new flavors.Work-life balance in the food industry—can chefs ever truly "balance" it all?Mike Diaz's transition from chef to comedian and how his kitchen experience fuels his stand-up.

In this special episode of the Chef's PSA Podcast, Chef Andre Natera brings together four incredible culinary talents for a roundtable discussion about the arrival of the Michelin Guide in Texas. Joining Chef Andre are: Rico Torres from Mixtli in San Antonio, a new Michelin-star recipient. https://www.instagram.com/rico__torres/ Evan LeRoy from LeRoy and Lewis BBQ in Austin, whose BBQ restaurant was among the Michelin-awarded establishments. https://www.instagram.com/evanleroybbq/ Paul Qui, Top Chef Winner and Texas culinary legend. https://www.instagram.com/pqui/ Matthew Peters, the first American to win the Bocuse d'Or. https://www.instagram.com/chefmattpeters/ Together, they share their personal experiences from the Michelin Awards ceremony, discussing the impact of Michelin recognition on their careers, the pressures of maintaining standards, and the challenges of running top-notch restaurants in Texas. The conversation touches on surprises and snubs at the Michelin Awards, the evolving landscape of fine dining in Texas, and the importance of service, atmosphere, and teamwork in creating unforgettable dining experiences. If you're passionate about culinary excellence and want an inside look at what it takes to earn—and keep—a Michelin star, this episode is for you. Watch now to hear firsthand the challenges, triumphs, and visions of some of Texas' most celebrated chefs. Subscribe to my Substack! ⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠ Visit Chef's PSA for Books, Free eBooks, and More! ⁠⁠⁠https://chefspsa.com/⁠⁠⁠ Shop Chef's PSA Merch! ⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠

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

Today, I'm talking to chef Rico Torres from Mixtli in San Antonio, TX. Born and raised in El Paso, the vast desert landscapes helped inspire his creativity. His proximity to the border of Mexico fed his love for south of the border culinary traditions, made evident through the food he dishes up at Mixtli. You'll hear how he embraces his Mexican cultural roots in the food he creates, and how he cleverly weaves the history of the people and the land into every menu. He shares his early passion for art and explains how that led to a love for culinary creativity. You'll hear about his progression through the world of cooking, his impressive skill set as a self-taught chef, and his thoughts on the future of food. What you'll learn from chef Rico Torres at Mixtli The birthplace of chef Rico Torres creative roots 2:24Smells that bring him back to his childhood 4:13Rico Torres artistic background 4:52How his love of art eventually translated into a love for food 5:44His transition into entrepreneurship 6:56Business lessons chef Rico Torres adopted from his dad 8:06Learning on the job and being resourceful 9:39Tips on buying and prepping BBQ Brisket 11:31Going from catering to pop ups 12:28When he met his business partner 13:19Trading pop ups for permanence 14:32Where the name Mixtli originated 14:47What he did differently when he started his business 16:26A very intimidating first table on opening night 17:25His second shot at impressing Rick Bayless 18:37Approaching food from an individual ingredient perspective 19:10How Rico Torres pairs ingredients together at Mixtli 19:47Undercover learning of tools of the trade 20:50The concept of the menu at Mixtli 21:40Why you can't have a latte at the end of dinner 23:40How he makes his Café de Olla 24:30And example of building a menu out of history 26:09The fake champagne parties of old Mexico 27:02Planning ahead for menu themes 28:14His biggest business struggles 30:37How they collaborate to make decisions 33:08His mission for the restaurant in terms of culinary history 34:38Thoughts on the future of food 37:04Focusing on food as fuel and feeling 38:05Why Mixtli has an open kitchen 39:33Five hotspots in San Antonio 40:58His guilty pleasure 41:43Books that have inspired chef Rico Torres 42:48His kitchen pet peeves 43:20His wildest ingredients 43:38What and who he would cook for if he could 45:48The new business he's looking forward to launching 46:26The connection between food and storytelling 4:38Switching from artist to architect in a kitchen 5:43The connection between food and memories 7:14Why do you have to take care of your team 7:55How management changes your creativity 8:24The importance of consistency 9:10Realizations about training staff 10:48The challenges of translating recipes and techniques from one culinary culture to another 11:22The French contribution to worldly cuisine and going beyond French culinary techniques 13:03A new wave of inspiration 13:57What's missing from the pages of food history 15:16Reaching into the “back pocket” of Mexican cuisine 16:21Shifting the threshold for what “chef” implies 17:31The power of the internet in culinary education 18:35“Fusion” versus evolution 20:14Combining culinary techniques from one culinary culture to another 22:32Surprising challenges faced by professional chefs 23:53Inspiration for their work, including the influence of international cuisine and food destinations 25:43 I'd like to share a potential educational resource, "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 ...

On this episode of the Spoon Mob Podcast, Ray chats with chef Rico Torres, the co-owner + co-executive chef of Mixtli in San Antonio, Texas. For more on chef Rico Torres, visit spoonmob.com/ricotorres and follow him on Instagram @rico_torres, @mixtlicloud @thebaratmixtli + @elpaso_familymeal. Visit restaurantmixtli.com for menu details, beverage details + reservations/tickets. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), Facebook (@spoonmob1) & TikTok (@spoonmob). Audio editing by @TrackEditPrint. Intro music by @kabbalisticvillage. Hosted on Acast. See acast.com/privacy for more information.

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

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

Wise beyond his years Rico Torres stops by to discuss his zest for life, his ability to overcome obstacles and his will to go for it. Lots to learn from this young actor and lots to admire.

Young Hollywood's newest Latin-American heartthrob Rico Torres is recognized for his latest roles on Showtime's "Penny Dreadful: City of Angels" and HBO's "Ballers," in addition to countless international fashion campaigns. From a shy teen diagnosed with anorexia to becoming a hotly-tipped face to watch in Hollywood, Rico hopes to share his remarkable story to inspire other young people to reach for their dreams. The Columbian actor was born in Florida after his parents immigrated to America while his mother was still pregnant with him. He graduated pre-med from Columbia University, but instead of attending medical school he sacrificed and risked everything to follow his dreams and moved to Los Angeles from Tampa with only $500 in his pocket to pursue Hollywood greatness. After only a year and a half of putting in sweat and tears in L.A., Rico is available to share his remarkable story of chasing and fulfilling his American dream. When Rico isn't in front of the camera, he enjoys staying fit and eating healthy. However, at a young age Rico suffered from anorexia. This caused him to be severely bullied as a teenager which led to anxiety and depression. Rico's parents also divorced while he was in high school, and he lived with his mother who was working two full-time entry jobs to make ends meet. Rico then took on the of working and taking care of his family. All his past experiences (good or bad) have caused him to have a very special outlook on life and he takes nothing for granted. Rico sees them as beautiful and inspiring moments in his life that have shaped him into who he is today. With over 100k followers on Instagram along with soon to be announced acting projects on the horizon, we would love to arrange an interview with you and Rico to discuss his meteoric Hollywood rise, fitness & nutrition tips, and inspiring story to teens and young people everywhere. Make sure to subscribe to AfterBuzz! - http://youtube.com/afterbuzztv #Podcast HELPFUL LINKS: Website - http://afterbuzztv.comApple Podcasts - https://itunes.apple.com/us/artist/af...Follow us on Twitter - https://twitter.com/afterbuzztvLike us on Facebook - http://facebook.com/afterbuzztvSee on us Instagram - http://instagram.com/afterbuzztvMerch - http://shop.spreadshirt.com/AfterbuzzTV/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

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

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

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

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

On our latest podcast, Andy Langer talks to three high profile chefs about the culinary crossroads of culture, business and celebrity

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