After the Mexican restaurant "Pujol" appeared in the list of the world's 50 best restaurants, the eyes of everyone turned to Chef Enrique Olvera, the head of the only restaurant on the list that serves Mexican Food.
On an interview with Univisión, Enrique Olvera confesed some of his secrets to transform his restaurant and his style into something exceptional, the main idea was to use the local ingredients and remind us the importance of food.
Chef Olvera starts from the point of everything that implies a good dinner "The food is the center of México, is the way to unite a family and celebrate. Every special occasion comes with a delicious food".
From his point of view, it was around 15 years ago that Mexican restaurants started to develop high cuisine and then he noticed that on almost every big city like New York, Paris and London, the same dishes appeared. Why make the same dishes when others could have better ingredients?
This is the other secret to the success of Pujol : To use the local ingredients instead of the same "boring" process (according to Chef Olvera).
Since Pujol opened its Doors 12 years ago at the Mexican Capital, his team has worked on creating what others don't have: dishes that become tasteful memories and also a Mexican pride.
The economical situation now gives the opportunity to travel around the World and Mexicans and tourist have higher expectations, it obligates a country to offer better things, including gastronomy.
The purpose of Chef Enrique Olvera is to increase the Mexican Cuisine, which is known worldwide by mole, tamales, and other historic dishes by adding new ones.
The speech of Enrique Olvera also takes us to the young BajaMed cuisine, where the local chefs have focused on working with the goodness of Baja California.
brenda.colon@sandiegored.com
