I grew up in Mexico City, so our family dinners consisted of
everyone gathering around my grandmother’s table for large, lively meals. I
loved spending time with my grandmother, especially in the kitchen where I
watched her prepare authentic Mexican feats from scratch. My father was a
restaurateur, so between him and my grandmother, my upbringing was always
focused around food and restaurant management.
My grandmother taught me how to respect ingredients and to
not be intimidated by them. She taught me that by using fresh, authentic
ingredients you could pack every dish with vibrant flavours.
I went to the Culinary Institute of America in New York,
where I later went on to open my first modern Mexican restaurant; Maya. Mexican
food hadn’t really gone through a growth or wasn’t showing the world how
fantastic it truly was so I wanted to showcase it and do it justice, which is
why I opened Maya. My second modern Mexican concept; Tamayo opened in 2001 in
Food is a powerful tool for so many different reasons. You
can educate through food, you can show love through food, or like my
grandmother’s table, you can turn family dinners into celebrated events through
Through my diverse restaurants, I’ve managed to educate people all over the world about the potential of Latin cuisine. Each of my restaurants combines authentic Latin ingredients with international flavours and inventive culinary techniques that create a new and quite unexpected Latin dining experience.
Through Toro Toro in Dubai for example, the restaurant is used as a platform to expose South American food to the community. One culture should always experience the flavours and tastes of another culture. At Toro Toro, the texture of the furniture and interiors also act as a tool to give one a full Latin Amercican dining experience.
Always taste and learn about your ingredients. You must
build your pallet so don’t forget to taste!
You should use all of your senses when you are cooking.
Flavour, balance and texture all work together to create a dish so make sure to
use all of your senses.
Chilies without a doubt. I love how you can do so much with
this one ingredient. It’s not always about the heat, but you can work with a
chili in so many different ways through roasting it, frying it or grilling it