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Chef Rick Bayless to Surrender the Chips and Salsa and Open a Modern Mexucan Restaurant?

Cristina, to clear up a few things.

Rick was presenting traditional food that he got from places like El Bajio (it was a regular stop for his chefs on their Mexico trips) and people called it Modern Mexican, journalists, too. There was no jab at these places other than they are in practically every guide book ever written, making them tourist destinations--this is not an insult.

My take on the history was from interviews in Mexico City, Oaxaca, Estado de Mexico, Baja California, and at numerous culinary throughout Mexico with the people who created Modern Mexican and those who worked in their kitchens and my own experience dining at the restaurants. Their timelines are all in synch with what took place at Pujol and Pangea.

The whole entire world was dictated by French technique 20 years ago and going back--chefs follow developments in the world of international chefs.

Cocina de autor means nothing but the literal meaning, and is used by some to say do what ever you want. The cooking today has elements of modernist cooking, the Noma influence, and as well as other elements. In the U.S., the term used is Modern Mexican--derived from modern cuisine which incorporates the lessons of El Bulli--but these are titles given by journalists, and it really doesn't matter. Most chefs I speak with use the term vanguard cuisine, or just the vanguard, contemporary cuisine--again, this is really nitpicking-- these terms don't change what's on the menu. The haute cuisine of Mexico has changed and terms have changed as fast as the world is changing--most chefs don't even care for these terms, so cocina de autor allows for a broad cuisine, without unrealistic expectations from diners. It's a license to do what you want. Cocina de autor may be international, but ingredients are local and what currently define the national styles.

Rick Bayless presents traditional dishes in his U.S. restaurants with some substitutions, but it's not the cooking of Olvera, Berestain, and so on. He is not at modernist--he serves a tamal on a rectangular plate, a ceviche, a taco is taco, and enchiladas have a clean plating, some arrangement, etc., but are not modern interpretations.

People in the U.S. think after some guacamole, a tamal, and a mole with heritage chicken that they've had modern Mexican cuisine. This is what my article was about--Rick is going to move towards modern cuisine, and people will be surprised that the chips and salsa will be missing.

In the last part of your response it seems as you stopped reading my post and just started opining. Chefs will follow chefs as they always have and they currently are very tuned in to their local ingredients, but if you don't see the influences in these restaurants then you are missing out. This article had nothing to do with traditional vs. modern, or one being better or what's going to be around.

I believe your take is odd. You know, you could have just messaged me if you didn't understand. I don't even go on here anymore and we are very connected--that's odd.

May 07, 2014
streetgourmetla in Mexico

Liqour Stores carrying great selection of cachacas that will ship to CA

Thanks again, TrishUntrapped. Saude!

Liqour Stores carrying great selection of cachacas that will ship to CA

I'm interested in true cachacas from any state in Brasil. Yes, again, it's not all bad, but for now, they've elimated any small producers here on the West Coast. Cachaca needs to have their Patron(in terms of marketing, not flavor) and Don Julio(old formula before Seagrams and Diageo) come into the market, and then their artisanal products will have a chance. Cachaca is skipping tghe Cuervo era(Ypioca) and going straight to the Grey Goose model of frosty bottling.

Liqour Stores carrying great selection of cachacas that will ship to CA

Thanks Itaunas. The GRM is nice. Looks like all that's left in California is Weber Haus. Leblon just destroyed the competition--all the bars use it exclusively except for the handful of Brazilian restaurants that use Ypioca and Velho Barreiro.

Liqour Stores carrying great selection of cachacas that will ship to CA

Dave, I know how to return a favor. Thanks.

Liqour Stores carrying great selection of cachacas that will ship to CA

Thanks, TrishUntapped. As Itaunas said, I'm looking for cachaca. I don't want to bash the straight to US market brands backed by non-Brazilian investors--certainly they've promoted cachaca in the US-- but I only enjoy drinking artisanal cachacas. Yes, from Minas(Particularly from Salinas), but I also have fine cachacas from Sao Paulo, Rio, and Salvador da Bahia.

The triple distilled, Grey Goose style bottled cachacas are geared towards the premium cocktail market: Leblon, Beleza Pura, Cabana, and Sagatiba. They are mostly triple distilled, which keeps them tight and clean, but nuetral in flavor. Bartenders love that, because it's flexible like vodka.

But, oh, the complexities of a genuine double distilled cachaca aged in balsa, Ipe, or jequitiba are about the best thing you can ever throw back. I'm a tequila/mezcal/scotch/rum drinker/collector, but I think cachaca has my heart and soul. I have a small group of cachaceiros that get it, and I don't see cachaca breaking through like tequila did anytime soon, so in the meantime I shall get bottles anyway I can. I appreciate all your help.

Liqour Stores carrying great selection of cachacas that will ship to CA

Well, if anyone would like to make a few bucks buying cachaca and sending it to me here in Cali, I'd love to make it worth your effort. My current methods are trips to Brasil, having friends bring bottles from their trips, and I'm making arrangements with a company from Brasil to send bottles. I'm exploring all schemes--I must have more CACHACA cara!

Liqour Stores carrying great selection of cachacas that will ship to CA

billiard68(at) Please do.

Liqour Stores carrying great selection of cachacas that will ship to CA

Thanks, Jenny. I hate our liqour laws.

Liqour Stores carrying great selection of cachacas that will ship to CA

I see that there are much better cachaca options in the Boston area due to the strong Brazilian presence. Was wondering if any of these liquor stores would be able to ship to California? The few decent brands we've had here in California are fading away due to lack of interest , but I must press on and keep myself stocked. Let me know who can make it happen for me. TIA.

Baja Culinary Fest Oct 5-9, 2011

She was part of a group of 52 people I brought to the fest. Viva Baja!

Oct 24, 2011
streetgourmetla in Mexico

Baja Culinary Fest Oct 5-9, 2011

We were a party of 5:Asians,Whites,and Latinos sitting at a table near the bar. Think we were there around 8:30-11:30PM.

Oct 18, 2011
streetgourmetla in Mexico

Baja Culinary Fest Oct 5-9, 2011

I was there, too. It was ineveitable we'd be in the same place in Baja one of these times. I was in the tapas bar, but also had most of your menu. You missed the Food Network's Chef Marcela Valladolid, and Chef Jair Tellez of Laja and Mero Toro; they were there,too . The mixologists were Pablo Moix and Steve Livigni from LA(La Descarga, Harvard and Stone, and Pour Vous).

I also attended the Mision 19 dinner with Chefs Javier Plascencia, John Sedlar(Rivera), Pablo Salas, and Angel Velazquez. The dinner was outstanding.

Oct 14, 2011
streetgourmetla in Mexico

Chimu Peruvian Soul Food adds another foodie stop in DTLA

The scoop on Orellano. Was a waiter at the Biltmore while Ricardo cooked there after arriving to the US from London. He got his first kitchen experience under Zarate at the Biltmore, then Ricardo returned to London. When Zarate open Zu Robata, he called Orellano to come work there, where Mr. Orellano learned robata.

Orellano went on to work at Gjelina, a then place owned by Centeno(Lazy Ox) that only opened for a couple of months. He worked at the Loxy Ox for sometime, and was sous chef at Mo Chica for almost three months.

Mo-Chica is 100% Peruvian from Lima born chef, Ricardo Zarate.

An offer was made as an incentive--if Orellano stayed at Mo-Chica for a year, he would become a partner. He left after only three months to open a place that has a very similar menu to Mo-Chica?

In this interview, Orellano states he came into the restaurant business late, didn't realize he was cooking authentic Peruvian until he first visited Peru, and again, that "I'm a partner" thing.

3655 S Grand Ave, Los Angeles, CA 90007

Robata Bar
1401 Ocean Ave, Santa Monica, CA 90401

1429 Abbot Kinney Blvd, Venice, CA 90291

Chimu Peruvian Soul Food adds another foodie stop in DTLA

Mr. Orellano is not a partner in Mo-Chica, nor has he ever been. He worked at Mo-Chica for maybe a month,or a little more when they first opened as a sous chef. He's not Peruvian, and just recently visited Peru for the first time. I realize there are interviews where he's quoted saying he's a partner but it simply isn't true.

A month at Mo-Chica as a sous chef? More like a stage.If the food is similar to Mo-Chica, then the inspiration would certainly be Ricardo Zarate's, the chef from Peru.

3655 S Grand Ave, Los Angeles, CA 90007

Mazatlan's Best Restaurants??

Thanks, I've been to the distillery and have always had Los Osuna on hand, at least for the past 6 years or so.

Aug 08, 2011
streetgourmetla in Mexico

Eat Real vs. LA Street Food Fest

Both festivals look great, and people should look at the list of vendors and go with the food.

But, to be accurate, both festivals have about the same number of "gourmet trucks", and neither of these festivals will be in Oakland. Pasadena and Culver City are somewhat similar I'd say, but this isn't even relevant.

Only 14 of over 60 vendors at LA Street Food Fest are "gourmet trucks", the rest are chefs, street stands, traditional trucks, and ice cream shops. Anyone can check the website to verify

Eat real has a great market place of vendors selling their craft artisanal foods and eats that are mostly "gourmet food trucks".

Two great choices this weekend, go to one, go to both, but let's start with the truth about the options.

Most of all, I hope people get out this weekend and enjoy some fantastic events and don't get discouraged by Carmageddon. Rooting for both events to be successful, and will be at both.

Mision 19 in Tijuana Gets Some Big Attention From the New York Times

Love the Tijuego site, and....had a great meal the other night at El Take it Easy. Bring back KFB! haha.

Apr 25, 2011
streetgourmetla in Mexico

Mision 19 in Tijuana Gets Some Big Attention From the New York Times

Ringo Gato

That is so awesome that you made it out to Mision 19; you're one of the OG Baja food and wine adventurers.

J.C. Bravo is one of the top wines in Mexico for me; I had a blast at his new tasting room this past weekend. He's now making a great Palomino, one of the original varietals planted by the Spaniards.

The wine shop is called Contra, one of three; there's a Mexico City branch and the one at El Viento in El Sauzal as well as the Tijuana shop.

Thanks, and keep spreading the good word about Baja.

Apr 25, 2011
streetgourmetla in Mexico

StreetgourmetLA on Salvadoran Food in Los Angeles

Thanks, Servorg.Too kind.

Another Chowhound Writes LA Times Food Articles


Gold Standard 2011: What say you?

It was so great to see you Dommy and Jase, what a party it was? I also got to catch up with Ciao Bob. Plenty to eat, what a fantastic way to lunch on a Sunday afternoon, the wine was flowing, couldn't keep it in my glass though. Let's do it again next year!!

Northern Espirito Santo, Brazil

Haha, well I know they have salt now, and salted meats and ingredients provide salt. I actually don't know a Brazilian here in LA that doesn't constantly reach for the salt shaker.

These meals are great. The beans, rice, egg, and farinha with great cooks. I'm kind of an egg junkie, so these things have much appeal to me.A lunch of couve , carne seca, and abobora at Bar do Mineiro in Rio is such a memorable meal. With some rice,beans, and some farinha, and peppers to condiment.

Regions with fancy dishes, multiple recipes, always get highlighted, but I really love these other places just as well, and they have equal value for me.

Espiritu Santo seems to rely on simple ingredients, and great cooking.

Northern Espirito Santo, Brazil

The lack of salt seems to be that their cuisine had to develop without it, in Minas Gerais. That's great that they maintain their tradition of natural flavor from tempeiro mineiro. I did get to visit Uberlandia for a minute, and Sao Paulo has plenty of Minas Gerais cooking that I've enjoyed.

I've been through 10 states, but not Espiritu Santo. Books and websites talking about cuisine usually list some dishes that you just won't find in many places, like sopa de leao veloso in Rio, which is in a handful of places, but by no means ubiquitous.

"Stuffed angu"-Are you speaking of escondidinho? Love it.

I like to read up on a place, but I'm more concerned with what the locals eat on a daily basis, that's the real cuisine, and how their dishes differ in seasoning, and presentation from neighboring states.

Northern Espirito Santo, Brazil

I love all great moquecas, whether they be capixaba or baina. I've had great moqueca capixaba in Sao Paulo, and we even have a regional capixaba restaurant in the Los Angeles area, that has a professional chef from Vitoria. She cooks in the panela de barro.

Are the moqueca restaurants similar to the beach stands in Bahia?I've been to Ilheus and Salvador. And torta capixaba, where do you find that?What style of eateries? And does the Italian cooking differ from Sao Paulo?

Cebicheria Erizo In Tijuana

Yes it's open for lunch and dinner, but closes around 7PM-8PM, as seafood is a morning afternoon thing in Mexico, with some exceptions. Cebicheria stays open later than most seafood establishments. Go in the afternoon, like around 2pm, get some sea urchin if they got it!

The restaurant isn't a Peruvian-Mexican fusion despite having pisco sours and one Peruvian style ceviche. This is a Baja style seafood restaurant restaurant, with a cold bar and a hot bar.

In general, Sundays are slow in Tijuana, in Mexico for that matter. But, I think you'll be fine Tuesday-Saturday.

You'll need a cab for this.

Jan 03, 2011
streetgourmetla in Mexico

Need a recommendation for Tijuana

No. Take the same precautions you would at any big city.

Dec 09, 2010
streetgourmetla in Mexico

Sao Paulo Recs for Solo Traveler

Morumbi shopping has a Chopp da Brahma bar, beer from a wooden cask, from the brand Brahma.There's a branch of the churrascaria Esplanada Grill, and desserts and savories at Amor Aos Pedacos. There are a ton fo dining options at Morumbi shopping, moslty chain and international, but a few gems. There's even a couple fo contemporary restaurants.

Sao Paulo Recs for Solo Traveler

Agree with itaunas, the Brazilian malls are fun, I enjoy the people watching.

If you've never done a churrascaria in Brasil, I believe you should and Fogo de Chao is great, as is Jardineira Grill. Going to Fogo de Chao in Brasil is not like going in the US.If you've done a churrascaria before in Brasil, by all means, branch out.

Vila Madalena is a blast, but a taxi is needed for sure. Have your hotel call a cab, and have the restaurant get you a cab for the ride home.

Colher de Pau is a great northeastern restaurant in Pinheiros, next to Itaim Bibi, another upscale area.

I love walking at night in Sampa, but a single female traveler should be in a cab in the evening. Be aware of the bandeira 1 and bandeira 2 times, so you don't get overcharged. Bandeira 2 is the night rate, can't remember the exact time.

Where to eat and party on new year's eve in Mexico City?

I would actually love to spend a New Year's Eve in a cantina, like La Mascota, but that's me.

Dec 08, 2010
streetgourmetla in Mexico