Leading Mexico City chef and restaurateur Enrique Olvera of Restaurante Pujol, has a rare talent for re-imagining traditional Mexican food, including delights mostly seen alongside streets and roadsides. His guides: the elements of flavor, texture, temperature, aroma, and color.
Together with Mexico's country coordinator Ruth Alegria, Olvera, 31, will show how to marry classic technique with an understanding of characteristic Mexican ingredientes to yield new and sublime results. His stunning re-interpretations -- drawing on his intimate knowledge of regional diversity -- are infusing new life to Mexico's cuisines.
Olvera graduated with honors from the Culinary Institue of America, Hyde Park in 1999, where he was awarded the Gold medal of the Societe Philantropique of New York; the M.K. Fisher Award for the best thesis of his generation and the Jacob Rosenthal Leadership Award.
Enrique Olvera and Ruth Alegria will present a cooking class entitled: "Mexican Cooking: Back to the Future", on Saturday April 15 at Kendall College in Chicago, IL, during our 29th IACP Annual Conference. The workshop has been sold out for a few weeks now.
The Global News blog was lucky to get a peek into the menu that will be presented. Those who signed up, are in for what looks like an exquisite selection of Mexican dishes, the 21st century style. Some of them are:
-Squash Blossom Capuccino- Coconut Milk foam and Nutmeg
-Esquites with Mayonnaise gelatine
-Striped Bass Ceviche, roasted Tomatoes
-Rack of Lamb with Chocolate crust, Black Beans and Mole sauce
In December of 2005 Enrique founded TEO (Taller Enrique Olvera), a creative workshop to promote gastronomical culture.