We talked to some of the best Mexican chefs about what the future of kitchens will look like with Donald Trump as president.
Legendary Mexican chef Enrique Olvera and his chef de cuisine at Cosme swung by our garden and taught us that life tastes better when you turn fresh ingredients into crispy tostadas.
Tart ground cherries and anise-y hyssop give this scallop ceviche tostada a bright, complex flavor.
I’m in a London restaurant basement and Enrique Olvera is teaching me to prepare a dish fusing fresh tomato and burrata. “We don’t like to plate with too much fuss or stuff,” he explains.