I feel like with places like Topolobampo, Casa Enrique, & Empellon helping push a more modern Mexican cuisine approach in the US...we'll eventually see more Mexican "fine dining" establishments popping up.
Do you find it a hard sell to get Mexican cuisine taken more seriously than tacos/burritos, etc.? I'd love to see large, modern, tasting menus done more...but feel Mexican cuisine still has a "stigma" attached to it.
When planning menus, do you feel like you have to "make things more accessible" for the general public & restrain a little?
Any more plans for your empire? I've always been a big fan of what you do. If I make it out to Chicago soon I may hit you guys up for a long stage. :D
BazooKaJoe54 karma
Hey, Chef.
I feel like with places like Topolobampo, Casa Enrique, & Empellon helping push a more modern Mexican cuisine approach in the US...we'll eventually see more Mexican "fine dining" establishments popping up.
Do you find it a hard sell to get Mexican cuisine taken more seriously than tacos/burritos, etc.? I'd love to see large, modern, tasting menus done more...but feel Mexican cuisine still has a "stigma" attached to it.
When planning menus, do you feel like you have to "make things more accessible" for the general public & restrain a little?
Any more plans for your empire? I've always been a big fan of what you do. If I make it out to Chicago soon I may hit you guys up for a long stage. :D
CHEERS!
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