Enrique Olvera, a CIA alumnus, elevated Mexican cuisine to the fine dining spectrum across the world. Read more about it here!
Enrique Olvera is a name that has become synonymous with Mexican Cuisine and the associations that comes with Mexican food. He is legendary among the culinary community as the name that elevated Mexican Cuisine to the fine dining spectrum.
What makes Olvera unique is the fact that he does not focus on molecular gastronomy or fancy over-the-top plating techniques. Olvera took Mexican food back to its roots, utilizing ingredients to produce the most authentic dishes, with a fine-dining flair.
Enrique Olvera's early life
Food was always a central part of Olvera’s childhood and he remembers it as a celebration.
Inspired by the famed New York-based chefs Jean-Georges Vongerichten and Daniel Boulud, Olvera moved to New York. He studied at the renowned Culinary Institute of America, where he graduated with honors. Olvera perfected the fine dining techniques and became a self-proclaimed “machine of cooking”. Soon after graduating, Olvera returned to Mexico and opened his first restaurant, Pujol in the year 2000.
The launch of Pujol restaurant
Not everything was smooth sailing in Olvera’s culinary career. Upon launching his first restaurant Pujol, it was quickly on the verge of shutting down. His meticulous fine dining approach did not appeal to the public.
Olvera had become captivated that there were certain rules and techniques he had to abide by. In order to be amazing and to have a successful restaurant. On Netflix’s Chef’s Table, Olvera said:
“I was too obsessed with trying to produce really high-quality food, and I forgot about having fun”
This realization made Olvera rethink his approach to cooking. In 2004, he centered on his roots with a focus on highlighting traditional techniques and local ingredients. His new, more relaxed, and fun approach to food, made his employees happier. In return, he started to bring the customers through the doors of Pujol. He realized it was better to focus on bettering what he knew best, Mexican cuisine.
Enrique Olvera - later success
Olvera started breaking down Mexican food, to understand what flavors, ingredients, and textures make them so great. He understood that to create delicious dishes, he must utilize great quality produce. What better way to do this, than by sourcing his ingredients locally? For example, Olvera knew that corn is at the heart and soul of Mexican food, but not just any corn. There are hundreds of varieties of corn, due to the spread of domesticated corn, many indigenous species are on the brink of extinction. Olvera partners with local farmers who practice a more traditional way of agriculture known as Milpa. It focuses on a variety of plants coexisting together and helping each other grow, yielding better produce, and preserving variety.
Mole Madre, Mole Nuevo
One of Olvera’s most well-known dishes is Mole Madre, Mole Nuevo. A Mole is a traditional Mexican sauce, containing a multitude of spices, peppers, fruit, and nuts. What makes Olvera’s Mole dish so unique, is its simplicity, yet complexity. The dish features a central ring of young mole, surrounded by a darker circle of 1000 + day aged Mole, served with fresh tortillas. This is an incredibly brave dish, as it features “just” a sauce; if the flavors are not right, there is nowhere to hide. This is the heart of Olvera’s dishes, as he constantly strives to rediscover authenticity, changing his menu and finding new ways to highlight Mexican dishes.
“I want Mexican food to keep moving, I understand that we have beautiful traditions. I feel very proud of those traditions, but I want to keep on building new traditions for the next generations." Olvera told CNN.
Olvera’s gamble was successful, as Pujol is now ranked 9th on the World’s Best Restaurants List. His tasting menu highlights indigenous Mexican ingredients. This proves that both traditional techniques and ingredients have a place in the fine dining culinary scene.
“Pujol is how I picture Mexico City, and how I want people to experience Mexico”.
Olvera took his food empire to New York, where he founded Cosme, in 2014. It was immediately named the best new restaurant of the year, by the New York Times. Currently, Olvera has expanded to owning 15 internationally renowned restaurants. He has also starred on Netflix’s Chef’s Table and as a guest judge on Final Table. In addition, he has written and released 3 cookbooks, celebrating Mexican cuisine.
The elevation of Mexican cuisine
Before Enrique Olvera, Mexican cuisine was often known as street food, but he found a way to break this stereotype. He transformed traditional dishes and street food to a fine dining level. Olvera managed to save his cultural heritage and elevate the standard of cooking in Mexico. He became known worldwide as more than just street tacos and margaritas.
Now it's time to follow in Enrique Olvera's footsteps! As a graduate of the CIA, Olvera learned his skills and techniques in New York, and so can you, but from the comfort of your own home. If you would like to learn more, reach out to us at academy@pihospitalityacademy.com to start your culinary journey.
It may seem too good to be true, but Hospitality Academy is here to make your dreams become reality! Join one of our campuses around the world and start working in your dream industry while obtaining a degree! Our programs enable you to study at your own time and pace. This allows for time to work at some of the most luxurious hotels and Michelin star restaurants in the world!
Enrique Olvera is a name that has become synonymous with Mexican Cuisine and the associations that comes with Mexican food. He is legendary among the culinary community as the name that elevated Mexican Cuisine to the fine dining spectrum. What makes Olvera unique is the fact that he does not focus on molecular gastronomy or […]
EN
