The strict competition in the culinary world means that one way for chefs to stand out is by showcasing their quality. So, how do famous Mexican chefs use this to determine their restaurants’ success?
“Prioritise local ingredients” – Benito Molina, Manzanilla
Along with adding his own flair to his restaurant, Benito also endorses the use of sustainable local ingredients. It is not surprising that Manzanilla is known as one of the most popular restaurants that uses local ingredients in Mexico.
“Quality ingredients are priority” – Diego Hernández-Baquedano, Corazón de Tierra
Industrial livestock and plants are never in Diego’s list of ingredients. Corazón de Tierra is now a pioneer restaurant that harvests from their own garden, so they know exactly where their ingredients come from and can assure their quality.
In Enrique’s hands, an ancient recipe can be transformed into an incredible modern dish. His ability to revamp Mexican traditional dishes has made Pujol become one of the most sought after restaurants.
“Be consistent and maximise options” – Eduardo García, Máximo Bistrot Local
Eduardo chooses to use seasonal ingredients and consistently replaces Máximo Bistrot Local’s menu every day. Despite the difficulty, he uses this challenging option as a method to attract customers to his restaurant.