'Modern Mexican' steps into the spotlight - mexican restaurant menu side dishes

Mauricio Sanchez, Mexican
American chefs living in Copenhagen made the best tortillas in Scandinavia.
She admits that it's not necessarily like claiming the best pizza in Indonesia.
"It's even worse," she said . " She described the situation of Mexican food when she went to the famous Noma restaurant in 2010 to cook pastry.
"Imagine the worst Texas.
Mexican food in the United States, imagine that people who don't know what the real Mexican food is, are passed on like a phone game.
"It started to change, not only in Copenhagen, but Sanchez opened a taqueria by hand with fresh ground
Tortillas.
However, it is well beyond the reach of tortillas and tortillas: Mexican cuisine has jumped onto the global stage of cuisine.
Restaurants in Mexico City, such as Puyol, Rosetta and kuntanier;
Laja and Malva in Lower California;
Origen of Oaxaca;
The Hatwood of Tulum creates a world full of ideas
From the lush variety of fruits, fish, vegetables, herbs, grains and fresh flowers that grow around, a first-class menu is offered.
In Barcelona, London and Melbourne, as well as Chicago, Los Angeles and New York, food lovers are enjoying Mexican cuisine from a fresh perspective.
The chef is making a house.
Cured sausage and Michelin in Toronto
Star in Madrid's Punto MX.
Last week, Houston chef Hugo Ortega started his work life as a shoe-shine boy in Mexico City, and he won the James Beard Foundation Award for best chef in his area: the first in Mexicoborn chef.
"I see new respect for Mexican culture wherever it is," said Mexican celebrity chef Martha Ortiz, who is opening a passionate and elegant restaurant, Ella Canta, IHG London Park Lane this summer.
Ten years ago, when it was easy to have canned baked beans in London's Taco, the idea of opening a Mexican restaurant in a luxury hotel was confusing.
"Our traditional food has always been valuable at home and the women who produce it are very respectful," she said . ".
"But people in the international community are excited and willing to pay for it? That is new. ”The pop-
Up restaurant Noma Tulum is an extension of Copenhagen Noma, also known as Noma Mexico, which is opened and operated here by innovative chef Ren é Redzepi and Sánchez, local carpenters, metal workers, farmers, pottery artists and chefs have more than a hundred employees and dozens.
Until May 28, dishes like octopus were sealed and steamed in fermented corn skins and spicy food
A group of serious young men in linen uniforms and matching Birkenstocks will enjoy chocolate sorbet under the stars.
Is this "authentic" Mexican food that many food lovers are trying to reproduce? No.
But the struggle about authenticity may make it more valuable to be located: a global dialogue about Mexican food, respect and curiosity.
Mexican food is often seen as cheap, dull and heavy food abroad, how is it considered ingenious, fresh and charming?
Gabriela Kamala said: "It started with more Mexicans being able to travel through the Internet, and the younger generation began to care about the freshness and health of food, he is the chef and owner of several influential restaurants in Mexico City and San Francisco Kara.
Cámara opened a restaurant, contrar, at the age of 23 in 1998, to take fresh seafood from the coast to Mexico City, inland, when she did not receive cooking training.
At that time, the most ambitious restaurants in the capital were French or Italian.
"Even Montezuma has fish from Villa cruise," she said . ".
"We only ate frozen fillets from the Mediterranean.
"The chefs are taught that they prefer mediocre European ingredients, such as frozen fish and dried morchella, to the best local ingredients.
"Even in Mexico, only European food can reach a high level," Daniela Kumar said . "
Innes is the chef of Cosme and Atla in New York.
"Mexican chefs don't have enough pride in getting to know their food.
"Most of the shift was due to the fact that her mentor Enrique Olvera opened an ambitious restaurant, Pujol, in Mexico City in 2000, she went to New York to open Cosme and Atla as an international body for Mexican cuisine.
Like Redzepi in Denmark and David Chang in the United States, Olvera is a chef who has promoted the progress of his country
Transition from an antique, European-centric, rigorous dining to creative, local, and informal.
There are a lot of complex, refined dishes in Mexico, such as the peppers from nogada or the peppers from mole poblano, But Olvera decided long ago not to translate them into premium dishes
End of Food.
"If you want to do these things, you 'd better do it well," he said . ".
"It's like the cover of a very good song: You really want to see the original when you listen.
He says it's impossible to start learning everything from real Oaxacan Moore to traditional Aztec chocolate-it's pointless for most customers.
"For me, 'authentication' has become a very unimportant and irrelevant conversation," he said . ".
Instead, Olvera was trained at his American Culinary Academy in Hyde Park, New York, and began weaving his own flavors, memories and techniques.
His most famous dish, cobia al pastor, recombines the traditional fat pork taco baked with pineapple into a plump local fillet marinated in Chilean sauce, then butter with caramel pineapple and crispy taste --
Itchy dice of raw onions, coriander and serrano peppers.
Outside of Mexico, Villa has the greatest influence in the United States. in the United States, many young chefs, especially Mexican chefs --
The Americans made a pilgrimage to his kitchen, based on his style.
In Taco Maria, Costa Mesa, California, chef Carlos Sargado meditate on classic dishes aquic every day (“spicy water”)
-Soup for Super clothes.
Before eating, it is best to eat fresh raw fish on board or on the beach.
The most recent bowl is filled with a fat Hokkaido scallop, cucumber and avocado, bathed in Mexican peppers, lime and orange juice, but the effect is the same even if the composition changes
"You are looking for a very aggressive but uplifting spice, sour and sweet liquid," he said . ".
"This is the essence of this dish.
"Val Cantu, a chef at the University of California, San Francisco, offers a tight-knit menu of a dozen small and complex dishes based on Mexican ingredients.
His respect for beans includes corona NamUs, cranberry bean paste and black bean broth, dotted with a little caviar and golden leaves.
"I like the contrast between humility and luxury," he said . ".
Not everyone.
The two restaurants sometimes have to appease confused or angry customers.
"We 've got people up and left half way," Cantu said sadly . ".
"They said it was not Mexican. ”But is it?
"I tried to think about this as the artist Bruce Nuuman did," Cantu said . ".
"He said, 'If I was an artist, I was in my studio, and the work I created there was art.
"If I am Mexican, I am making food, it is Mexican food.