Enrique Olvera is the internationally renowned chef behind Pujol, one of the world’s top restaurants. He’s widely credited with transforming the global perception of Mexican cuisine. In this episode, he shares where his love for cooking began, why simplicity in food matters, and how a conversation with a culinary historian pushed him to embrace his roots even more boldly. From engineering a mole that’s been simmering for over a decade to redefining tacos for a new generation, Chef Enrique opens up about honoring tradition, working with small farmers, and ensuring communities benefit from the success of his kitchens. Enjoy this episode as we go Beyond the Plate… with Chef Enrique Olvera.
This episode is brought to you by Fords Gin - the cocktail gin.
(You’ll find the drink recipe heard in this episode below.)
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Polanco
Recipe courtesy of Joe Brooke
Makes 1 cocktail
1 part Fords Gin
.5 part fresh lemon juice
.5 part hibiscus syrup
2.5 parts Bichi Pet Mex
3 dashes Orange Flower Water
Combine the gin, lemon juice, and hibiscus syrup and lightly toss (do not shake).
Pour in a glass and top with the pet mex and drop the orange flower water on top.
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