This Is TASTE 588: Pujol's Enrique Olvera Has Thoughts About the Tasting Menu
May 10, 2025
In this engaging conversation, acclaimed chef Enrique Olvera, renowned for his innovative Mexican cuisine, shares insights on the challenges of maintaining authenticity in a competitive culinary landscape. He discusses the evolution of tasting menus and the importance of guest experience over accolades. Alongside him, Ken Concepcion from Now Serving dives into the vibrant world of culinary literature, highlighting the significance of representation and upcoming spring cookbooks. Together, they explore the intersection of food and community, as well as personal culinary journeys.
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Evolution of Mexican Cuisine NYC
- Mexican cuisine in New York evolved from casual to high gastronomical execution.
- This requires balancing new techniques with cultural authenticity to avoid losing context.
Cosme's Naive Yet Successful Start
- Opening Cosme was driven by naivety and desire for challenge, not extensive planning.
- The concept emphasized simplicity and local sourcing adjusted for a New York atmosphere.
Choosing Cosme's Flatiron Spot
- When opening Cosme, Enrique's partners suggested Flatiron despite its less trendy vibe due to its central location.
- The space was larger than expected but brought busy business almost from the start.
