One of Mexico City’s most heralded chefs, Enrique Olvera has re-designed, reimagined, and relocated his fine dining restaurant Pujol – currently #25 on of the World’s 50 Best Restaurants. Re-evaluating his concepts, Enrique is taking a “simpler” approach, focusing on powerful flavors and textures and leaving behind the high attention to plating. Here’s the chef’s unique tip when it comes to plating.
“Things done well are beautiful. When you produce good food, it doesn’t need outstanding or pretentious presentations. Don’t lose the power of your food by over-polishing it. The excellence is not on the plating, but in the flavors.”
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Pecan tamale and sour cream by Enrique Olvera of Pujol. Photo courtesy of Araceli Paz.