"mainly because my father was very keen that I had a bachelor's degree. I think I'm quite a unique person because I love my family, but I also love having time to myself. And I like contrasts in my life, so it was important for me to do something apart from them. It made me appreciate Mexico, and I realised that the things I thought I hated were actually the things I missed the most. I was in upstate New York, and it was some of the best years of my life."
"We started doing tacos on the menu back in 2010, and some people told me at the time that I was crazy when I started doing them in Pujol. However, I began visiting Japan at that time and noticed that street food was being elevated and introduced into fine dining restaurants. I thought, Why not do the same with tacos? Why are we not celebrating our food when there is quality in everything? And, I think now in this world of Instagram and AI, we want things that are pure and real."
"depth. You always see diversity in cities, but Mexico City has so many layers. You see it in the cuisine and the architecture too - you'll see pyramids next to cathedrals next to modern buildings, and that's in the city centre. I would go as far as to say that, especially now, it's the most vibrant city in terms of cooking."
Olvera was born in Mexico City and attended culinary school in the United States because his father insisted on a bachelor's degree. Time away in upstate New York made him appreciate Mexico and revealed that the things he thought he disliked were those he missed most. Upon returning, he opened Pujol in 2000 and elevated Mexican cuisine into Michelin-starred gastronomy. The book Sunny Days, Taco Nights is an ode to the taco and demonstrates tacos' place on fine-dining menus. Tacos were added to Pujol's menu in 2010 after inspiration from Japan's elevation of street food into fine dining. Mexico City shows deep, layered diversity in cuisine and architecture, making it exceptionally vibrant for cooking today.
Read at CN Traveller
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