Enrique Olvera is the most famous and celebrated Mexican chef working today. Olvera has pioneered and defined this new way of cooking and belongs to a global group of gourmet influencers that includes Noma’s René Redzepi, Dom’s Alex Attala, Osteria Francescana’s Massimo Bottura and elBulli’s legendary Ferran Adrià. When he was teenager, Enrique Olvera decided to take another look at his love of cooking—something he’d discovered as a boy in his grandparents’ pastry shop—and he traveled to New York to enroll at the Culinary Institute of America. When he came back to Mexico four years later, he opened his restaurant, Pujol.
Mexican Chef Enrique Olvera with his partners © Restaurant Pujol.
Enrique Olvera says “I decided to enter the culinary world and become a chef because I am in love with the idea of being a good host and I discovered the potential that the food has in it.”
His proposals create based on the vast universe of ingredients that Mexico provides, applying both contemporary and age-old culinary technique in every instance. His constant exploration and experimentation, added to a passion for detail and the care that underlies process as well as the products he uses, have translated into discoveries that Olvera shares with diners at Pujol and in other culinary projects. Olvera’s restaurant Pujol was ranked #25 in the world at the World’s 50 Best Restaurant Awards this year. Food & Wine named him one of the “10 Next Chef Superstars” and Star Chefs’ International Congress named him in the “Top 10 International Figures in World Gastronomy”.
Photo by Araceli Paz © Restaurant Pujol.
Olvera rethinks how to use traditional, authentic local ingredients using unusual flavor combinations to create a reinvented way of cooking and eating. This is his first book and the first ever high-end chef cookbook in English on Mexican cuisine. It captures and presents a new contemporary Mexican style of food, rooted in tradition but forward thinking in its modern approach. Mexico from the Inside Out includes both sophisticated and more accessible recipes to explain Enrique’s philosophy, vision, and process. He is fueled by a constant exploration of Mexico’s ingredients and culinary history, and inspired by his early family memories about food.
‘Mexico from the Inside Out’ by Enrique Olvera goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy. More than 100 atmospheric photographs capture the vivid mosaic of the Mexican landscape while tip-in pages bring the reader up close to Enrique’s vision and his philosophy around food. The book includes over 65 recipes, each beautifully photographed, from the sophisticated dishes served at Pujol to the more accessible casual dishes that Olvera enjoys with his family at home. More than 100 atmospheric photographs capture the vivid mosaic of the Mexican landscape while tip-in pages bring the reader up close to Enrique’s vision and his philosophy around food.