Chef Enrique Olvera – Elevating the Traditional Mexican Cuisine

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Mexico’s Pujol is widely popular in the culinary world, both locally and internationally, for its head chef’s culinary skill. In fact, its head chef, Chef Enrique Olvera, is considered as one of the forerunners in elevating the traditional Mexican cuisine and giving it the recognition that it deserves.

Chef Olvera was born and grew up in Mexico City; however, he later transferred to the United States to pursue a career in the culinary profession. He went to New York and studied at The Culinary Institute of America. He graduated from the institute in 1997, earning his degree in Associate of Occupational Studies, and in 1999, he finally received his degree in Bachelor of Professional Studies.

After finishing his studies in New York, Chef Olvera went to Chicago where he found work at the Everest, which is considered as a one of the finest dining hotspots in the city. It was here that he polished his culinary skills when it comes to classical and contemporary cooking methods.

Armed with all that he learned in the United States, he then went back to Mexico City where he opened Pujol. In his own restaurant, he got to explore all the ingredients of his native land, studying each ingredient and combining one element with another to emphasize the natural flavors of the whole dish. Through his experimentations, he created his own interpretation of the traditional Mexican cuisine, making them more contemporary to suit the more modern tastes of gourmands. It was not long after that his unique dishes earned the attention and praises of the food critics, and pretty soon, food lovers from all over the world came trekking into Pujol’s doors.

The awards came pouring in, too. AAA gave him the Five Diamond Award, and Wine Spectator gave him the Award of Excellence. In 2004, he was named as the Chef of the Year by the Catadores magazine, and in 2006, Pujol was also recognized by the Saveur magazine as one of the top restaurants. In 2009, one of Mexico’s most prestigious business journals, the Expansion, has recognized him as one of the country’s top 30 biggest talents. Chef Olvera was also recognized by the Food & Wine as among the top 10 most promising chefs in the culinary world. These are just some of the awards that this world-famous chef and his world-famous restaurant have received.

Right now, Chef Olvera is not only active in the culinary world as the head chef of his restaurant, Pujol, but he is also being invited by some of the most prestigious gastronomic summits in the national and international culinary world. He was invited to speak at the Madrid Fusion as well as at the Latin Flavors.

Chef Olvera has created signature dishes that made his restaurant all the more popular, and whenever you are in Mexico City, be sure to get a taste of his haute tacos. His interpretation of this simple dish has definitely elevated the tacos into an international haute cuisine. There is also his new dish, the Dia de los Muertos, to look forward to. This is a very good dessert to end a hearty course.

Chef Enrique Olvera’s Veracruz Style Hake

Ingredients:

For the Fish:

4 Hake fillets (cod can be used instead)
40g butter

For the Roasted Cherry Tomatoes:

300g red cherry tomatoes
300g yellow cherry tomatoes
Salt
Olive oil

For the Garnish:

8 pearl onion centres
100g butter
Salt
120g capers
50g garlic
50ml olive oil
120g green olives with stones removed

Directions:

The Fish: Seal the fish in a hot frying pan in the olive oil and salt. Then wrap in foil and put in the oven for 20 minutes.

The Cherries: Cut the cherry tomatoes in half and roast in the olive oil and salt at 160 degrees C for 8 minutes

The Garnish: Slow cook the onions in butter on a medium heat for 15 minutes to caramelise but not burn. Then fry the tomatoes, garlic, capers and olives for 3 minutes and serve.

Servings: Serves 4 as a main course.

Image Credit: nomadas.abc.es

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