Enrique Olvera
The chef who remade Mexico's cuisine
Enrique Olvera
What do you do if you're an ambitious chef from a country whose cuisine is not perceived as especially ambitious? That was Enrique Olvera's problem. Born in Mexico City, Olvera trained at the Culinary Institute of America, and could cook classical, European food along with the best of them.

Yet could he find a way to prepare great Mexican food? Everyone in Mexico understood the complexity and variety their cuisine, even if the best stuff was often served at taco stands, rather than in upmarket restaurants. Across the border, a few were just beginning to realize there was more to it than guacamole and chips.

Olvera's first restaurant, Pujol, in Mexico City, brought exacting culinary techniques to bear on native cookery - creating tortilla dough using sous-vide methods and conjuring a show-stopping meringue out of cornhusks. The restaurant won plaudits from the press and a place on the World's 50 Best Restaurants list. Emboldened, the chef opened Cosme - named after Mexico City's Mercado San Cosme food market in Mexico City - in Manhattan's Flatiron district in 2014. Combining an equally contemporary take on his national cuisine with simple aesthetics Cosme proved equally great. In 2015 he published his first book with Phaidon: Mexico from the Inside Out.
Browse through this selection of eight definitive dishes from Enrique Olvera's restaurants
Olvera Dishes
Take a look at the culture and landscape that has shaped Olvera
Enrique Olvera serves ants, mayo and coffee
Enrique Olvera shows Good Morning America how to make a better taco
Enrique Olvera talks about the importance of mole
Watch Enrique Olvera show Vice Munchies' hosts Frank Falcinelli and Frank Castronovo around Mexico City

Petrarca 254
Polanco V Secc, 1156
Mexico City
D.F; Mexico

Phone: +52(55) 5545 4111


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Enrique Olvera is the most famous and celebrated Mexican chef working today. Olvera's restaurant Pujol was ranked #1 in Mexico and #20 in the world at the World's 50 Best Restaurant Awards. 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. 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.

Olvera rethinks how to use traditional, authentic local ingredients using unusual flavor combinations to create a reinvented way of cooking and eating. 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. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy.