How to Use Local and Nontraditional Mexican Ingredients, with Fermin Núñez

The beauty about Mexican cooking is in the way that you have to go against the grain with everything that you've learned.


You create something great by teaching somebody and then letting them do it over and over again. Because you don't get worse at doing something every day.


Everybody has a different technique on how to do things. My method is different than what someone showed me in the past and whoever I show that to, they'll probably make some tweaks and changes. I think that's part of keeping the tradition alive in a very funny way.

We don't know everything about Mexican food. And I think that is part of the beauty of it

I think one of the things that makes great chefs is their pantry. It is more than what people have in their fridge. It's also what they have in their head to stock up on and go to places when they are trying to think of what they want to add to a dish.