Julio Hernandez shares his journey from Mexico to Nashville, exploring the cultural and technical aspects of Mexican cuisine, and how local ingredients influence his cooking at May de la Vida.
After the Mexican corn experiment struggled in Tennessee, Julio began exploring Southern varieties. He and his team tasted corn that was milky, sweet, or reminiscent of cornflakes. They studied fat and starch content, learning which kernels could produce a pliable table tortilla and which were better suited to chips, tostadas, flautas, or quesabirria.
They eventually found a Southern variety that could respond to the local environment and the needs of the kitchen.
The result is not an attempt to reproduce Mexico in Nashville. Julio describes it as Tennessee-Mexican cooking: house-made chorizo with collard greens and smoked ham hock, Mayocoba beans, Tennessee corn tortillas, and pico de gallo that appears only when local tomatoes are in season.
What you'll learn from Chef Julio Hernandez
Key topics
- Julio Hernandez’s background and early influences
- The process and importance of nixtamalization
- Differences between corn varieties and their culinary uses
- Adapting Mexican cuisine with local ingredients in Nashville
- The operation and concept of May de la Vida’s multiple locations
- The role of technique and cultural fusion in modern Mexican cooking
- World Central Kitchen experience and community impact
- The significance of authenticity and innovation in cuisine
Beyond the Mic: My Stories in Print
A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
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“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
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