Rick Lopez on Mexican Heritage at La Condesa

Chef Rick Lopez

Today, I’m talking to Chef Rick Lopez about Mexican cuisine. The recent James Beard Award nominee is the creative force behind La Condesa in Austin, Texas. He grew up in San Antonio and, through his food, honors the traditions of his Mexican heritage.
You’ll hear about his early start in the kitchen as he traces his memories back to his childhood. He explores how his Mexican heritage has shaped his culinary style and talks about the mentors he’s had along the way. You’ll learn about the special relationship he has forged with the farmers in his community, and what sets his restaurant apart in the vibrant Austin restaurant landscape.

What you'll learn from Chef Rick Lopez at La Condesa

The moment Chef Rick Lopez found out about the James Beard nomination for La Condesa 4:02
Growing up in a San Antonio kitchen 6:23
Chef Rick Lopez’ childhood experience going to restaurants with his dad 8:07
When he realized he wanted to make food for a living 9:35
What McDonald’s taught him about teamwork 10:45
How his Maine internship helped him recognize his passion 13:23
Mentors who helped shaped his style 14:35
The chef who reminded him about the importance of self-care 16:15
The origin story of La Condesa 18:26
How he put his imprint on an existing restaurant (La Condesa) as the new owner 20:55
Returning to his cultural roots 23:56
Why Chef Rick Lopez’ team makes fun of his accent 25:42
What he’s learned about Mexican cuisine from his travels 26:35
How he sources inspiration for his menu 27:14
Why he needs the energy of the farmers 28:40
The way Chef Rick Lopez works with local farmers 30:01
How he gets shy chefs to open up 31:27
The collaborative process 32:24
Seasonality in Texas 34:13
A simple dish you can make at home 38:20
The influences behind his leadership style 41:20
Why feeling comfortable is so important in his kitchen at La Condesa 42:06
Where to eat in Austin 46:35
His guilty pleasure food 49:23
Cookbooks to inspire you 49:42
Pet peeves in the kitchen 51:01
His must-have condiment 52:06

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Links to other episodes in Austin

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef from Austin.

Conversation with chef Tavel Bristol-Joseph

Conversation with chef Fermin Nūnez

Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin

Conversation with Pastry Chef Philip Speer from Comedor in Austin

Leadership with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2

Interview with Chef Andre Natera – The Culinary Yoda

Chef Fiore Tedesco – L’Oca D’Oro

Chef Michael Fojtasek – Olamaie

Links to most downloaded episodes (click on any picture to listen to the episode)

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When I came back to Texas, I knew I wanted to give back to my heritage. I wanted to show my parents that I can do something that’s for us, and for our culture.

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When you look at Mexican cuisine as a whole, it’s dynamic. The street food is so wild. And the culture itself does not discriminate on what they eat or how they eat.

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I’ll never ask a farmer to grow things for me. Because I wouldn’t know how to start that. So I’m not going to ask anybody to do something that I don’t know how to do.

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