Flavors Unknown

Talking Hispanic Heritage Month with 3 Chefs in Austin

Chefs Andre Natera, Edgar Rico, and Rick Lopez

In celebration of the Hispanic Heritage Month and Hispanic food, today we’re welcoming three accomplished chefs from Austin, Texas with a Mexican heritage. Chef André Natira from the Fairmont Hotel, Chef Rick Lopez from La Condesa, and Chef Edgar Rico from Nixta Taqueria. They are here to share what this month honoring their cuisine means to them, how they interpret Hispanic cuisine in their respective restaurants, and the importance of corn in the culture. We’ll also take deep dive in mole that demonstrates the vast diversity, complexity, and creativity in this geographically specific sauce category.

What you'll learn about Hispanic Heritage Month and Hispanic food

Why you should visit Nixta Taqueria, La Condesa, and the Fairmont Hotel in Austin (5:24)
What Hispanic Heritage Month means to them (6:01)
Where Texas and Mexico meet on the plate (7:41)
The expanse of Mexican cuisine (9:41)
Chef Edgar Rico explains the important role of corn (12:17)
Chef Andre Natera talks about how Hispanic chefs have emerged in recent years (13:17)
The hierarchy of high-end Mexican food influences (21:17)
Changes to the fine dining ambiance (23:04)
Chef Edgar Rico and Rick Lopez share their travels through Mexico for inspiration (27:11)
Adopting the Mexican attitude of cooking with love (32:26)
Andre Natera talks about the Unique flavors of El Paso (35:26)
How US Mexican flavors vary from food in Mexico (36:30)
Chef Rick Lopez talks about expressing love through food (40:10)
The difference between the French and Mexican cooking styles (40:58)
Grilling techniques and working with fire (44:34)
Understanding nixtamalization with Chef Edgar Rico (46:00)
A lesson in roadside tortillas (48:26)
All about mole (51:41)
A rare and unusual mole rosa (56:12)
Breaking the mole mold (58:38)
Food memories conjured up by smells (1:04:14)
Industry advise that should be ignored (1:08:10)
Ditching the BOH machismo (1:09:48)
Series of rapid-fire questions
Link to the podcast episode on Apple Podcast https://podcasts.apple.com/us/podcast/flavors-unknown-podcast/id1438591377?i=1000536849542

Links to other episodes with Latino chefs talking about Hispanic food

Interview with chef Erik Ramirez from Llama Inn and Llama San

Conversation with Pastry Chef Antonio Bachour from Miami

Interview with Pastry Chef Philip Speer from Austin

Conversation with chef Levon Wallace from Fatbelly Pretzels in Nashville

Interview with blogger and author Mely Martinez

Conversation with chef Shamil Velazquez from Charleston

Interview with Celebrity Chef Jose Garces

Conversation with chef Jonathan Zaragoza from Chicago

Interview with chef Andre Natera from Austin

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

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I didn't realize we were eating Mexican food as kids, until other people called it Mexican food. It was just food. -Rick Lopez

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The great part about Mexican cuisine is you keep learning. It's an onion- there's so many layers that are happening right there. You think you've got one mole down, bam, you discover another one. -Rick Lopez

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I've met the farmers who cultivate our corn personally. Having that connection with my country that my parents are from- it just makes me really proud to be Mexican. -Edgar Rico

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I had no idea how to even make a tortilla. If I am about to open a restaurant, I better go learn. I took a leap of faith and it ended up being one of the most eye-opening experiences that really pulled me to my roots and my culture. -Edgar Rico

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I want to deliver food that people can wrap their head around. -André Natera

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The more I learn about Mexican food, the more I realize I don't know anything about Mexican food. -André Natera

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