In the following interview by Gabe Ulla of Eater.com, Ricardo talks about the dictionary project, his career, and the new generation of Mexican cooks.
Ricardo Muñoz Zurita has dedicated his life to Mexican food. He’s one of the country’s most well-regarded chefs, with several restaurants in Mexico City, but he hopes to be remembered for the eleven books he’s authored (so far) on topics ranging from chilis to salsas to colors in his country’s cooking. His greatest work is perhaps the Diccionario Enciclopédico de la Gastronomía Mexicana, a text that aims to codify every ingredient and technique in the vast gastronomic canon of Mexico. The most recent edition, edited by Larousse, represents the culmination of twenty-two years of work. Not to mention Muñoz Zurita took on the project in 80s, at a time when nothing like it existed, and Mexico’s culinary scene was in a sad state of affairs. The Larousse edition has just been released in Mexico and is currently being translated to English by the University of Texas at Austin.
To read the full interview go here.