Had to share this great photo of Nacho Urquiza and Marilyn taken by Nacho’s lovely bride, Laura Cordera, in Mexico City last month. –Kathie
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.
SALVATION TACO is a new taco joint from two notable New York City chefs, our friend and chef extraordinaire, Roberto Santibañez of Fonda Restaurants, and the bold, highly successful chef of gastro pubs, April Bloomfield of The Spotted Pig, The Breslin, and The John Dory Oyster Bar. Bloomfield said that she and her business partner, Ken Friedman chose the name by giving a nod to the building’s former occupants, The Salvation Army. Roberto says this is a great place for eclectic mix of tacos and great drinks by mixologist, Sam Anderson. The trendy Pod 39 Hotel is also housed in the same building. For more information visit Zagat.