#ad Enrique Olvera, one of Mexico’s most beloved and celebrated Chefs, is the owner of the world renowned restaurant Pujol, located in Mexico City. Two years ago he concepted a twist on his menu by adding the Taco Omakase, where he serves a 10 course taco dining experience. This past December, Enrique opened a brand new taco spot in Los Angeles called “Ditroit,” serving variations on traditional mexican street food while celebrating seasonal California produce for a more sustainable dining experience.
We’ll take a look at some items on Pujol and Ditroit’s impressive menus and provide a deep dive into the history and cultural relevance of his taco ensemble, as well as an exploration at more sustainable ways to get local ingredients. We explore the roots of this taco through talking to Pujol’s head of kitchen Jesus Duron, and Ditroit’s head of kitchen Jesus Cervantes.
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