Enrique Olvera graduated from the Culinary Institute of America in 1999. In 2000, at the age of 24, he opened Pujol in Mexico City. Enrique is constantly exploring Mexico s ingredients and culinary history, and is inspired by his early memories of food. Food & Wine named him one of the ""10 Next Chef Superstars"" and Star Chefs International Congress named him in the ""Top 10 International Figures in World Gastronomy."" Enrique also owns three outposts of Eno, a casual eatery in Mexico City; Manta, in Los Cabos; and Cosme in New York. He is the founder and force behind Mesamerica, the annual international food symposium. He also publishes Boomerang, a Spanish-language culinary magazine. Enrique lives in Mexico City and New York.
Featured on the Netflix documentary series Chef's Table"The recipes here are defined by [Enrique's] dedication to detail and his fearless palate... Stunning photographs." —The New York Times Book Review"Enrique Olvera's epic tome." —Bon Appétit"Coffee-table worthy... The flavors seem to leap off the page." —The Star Tribune"[A] look into the methods of one of the planet's most interesting culinary minds." —Los Angeles Times "Enrique Olvera [is] one of the most respected chefs not just in Mexico but also in the world... He achieved this by connecting with his country's food traditions: respecting the simplicity of street food while pushing culinary boundaries." —Bloomberg.com"Olvera's book is worth owning—even if just for a look inside one of the more creative food-minds of our time." —Departures.com"[Enrique Olvera's] new cookbook, Mexico from the Inside Out, mirrors his detail-obsessed, traditionally inspired, innovative style." —Vanity Fair"A stunning volume, filled with vibrant photos... The short essays scattered throughout give a glimpse into the life of a captivating chef and his view on one of the world's most compelling (and perhaps misunderstood) cuisines." —Eater"Enrique Olvera's corn husk meringue is a salty-sweet stroke of genius... Heaven." —Vanityfair.com"Olvera is the face of modern Mexican cooking, the highest-profile chef with the biggest rated restaurants." — Observer Food Monthly"Enrique Olvera's Pujol tops pretty much every list when it comes to dining in Mexico City... Full of surprises. A must-do when in town." —Goop"Enrique Olvera [...] is legit." —Gwyneth Paltrow"Enrique Olvera is poised to change the way Americans think about Mexican food." —Vogue on Enrique Olvera"There was Mexican food before Enrique Olvera, and Mexican food after Enrique Olvera." —Ferran Adrià on Enrique Olvera, Vogue"Pujol, even at 15 years old, is as hard to get into as Rapunzel's high tower." —Tamar Adler, Vogue on Pujol"What distinguishes Cosme from all - and from Rosa Mexicano and Dos Caminos in New York, or Frontera Grill and Topolobampo in Chicago, which lean toward fusion cuisine served by waiters obliged to make guacamole tableside - is Enrique's culinary credibility. Enrique isn't "inspired by" Mexican food. It is his soil and his roots." —Tamar Adler, Vogue on Enrique Olvera"Meet one of the best chefs in the world, and the person who least wants me to call him that." —Andoni Aduriz on Enrique Olvera, Vogue"Food is a way of communicating. I think a lot of modern chefs think that cooking is more an art form and about ideas. I don't." —Enrique Olvera in Vogue"Enrique's cooking is a beautiful and delicious interpretation of Mexico's rich culture and traditions. He is both an innovator and a purist: thinking globally, acting locally, and always honoring the farmers and the community that surround him." —Alice Waters on Enrique Olvera
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