Interview
those things, you’re on your way to
mastering. But it takes a long time.
Tell us a little about Frontera Grill
and your other restaurants
Do you think winning Top Chef Masters
has changed the opinion of what
Americans think of Mexican food?
I hope so. For so long, Americans
believed that in order for food to be
Frontera was the first restaurant we
“fine dining”or “elevated,” it had to
opened, and I’m super proud of it
come from a European tradition—
because we continue to challenge
France, mostly. Well, on Top Chef
ourselves and evolve it, to make it
Masters, Mexican Food won out over
better. Topolo came a few years later— Italian and French Food. I hope that
it’s our fine-dining spot, and there, too, signaled to the public that Mexican
we only get more ambitious year after Food is every bit as nuanced, beautiful,
year. Xoco, our newest restaurant
bold and delicious as the French one.
(it’s a little over four years old) is our
take on Mexican street food: tortas,
With so much happening — TV programs,
caldos, churros and chocolate. We
8 restaurants, cookbooks and even
have another location of Xoco now
lending a hand to a stage production
that just opened a few months ago.
— when do you find time to enjoy a
quiet meal with your wife Deann?
Any chance you’ll open a
restaurant in Mexico?
Every Sunday night!
Never say never, but probably
not—I’ve got my hands full here! I
know what my next few restaurant
projects are, and they’re in Chicago.
In 2012 the Mexican government
awarded you the ‘Order of the Aztec
Eagle’ — how did this make you feel to
have the country that has inspired your
cooking acknowledge your work?
It was absolutely thrilling. I was
without words. I’m still without
words—it was such a beautiful honor.
How do you think Mexicans
view your cuisine?
Well, Mexico’s a big country, so
I think there’s probably a range
of opinions! But what I hear most
of the time is an appreciation for
representing Mexican food and
culture in an authentic, revering way.
www.mexico.is
When you do eat together, is
it always Mexican food?
No, it’s a big range. I love cooking
at home and I love trying out
new cookbooks—Chinese, Thai,
American barbecue, you name it.
come to us with a specific project—
they need a new tractor, or they want
to build a hoop house so they can
grow later into the season—and we
give them the money to execute it.
For years we’d been working with
these farmers, and occasionally we’d
give out loans... finally, we decided
to formalize the process, and that’s
how the foundation began.
What do you consider the most
essential ingredient and most
essential tool for you as