Enrique Olvera

Enrique Olvera
Enrique Olvera

Enrique Olvera

Enrique Olvera's importance for gastronomy goes far beyond the territory of his native country: although he was one of the first chefs to prove that Mexican cuisine is much more than traditional cooking, he helped show the world all the cultural richness behind the flavors and recipes of Mexico.

Olvera opened his restaurant, Pujol, in Mexico City in 2000, after being graduated from The Culinary Institute of America. Among other recognitions, Pujol has occupied a prominent place among the World's 50 Best Restaurants for years, making him become part of the Pantheon of the chefs. His cooking is constantly transforming but has strong roots in the techniques and ingredients of Mexico, highlighting a new perspective even for rustic indigenous flavors. One proof is the omakase counter that he built in Pujol to showcase all the craftsmanship of tacos - the quintessential Mexican food elevated to the level of a gastronomic gem. His vision of Mexican cuisine is irreverent but intellectual, elegant but wholesome.

Olvera finds himself looking for less complex and more delicious food, an approach that he installed at the new building where he relocated Pujol, his 17-year-old restaurant, to a stunning, classy home within the same neighborhood of Polanco, where he welcomes his guests in a fresher and brighter space. To create an entire hospitality atmosphere, Olvera opened Casa Teo, an inn with a culinary workshop space featuring just two rooms in the same place Pujol used to work. The rooms are available for guests and chef residencies, with breakfast provided.

In 2014, Olvera successfully made his way up to the US market with Cosme in New York, which was named best new restaurant of the year by The New York Times. A couple of years later, he opened Atla in the same city, and in 2019, he plans to open a new venue in the Design District of Los Angeles, setting his foot also in the West Coast. It is no exaggeration say that Olvera transformed the cliche that Mexican restaurants in America never went past the stereotypes.

Olvera also runs Eno, in Mexico City (where he was born in 1976). He is a partner of Criollo in Oaxaca, and acts as the creative chef of Manta in Los Cabos. In 2018, the Mexican chef also opened Molino “El Pujol”, where he is rescuing the tradition of freshly made, locally-milled tortillas. Olvera works only with small-scale Mexican corn farmers to help them to grow and to improve their incomes – a similar work he does with his other restaurants, where high-quality ingredients are harvested by families and small farmers. According to the chef, there is no distinction between the philosophy that he follows for Pujol, Atla, and Molino: for him, good gastronomy is made of good products – whether if in a fine dining restaurant or in a tortillería.

Working very closely with farmers from various regions of Mexico, he also helped to evidence indigenous ingredients, such as mole, the rich, dense sauce from Oaxaca that he exalts in one of his signature dishes, “Mole Madre, Mole Nuevo”, serving a circle of a mole aged for more than 1,500 days with an inner circle of a freshly-made mole.

Olvera also became famous for serving up elegant interpretations of regional Mexican cuisine using indigenous ingredients and updating traditional recipes, such as the “Smoked Baby Corn with Coffee Mayonnaise and Ant Powder” and the Instagram hit “Husk Meringue” from Cosme. Turned famous for his guest appearances in TV shows, such as Netflix’ Chef’s Table and The Final Table, Olvera has become an ambassador for Mexican gastronomy, shining a light on a great world cuisine and a cheerful culture that he brings to all of his restaurants.

Enrique Olvera: "In Mexico, Gastronomy becomes an act of Resistance"
Enrique Olvera: "In Mexico, Gastronomy becomes an act of Resistance"
Enrique Olvera has built an empire, not the kind of empire that coloni
Chef's Table Star Enrique Olvera is Coming to Cook in London
Chef's Table Star Enrique Olvera is Coming to Cook in London
One of Mexico's biggest chefs, Enrique Olvera, is coming to cook at two special pop-up events in London. Here's how to grab tickets.
Watch the Trailer for Netflix's New All-Star Cooking Show
Netflix's The Final Table will premiere November 20. Watch the trailer for this exciting new cooking competition show featuring the world's best chefs.
Netflix Go All-In with New Cooking Competition: The Final Table
Netflix are launching a new cooking competition featuring some of the world's best chefs. Called The Final Table, it's expected to launch this Fall.
Biggest Names in Food Gather for #50BestTalks San Francisco
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8 of the Hottest New Restaurant Openings of 2018
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Enrique Olvera Wins the Global Gastronomy Award 2017
Mexican chef Enrique Olvera has been named the recipient of the prestigious 2017 White Guide Global Gastronomy Award.
Atla: Enrique Olvera's New Restaurant in New York
Here's a first look at dishes from Atla in New York, Enrique Olvera's new casual restaurant concept.
See The First Dishes from The New Pujol Restaurant
The new Pujol restaurant will feature simpler food, a taco dining counter and a whole new menu: here's an exclusive look, as Enrique Olvera explains all.
Watch Enrique Olvera's Culinary Journey
Watch chef Enrique Olvera explore the culinary traditions surrounding Mexico's Day of the Dead festival in the latest episode of CNN's Culinary Journeys.
Chef's Table is Advertising the World's Best Food Job
Here's a chance to work for Chef's Table taking food pictures and eating at some of the world's best restaurants.
Watch The Trailer for Chef's Table Season 2
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Bocuse d'Or Latin America: What Happened in the 1st Round
Here is our exclusive report direct from the Latin American finals of the Bocuse d'Or featuring chefs from Colombia, Basil, Ecuador, Mexico and Uruguay.
Chefs Step Up to The Plate
The role of chef is constantly shifting as we see them having a larger impact further and further away from the kitchen but what is a chef in the 21st century?
Here are The Dates of Enrique Olvera's Book Tour
Mexican celebrity chef Enrique Olvera is gearing up for a tour across the United States to celebrate the release of his cookbook 'Mexico from the Inside Out'.
Enrique Olvera Turns Mexican Food Inside Out
Award winning chef and protagonist of fine Mexican cuisine, Enrique Olvera, has written his debut book.
Mesa Redonda 2015<br>A Much Needed Culinary Critique
A look back at Mesa Redonda - a culinary critique by some of the gastronomy's biggest players, including Michel Bras, Wylie Dufresne and Ruth Reichl.
Enrique Olvera Wins Lifetime Achievement Award
The Mexican chef Enrique Olvera has been awarded the Lifetime Achievement award ahead of Latin America's 50 Best Restaurants ceremony.
Mesa Redonda: It's Time to Critique the Culinary Industry
The organisers of Mesamerica, the annual food festival in Mexico, have announced plans for an exciting round table discussion this September.
Enrique Olvera: "Everyone is Re-Evaluating The Tortilla"
Mexican chef Enrique Olvera discusses the reasons his NYC restaurant Cosme is successful and why serving the freshest tortillas matters.
Enrique Olvera: "There Are Many Things Wrong With Fine Dining"
So what's wrong with fine dining? Mexican chef Enrique Olvera explains it boils down to food waste. Here's what he's doing about it at his restaurants.
Future Flavours of the Mexican Riviera Maya
The Mexican Caribbean is already a famous Mecca for tourists, now the region is gaining a strong reputation for its cuisine based on pre-Columbian flavours.
Le Fooding Beach Club 2014 Was A Feast For The Senses
Here's what happened at Le Fooding Beach Club 2014 hosted at New York City's Rockaway Beach. Participating chefs included Christina Tosi and Ludo Lefebvre.
Mesamerica 2014 - Day 1 Highlights
An interview with Enrique Olvera, a surprise from René Redzepi, advice from Danny Bowien and Mario Batali: here is the report from Mesamerica 2014, day 1.
chef Enrique Olvera
Enrique Olvera Interview - Mesamerica 2014
An interview with the Mexican chef Enrique Olvera about the 2014 edition of his Mexican food congress, Mesamerica. 
Enrique Olvera's Big Plans For Upcoming NYC Restaurant
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What's Cooking in Mexico? Gourmet Mexican Food Goes International
With a boom in first-rate food events and new restaurants run by international chefs, Mexican food is finally in the spotlight of the world's culinary stage.
Enrique Olvera and His 300-Day-Old Mole
Mexican chef Enrique Olvera discusses his 300-day-old Mole - a living breathing sauce that's constantly evolving with new moods and flavors.
Latin America's 50 Best Restaurants - The List
Latin America's 50 Best Restaurants List has been announced in Peru. Here's a look at the restaurants and chefs to make the first ever Latin American list.
Joan Roca, Enrique Olvera Join Basque Culinary Center Advisory Board
Spain's prestigious Basque Culinary Center has added chefs Joan Roca and Enrique Olvera to its advisory board. They will attend a summit in NYC on Sept. 23-24.
Quinoa's New Found Gourmet Verve
Explore quinoa's gourmet possibilities with this article on Peruvian fine dining and dining out in Lima at the best restaurants in town.
Cancun's Riviera Maya Food Fest (Photos)
All eyes were on Cancun this weekend as it celebrated the 2nd annual Riviera-Maya Food Festival with great chefs including Massimo Bottura and Enrique Olvera.
Four Days of Food and Wine in Cancun
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Salzburg Welcomes Chef Enrique Olvera
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A Mayan Meal for The End of The World
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Enjoy A Special Dinner with Chef Enrique Olvera
Enrique Olvera, one of Mexico's most renown chefs, is taking his culinary skills to Venezuela where he will prepare two very special dinners
Enrique Olvera on Rotten Fried Bananas
A lecture from chef Enrique Olvera from the Pujol restaurant in Mexico - discussing the rise of Mexican cuisine and heritage throughout the world.