Enrique Olvera with Guy Fieri and Jose Andres at the South Beach Wine and Food Festival, 2016

Guy Fieri loves Enrique Olvera's tacos

The Food Network star stopped by Enrique's Miami taco stand to enjoy his innovative take on Mexican street food

The best place to enjoy Mexican food moved a few miles north of Pujol last week, when Mexico City’s best chef Enrique Olvera came to the South Beach Wine and Food Festival in Miami, to host a stand at the popular annual event, Tacos After Dark.

This late-night outdoor taco tasting at Lowes Hotel Miami Beach drew over 600 paying guests, as well as some of the brightest stars of the US food world.

Enrique Olvera with Guy Fieri and Jose Andres at the South Beach Wine and Food Festival

Olvera’s CDMX taco stand, which the chef put together in partnership with CDMX, Mexico City’s official tourist board, was the focal point of the evening, tempting such notable passers-by as US restaurateur and Food Network star Guy Fieri, and the Spanish-American chef José Andrés.

Enrique Olvera at the South Beach Wine and Food Festival, 2016

Both Fieri and Andrés stopped by to enjoy Olvera’s mussel tostada, smoked mushroom tostada and fish ceviche tostada, all of which feature in his new book, Mexico from the Inside Out.

Enrique Olvera at the Wine and Food Festival, 2016

Proof, if any more was needed, that Enrique’s take on Mexican food remains a hot offering, on both sides of the border. For greater insight into Enrique’s work and to recreate his Miami dishes, order a copy of Mexico from the Inside Out here.

Mexico from the Inside Out Enrique Olvera

The debut book from Mexico's best chef, Enrique Olvera of Pujol, pioneer of contemporary, authentic Mexican food and global gourmet influencer.

As featured on Good Morning America.

Enrique Olvera is the most famous and celebrated Mexican chef working today. Olvera's restaurant Pujol was ranked #1 in Mexico and #20 in the world at the World's 50 Best Restaurant Awards. This is his first book and the first ever high-end chef cookbook in English on Mexican cuisine. It captures and presents a new contemporary Mexican style of food, rooted in tradition but forward thinking in its modern approach. Olvera has pioneered and defined this new way of cooking and belongs to a global group of gourmet influencers that includes Noma's René Redzepi, Dom's Alex Attala, Osteria Francescana's Massimo Bottura and elBulli's legendary Ferran Adrià.

Olvera rethinks how to use traditional, authentic local ingredients using unusual flavor combinations to create a reinvented way of cooking and eating. Mexico from the Inside Out includes both sophisticated and more accessible recipes to explain Enrique's philosophy, vision, and process. He is fueled by a constant exploration of Mexico's ingredients and culinary history, and inspired by his early family memories about food. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy.

Features:
–Over 65 recipes, each with an elegant photograph, from the sophisticated dishes served at Pujol to more accessible casual dishes that he enjoys with his family at home.
–More than 100 atmospheric photographs capture the vivid mosaic of the Mexican landscape while tip-in pages bring the reader up close to Enrique's vision and philosophy about food.

Mexico from the Inside Out is the latest addition to Phaidon's bestselling and influential collection of cookbooks by the world's most exciting chefs.

Specifications:

Format: Hardback
Size: 290 × 214 mm (11 3/8 × 8 3/8 in)
Pages: 280 pp
Illustrations: 110 illustrations
ISBN: 9780714869568

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.

"Enrique Olvera is poised to change the way Americans think about Mexican food." -Vogue

"One of the best chefs in the world." -Andoni Aduriz

"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

"There was Mexican food before Enrique Olvera, and Mexican food after Enrique Olvera." -Ferran Adrià

"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

"Pujol, even at 15 years old, is as hard to get into as Rapunzel's high tower." -Tamar Adler, Vogue