He came to Mexico City in the 1860s and established the Cruzīlanca brewery. Know, who was he exactly and what about that place inspired you?Įmil Dercher was a Strasbourg native and a brewer who gained renown for using local ingredients andīotanicals in his bottle-conditioned beers. You wrote that Cruz Blanca was inspired by Emil Dercher’s Mexico City spot. We’ll just pile them on a beer tray and give you a big stack of just-made tortillas. You’ll get your choice of wood-fired taco fillings and So exciting because we can get that appealing, nuanced flavor into so much of the seafood-focused menu, andĪnd the taqueria at Cruz Blanca is super rustic. I’ve always been obsessed with cooking with live fire-Topolobampo and Frontera use wood-fired grills and Why these two concepts? What type of dishesĪnd beers are you most excited to be making and brewing? Restaurant) and Cruz Blanca Cervecería (your Mexican brewery). We in Chicago are looking forward to Leña Brava (your Baja California–inspired seafood There are so many more farmers’ markets in America than in previous decades. We are finally starting to pay attention to where our food comes from. What’s the biggest difference-with regard to using local, sustainable foods-you’ve noticed I don’t want to know what a world without There’s no better cause than supporting local farms. Not only does food from localįarms undoubtedly taste better, it’s better for the environment and better for the local agriculturalĮconomy. What does that mean, exactly?īasically, a system that prioritizes local farms and not commodity foods. You’re on a panel for the Good Food Festival discussing the culinary sector’s role in creating a Pilsen for excellent carnitas by the pound. Where do you go for tacos in Chicago (when you’re not going to one of your own restaurants) and It changes all the time, but right now it’s anywhere in Baja Norte. Your favorite city (besides Chicago) to eat Mexican food? note: Aguachile is generally composed of shrimp with a spicy chili-lime broth. What’s one common Mexican dish that’s still virtually unknown in the UnitedĪguachile. What’s the one ingredient most guacamoles are missing or lacking? That’s not always the case, but a good mole is a symphony of flavors. Example: one of Topolobampo’s signature dishes is our Oaxacan black mole, which hasĢ9 ingredients.

How many ingredients go into a good mole? (finally!) taking notice of what an amazingly vibrant place Mexico City is. That’s almost impossible to answer, but I’ll say Mexico City. When’s the last time you went to Taco Bell? I love tequila, but heaven for me is a cool mezcal bar.Īdmit it. Name one way to rejuvenate a classic margarita. Topics not discussed: that enviable facial hair. Among the topicsĭiscussed: midnight snacks, Oaxacan black mole and his two forthcoming projects in the Windy City. Staunch example of well-coiffed facial hair.Īnyway, we caught up with the man prior to his talk at this year’s Good Food Festival in Chicago.

Classic margarita recipe rick bayless