LatinLover

Interview

Ferran Adrià on Creativity

InterviewSem Devillart1 Comment

Adria’s “Notes on Creativity” is the first major exhibition dedicated to the visualization and drawing practices of this culinary master. The exhibition presents drawings, notes, notebooks, diagrams, pictograms and prototypes by Adrià and his collaborators. We caught up with Adrià at the exhibit, which is currently running at the Drawing Center in New York City.

Hoboken's Essential Tamal

InterviewLatin LoverComment

"I started selling Cuban-style, fresh corn tamales at Zafra, when we opened our restaurant in 2000. Today we make about five different types from different parts of Latin America. We felt that tamales were an essential part of the Latin American diet, and one of the most spectacular foods from our part of the world. It was inconceivable to open a Cuban-Latino restaurant without tamales."   

Rockaway Tacos

InterviewLatin LoverComment

"In Mexico, you don’t really ask, “What do you want to eat tonight?” It’s more like: “Let’s go eat tacos, okay?” It’s such a quick and easy meal, with no super-production attached to it. You can be in and out with a full stomach in ten minutes, so you can enjoy the rest of your day on the beach."

 

Eat the Book: Maricel Presilla

InterviewJames WillimetzComment

I know how to cook, but I had to teach myself the foods of Latin America, because being Cuban doesn’t prepare you to cook Peruvian or Mexican. I always say this book could only have been done in this country. If I had been in Peru, I wouldn’t have been able to get the chiles from Mexico. If I had been in Mexico I wouldn’t have been able to get Andean hot peppers.

Jesús Sánchez & El Cenador de Amós

InterviewGloria RodríguezComment

Customers have to come all the way here. You need to present something that people will drive out for. When we opened we offered a more conservative cuisine, quite traditional and reminiscent of Navarra, where I come from. In 1995 we made a turn into a more personal cuisine, which evolved into the signature cuisine that we are now known for.