On September 14th, four chefs at the forefront of Mexican cooking will meet in Chicago. They'll talk. They'll cook. They'll debate. Whatever they do, we'll put it here.

"I come from a really poor family, and I’m really grateful for it. I remember going hunting with my father and coming back with deer and rabbits…my mother used to go to the field because we didn’t have money to go to the market, and I was always really excited to see what my mother would bring back…it was amazing what she used to find up there. I’d invited my friends over and they’d complain about not eating traditional Mexican food, the food they were used to. But they never wanted to leave. They never wanted to go home.” - Carlos Gaytan at his ModMEX demo. Gaytan’s dish was a braised lamb belly huarache with spicy eggplant marmalade.

— 11 months ago with 6 notes
#ModMex  #Carlos Gaytan  #mexique  #mexican food 
Jorge Vallejo’s finished dish: a “tostada with 14 or 15 ingredients.” Among those ingredients: smoked crab, radish, onion, scallion, seaweed powder, mayonnaise, chile de aqua, cilantro sprouts. 

Jorge Vallejo’s finished dish: a “tostada with 14 or 15 ingredients.” Among those ingredients: smoked crab, radish, onion, scallion, seaweed powder, mayonnaise, chile de aqua, cilantro sprouts. 

— 11 months ago with 3 notes
#ModMEX  #Jorge Vallejo  #quintonil  #tostadas  #mexican food  #Mexico City 
"Chefs in Mexico say that you need things to make good food. The first is a good idea. The other is good ingredients." - Jorge Vallejo, Quintonil

"Chefs in Mexico say that you need things to make good food. The first is a good idea. The other is good ingredients." - Jorge Vallejo, Quintonil

— 11 months ago
#ModMEX  #Jorge Vallejo  #quintonil  #mexican food 
One of Stupak’s plated demo dishes: a shrimp tostada made with wavy masa crisps, sea urchin mousse and shrimp. “This dish has all the integrity, texture, crunch that you would expect in a tostada, just presented in a different way.” CC: empellon

One of Stupak’s plated demo dishes: a shrimp tostada made with wavy masa crisps, sea urchin mousse and shrimp. “This dish has all the integrity, texture, crunch that you would expect in a tostada, just presented in a different way.” CC: empellon

— 11 months ago with 26 notes
#Empellon  #ModMEX  #tostada  #mexican food  #rick bayless 

Alex Stupak’s assignment for ModMEX was masa. When his team at Empellon spread masa in a thin layer on a silpat and baked it in the oven, the result was ”the most delicious cracker we’ve ever had.” Stupak paired his masa crackers with a sea urchin guacamole. “Will we serve a guacamole for $8? Sure we will. Will we serve a guacamole for $30? Sure we will. Because it’s worth it.”

— 11 months ago with 9 notes
#ModMEX  #alex stupak  #guacamole  #Empellon 
Rick’s demo dish: Black and White EggplantFried eggplant, black bean broth, huitaloche, salsa negra, queso anejo.

Rick’s demo dish: Black and White Eggplant
Fried eggplant, black bean broth, huitaloche, salsa negra, queso anejo.

— 11 months ago with 2 notes
#ModMEX  #rick bayless  #mexican food  #rickbayless 
For his vegetable demo, Rick is focusing on eggplant, pairing it with a salsa negra, huitlacoche and queso anejo. “The best food is connected to the best agriculture,” he says.

For his vegetable demo, Rick is focusing on eggplant, pairing it with a salsa negra, huitlacoche and queso anejo. “The best food is connected to the best agriculture,” he says.

— 11 months ago with 3 notes
#ModMEX  #rick bayless  #rickbayless  #eggplant 
Morning at ModMEX = a breakfast mezcal cocktail.

Morning at ModMEX = a breakfast mezcal cocktail.

— 11 months ago with 1 note
#ModMex  #mezcal  #goodmorning 
modMIXOLOGY
Covering cocktails at ModMex is Jordan Johnston, Frontera’s chief mixologist, who will demo—and serve—three cocktails. Among them is the drink pictured above, the Levanta Muertos No. 2. This Mexican take on the Corpse Reviver is made up of Wahaka Espadin Joven mezcal, Cocchi Americano, Cointreau, lime, a rinse of Pernod and a slice of cucumber for garnish.

modMIXOLOGY

Covering cocktails at ModMex is Jordan Johnston, Frontera’s chief mixologist, who will demo—and serve—three cocktails. Among them is the drink pictured above, the Levanta Muertos No. 2. This Mexican take on the Corpse Reviver is made up of Wahaka Espadin Joven mezcal, Cocchi Americano, Cointreau, lime, a rinse of Pernod and a slice of cucumber for garnish.

— 12 months ago with 1 note
#ModMex  #Frontera Grill  #cocktails  #Jordan Johnston 
modFUSION :: Carlos Gaytan
In 2008, Gaytan drew on both his Mexican heritage and his years working with French chefs to open Mexique, a French-Mexican mashup in Chicago’s West Town neighborhood. His food—corn tamals with seafood mousse; cochinita rillettes—has earned Mexique a Michelin star and landed Gaytan a spot on Season 11 of Top Chef.
For his ModMex demo, Gaytan has been assigned MEAT.

modFUSION :: Carlos Gaytan

In 2008, Gaytan drew on both his Mexican heritage and his years working with French chefs to open Mexique, a French-Mexican mashup in Chicago’s West Town neighborhood. His food—corn tamals with seafood mousse; cochinita rillettes—has earned Mexique a Michelin star and landed Gaytan a spot on Season 11 of Top Chef.

For his ModMex demo, Gaytan has been assigned MEAT.

— 12 months ago with 1 note
#ModMex  #Carlos Gaytan  #Mexique  #fusion 
modNYC :: Alex Stupak
Stupak comes to ModMex from New York City, where he has two restaurants: Empellón Taqueria and Empellón Cocina. Chicago should still feel like home for the chef—it wasn’t too long ago that he worked here as the pastry chef at Alinea.
For Saturday’s demo, Stupak has been assigned MASA.

modNYC :: Alex Stupak

Stupak comes to ModMex from New York City, where he has two restaurants: Empellón Taqueria and Empellón Cocina. Chicago should still feel like home for the chef—it wasn’t too long ago that he worked here as the pastry chef at Alinea.

For Saturday’s demo, Stupak has been assigned MASA.

— 12 months ago with 1 note
#Alex Stupak  #Empellon  #ModMex  #masa  #Mexican food  #Alinea 
modCHI :: Rick Bayless
Bayless is the chef and proprieter of three flagship restaurants in Chicago (Frontera Grill, Topolobampo, XOCO) as well as Tortas Frontera, which has several locations in O’Hare Airport, and Frontera Fresco, which has locations in Chicago, Evanston and San Francisco. Bayless has written eight cookbooks and produced nine seasons of Mexico: One Plate At A Time. He is the founder of ModMex.
For his ModMex demo, Bayless has been assigned VEGETABLES.

modCHI :: Rick Bayless

Bayless is the chef and proprieter of three flagship restaurants in Chicago (Frontera Grill, Topolobampo, XOCO) as well as Tortas Frontera, which has several locations in O’Hare Airport, and Frontera Fresco, which has locations in Chicago, Evanston and San Francisco. Bayless has written eight cookbooks and produced nine seasons of Mexico: One Plate At A Time. He is the founder of ModMex.

For his ModMex demo, Bayless has been assigned VEGETABLES.

— 12 months ago with 1 note
#modmex  #modchi  #RickBayless  #mexican food  #chicago 
modDF :: Jorge Vallejo
Vallejo is the chef at Quintonil, where his application of new techniques to traditional Mexican ingredients has earned him the reputation of being Mexico City’s most exciting chef. (The fact that he is in his early 30s makes his accomplishments all the more impressive.)
For his ModMex demo, Vallejo has been assigned FISH.

modDF :: Jorge Vallejo

Vallejo is the chef at Quintonil, where his application of new techniques to traditional Mexican ingredients has earned him the reputation of being Mexico City’s most exciting chef. (The fact that he is in his early 30s makes his accomplishments all the more impressive.)

For his ModMex demo, Vallejo has been assigned FISH.

— 12 months ago with 2 notes
#Jorge Vallejo  #Quintonil  #modmex  #mexican food  #mexico city  #DF