What is the biggest challenge in operating your own restaurant? The constantly moving, the watching, and always trying to look forward, but never forgetting my roots and who I am. ( Log Out /  76.3k Followers, 113 Following, 214 Posts - See Instagram photos and videos from Quintonil (@rest_quintonil) Cayman Islands Who has had the most influence on your work? Philippines Getting to a basic level of Spanish was pretty easy. 76.3k Followers, 113 Following, 214 Posts - See Instagram photos and videos from Quintonil (@rest_quintonil) We are proud of our food now, there is fellowship amongst us, and we know we can do more in the world with our cuisine. Singapore Argentina 36.2k Followers, 14 Following, 791 Posts - See Instagram photos and videos from Jason Gould (@jasongouldmusic) They go perfectly with a spicy salsa verde. There are babies I’ve yet to meet and weddings that I have to miss. Japan Change ), You are commenting using your Twitter account. You can eat Pan de Muerto, or death bread (don’t worry it won’t kill you!). I see Edgar in Mexico City but also spent time together  last year at MAD in Copenhagen. Mexico Sweden Cayman Islands The sleek, modern restaurant includes a chef’s table that seats eight and gives you the personal attention of the chef along with food paired with local wines. Change ). When you decided to operate a food truck despite having an established restaurant, how was it received by your fellow chefs? United States // Seaweed and fig leaf ice cream, for…” There’s a parade that will run down the main street of the city, Paseo de la Reforma, for the third year in a row this year. Ecuador Do you collaborate with other local chefs in your city? With such a distinguished pedigree it is not surprising that he will be on the stage at Mesamerica 2014 to speak about “Mexico on Wheels,” a reference to his food truck cuisine. Of course I do, I am interested in chemistry, and the wine is pure chemistry that can change your experience or make a meal great or otherwise. I am posting an interview with Edgar published few months prior to my visit to Mesamerica this year: Edgar Nunez is a prominent name in the wave of young avant-garde chefs sweeping through the Mexican food scene, creating modernistic food using traditional ingredients. The focus at this year in Mesamerica was urban street food and there were Jon Shook and Vinny Dotolo of Animal discussing the LA street food, David Thompson of Nahm and Andy Ricker of Pok Pok fame talking about street food in Thailand, and then a forum on Food trucks in Mexico which are not trolling the streets but parked in a stationary park with customers coming to them. Contradictory to what is happening in the US where food trucks are morphing into brick and mortar restaurants like Ludo Lefebvre with his Trois Mec and Petit Trois, Roy Choi of the Kogi food truck empire with his eight…, Edgar Nunez the avant-garde Mexican chef of Sud777 and since last year owner of a food truck in Mexico City is a contradiction in the fine dining scene in Mexico city. You can include yourself too! New Zealand Edgar Núñez, Sud 777, Barra Vieja, Mexico City . Spain Taiwan Belize India Republic of Korea Edgar Nunez is a prominent name in the wave of young avant-garde chefs sweeping through the Mexican food scene, creating modernistic food using traditional ingredients. Edgar’s colorful personality and creative food earned him the Distincion Bohemia two years ago. Apparently he learned early in life to borrow from diverse cultures, and his kitchen turns out Asian-inspired Mexican cuisine in an area of the city that was not very well known for offering fine cuisine. Egdar has memories of his fathers version of beans that had olive oil and radishes while his mothers bean dish had Cotija cheese and cilantro flowers. Argentina In Mexico right now we have a very good fellowship amongst all the chefs and we are all really good friends. Poland Hong Kong Of course I remember the great food. Hungary It was tough the way I learned the French language in the kitchen and very difficult initially. Change ), You are commenting using your Google account. Though it's home to some of the most scenic hidden enclaves and charming colonial streets, the city's South was never known for its food until Sud 777 Edgar Nunez the avant-garde Mexican chef of Sud777 and since last year owner of a food truck in Mexico City is a contradiction in the fine dining scene in Mexico city. Nunez was also a culinary trainee at the Maitres Cuisiniers de France in Lyon and worked briefly at the Brasserie Sud one of the five such casual restaurants by the Paul Bocuse organization in Lyon. A Conversation with Edgar Núñez of Sud 777, Barra Vieja, Mexico City At MAD Edgar Nunez is a prominent name in the wave of young avant-garde chefs sweeping through the Mexican food scene, creating modernistic food using traditional ingredients. While Spanish is by no means a difficult language, it still requires some work and finding the time to study and the confidence to speak it when I knew I might get it wrong were two of the most difficult hurdles for me. Ecuador 366.8k Followers, 63 Following, 327 Posts - See Instagram photos and videos from (@sumush_777) Australia I think Mexico City probably has a time limit for me. Are you following a trend or is it something that your local clientele needs? Brazil Lithuania Japan For all other non-customer support related inquiries send an email to this address. I use Mexican ingredients to create Mexican cuisine of course using classic French techniques that I trained in. Puerto Rico Germany South Africa Were you following a plan or did it just happen by chance? Hong Kong I will probably see him there in ten days or so as there is always a huge Mexican contingent at MAD.. There are displays set up in the Zócalo. Sud 777 was ranked #36 by Restaurant Magazine’s World’s 50 Best Restaurants of Latin America last September. It was a marvelous experience. Czech Republic Germany I was very well supported in my decision. What is the most significant change that has happened in Mexican cuisine in the last few years? Waiting in traffic feels like a right of passage, complaining about it to friends a local past time. Viet Nam One of my favorite traditional Mexican breakfast foods is chilaquiles, a plate full of tortilla chips topped with spicy salsa, cream, cheese and your choice of eggs or meat. Italy Macao I always knew that they were very talented and now they have their own restaurants like Amass, Relæ, and Bo Bech. Portugal New Zealand Conversations about food, travel, and life. 324 Followers, 402 Following, 31 Posts - See Instagram photos and videos from Er Sud Nishad (@sud_777) Which restaurants did you dine at last year when you were back in Copenhagen for MAD? Whenever Rene heard Spanish spoken at a table he would send me to those tables to explain the dishes. We spoke about the social and economic aspects of this new form of street food in Mexico in a recent interview.. I joined a few language groups and a running group on Meetup. I went to a hotel in Barcelona to ask for a job, and then they put me to work in the kitchen initially washing dishes and then cooking. Enrique Olvera, Guillermo Gonzalez, Jorge Vallejo, Jair Tellez, Diego Hernandez, Daniel Ovadia, and me since you said I can include my name, me.

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