Nobody Likes Sweaty Coleslaw.

I Wanted To Get Away From The Mexican Vernacular And Do More 'nuevo Latino.' Americans Are Starting To Understand Regionality In Mexican Food. It Is Very Regional In Terms Of Ingredients.

When I Was A Teenager, I Worked In New Orleans For A Chef Named Paul Prudhomme. That Was A Very Important Time In My Life As A Chef. I Developed My Palate And Learned A Lot. And Here I Am Now. I Specialize In Modern Mexican And Contemporary Latin Cuisines.

Instead Of Going Out, I'm Trying To Encourage People To Have A Memorable Experience In Their Own Home. We Call It 'delicioso Night In.' I Invite The People I Care About The Most. Then, When I Get A Lot Of People Together, I Like To Have Finger Foods.

My Mother And My Grandmother Are Pioneers Of Mexican Cuisine In This Country, So I Grew Up In The Kitchen. My Mom, Zarela Martinez, Was By Far My Biggest Influence And Inspiration - And Toughest Critic.

Nobody Likes Sweaty Coleslaw.