About the Chef

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Mexico City, Mexico
Over ten years experience in high-end restaurants. Currently works as a consultant on the Mexican culinary experience, food quality and authenticity, and recipe creation and kitchen management.

Culinary Philosophy

To shape the future, one must first understand the past. It is my interest in culture, tradition and the historical fundamentals of gastronomy has shaped my food, as well as my background understanding chemistry and physics. I am primarily interested in gastronomical transformations that cultivate development and inventiveness, and serve as a form of cultural expression.

Tuesday, December 1, 2009

New Review from Vice Magazine

NOSH YOURSELF TO NIRVANA
November 2009

La Superior
295 Berry St., Williamsburg
La Superior is arguably the best Mexican restaurant on the East Coast. Their guacamole is green super-crack that makes you not want to share, and if you’re like me and you already dislike sharing—it gets ugly. The tacos are so good that before eating them I have to tape up my head because I’m afraid it will explode from yummy. Try the camarón al chipotle tacos and the rajas. Absolutely unbeatable. They do a few interesting traditional dishes here too, including a sesadilla pork-brain quesadilla, which may sound gnarly but is utterly off-the-planet delicious. You can’t choose the wrong thing at La Superior, it’s all excellent, and it’s all really cheap, like 1993 cheap. If you visit La Superior and don’t fall in love with the place, then… I don’t know, maybe you’re not capable of loving at all. Sorry.
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