Tinfoil Swans
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Enrique Olvera and the Lesson of the Apple Trees
In our eighth episode, executive features editor Kat Kinsman checks in with Enrique Olvera as he's on the verge of expanding his international restaurant empire. There's a good chance you're picturing him in a "Chef's Table" glow, making the mole and tostadas and other dishes that has made his Mexico City restaurant Pujol into a global destination since 2000. That flagship was followed by New York outposts Cosme in 2014 and Atla in 2017, then Los Angeles in 2020 with Damian, and he's now adding more to the roster with Atla in Venice Beach, and Tacos Atla in Brooklyn. Fans and fellow chefs plan trips to Mexico City around their Pujol reservations and flock to his restaurants on America's coasts because he's got so much to teach them about the beauty and bounty of a cuisine that has long been undervalued outside of its country of origin. Olvera delves into what keeps him going, how he shares this motivation and passion and energy with the people he trusts to keep such a big empire alive, and the beauty of taking some time to sweat — in a good way. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices
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