From Street To Michelin
40:59–41:53 · 55s
Rubalcaba recounts chef Enrique Olvera once refusing suadero tacos at Pujol, then describes how fine dining and public taste evolved to embrace tacos.
40:59–41:53 · 55s
Rubalcaba recounts chef Enrique Olvera once refusing suadero tacos at Pujol, then describes how fine dining and public taste evolved to embrace tacos.
We use cookies to understand how you use our platform and to improve your experience. Click "Accept All" to consent, or "Decline non-essential" to opt out of non-essential cookies. Read our Privacy Policy.