A Quote by Marcela Valladolid
In Tijuana, we have cuisine from every region of Mexico and cooks from all over cooking in all of the restaurants, so there is a huge influence from sources like the Yucatan, Oaxaca and Puebla.
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Tijuana is a baby compared to pre-Hispanic cities like Puebla or Oaxaca, the birthplace of mole.
Those of us that were raised in Tijuana have so much access to San Diego. I was crossing the border every day when I was a kid, and that back and forth has a huge influence on the cuisine. So the U.S. is coming down to Tijuana, Tijuana is going to San Diego. There's this great blending, a great exchange.
In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.
Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it.
What has happened in the last generation is that Tijuana has become a new Third World capital - much to the chagrin of Mexico City, which is more and more aware of how little it controls Tijuana politically and culturally. In addition to whorehouses and discos, Tijuana now has Korean factories and Japanese industrialists and Central American refugees, and a new Mexican bourgeoisie that takes its lessons from cable television.
We have a great, positive relationship with Mexico. The Tijuana mayor crosses into San Diego, we talk all the time and vice verses. It's about neighbors working together, and that's my very clear message about a bi-national region that works. That's a competitive advantage.
Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford.
Jessica Battilana has been my kindred cooking spirit for more than 10 years. Our careers as cooks and writers have taken us through the same Bay Area restaurants, bakeries, magazines, and newspapers.
Every time Mexico really intelligently sends people over, we charge Mexico $100,000 for every person they send over.
The average age in the U.S. is now thirty-three, whereas Mexico gets younger and younger, retreats deeper and deeper into adolescence. Mexico is fifteen. Mexico is wearing a Hard Rock Cafe T-shirt and wandering around Tijuana looking for a job, for a date, for something to put on her face to take care of the acne.
All of these concoctions that we think are Mexican, are in no way reflective of the deep, incredibly old, complex and sophisticated deep regional cuisine of Mexico. Or the new modern Mexican cuisine, which has really been exploding over the last few years. I think we just have a completely misrepresented view of how good, how complex these flavors are. I think we could learn a lot more. It's a great cuisine that's really moving forward, faster than any other.
My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.
Cooking in Japan is regarded as an art, like music or painting. Every dish has a reason, including the garnishes. This is cuisine with philosophy, and the apparent simplicity belies centuries of culture.
First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
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