Silvana Salcido Esparza Explains What Mexican Food Is Not and Discusses the Food Term That Makes Her Skin Crawl
How did your family's bakery inform/influence your cooking?: It was over 100 degrees outside and probably 120 inside my father's bakery when the thought crossed my mind, "Fuck this shit. It's too hot. I have to find a different career." So I did, but I hated it. I came back crawling, begging to be taught everything. It's in my blood, part of my soul.
Describe your style of cooking: My style of cooking is reflective of the influences in my life: my family's baking legacy, my travels and explorations. If I had to describe it, I guess it would be chef-inspired Mexican cuisine at Barrio Café and chef-inspired comida de mercado at Barrio Queen. I hate the term "modern Mexican." I started using that back in 2002, a term I borrowed from Luis Baragan's Modern Mexican Architecture of the 1930s. Now I can't stand it. When I hear "modern" anything, it makes my skin crawl.
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Barrio Cafe
2814 N. 16th St., Phoenix, AZ
Category: Restaurant
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