Silvana Salcido Esparza Explains What Mexican Food Is Not and Discusses the Food Term That Makes Her Skin Crawl

Categories: Chef and Tell

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.

Enjoy this Chef Salad? Check out Nikki's previous interviews with:
Jeff Kraus of Crepe Bar
Bernie Kantak of Citizen Public House
James Porter of Petite Maison
Johnny Chu of SoChu House Neo Asian + Martini Bar
Stephen Jones of Blue Hound Kitchen & Cocktails
Chris Gross of Christopher's Restaurant and Crush Lounge
Chris Curtiss of NoRTH Arcadia
Payton Curry of Brat Haus
Mark Tarbell of Tarbell's
Josh Hebert of Posh
Kevin Binkley of Binkley's Restaurant
Lori Hashimoto of Hana Japanese Eatery
Larry White, Jr. Lo-Lo's Fried Chicken & Waffles

Follow Chow Bella on Facebook, Twitter, and Pinterest.




Location Info

Barrio Cafe

2814 N. 16th St., Phoenix, AZ

Category: Restaurant

Barrio Queen Tequileria

7114 E. Stetson Drive, Scottsdale, AZ

Category: Restaurant

Sponsor Content

My Voice Nation Help
Sharon B. Salomon
Sharon B. Salomon

Come on, Silvana. Tell us how you really feel! And the food does indeed speak for itself.

Now Trending

From the Vault