Sustainable Mexican Cuisine at OXTE, Paris - ClimateStory 19

Chef Enrique Casarrubias began his culinary journey in the markets of Mexico City. The chef grew up around good food - his parents were butchers, and he spent many years cooking street food in the local markets.

But as fate would have it, Enrique moved to Paris to learn French cooking techniques, and spent many years working at top Michelin Kitchens. All the while - he and his wife dreamt of opening their own restaurant - one that would highlight the flavours and soul of Mexico, coupled with the discipline of French culinary techniques.

Almost two decades after moving to Paris, Enrique opened OXTE. The name itself was derived from the home towns of both his father and his mother: an homage to their culture and food.

Powered by sustainable dining principles, OXTE won their first Michelin Star in 2022, proving the nay-sayers wrong, and establishing Chef Enrique as one of the best chefs in Paris -- all the while upholding his culture and principles for all to see.

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My name is Rishad Mehta and this is ClimateStory Episode 18 - Uncouture, Paris.

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00:00 Introduction
00:52 7:30 AM - Visiting Farmers Market
02:32 12:30 PM - Preparing for Dinner Service
03:39 7:30 PM - Dinner and Dishes
06:06 Conclusion - The Truth About Mexican Food

#mexicanfood #michelinstar #sustainabledining