Samin Nosrat Quotes

I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.

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.

I love that we are bringing the flavors of Frontera to Los Angeles. I think we can only add to the booming food community in Los Angeles. Our food is gutsy and soulful.

Mexican food is far more varied than people think. It changes like dialects. I was brought up in Jalisco by the sea on a basic diet - tomatoes, chillis, peppers of every size and rice, which is a Mexican staple. The Pacific coast has a huge array of seafood.

Of course, there's no reason that Paris should have decent Mexican food. It's a silly expectation - there's a Mexican population in Paris, but they're not exactly traveling there from across the border. Paris also doesn't do Peruvian all that well, either.

Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.

My wife Neelam is a North Indian, so she will make North Indian food, while my mother will make Bengali food.

What I've learned, traveling the country and doing book signings, Mama's biscuits - you know, somebody in Montana's got their version of Mama's biscuits, somebody in California's got their version - so it made me realize that we're not as regionalized as we think we are.

I really loved traveling the U.S. and seeing regional differences within the same country and how the same ingredients are used in very different ways. I love how the 'old guard' of cuisine are still pioneering so much of the direction of food today.

There are so many wonderful Mexican cheeses that people really don't consider when making Mexican food, or food in general.

I love to go out with my husband and a few friends on Friday or Saturday. Being from Southern California, Mexican food is my favorite, and I normally splurge on enchiladas and margaritas.

I don't make mole everyday nor do I cook Mexican food every day.

Italian food really reflects the people. It reflects like a prism that fragments into regions.

I like good Mexican food, and there's not a lot of that around North Carolina.

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.

I am a burger guy, but actually I'm more of a Mexican food guy.

We have tacos and burritos and things that sound Mexican. But to me, it's about great-tasting food in an atmosphere sympathetic to the food, prepared freshly and served to the customer in a way that's customizable.

The idea for Chipotle is a sort of combination of food borrowed from Stars and sort of a technique and a service format borrowed from the taquerias.

My job is to show people that true Mexican cheese is not neon yellow cheese. We don't eat tacos all day long and we don't eat burritos stuffed with everything in the kitchen sink.

My favorite kind of fast food is definitely Mexican.

Usually, I get a bowl from Chipotle with rice and veggies and some meat and gotta get some guac on there because that's the best part.

All of my dishes kind of have the same thing going on - I'm always going to give you the same things that I grew up with or that my mom used to make. I'm not going to use nitrogen in my tacos.

I just think our British cuisine and the different influences we pull together make it special when it comes to food.

I love king crab a lot. I love good Mexican food, good tacos, and chile rellenos.

There's a place called Chipotle in the U.S. It's Mexican food where everything is made to order; you can get some rice, black beans, and meat. That's what I eat three times a day.