Aaron Sanchez Quotes

I could probably go on for a long time about the differences between Northern California and Southern California Mexican food.

When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.

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

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

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

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'm a terrific Mexican cook, and I just love Mexican food. And I love cooking Mexican food.

My grandparents are from Mexico, so I grew up with great Mexican food.

My Mexican specialty is chilaquiles. I make tortillas from scratch, then add garlic, onions, eggs, chopped-up carrots and peppers, Jack cheese, and salsa.

I've always liked Mexican food.

I love Mexican food.

I love eating Chipotle.

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 like a nice chicken taco. And of course fajitas.

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

Quesadillas, those are my comfort food.

San Diego, in fact, is one of the hardest places to sell Mexican food. You just cross the border into Tijuana and they have better food that's more authentic and for half the price.

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.

My favorite thing from Taco Bell is the Doritos Locos Tacos Supreme.

Herdez Salsas have always been a favorite of mine because I love the authentic taste.

I always said whoever brings Mexican food to New York would make a million dollars. Then Chipotle happened, which is fine.

I could eat Mexican food every day.

I'm a taco guy, so I like Mexican food, and any form of a taco, I'm going to eat it. During the season, I'll make it a grilled chicken taco. But after the season, give me a regular beef taco and fill it to capacity. I need meat, cheese, sour cream, lettuce, pico de gallo, and everything you got.

Nothing grounds you like a real authentic Mexican taco.

I'm a purist when it comes to certain foods, and al pastor tacos (known as adobada tacos to us in Tijuana) is one of those foods. I lived off them - literally.