How Casa Enrique Became the First Mexican Restaurant to Earn a Michelin Star in NY Mise En Place
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Date: 2023-07-26
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Comments and reviews: 9
BnaBreaker
This seems like fairly standard authentic Mexican food done the right way, but some white people in New York decided this place inparticular gets a Michelin star, so it gets the classical music treatment instead of the standard YIEEEYIEEYIIIHIHIIIIIIII Tejano music you usually hear accompanying Mexican restaurant videos.
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This seems like fairly standard authentic Mexican food done the right way, but some white people in New York decided this place inparticular gets a Michelin star, so it gets the classical music treatment instead of the standard YIEEEYIEEYIIIHIHIIIIIIII Tejano music you usually hear accompanying Mexican restaurant videos.
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Neosoul_prima
Patiently waiting on Tatiana to receive their star! They're literally voted the 1st restaurant by the Times! They deserve it, and this video shows it too! This chef presents his cuisine with such honor, and connection to his culture, and Tatiana does the same!
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Patiently waiting on Tatiana to receive their star! They're literally voted the 1st restaurant by the Times! They deserve it, and this video shows it too! This chef presents his cuisine with such honor, and connection to his culture, and Tatiana does the same!
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Paul
I make guacamole most everyday. I have a line of avocados in the order of use. There were avocado from Peru that were terrible. It was very hard to gauge ripeness and the seed was hard to remove. Viva Avocado from Mexico!
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I make guacamole most everyday. I have a line of avocados in the order of use. There were avocado from Peru that were terrible. It was very hard to gauge ripeness and the seed was hard to remove. Viva Avocado from Mexico!
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Anonymous
Wow that process of making it takes so much effort. If if it's me, i would find a way to make the operations easier without losing the quality, bcs it's way too complicated for a daily thing
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Wow that process of making it takes so much effort. If if it's me, i would find a way to make the operations easier without losing the quality, bcs it's way too complicated for a daily thing
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alancats
The amount of work involved in making the mole sauce is staggering. As is the array of ingredients. No shortcuts from Chef Aguilar; this guy is working hard, every minute of the day.
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The amount of work involved in making the mole sauce is staggering. As is the array of ingredients. No shortcuts from Chef Aguilar; this guy is working hard, every minute of the day.
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2075vj
I know you longer live in New York. I m now in Florida. I will definitely check out this restaurant when I go visit my family there. Thanks for sharing. Love, Mexican food
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I know you longer live in New York. I m now in Florida. I will definitely check out this restaurant when I go visit my family there. Thanks for sharing. Love, Mexican food
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Attivian
The concept of a Michelin Star is outdated. This place seems amazing, but having to judge everything to french standards of cooking is beyond dumb.
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The concept of a Michelin Star is outdated. This place seems amazing, but having to judge everything to french standards of cooking is beyond dumb.
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eyespliced
This is the type of restaurant that deserves a star or more, instead of the _ let's dunk half our menu in nitrogen _ type of hype beast.
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This is the type of restaurant that deserves a star or more, instead of the _ let's dunk half our menu in nitrogen _ type of hype beast.
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Romulus
Down to earth food but with a lot of care and attention paid to each step of its preparation. That's gotta be a satisfying meal.
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Down to earth food but with a lot of care and attention paid to each step of its preparation. That's gotta be a satisfying meal.
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