426: Mexican Revolution: Enrique Olvera from Cosme Reinvents Mexican Cooking

If you think of modern Mexican cuisine, you probably don't picture crispy octopus with mole and watercress, dried ant powder, or mezcal-spiked clam chowder. This week we speak with Enrique Olvera, chef and owner of Cosme in New York City and Pujol in Mexico City, who shows us how to cook with authentic ingredients to create 21st century flavors. We'll taste maple syrup, and we’ll taste wine with expert Stephen Meuse. Then we'll head into the test kitchen to learn the secrets behind perfect whole wheat pancakes. And of course, we'll be taking your calls to answer all of your cooking questions.If you think of modern Mexican cuisine, you probably don't picture crispy octopus with mole and watercress, dried ant powder, or mezcal-spiked clam chowder. This week we speak with Enrique Olvera, chef and owner of Cosme in New York City and Pujol in Mexico City, who shows us how to cook with authentic ingredients to create 21st century flavors. We'll taste maple syrup, and we’ll taste wine with expert Stephen Meuse. Then we'll head into the test kitchen to learn the secrets behind perfect whole wheat pancakes. And of course, we'll be taking your calls to answer all of your cooking questions.