Today, I’m talking to chef Rico Torres from Mixtli in San Antonio, TX. Born and raised in El Paso, the vast desert landscapes helped inspire his creativity. His proximity to the border of Mexico fed his love for south of the border culinary traditions, made evident through the food he dishes up at Mixtli. You’ll hear how he embraces his Mexican cultural roots in the food he creates, and how he cleverly weaves the history of the people and the land into every menu. He shares his early passion for art and explains how that led to a love for culinary creativity. You’ll hear about his progression through the world of cooking, his impressive skill set as a self-taught chef, and his thoughts on the future of food.
What you'll learn from chef Rico Torres at Mixtli
The birthplace of chef Rico Torres creative roots 2:24Smells that bring him back to his childhood 4:13Rico Torres artistic background 4:52How his love of art eventually translated into a love for food 5:44His transition into entrepreneurship 6:56Business lessons chef Rico Torres adopted from his dad 8:06Learning on the job and being resourceful 9:39Tips on buying and prepping BBQ Brisket 11:31Going from catering to pop ups 12:28When he met his business partner 13:19Trading pop ups for permanence 14:32Where the name Mixtli originated 14:47What he did differently when he started his business 16:26A very intimidating first table on opening night 17:25His second shot at impressing Rick Bayless 18:37Approaching food from an individual ingredient perspective 19:10How Rico Torres pairs ingredients together at Mixtli 19:47Undercover learning of tools of the trade 20:50The concept of the menu at Mixtli 21:40Why you can’t have a latte at the end of dinner 23:40How he makes his Café de Olla 24:30And example of building a menu out of history 26:09The fake champagne parties of old Mexico 27:02Planning ahead for menu themes 28:14His biggest business struggles 30:37How they collaborate to make decisions 33:08His mission for the restaurant in terms of culinary history 34:38Thoughts on the future of food 37:04Focusing on food as fuel and feeling 38:05Why Mixtli has an open kitchen 39:33Five hotspots in San Antonio 40:58His guilty pleasure 41:43Books that have inspired chef Rico Torres 42:48His kitchen pet peeves 43:20His wildest ingredients 43:38What and who he would cook for if he could 45:48The new business he’s looking forward to launching 46:26The connection between food and storytelling 4:38Switching from artist to architect in a kitchen 5:43The connection between food and memories 7:14Why do you have to take care of your team 7:55How management changes your creativity 8:24The importance of consistency 9:10Realizations about training staff 10:48The challenges of translating recipes and techniques from one culinary culture to another 11:22The French contribution to worldly cuisine and going beyond French culinary techniques 13:03A new wave of inspiration 13:57What’s missing from the pages of food history 15:16Reaching into the “back pocket” of Mexican cuisine 16:21Shifting the threshold for what “chef” implies 17:31The power of the internet in culinary education 18:35“Fusion” versus evolution 20:14Combining culinary techniques from one culinary culture to another 22:32Surprising challenges faced by professional chefs 23:53Inspiration for their work, including the influence of international cuisine and food destinations 25:43
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary ...
What you'll learn from chef Rico Torres at Mixtli
The birthplace of chef Rico Torres creative roots 2:24Smells that bring him back to his childhood 4:13Rico Torres artistic background 4:52How his love of art eventually translated into a love for food 5:44His transition into entrepreneurship 6:56Business lessons chef Rico Torres adopted from his dad 8:06Learning on the job and being resourceful 9:39Tips on buying and prepping BBQ Brisket 11:31Going from catering to pop ups 12:28When he met his business partner 13:19Trading pop ups for permanence 14:32Where the name Mixtli originated 14:47What he did differently when he started his business 16:26A very intimidating first table on opening night 17:25His second shot at impressing Rick Bayless 18:37Approaching food from an individual ingredient perspective 19:10How Rico Torres pairs ingredients together at Mixtli 19:47Undercover learning of tools of the trade 20:50The concept of the menu at Mixtli 21:40Why you can’t have a latte at the end of dinner 23:40How he makes his Café de Olla 24:30And example of building a menu out of history 26:09The fake champagne parties of old Mexico 27:02Planning ahead for menu themes 28:14His biggest business struggles 30:37How they collaborate to make decisions 33:08His mission for the restaurant in terms of culinary history 34:38Thoughts on the future of food 37:04Focusing on food as fuel and feeling 38:05Why Mixtli has an open kitchen 39:33Five hotspots in San Antonio 40:58His guilty pleasure 41:43Books that have inspired chef Rico Torres 42:48His kitchen pet peeves 43:20His wildest ingredients 43:38What and who he would cook for if he could 45:48The new business he’s looking forward to launching 46:26The connection between food and storytelling 4:38Switching from artist to architect in a kitchen 5:43The connection between food and memories 7:14Why do you have to take care of your team 7:55How management changes your creativity 8:24The importance of consistency 9:10Realizations about training staff 10:48The challenges of translating recipes and techniques from one culinary culture to another 11:22The French contribution to worldly cuisine and going beyond French culinary techniques 13:03A new wave of inspiration 13:57What’s missing from the pages of food history 15:16Reaching into the “back pocket” of Mexican cuisine 16:21Shifting the threshold for what “chef” implies 17:31The power of the internet in culinary education 18:35“Fusion” versus evolution 20:14Combining culinary techniques from one culinary culture to another 22:32Surprising challenges faced by professional chefs 23:53Inspiration for their work, including the influence of international cuisine and food destinations 25:43
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary ...
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