Featured on the Netflix documentary series Chef's Table "The recipes here are defined by [Enrique's] dedication to detail and his fearless palate. Stunning photographs." -- The New York Times Book Review "Enrique Olvera's epic tome." -- Bon Appétit "Coffee-table worthy. The flavors seem to leap off the page." -- The Star Tribune "[A] look into the methods of one of the planet's most interesting culinary minds." -- Los Angeles Times "Enrique Olvera [is] one of the most respected chefs not just in Mexico but also in the world. He achieved this by connecting with his country's food traditions: respecting the simplicity of street food while pushing culinary boundaries.
" -- Bloomberg.com "Olvera's book is worth owning--even if just for a look inside one of the more creative food-minds of our time." -- Departures.com "[Enrique Olvera's] new cookbook, Mexico from the Inside Out , mirrors his detail-obsessed, traditionally inspired, innovative style." -- Vanity Fair "A stunning volume, filled with vibrant photos. The short essays scattered throughout give a glimpse into the life of a captivating chef and his view on one of the world's most compelling (and perhaps misunderstood) cuisines." -- Eater "Enrique Olvera's corn husk meringue is a salty-sweet stroke of genius. Heaven.
" -- Vanityfair.com "Olvera is the face of modern Mexican cooking, the highest-profile chef with the biggest rated restaurants." -- Observer Food Monthly "Enrique Olvera's Pujol tops pretty much every list when it comes to dining in Mexico City. Full of surprises. A must-do when in town." -- Goop "Enrique Olvera [.] is legit." --Gwyneth Paltrow "Enrique Olvera is poised to change the way Americans think about Mexican food.
" -- Vogue on Enrique Olvera "There was Mexican food before Enrique Olvera, and Mexican food after Enrique Olvera." --Ferran Adrià on Enrique Olvera, Vogue "Pujol, even at 15 years old, is as hard to get into as Rapunzel's high tower." --Tamar Adler, Vogue on Pujol "What distinguishes Cosme from all - and from Rosa Mexicano and Dos Caminos in New York, or Frontera Grill and Topolobampo in Chicago, which lean toward fusion cuisine served by waiters obliged to make guacamole tableside - is Enrique's culinary credibility. Enrique isn't "inspired by" Mexican food. It is his soil and his roots." --Tamar Adler, Vogue on Enrique Olvera "Meet one of the best chefs in the world, and the person who least wants me to call him that." --Andoni Aduriz on Enrique Olvera, Vogue "Food is a way of communicating. I think a lot of modern chefs think that cooking is more an art form and about ideas.
I don't." --Enrique Olvera in Vogue "Enrique's cooking is a beautiful and delicious interpretation of Mexico's rich culture and traditions. He is both an innovator and a purist: thinking globally, acting locally, and always honoring the farmers and the community that surround him." --Alice Waters on Enrique Olvera.