How Casa Enrique Became the First Michelin-Starred Mexican Restaurant in NYC — Mise En Place

Comments · 995

• MC

  @McMikey513 · 3 years ago (edited)

  Glad to see they've awarded a Michelin star to a restaurant in NY that isn't 18 courses  of 1 table spoon of caviar king crab truffle that takes 10 minutes to garnish with tweezers. Food looks stunning.

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• BE

  @Bennyacts · 3 years ago (edited)

  Finally, someone said it, Mexican food is very labor intensive and definitely should not  be expected to be cheap.

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• AL

  @alancats · 3 years ago

  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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• CJ

  @cjmalek1704 · 3 years ago

  Casa Enrique could release all their recipes and yet no one could copy their work and dedication to the craft.

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• CA

  @CavemanSynthesizer · 3 years ago

  I like that he uses both figs and butter, a true chef unconstrained by the considerations of "authenticity" while simultaneously producing the best of his regional cuisine.

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• LU

  @lugaretzia · 3 years ago

  This is the type of head chef/owner that other chefs love working for. Passionate, creative, hard working, eager to get stuck in with the troops and, above all, good natured.

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• RY

  @RyanMulligan92 · 3 years ago

  It's amazing how much hard work and stress goes into getting a Michelin star yet he seems very easy going and relaxed. Amazing. Really pulls you into his vision of food.

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• XU

  @Xuani · 3 years ago

  Thank you Chef for validating and advocating the worth of Mexican food. It should not be cheap and you are absolutely showcasing why that is. Muchas felicidades por todo el éxito y les deseo lo mejor en el futuro. Ojalá me toque probar de su comida algún día. Arriba México y nuestra gastronomía 👍🏾!

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• MA

  @maximilian-sv · 3 years ago

  "Mexican cuisine don't use butter - yeah I do." What a fucking legend!

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• JU

  @juanalbertomartinez2869 · 3 years ago

  Como mexicano, como chiapaneco y como costeño me siento muy muy orgulloso d elo que el Chef Cosme a logrado a base de esfuerzo.😇😇

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• RY

  @ryanowns5 · 2 years ago

  Dude mexican food is amazing at surface level. Imagine how good THIS IS. Phenomal, huge respect to the chef for such a huge menu and nailing EVERYTHING.

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• ME

  @memoalvaradom · 3 years ago

  You can't be more real than this, everyone in Mexico can approved the work just from seeing this video. Never heard of Chef Aguilar before but I'm so proud that he exists haha

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