Food writers and critics were once astonished at Enrique Olvera’s ability to marry Michelin-worthy fine dining and tortillas. But Olvera has always understood that simplicity is the best policy when it comes to producing elevated dishes. With restaurants from Mexico City (think Pujol) to New York (think Cosme) the Michelin star chef proves that Mexican food is ever changing and, while honoring tradition, can be continually reimagined. In celebration of Cosme’s 10th anniversary, Olvera details how he lives well at cruising altitude.
What do you wear to the airport?
Comfortable pants, no belt. Wool socks. Sandals. Light cotton T-shirt. A sweater. (It is cold on the planes.)
