There are few things that rival vodka in our list of essentials. One of those things, undeniably, is Mexican food. Breakfast, lunch, dinner, snacks or drunken late night eats--we can't get enough. Good thing we've got a friend in award-winning Chef Julian Medina. We first met him at the GOODNESS pop-up during Fashion Week, and since then we've been hitting his midtown Mexican bistro, Toloache, more than we'd like to admit (and it takes a lot for us to venture that far uptown!). From watching his father and grandfather cook in Mexico City, to culinary school, to opening THREE successful restaurants in NYC (Yerba Buena and Yerba Buena Perry are topping our must-do list)--Chef Medina is good for more than just a taco.
What do we do when we find someone who's cool and successful? We ask them things--obviously. Read on to learn how to bring the best sustainable and local food into your kitchen, Medina-style.
On how you can accomplish a sustainable, locally sourced way of eating at home:
To cook at home, it is so important to have good, fresh ingredients. I like to tell people to keep a few items on hand, like canned chiles and tortillas, and to just buy fresh, seasonal produce locally to create simple meals at home. This way, you are supporting your community by purchasing local produce and creating healthy meals for you and your family right from your pantry.
On the seasonal dishes he craves in the Springtime:
I always crave tacos! I like to create light springtime tacos with delicious produce like zucchini and squash in the warmer months, and fresh guacamole with tons of healthy fruit like pomegranate seeds, apples and jalapeno peppers to give it a kick. That is my idea of the perfect springtime meal!
On crafting seasonal cocktails:
For Spring, my favorite drink is a Michelada – I like mine with Bohemia, lime juice, Tapatio hot sauce, Worcestershire sauce, and tajin chile piquin for the rim of the glass.
