Post by Andrea Avila

Pastry Cook and Owner at The Snow House Farm | Food writing | Hospitality | Events | Lifestyle | European pastry arts | Culinary Storytelling

Today, his school reaches not only across Mexico but also across all of Latin America. Students learn what he pioneered: mango in gel, hibiscus caviar, cream into spheres… To this day, he refuses what others constantly ask of him. They want him to deconstruct mole poblano, to reimagine chile en nogada. He won’t. “Chile en nogada is the king. Mole poblano is the king of sauces in Mexico and in the world. I cannot touch that. I will not do it.”