Chef Cosme Enrique Aguilar shares a flavorful take on Mexican cuisine and culture, interview

Mexican cuisine is more than a simple taco or a robust mole. Mixed into every recipe is a celebration of culture and history. Recently, Chef Cosme Enrique Aguilar partnered with Herdez to showcase Mexican food and culture. The memorable recipes added another chapter to the exploration of Mexican cuisine.

Chef Cosme is a highly regarded, Michelin Star chef. From Chiapas, the thoughtful and talented chef has woven the recipes and stories from his heritage into carefully crafted menus. The connection to the past and the present can be felt on every plate.

Recently, Chef Cosme partnered with Herdez during its House of Heritage event. During the special event at Chelsea Market, the immersive experience was more than just a celebration of spectacular food. It gave everyone an opportunity to have a spirited conversation around the table.

Through his partnership with Herdez, Chef Cosme Enrique Aguilar graciously answered some questions about Mexican cuisine, culture, and some of his recipes using Herdez.

Cristine Struble: Recently, you partnered with Herdez to showcase Mexican food heritage and culture. Why did this opportunity interest you? How do you think it will help home cooks learn to appreciate the nuances of Mexican cuisine? 

Chef Cosme: Partnering with the Herdez brand was a natural fit because, as a Mexican chef, I am deeply passionate about preserving and sharing the rich heritage of Mexican cuisine. The Herdez brand has long been a brand that honors the authenticity of traditional Mexican flavors, and that aligns with my approach to cooking. It's about a deep connection to history, culture and ingredients.  

CS: At the event, you showcased Spicy Street Corn Dip made with Herdez Roasted Salsa Verde. Could you share why you chose this dish? Is it representative of a particular Mexican state or style of cooking? 

Chef Cosme: The Spicy Street Corn Dip is my favorite because it’s a playful twist on elotes, a dish that is both nostalgic and deeply rooted in Mexican street food culture. Using Herdez Roasted Salsa Verde as a key ingredient elevates the flavor, bringing that smoky, tangy essence you often find in salsa recipes from central Mexico. This dish celebrates the simplicity and boldness of Mexican street food while also highlighting the versatility of ingredients like corn and salsa verde. 

 CS: Mexican gastronomy is diverse and robust. Why do you feel it is important for people to learn to appreciate the history and culture woven into the cuisine? Is that concept achieved through using local and/or indigenous ingredients? 

Chef Cosme: Mexican cuisine reflects our history, our indigenous roots, and the various cultural influences that have shaped the country. To truly appreciate it, you must understand the significance of ingredients like corn, chilies and cacao, which have been part of Mexican food heritage for centuries. By using local and indigenous ingredients, we not only preserve traditional cooking methods, but we also honor the stories and communities behind these foods. And at the heart of Herdez is a commitment to fostering community through the shared love of Mexican food.  

CS: Recently, some food trends, in particular Latin cuisine, have embraced the blend of traditional dishes/recipes (like what grandma made at home) and transformed them into an elevated, elegant way. How do you think that this “nuevo Latin cuisine” advances the idea of Mexican food as a celebrated part of culinary culture? 

Chef Cosme: “Nuevo Latin cuisine” has been instrumental in changing perceptions of Mexican food. By taking those traditional recipes (what our abuelas made with love) and reinterpreting them with modern techniques and elevated presentations, we can bring Mexican cuisine into new dining spaces without losing its authenticity. This invites people to see Mexican food as both a comfort food and fine dining. 

CS: If you were to encourage a home cook to explore a dish beyond the taco or burrito, what would that dish be and why? 

Chef Cosme: If I were to encourage a home cook to explore a dish beyond the taco or burrito, I would recommend Rajas con Crema. This dish features roasted chilies, poblanos, onion, corn and cheese, all simmered in a luscious cream sauce. It’s a beautiful example of Mexican cuisine’s ability to elevate simple ingredients into something incredibly flavorful. Rajas con Crema originates from central Mexico and is all about balancing smoky, creamy, and slightly sweet flavors. For home cooks wanting to try it, I suggest using Herdez Roasted Poblano Salsa as a base. It can provide that smoky poblano flavor effortlessly and help bring an authentic touch to the dish. The salsa works perfectly with the roasted peppers and cream, giving you a restaurant-quality dish right from your kitchen. 

CS: What is the biggest misconception about Mexican food that you would like to change? Do you think that people have come to fully appreciate the complexities of Mexican cuisine? 

Chef Cosme: One of the biggest misconceptions is that Mexican food is just spicy. While heat is an important element in some dishes, Mexican cuisine is really about balance—balancing flavors like sweet, savory, earthy, and smoky. Herdez encourages consumers to explore these rich, bold flavors of Mexico. I also think people often overlook the technical skill and history behind many Mexican dishes. There’s so much depth, from the techniques used to the regional diversity, and while we are seeing a growing appreciation for Mexican cuisine globally.  

More information on Herdez, its products, and recipes can be found online.

Chef Cosme Enrique Aguilar’s restaurant is Casa Enrique. It is located in Queens, New York.