Chef Enrique Olvera celebrates Maestro Dobel’s tradition and modernity, interview
At the US Open, fans watched every volley, smash, and ace. While the spirited matches had the crowds on their feet, Chef Enrique Olvera pulled people away from the action with delicious food. During a recent conversation during the event, Chef Olvera shared his insights on pairing Mexican spirits with food, Mexican gastronomy, and one of his signature dishes.
For those unfamiliar with Chef Enrique Olvera, he is responsible for transforming Mexico City’s dining scene. His success with Puloj spurred a culinary empire. With restaurant locations around the world, he always returns to his culinary roots and ensures that Mexican culture and heritage is celebrated at the table.
During the US Open, Maestro Dobel enlisted Chef Olvera to create some special dishes to serve with their signature cocktails. While Chef said he wanted “To just enjoy the match, it's a beautiful day, I’m happy it hasn't rained much. Today is truly spectacular and I just want to enjoy the match and have a good time.” The event was more than just a tennis match.
As a Maestro Dobel partner, Chef Olvera shared his enthusiasm for this collaboration. When asked about his role and his appreciation for the spirit, Chef Olvera said, “Maestro Dobel is a brand that represents both the traditional and the contemporary aspect of the tequila industry, and in a way, that is what we try to do with food, so it is the perfect partnership. Like Dobel, we are not only big fans of tennis, but we also believe our consumers value the tradition of the US Open and we are really excited to be here. I’ve also been coming to the US Open pretty much every year since 2014 and it's a dream come true to be here serving our cuisine.”
For this year’s event, Chef Olvera paired dishes with the versatile Dobel’s Ace Paloma, his favorite cocktail, and other tequila cocktails. Pairing cocktails with food can go in different directions, either complimenting or contrasting flavors.
When asked about his approach to this pairing, Chef Olvera said, “Our chili and the agave of Dobel come from the same area (normally the pacific coast of Mexico has this strong Asian influence that even some Mexicans don’t recognize as much). Because the agave of Dobel and the ingredients (the chili and cilantro) of our food come from the same area and have the same taste profile, it makes sense to have them together. I think you can contrast or compliment - both work well.”
Chef Olvera continued, “When you make cocktails paired with food, it is very different from when you make cocktails for bars. For example, a bar cocktail, you can go higher in sugar or alcohol, but if you are doing food pairings, you need to be conscious of the amount of sugar or alcohol you are putting in drinks. I also think cocktails in bars tend to be a little more elaborate, but when you are doing a food pairing, it is nice to have a simpler cocktail - no more than 3-4 ingredients. The same would be said about food - you wouldn't want a very complex dish if you want it to pair with a cocktail. You want to keep things simple and harmonic so the food and cocktail can talk to each other rather than fight.”
Specifically, Maestro Dobel’s flavor works well with food pairings. Chef Olvera said, “Dobel Tequila is so smooth - it makes for a natural food pairing served neat or in a cocktail.”
While both tequila and mezcal are Mexican spirits and related, the two liquors can be quite different. For Chef Olvera, his preference is quite clear.
He said, “For eating, I prefer tequila. It is a little bit smoother, and it also has a longer history with gastronomy. I remember all our families have been drinking tequila for a long time, mezcal is a little bit newer, so for people like me that grew up in the capital, tequila is familiar and can have that is also a little smoother and easier to pair food with.”
Whether it is a welcoming cocktail or a scrumptious plate of food, that moment around the table is filled with hospitality. Specifically, Mexican hospitality is more than just a meal.
Chef Olvera said, “Mexican hospitality is about celebrating life and enjoying your friends. It’s about being open to cheerfulness, and I think it’s a part of who we are as a country, and I think it’s the same as people here at the US Open so this partnership is really a nice fit.”
Bringing everyone a taste of that concept to the US Open was vital to this experience. While she considered the venue and the sport, it was more than just those two aspects. Chef Olvera said, “We also have to think about the context and as if it’s a high volume restaurant, so we want something that can be done in high numbers and tastes great for people.”
At the event, one dish was Chef’s signature Sadero Taco. When asked about this dish, Chef Olvera explained, “For tacos, there are many execution levels, like sushi! You can get sushi that’s very casual at a convenience store and then there's sushi at a five star restaurant. A taco can be a street food, very simple, and it can also be elevated. However, the difference is the quality of the ingredients and the quality of the execution. It's not that we are creating a taco that is different, but it is that we’re making sure the quality of the corn we are using is high, the quality of the beef, the cooking, and the execution is high. It is not necessarily that we are creating a taco that has never been done before, but the execution quality is elevated. We chose the sadero because it is flavorful and easy to do in large productions. It’s hard to over cook and is right for this context.”
While everyone was ecstatic about the food and beverages served at the event, there was an opportunity to explore Mexican gastronomy. If people left with a greater appreciation for that concept, it was another game, set, match victory.
When asked about the Mexican gastronomy’s connection to heritage and creativity, Chef believes that there is more to be explores. He said, “The scene is always evolving, so the connection is always evolving as well. Now more than ever, people are traveling for Mexican food and Mexican food is also traveling which is a really exciting thing. People don’t have to only go to Mexico for Mexican food. Mexican cooks, restaurateurs and chefs are opening restaurants outside of Mexico and bringing their food and traditions to people around the world.”
Beyond that appreciation, Chef Olvera has always focused on bringing people happiness through his food. He continues that concept. Chef said, “I believe some chefs cook to showcase their craft, whereas some of us cook because we want to make people happy. To me, food has always been about that - when I was young and we had guests, it was always about hospitality and caring for people, and showing your appreciation for visitors. So for me, it is part of who I am, and I think it is very naturally a part of me. I would rather make people happy than show them that I am a great chef.”
Even though others might not have the culinary talent of Chef Enrique Olvera, everyone can spread a little happiness, hospitality and memories around the table. Shake up a Maestro Dobel cocktail and see where the day takes you.