How Casa Enrique Became the First Michelin-Starred Mexican Restaurant in NYC - Mise En Place
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- Опубліковано 25 лип 2023
- Chef Cosme Aguilar worked in French fine dining for 15 years before opening Casa Enrique in 2012. The restaurant earned a Michelin star just two years later. Aguilar built the menu using his mother’s old recipes, serving dishes like fluke ceviche, mole de Piaxtla, chorizo tacos, and more.
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Nicholas Mazzocchi, Connor Reid
Editor: Michael Imhoff
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Terri Ciccone, Frances Dumlao, Avery Dalal
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The amount of work involved in making the mole sauce is staggering. As is the array of ingredients. No shortcuts from Chef Aguilar; this guy is working hard, every minute of the day.
Those figs are game changing! Never seen them in mole before but I can imagine it working!
@@emanuelmannyvelez2867 Yeah, I've never seen figs used, either. Nor the plums. I respect a chef who has the credibility to respect tradition while adding his/her own personal touches.
Real
Mole
Will
Never
Ever
Have
Shortcuts !
THIS CHEF IS A GOD
@@giotheoneeyou make a good point lol
Finally, someone said it, Mexican food is very labor intensive and definitely should not be expected to be cheap.
The remarkable thing is that is rather cheap in most places
It depends on what you're eating. Mexican food can be very cheap.
There are many cuisines where the ingredients are very humble. It is the labor of the chef that turns them into something extraordinary. We should no more treat good Mexican food with disrespect or expect it to be cheap than we would Italian, country French, or most Asian cuisines (but look how those are disrespected as well).
tbf everyfood is a lot of work if you made it from scratch
@@_thepoet68wait till it gets trendy, ox tails used to be dirt cheap now its making a comeback in some BBQ places and the price went through the roof.
Glad to see they've awarded a Michelin star to a restaurant in NY that isn't 18 courses of 1 table spoon of caviar king crab truffle that takes 10 minutes to garnish with tweezers. Food looks stunning.
"Caviar king crab truffle..." LOL!
that's exactly what this is
😂😂😂😂
Most fine dining multi-course restaurants also serve normal sized main dishes. It's just that usually only the tasting menus are featured in videos because they look the most interesting.
Well this is your average one Michelin star restaurant, when you go to two or three Michelin star restaurants it begins getting to the category which you described.
rip to his mother, she would be so proud that her son not only has made a legacy from her recipes but that he has not forgotten her!
yea wow so outstanding. throw everything u got in the pantry for Mole and beans and corn and beans and more corn and a tortilla and to mask how bad get all the Chili making it worse. yea right, "recipes". America made it taste better than his moms.
Casa Enrique could release all their recipes and yet no one could copy their work and dedication to the craft.
It might have a unique taste but I guarantee somewhere in the US or Mexico has it better or close to it.
Speak for yourself, not everyone is lazy like you.
Yeah I’m sure billions of other people across the globe couldn’t do this.
You obviously haven’t been to Mexico.
I wanted to watch the whole thing before commenting on your thread. I’m not going to lie, this isn’t that unique. Even working in lower tier Mexican restaurant, we used to do 85-90 percent of everything they do. Like someone else mentioned, you can almost guarantee that you’ll find a Mexican restaurant in the American southwest or in Mexico that is equal to or better than this place. Mexican is my favorite and like Cosme said, the prep is where all the labor really is but if it’s done right it’s always delicious.
I like that he uses both figs and butter, a true chef unconstrained by the considerations of "authenticity" while simultaneously producing the best of his regional cuisine.
meh if its not traditional its not mexican, just like if its not traditional its not really italian
@@possiblyinsane6995Italian cuisine only started using tomatoes in the mid 1500s. By your logic any Italian cuisine with tomatoes is not traditional or authentic.
@@possiblyinsane6995tradition is ever-changing. what is his grandmas recipe was once new to her
@@jackmackay4886 you have a point, however the food you're referring to is not typically associated with traditional Italian food. its associated with immigrants who altered recipes to fit the pallet of a western demographic. So my logic is fitting.
@@wintergreen9949 no it's not.
This is the type of head chef/owner that other chefs love working for. Passionate, creative, hard working, eager to get stuck in with the troops and, above all, good natured.
It's amazing how much hard work and stress goes into getting a Michelin star yet he seems very easy going and relaxed. Amazing. Really pulls you into his vision of food.
Thank you Chef for validating and advocating the worth of Mexican food. It should not be cheap and you are absolutely showcasing why that is. Muchas felicidades por todo el éxito y les deseo lo mejor en el futuro. Ojalá me toque probar de su comida algún día. Arriba México y nuestra gastronomía 👍🏾!
I think the pioneer of changing that perception was Rick Bayless
Yes it should be cheap. Why the hell do you want food to be expensive. We need it to live. Amigo please think before you spout bs
It should not be cheap, but even in Mexico tacos and enchiladas are cheap. The same thing in America, you can grab a cheap burger or expensive steakhouse burger. Japan, you can get convenient store sushi. Saying that mexican food "should not be cheap" just shows me insecurity.
@@Grim67894clown 😂
@@amirarroyo2618 incel 💀
"Mexican cuisine don't use butter - yeah I do." What a fucking legend!
You can see the love and passion he has for his cooking. I love to see it!
Como mexicano, como chiapaneco y como costeño me siento muy muy orgulloso d elo que el Chef Cosme a logrado a base de esfuerzo.😇😇
You can't be more real than this, everyone in Mexico can approved the work just from seeing this video. Never heard of Chef Aguilar before but I'm so proud that he exists haha
I love Mexican food. I’m so happy he got a star. I fell in love with chile relleno after eating it in a small mom and pop restaurant in California. I recreated it at home and it is VERY time consuming.
It is indeed
@@gil9905very! I made some the other day. Almost two hours to make it but worth it.
And very messy may I add 😅
Hands down one of the best Mexican food restaurants in NYC! Every plate is incredible and it takes you on a journey. There’s a of lot good food out there but there’s not a lot that can tell a story and take you on one of the best gastronomy experience like Casa Enrique. Thanks for bringing a taste of México to NY.
Huge kudos Chef Aguila👏🏻
Down to earth food but with a lot of care and attention paid to each step of its preparation. That's gotta be a satisfying meal.
Down to earth? did we watch the same video
@@rockstar-kp2jy maybe your definition is subterranean
@@gorillachillawhat’s being white got to do with it lol.
@@gorillachillaracist
Casa Enrique seems like a fascinating restaurant. They've got everything to keep their customers coming back.
As a Mexican, I can confirm this is legit Mexican cooking. The ingredients are all there, but with a more refined technique and finish.
The work put into the chilis alone shows the attention to detail. That’s where you get flavor from.
Those crab tostadas looked unreal. What an amazing amount of effort goes into eat dish, thanks for sharing!
They sneaked those delicious looking tostadas in right at the end!!!
I grew up in Los Mochis Sinaloa watching a chef uncle of mine work and care for food like chef Aguilar. Watching this great food inspired by Michoacán is amazing. Thanks for sharing.
Being from Michoacán, those carnitas looked amazing. And seeing him make the Mole was cool af. Now I’m hungry. Hahaha
Bro I’ve never commented before but what they hyellll the amount of work that goes into that mole is crazy… inspirational stuff
I love authentic Mexican food. 🤤 🌯 And Mexican people are some of the most hardworking people I've met. Drooling at the foods showcased at Casa Enrique...
My wife’s grandmother is old school Mexican. She makes everything from scratch. Watching chef make the mole is dope. If you’ve never had it you don’t know what you’re missing
Muy cierto!!
In all my years of cooking I have yet to try an authentic made Mole and watching chef put it together makes me want it even more! 🤤🤤
That's amazing. Mole is one of my favorite dishes - there is really nothing like it at all!
That mole sauce is worth a trip to New York. It looks amazing.
The chicken portioned and held with broth for that pickup is absolutely freakin GENIUS
mexican food truly is a labor of love, requiring a lot of ingredients and preparation to make a memorable dish. Chef Cosme is absolutely incredible and his food looks phenomenal! i can only dream of dining here one day
the food is probably out of my budget but you know its on another level of flavor explosion. they put in so much work in such a short period of time and its fascinating just seeing a small glimpse.
Go to Puebla or Oaxaca where this food originates. Best food in Mexico. At a great price
Que chingon chef Aguilar! Esa representación es muy importante , y más que esos platillos son auténticos 🙏🏽 que orgullo y felicidad, viva Mexico 🇲🇽
Classic Mexican food. No fancy ingredients just pure tradition and fancy plating. The plating itself can take things from generic to next level.
One of my favorite episodes so far, shows the work of a true master with deep understanding of flavor for authentic dishes. The level he is at is mesmorizing.
It's a glorious day when "Eater" uploads
Ooh yeah I've been waiting for a long time for the mise en place video
@@abdelwahdagouad7266 they just don't dissappoint
I like that hes teaching the true worth of Mexican food, which req. alot of prep and thereby shouldnt be a cheap food.
Thank you for keeping your mother’s recipe and Mexico’s alive everyday!
Watching you make that mole was amazing. Great job Chef your hard work shows, I'm extremely impressed. Love to see my culture represented like this and with so much respect for it.
Hell yeah poopymcpoop
Chef Poopy McPoop sir.
I'm honestly loving the comments here. I was expecting haters like on instagram or TikTok. Glad to see people understand what good food looks like. Love Casa Enrique
It's an art.
Holy Monopolio! The mountains around San Luis Potosi are vertical faces completely covered in trees and shrubs. So beautiful!!
As a Latino w family recipes I love this man. She’s watching us fromupstairs! So great to see this
As a chef this is right up my alley, this boy can slay... and runs a heck of a team. Commendable. Would love to learn more from this guy.
Dude mexican food is amazing at surface level. Imagine how good THIS IS. Phenomal, huge respect to the chef for such a huge menu and nailing EVERYTHING.
I love how much his experience is displayed through his explanations of what they do and how they do it!
As someone who lives among the french, I can tell you they are the master in kitchen technique. That's all, technique.
Because in term of food and flavour this is the place where I've eaten the WORSE! They don't put the quality where their mouths are.
Thanks God for the Italian that are near by.
Ok. This was one of my very favorite episodes of all.
This guy! I mean, All of the Chefs on Eater have heart and passion, but I need to go to this place! I have so much respect.
Love this guys attitude and personality. 🙂 I’m glad he has the pride and confidence to hold his cuisine to the standard it deserves, because Mexican food culture is one of the richest in the world. “Mexican food shouldn’t be cheap!”
I love how he uses such simple ingredients: his favorite beer, coke, corn, cream, cheap cuts, and turns them into something worth 1 Michelin star.
Had the pleasure of visiting this place on my trip to NYC, and it was absolutely amazing. Not only the food but the drinks too.
I constantly see videos and lists about everyone's favorite NYC restaurants and I'm always disappointed Casa Enrique isn't on the list. Food is amazing, atmosphere is amazing and the service is so good
...love the love the chef has for his mom
and making that mole is like jazz
I am from El Paso, Texas a Mecca for real authentic Mexican cuisine. To see you taking authentic food to New York is awesome to see!
This is a place I would like to eat at. I love mexican food and he takes it to a different level from what I'm used to with the superb quality of ingredients.
Finslly, one of the fine dining I can wholeheartedly approve.
Big portion, massive efforts.
All that work and love put into the food, I’m not surprised he got a michelin star within 2 years from opening. Will check this place out next time i go to NY
Mi abuela es oaxaqueña así que me gusta más el mole negro que el poblano. Pero sin duda disfrutaría este. Que bueno que hayan premiado este tipo de comida mexicana que es más acercada a la comemos diario y que es laboriosa y tardada de hacer. Por último, el uso de diferentes ingredientes es maravilloso, sobre todo si ayuda al sabor, que debe de ser rey.
Tremenda la preparación de la comida y mantiene el estilo con el que se hace así que el sabor sigue siendo el mismo de México.
never watched a youtube video that made my mouth water like this. adding this spot to the bucket list for sure!
Love to see Mexican food get recognition. Coming from a so cal restaurant background myself I’m so happy for them. Food looks outstanding!!!
I have really been enjoying these mise en place series by eater and that chef for me is a real hero.
Very impressionable guy, easy to like and admire. So glad the restaurant is doing well brotha, bravo to you and your entire team!
It feels like these chefs were born with a mission to serve the best meal they can imagine
Love Mexican food, don’t get people who don’t! Cheap, fast, slow, more pricey…..it’s all just so good as long as you use proper ingredients. 👌🏼🔥
I will open my own restaurant someday and this gives me inspiration 🙌🏾🙏🏾
I'm so glad this series is here again
Awesome chef... I wish him the best in all he does. Everything looked so amazing!
That was just incredible and extremely motivating for me thank you eater and thank you Chef!
I always loved eating mole and it was always a treat (for obvious reasons). Was when I got older that I realized some people frown on dishes with chocolate. So it's the definition of hit or miss for most folk. Either you adore the rich flavor of chocolate, spices and Chilli or you dislike it.
I guess I'm just weird... not big on chocolate ill eat it every now and then but I grew up eating mole... and damn is it fkn good.
I gave this two 3 non Mexican friends and all of them disliked it lol I knew then it is an acquired taste. I LOVE Mole on anything, quesadillas, enchiladas, arroz y frijoles, even on a plain tortilla.
Most places that try to make mole negro just way overdo it on the chocolate and they use sweet chocolate so it comes out awful. When you taste an authentic one it's just a whole different world.
I like how he explains why he does things. Even if its not "authentic" its because it tastes good
I love this! so much work and love goes into making a single dish. I can't wait to eat at Casa Enrique.
Seeing what hes doing makes me emotional. Truly beautiful thing to be a passionate Chef and turn ur ideas to reality
That Mole looks divine! I wish he was here in Guadalajara. But there are wonderful restaurants here too!
I can't imagine how heavenly it smells in that kitchen omg.
This chef is so generous I’m so glad he was awarded and very knowledgeable person!!😊
I think this helped me understand that a Michelin started restaurant doesn’t have to be upscale, small plates and course forward. They take pride in what they do you can see his love for his culture as well as the products he sources. This was very well documented and offers perspective in a variety of ways.
Felicitaciones Cosme! También un gran arquero!m, su otro pasión con el mole😉. Hasta la próxima noche en Casa Enrique. Roy y Noni
So elevated. Crushing it. Amazing work!
Casa enrique makes me happy!
I just see great cooking, smiles and tradition!
That con ramsay could learn something from chefs like this, no cursing no yelling!
Todo se ve delicioso y hermoso. Puedo oler cada proceso. Es un gusto ver ese respeto a los ingredientes y el amor por la gastronomía Mexicana.
Wow watching the Mole prep was incredible - gave me new appreciation to one of my fav foods!
Love his love and respect for his mom...
His passion is amazing
infinite respect for this chef
Fascinating. Love the sincerity
woah im very impressed, that was awesome!
This place is the real deal, I go regularly. the food is superb and the margs are 12/10.
That mole looks absolutely delicious 🤤
Seeing this video randomly and hearing that the chief is from piaxtla Puebla fills me with joy because I’m from a near my town. PUEBLA YORK🗽
Love how he’s doing his own regional variation on Mexican cuisine and creating food from the heart. Only wish we had this guy do a pop up in Southern California. Anyway to get his contact info?
Congrats to chef Aguilar for showing the world how elaborated and rich Mexican cuisine is.
I didn't know that Mexican food was so time consuming. There was a lot of prep work to make the great food!
In Christmas we spend the previous day doing prep for tamales, it takes about two days of work the traditional way from the corn dough to the meat and prepping the husks
Its very time consuming
Most ethnic foods takes days to make. That's what makes it ao tasty.
Great video, Cosme! Sergio and I just watched it. Congratulations!
Wow that loooked amazing, to the ceviche, mole, chorizo and skirt steak looked phenomenal, congratulations
Mexican food can get very creative, but there is no shortcuts in making the flavors work. One misstep and suddenly the carnitas flavor youre going for falls short, there is so much attention to detail and specific steps going into these plates. Can imagine how hard it'd be running out of something and having to prep for more mid shift but thats part of cooking life. I'll take mexican food done well over just about any other cuisine
The mole alone should get you a Michelin star, let alone everything else. This looks absolutely incredible
That mole had me drooling! Need to get back to NY just to try this place.
No way is this a 1 star restaurant. The quality of food, and the amount of effort put into the cooking id give it at least 4 stars /j
I am so excited about this!!!
Thank you Chef Aguilar, now I am so hungry!!! Beautiful food!
Oh my god, I just loved this receipt.