from méxico to us

POINT OF DEPARTURE

TV SHOW PREMISE

SYNOPSIS

SUSANA TRILLING BIO

ROBERTO SANTIBAÑEZ BIO

SCENARIOS

SEASON 1 RECIPES

DATOS DE CONTACTO

Point of departure The act of cooking is a creative pro-cess; every recipe has a cultural di-mension. This show lets the audience understand not only how a Mexican recipe is crafted but why that particu-lar combination of ingredients comes as the result of an entire cultural and creative process.

Every Mexican dish contains the knowledge and mastery of many cre-ators, and every time it is cooked and served, history and culture explode in each bite. Mexican cuisine reminds us how human culture continuously evolves. Ingredients and recipes travel along human migrations, and every-day meals recreate ancestors taste.

TV SHOW PREMISEFrom Mexico to Us is a culinary, hands on, documentary, road show, which portraits not only the “how to make” but the “why“ of Mexican recipes.

The first season includes 13/24’ episodes where we see how an American chef in Mexico, Susana Trilling, and a Mexican chef in USA, Roberto Santibañez, explore together the tradi-tion and evolution of Mexican cuisine. The show is a journey through Mexican gastronomy, a culinary trip beyond the bor-ders of countries and time.

SYNOPSISIt all starts at Chef Roberto´s Fonda restaurant where he briefly explains a customer one dish from the menu. The way he describes it works perfectly for the client and for the audience. As he goes to the restaurant´s kitchen, he ex-plains to the camera just how that culinary idea comes from a distant place, and from a very far time. He invites the audience into a trip to understand how such combination of ingredients ever happened.

The next scene starts with Roberto search-ing for ingredients in New York’s markets and ends with a very well-produced profile of the Mexican region from where the recipe comes from. Roberto flies to Mexico and meets Susana Trilling at the Seasons of my Heart’s kitchen where both chefs will prepare the recipe. As they cook, we start a trip, with them as guides, through the Mexican sites where the dish comes from. Back and forth from the kitchen to different places somehow related with the recipe, the audience understands the roots beneath the dish, and we witness the magic of both chefs making slight creative adaptations

to the original recipe, some forced by American likes or availability of ingredients, others just for fun or personal preferences, showing in the end that cooking is a creative process, that recipes are meant to be rein-vented everyday by people.

As both chefs finish preparation, they taste it and hope for client’s acceptance.

Back in New York City, Chef Roberto fixes up and presents the same dish Fonda´s way, and personally serves the meal to his guest who will be the final test to both chefs, and to Mexico´s traditions.

Susana Trilling BIOSusana’s love of Mexican food was born when her grandmother from Tampico, Mexico, gave Susana her first tamal. She began formal study of Mexican cuisine in 1977 at Fonda San Miguel in Austin, Texas.

Since then she has been a chef, caterer, author, and food consultant. She was the owner of the New York City restaurants Bon Temps Rouler and Rick´s Lounge in the early 80´s. Susana has lived in Oaxaca since 1988 giving classes in her kitchen at Rancho Aurora where she wrote My Search for the Seventh Mole, A Story with Recipes (1996) and Seasons of My Heart; A Culinary Journey Through Oaxaca, Mexico which is accompanied by a 13 part PBS series of the same name (1999).

In 2000 she built her “Temple of Cooking”: a fabulous gathering center where she holds classes, hosts TV film-ing, special parties and events. As a renown authority on Oaxacan cuisine, Susana has filmed and hosted numerous TV programs in her beautiful kitchen, and also guided culinary tours of Oaxaca’s markets and street stands on TV shows.

As an international chef and culinary expert, Susana has traveled to Australia, Asia, and Scandinavia as well as throughout the USA and Mexico to teach, con-sult and present in various Mexican Embassies. She is a member of the IACP and has been a featured chef of the James Beard Foundation. In 2007, Susana be-came the Culinary Director for Rosa Mexicano Restau-rants in the USA

In 1999 she was part of the Culinary Institute of Ameri-ca’s World of Flavors Conference, and in 2002 she was given a Lifetime Achievement Award at the Oaxacan International Food and Wine Festival.

Roberto Santibañez BIOAs a native of Mexico City and a graduate with honors from Paris’s top culinary institutions, award-winning Chef Roberto Santibañez’s culinary resume includes stints as restaurateur, culinary consultant, author and teacher in Mexico, Europe and the United States.

His love affair with cooking began as a young boy when his grandmother taught him that food preparation does not al-ways have to be by the (recipe) book. After working in kitch-ens throughout college, Santibañez went on to strengthen his classical culinary foundation at the renowned Le Cordon Bleu in Paris. Then he spent two years as the executive chef of the Henbury Estate in Cheshire, England, before returning to Mexico City to cook for the Foreign Affairs Ministry.

He became the executive chef of El Olivo and later the chef-owner of El Sax, La Circunstancia, and Restobar Sala-mandra, which all opened to overwhelming critical acclaim and raised the bar for contemporary Mexican cuisine in Mex-ico City.

During his four years as executive chef of Fonda San Miguel in Austin, Texas, Santibañez was named “Best Chef” by The Austin Chronicle and garnered a five-star review from The Austin American-Statesman. In 2002, Santibañez joined for five years the team at Rosa Mexicano restaurants in New York as Culinary Director.

Chef Santibanez’s first cookbook Rosa’s New Mexican Table (Artisan 2007) was nominated for an IACP and a James Beard Awards; his second cookbook Truly Mexican (Wiley, 2011) was among the Notable Cookbooks of 2011 by The New York Times and the Best Cookbooks of 2011 by Epicurious. Tacos, Tortas and Tamales will be published in October 2012.

Currently he is the owner of Fonda restaurants in Brooklyn and Manhattan, NY, where patrons have the opportunity to sam-ple his urban and contemporary Mexican fare. He is also the president of Truly Mexican Consulting in New York City.

Scenarios

Roberto’s restaurant in Manhattan, New York, is the de-parture point to this culinary adventure. In Fonda he introduces the Mexican dish the chapter is going to be about, and sets the basis to the trip to Mexico.

Susana Trilling’s kitchen, at Seasons of my Heart, is the second set. There the magic starts to get cooked. Both chefs prepare the selected recipe and get inside the tradition that lies beneath: how and when was creat-ed, where do the ingredients come from, and how has evolved along time.

THE COOKING SET

FONDA RESTAURANT AT MANHATTAN, NY

Local markets enclose many gastronomic treasures. Senses get intoxicated with a vast number of stimuli of every kind. If you really want to know what a culinary culture is made of, you have to go to their local mar-kets.

PLACES TO VISIT

Markets and stores in Mexico and New York

Some streets are an important part of the history and culinary tradition of a country, and some food is best eaten on the street than in any high class restaurant. We will visit significant places and meeting points to get to know better the story beneath each plate.

Significant streets

Mexican cuisine is a familiar tradition that most local restaurants and “fondas” share with their customers. Small places gather big surprises. Grandma’s taste may be much more valuable than a diploma from the best culinary institute.

Local businesses and people’s homes

Season 1 recipes

Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.




Episode 1. Cochinita pibil (Yucatán)

Episode 2. Chiles en nogada (Puebla)

Episode 3. Mole negro (Oaxaca)

Episode 4. Pan de cazón (Campeche)


Episode 5. Tlacoyos (DF)




Episode 6. Carnitas (Michoacán)

Episode 7. Pastes (Hidalgo)

Episode 8. Chilpachole de jaiba (Veracruz)


Episode 9. Pejelagarto en chirmol (Tabasco)





Episode 10. Ate de membrillo (Aguascalientes)

Episode 11. Pozole blanco (Guerrero)

Episode 12. Tortas ahogadas (Jalisco)

Episode 13. Machaca de Monterrey (Nuevo León)

Datos de contactoLorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.

from méxico to us

Documents

mexican chef

mexican dish

mexican recipes

mexican region

mexican gastronomy

mexican sites

evolution of mexican

american chef