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Sit down with Chef and Owner Carlos Gaytan in his Noble Square Restaurant, Mexique.

Having a Michelin Starred restaurant is not easy. It’s always that people come here with great expectations, so I like to come to the tables and check how’s everything. [Make sure] they’re happy with the food, they’re happy with the service.

I go to the market every day and I get excited to see different products. Ingredients that are in season, ingredients sometimes that I’ve never seen before. So, that’s what I like to do at Mexique: get ingredients that are fresh, bring them to my kitchen , cook with them, and just surprise people.”

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