At Mixtli in San Antonio, TX, two Mexican-American chefs stand up to Tex-Mex with ancient techniques and hyper-regional tasting menus.
[MUSIC] Rienzo Galicia. And I'm Rico Torres, and work for Michele in San Antonio. Mixtli is a Mexican restaurant that is pushing the envelope and breaking boundaries. They. This is actually a converted boxcar. It is in the back of a strip mall, and it only has twelve seats.>> I came into cooking as an accident. I needed a job quick, so restaurants are always hiring. So, I went into a little diner. I applied without knowing anything previously about cooking aside from watching my mom cook at home for us in Mexico. So I got the job as a line cook, and I just didn't stop. [MUSIC] I started cooking when I was about 15, in restaurants. Got in the kitchen, and needed a job as well, and year after year, I found that that was a good fit for me. When I was 24, somebody came to me with the idea that I could sell my own food. I was like okay, I'm gonna do catering. We kept it going for about ten years. I ran into this group of guys that was doing this pop up co-op and that's where I met Diego at the first dinner that we did. We just hit it off. We both had this heritage and background back into Mexico. My family is from Zacatecas. And him from Toluca. And we just ran with it. Our connection was pretty instant. Every cup of beer we did, we would always pair up, because we like the way we work. I was a little burnt out of working by myself. [MUSIC] And Abu said, hey, we need to do something. We need to get moving. David this idea about Michelin Means cloud in the [UNKNOWN] language. I guess the idea when your on a plane and some clouds and- Yeah it was like a Eureka moment for the restaurant. i was flying to Dallas, a 6 AM flight and I saw clouds and it just hit me. Cloud initially will move to Mexico and to the regions and you're tasting each region. Michele is really focused on showcasing the history of Mexican cuisine, all of those regional differences, all of the nuances, to really help people better understand that it's this amazingly culturally rich and complex place. And they're doing such a good job at it. We're gonna draw the line in the sand. We're gonna say no more Tex-Mex. We're gonna rescue and preserve these recipes that are important to us and our families. We're gonna run with it. In Mexico, there's 31 states, so we focus on each state 45 days at a time. So we do a tasting menu based on the region, because every region's very specific to their cuisine. So every six weeks, roughly, the restaurant just becomes a new place. A new experience, new ingredients, new plates, new dishes. So you'll, it'll never be the same thing. It'll take four years to circle Mexico. It'll be a whole different menu. It won't be the same Mojacar you saw three years, four years Weeks ago. He gave us our toast. [MUSIC] They're extremely intellectual about it. Rico has access to the University of San Antonio's collection of ancient Mexican cookbooks. And he goes to a temperature-controlled room and reads these cookbooks with a glove on and just It really explores the way that the cuisine evolved over time and became what it is today, which is this incredibly dynamic, rich, nuanced world of flavor. Now was the mission of the restaurant rescue, preserve, protect, promote, so that our children would know what a good [UNKNOWN] tortilla is supposed to taste like. What good corn is supposed to be [MUSIC] Without G Mo, you know.Well, Good Mornings isn't supposed to be about these recipes that defined a country for so long. I love when somebody comes I never eat this stuff but this is the best. Yeah, antics escomoles. Yeah, My God, they are so delicious. Or they get emotional because I haven't had this since my Juanita That made it back [UNKNOWN] If I made somebody cry at the restaurant, we did it. But that��s what it��s about, we carry this torch, we��ve got the responsibility, we've got the keys to the group car, we��re going to drive it until the wheels fall off. [MUSIC] [BLANK_AUDIO]