In this April issue of Norteño del Mesoamerica, we feature one of the city's most talented chefs. Originally from Mexicali, Baja California, Ernesto Hernández @ernestohdezm brings his vision, flavor, and style to his Mexico City restaurant, Botánico , which is part of the Michelin Guide Mexico. We spoke with the renowned chef to learn how growing up in northern Mexico influenced his leadership skills and passion for cooking.
Our campaign Northerner of the month It's a window into unique personalities and talents who dedicate their time and energy to projects with a sense of passion, from content creators, film directors, activists, chefs, and everyone in between. It's a campaign that brings us back to our main inspiration: show all the admirable things that northern Mexico has .
MM: Describe your style in three words.
Ernesto: I consider my style sober, casual and I always like to wear a pair of boots.
MM: Where were you born and raised?
Ernesto: I grew up in the north, in Baja California, more specifically in Mexicali.
MM: Do you think being from the north shaped you as a different Mexican?
Ernesto: I don't know if it's different, but yes, in Mexicali we are distinctive people because it's a very special city, a city where it's very hot, where people work, where we drink a lot of beer and eat a lot of grilled meat.
MM: What do you like most about where you grew up?
Ernesto: I like beer, I like Chinese food, I like that in Mexicali we are cool people.
MM: What is the northern ingredient that you can't do without?
Ernesto: I think you can't do without it. Maybe it's not a food as such, but it's something fundamental for preparing food: charcoal.
MM: What northern dish do you like the most?
Ernesto: It's very difficult because I really like northern food. It's what I eat the most. I'll tell you two: any barbecue, Mexicali-style lamb tacos, and a good ceviche or aguachile. I think if we put Mexicali-style lamb tacos here in Mexico City, we'll rock.