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.
MM: I would like you to tell us if there is any specific experience about making food in the north or any memory that has marked you in your career as a chef.
Ernesto: Okay, like I told you, I'm from Mexicali. My dad has been a country person his whole life, so in my childhood I had the opportunity to experience what it means to be on a ranch, feeding animals, sacrificing animals. The fact of valuing the life that is being lost to give life, to feed. I think that marked me. I didn't know at that age, I was barely ten years old, that I was going to dedicate myself to cooking, and it was very useful to me. It was a lesson and it was something that helped me a lot to later develop into what I do now. I've never been a fan of slaughter, but it's also important to know how to do it so you understand and value what you're doing and get the most out of that animal.
MM: Is there a word, phrase, or northern accent you can't help but use?
Ernesto: I think the accent is something that comes implicitly; some have it more pronounced than others. I think I'm more or less there, sometimes it comes out. Perhaps the word I couldn't stop using would be "cheve" (beer).
MM: Have you ever worn a total denim look?
Ernesto: Total look, no. Little hat, boots, studded belt, yes.
MM: What are your favorite pieces from the brand?
Ernesto: The Montserrat pieces I liked the most were the cowboy boots and the jackets. I definitely want a Montserrat Messeguer jacket.
MM: What does it take to have a northern attitude?
Ernesto: I believe that to have a northern attitude you first need a pair of boots, you need to know how to light the coal and be persistent.
Look 1: Desert Jeans and Jacket, Jornada Buckskin Boots
Look 2: Veneno leather shirt , black Jornada boots
