I like to cook with the philosophy of using great ingredients and not altering them too much.

I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.

My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That’s just not my style... I cook from the soul.

I like to cook with the philosophy of using great ingredients and not altering them too much.

Instead of going out, I'm trying to encourage people to have a memorable experience in their own home. We call it 'Delicioso Night In.' I invite the people I care about the most. Then, when I get a lot of people together, I like to have finger foods.

Latin food suffers like Chinese. You can do marginal Chinese and be successful. You can do crappy Mexican and be packed.