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.

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

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

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.

I was a little, uh, incorrigible as a kid, so the kitchen was a good place to give me structure and balance. It taught me hard work, but then I grew to love it.

Nobody likes sweaty coleslaw.