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To celebrate Pujol’s tenth anniversary, Chef Enrique Olvera has published his first book. UNO presents Olvera’s work throughout this first decade and speaks to readers about his ongoing search—as well as the philosophy—that inspires his work. Celebrated for its rigor, creativity and innovation, Olvera’s cooking has exerted an enormous influence—and injected incalculable energy into Mexico’s contemporary food scene.

If UNO is a review of Olvera’s work, it also contemplates that work’s immediate context: Mexico City. Its 400 pages are much more than a set of recipes (although there are 100 that attest to the brilliance found on Pujol’s menus over the years). They are also a look back at the context of Mexico’s national cuisine that takes the form of a conversation between food and culture specialists.

True to Olvera’s innovative style and the emphasis he always places on the aesthetics of his work, UNO is also something new editorially, a book that starts out from cooking and cuisine but nourishes a dialogue with publications on contemporary art, via an irreverent structure as well as extraordinary design, photography and illustration.

The agricultural technique known as the milpa is a purely Mesoamerican tradition. It incorporates different crops within a single space: typically corn, beans and squash, and—depending on the region—other crops such as chilies, quelite root or tomatoes. Everything planted in the milpais there for a reason. Beans add nitrogen to the soil; the squashes’ tendrils protect corn from competitive species; and corn works as a support for the bean plants. Debate exists regarding whether milpas are beneficial or detrimental to the environment. Detractors criticize traditional methods for preparing the land—a process of sowing, clearing and burning; advocates point out that the milpa encourages biodiversity since it cultivates local plant varieties that would otherwise have disappeared.

Somewhere beyond the controversy lies an undeniable fact: the milpa is the platform from which Mesoamerican cuisine was created—and is therefore one of Mexican cooking’s principal origins.

After ten years at Pujol—and with his eyes on the future—Enrique Olvera has taken a second look at everything that happens in his kitchens. The milpa has become key to this effort, as a source of inspiration and an object of study and revision. It is the starting point for new approaches—and evolution—as he enters into his second decade of work.

En la milpa—Olvera’s second book—will include 40 recipes with connections to the milpa: a space where everything serves a purpose, where nothing is wasted, and whose bounty has been one of Mexican cuisine’s most important inspirations.

Boomerang is a think tank whose principal intention is to increase knowledge and shared experience through encounters involving gastronomy’s personalities and sensibilities. Boomerang is a publication that documents exchange experiences with some of the chefs we admire most, designed to present the inspiring and extraordinary things that happen in and around Pujol: pretexts, projects, objects, destinations, personalities, anecdotes…
Petrarca 254,
Polanco V Secc, CP. 11560
Mexico City,
D.F; Mexico

T. +52(55) 5545 4111

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