Av. Presidente
Masaryk 513
Colonia Polanco
Mexico, D.F. 11560
(52) 55 5280 1671


Star ChefPatricia Quintana on StarChefs.com

Chef Patricia Quintana

Patricia Quintana is an acclaimed chef, teacher, and author who started Mexico City’s first culinary institute, penned over ten cookbooks, and continues to run the immensely popular Mexico City restaurant Izote, named for the orchid-like flower of the yucca plant. She has traveled the world as an ambassador of Mexican cuisine, been the executive chef for the Mexican Ministry of Tourism.

Quintana trained under Europe’s renowned chefs Paul Bocuse, Gaston Lenôtre, Michel Guérard, and the Troisgros brothers. When she returned to Mexico, she dedicated her career to researching and teaching about the amazing range and sophistication of Mexico's food, which comprises 32 distinct cooking styles. According to Quintana, the origins of her cuisine lie with the Mayans, whose grand civilizations rose and fell long before the Spanish conquistadors stepped foot in the New World, and whose cooking staples included corn, beans, chiles, vanilla, tomatoes, eggplant, potatoes, and chocolate.

While Quintana strives to maintain the techniques of ancient Mexican cooking, she also experiments with the classic, employing new methods that use less oil and include fresh, indigenous herbs and vegetables. "My style of cooking brings sophistication to traditional recipes and giving Mexican food the recognition and honor it deserves," Quintana has said.

Patricia Quintana Fast Facts:

Izote de Patricia Quintana on Starchefs.com

The entrance of Izote

Chefs Most Admired: Michel Guérard, Paul Bocuse, the Troisgros brothers, and Alain Chapel – they started all the new ways of cooking. Nowadays Ferran Adrià is the person who in many ways is changing cooking and introducing new forms of presenting ingredients – he has an ingenious way of doing food. I admire Daniel Boulud for his combination of classic and modern interpretations of French cuisine.

Indispensable Kitchen Tool: The molcajete – a special grinding tool that keeps the flavor in the salsas.

Favorite Ingredients: Chiles, because of their great variety in flavor, color, and density. They are a magical ingredient for Mexico. They have a lot of properties that are important for health and the ways and habits of the people eating.

Key Interview Question: Do you love what you do? I want to hear that they have the heart and the passion.

Favorite Restaurants:
Mexico City: Marta Ortiz Chapa’s restaurant Aguila y Sol; Monica Patiño’s restaurant MP; Enrique Olver’s restaurant Pujol; Taberna de Leon; Tesca with Bruno Oteiza – who also has D.O.  I go to the taqueria los Panchos for their carnitas tacos, and Arroyo for lamb cooked underground in a pit, which is an ancient Mexican cooking technique.
New York: I like to eat at Daniel, with Jean-Georges at Spice Market, at Sarabeth’s for brunch. I like Masa for Japanese, Thomas Keller’s Per Se, and Café Frida.

   Published: October 2007