World-Renowned Chefs Enrique Olvera, Jordi Roca Bring Mexico and Spain Together for Dinner

Two of the world’s most acclaimed chefs, from Mexico and Spain, cooked together in a New York City kitchen for one night

Chefs Enrique Olvera and Jordi Roca created a menu featuring the best flavors and ingredients of Mexico, the culinary destination of the year.

This year, opening night of the New York City Wine and Food Festival offered guests a chance to experience the cuisine of two of the world’s most acclaimed contemporary chefs — Enrique Olvera, whose restaurant in Mexico, Pujol, is 16 on the World’s 50 Best Restaurants list and the only restaurant in Mexico with a Michelin star, and Jordi Roca, whose restaurant El Celler de Can Roca in Girona, Spain, claims the top spot on the same World’s Best list.

Joining forces at Cosme, Olvera’s celebrated restaurant in New York City, the chefs created a menu to highlight the best flavors of Mexico, named by NYCWFF as the culinary destination of the year.

At Cosme, Olvera and his team treated guests to a few incredible bites of Mexico — a crab tostada, boquerones with ancho chile, and a mushroom tamale with truffle salsa.

As Mexico’s first Michelin chef, Olvera’s opening of Cosme represents a significant moment in Mexico’s culinary history, particularly as the country looks to boost tourism, a vital source of economic growth. In preparation for the festival, Mexico even invited a number of American chefs, including Anissa’s Anita Lo, to meet with local chefs in Mexico and cook with them. This weekend during the rest of NYCWFF, you’ll be able to visit Mexico’s booth for culinary demonstrations with chef Lo and others.


Roca, the pastry chef of Can Roca — where his brothers Joan and Josep are the head chef and sommelier, respectively — and a longtime friend of Olvera’s, finished out the evening with two dishes inspired by his own travels — a distillation of Turkish perfume with peach and roses, and ice cream made with vanilla from Papantla, a city in Veracruz, Mexico.