Enrique Olvera

Jun 25, 2024 | foodandwine.com | Enrique Olvera

FoodRecipesAppetizers4.7(3)2 ReviewsFour herbs — cilantro, basil, mint, and tarragon — upgrade this vibrant guacamole. Photo: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Active Time:10 minsTotal Time:10 minsServings:6 Freshly fried tostadas, redolent of heirloom corn are served with this vibrant, herbaceous guacamole from chef Enrique Olvera of Atla in New York City and Venice, California.

Jun 25, 2024 | foodandwine.com | Enrique Olvera

Photo: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Active Time:40 minsTotal Time:50 minsServings:6 These freshly fried tostadas, redolent of heirloom corn and served with vibrant, herbaceous guacamole, hail from chef Enrique Olvera of Atla in New York City and Venice, California. For Olvera, buttery avocados are the principal pleasure of guacamole. They should be ripe with a supple spring and kept at room temperature so their sweet flavors shine through.

Apr 30, 2024 | yahoo.com | Enrique Olvera

Chef and restaurateur Enrique Olvera of Casamata hospitality group is joining the TODAY Food team to show us how to make three dishes perfect for your Cinco de Mayo table. Learn to make his restaurant-worthy tacos al pastor, salsa guacachile and, of course, guacamole. Al Pastor Pork Tacos with Pineapple Butter by Enrique OlveraThis recipe is so simple.

Apr 30, 2024 | today.com | Enrique Olvera

April 30, 2024, 12:13 PM UTC / Source: TODAYChef Enrique Olvera of Mexico City's Pujol is joining the TODAY Food team to show us how to make three dishes perfect for your Cinco de Mayo table. Learn to make his restaurant-worthy tacos al pastor, salsa guacachile and, of course, guacamole. This recipe is so simple. The pineapple butter adds a creamy sweetness and tang, and serving a single slice of the pork instead of chopping it up allows for a more even bite as you — hopefully! — devour this taco.

Oct 25, 2023 | epicurious.com | Yewande Komolafe |Helen Le |Enrique Olvera |Mely Martínez

Known as gbẹ̀gìrì in Yorùbá and miyan wakye in Hausa, this bean soup delights in its simplicity. Onions, crayfish, and palm oil make for a straightforward set of ingredients; the real commitment comes from puréeing the soup itself. In Lagos, it's often served as a trio of multicolored complements called abula consisting of àmàlà, gbẹ̀gìrì, and ewédú, topped with ọbẹ̀ or ata dín dín. It's a visually striking presentation in a single bowl. On its own, gbẹ̀gìrì is comfort food exemplified.