Mexican chef Bernardo Barba reinvents Mexican food in the U.S.

Bernardo Barba Zorrilla

is a chef from Aguascalientes , Mexico who seeks to bring authentic Mexican food to the United States. His aim is to discover the flavors the U.S. has to offer, and mix them up with Mexican gastronomy to offer an innovating menu.

Barba studied gastronomy at the Mexican Culinary Institute , Monterrey campus, which has received recognition at both the national and international levels.

Afterward, Bernardo decided to continue studying in Argentina, where he worked at the “ Sur A ” restaurant in Buenos Aires . He also traveled to Spain , where he worked at the “El Peregrino” Relais Chateaux Hotel .

Now, the chef Bernardo Barba has started a new project in Detroit, U.S ., which he considers to be the perfect place to present a refreshed version of Mexican food. “Detroit has been coming back to life in the past few years and gastronomy is being reestablished. In here, there are no specific traditional dishes. In fact, it has been thanks to migrants that Detroit has been able to develop a local cuisine,” stated the chef.

At this moment, Mexican food is becoming more global and its impulse at the international level is notorious. Barba is well aware of the importance of sharing Mexican gastronomy with the world and showing that there is much more to Mexican food than tacos and chili.

“ I want to become an ambassador of Mexican food in this new environment . I want to bring some of our best flavors to this part of the United States. But I also think it’s important to learn about the traditions and culture of Detroit, learn cooking techniques, and get acquainted with some of the local ingredients and dishes so that I can fuse them with my knowledge of Mexican food and offer something entirely new.

Bernardo Barba’s proposal is not only aimed at Mexicans living in the U.S. He also wants to show Americans the broad gastronomic panorama of Mexico. “I don’t think it will be complicated, Americans are very fond of Mexican food and they feel very connected to it. If you offer them something more authentic and break some paradigms, I think they will accept it,” he commented.

Mexican chef Daniela Soto-Innes wins World’s Best Female Chef Award

dm