Rick Lopez on Mexican Heritage at La Condesa

flavors unknown podcast

Today, I’m talking to Chef Rick Lopez about Mexican cuisine. The recent James Beard Award nominee is the creative force behind La Condesa in Austin, Texas. He grew up in San Antonio and, through his food, honors the traditions of his Mexican heritage. You’ll hear about his early start in the kitchen as he traces his memories back to his childhood. He explores how his Mexican heritage has shaped his culinary style and talks about the mentors he’s had along the way. You’ll learn about the special relationship he has forged with the farmers in his community, and what sets his restaurant apart in the vibrant Austin restaurant landscape. What you'll learn from Chef Rick Lopez at La Condesa The moment Chef Rick Lopez found out about the James Beard nomination for La Condesa 4:02Growing up in a San Antonio kitchen 6:23Chef Rick Lopez' childhood experience going to restaurants with his dad 8:07When he realized he wanted to make food for a living 9:35What McDonald's taught him about teamwork 10:45How his Maine internship helped him recognize his passion 13:23Mentors who helped shaped his style 14:35The chef who reminded him about the importance of self-care 16:15The origin story of La Condesa 18:26How he put his imprint on an existing restaurant (La Condesa) as the new owner 20:55Returning to his cultural roots 23:56Why Chef Rick Lopez' team makes fun of his accent 25:42What he’s learned about Mexican cuisine from his travels 26:35How he sources inspiration for his menu 27:14Why he needs the energy of the farmers 28:40The way Chef Rick Lopez works with local farmers 30:01How he gets shy chefs to open up 31:27The collaborative process 32:24Seasonality in Texas 34:13A simple dish you can make at home 38:20The influences behind his leadership style 41:20Why feeling comfortable is so important in his kitchen at La Condesa 42:06Where to eat in Austin 46:35His guilty pleasure food 49:23Cookbooks to inspire you 49:42Pet peeves in the kitchen 51:01His must-have condiment 52:06 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes in Austin Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef from Austin.Conversation with chef Tavel Bristol-JosephConversation with chef Fermin NūnezPanel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from AustinConversation with Pastry Chef Philip Speer from Comedor in AustinLeadership with Chef Andre Natera – What Every Senior Executive Can Learn From Top ChefsConversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2Interview with Chef Andre Natera – The Culinary YodaChef Fiore Tedesco – L'Oca D'OroChef Michael Fojtasek – Olamaie Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet When I came back to Texas, I knew I wanted to give back to my heritage.