Episode 14
March 30, 2023
The MICHELIN Chef mini-series continues with Chef (and Owner) Val Cantu of Californios, the first and only Mexican restaurant in North America to earn two Michelin stars. From squab al pastor tacos to a grilled banana with Caviar, he has taken Mexican cuisine to a whole new level and we got the scoop on how to capture those flavors at home. Plus, Master Sommelier Sur Lucero joins us to help explain why we should all be breaking out Txakoli and Rioja with our Mexican-inspired dishes.

Wine Featured on This Episode:
2021 Inazio Urruzola Blanco Getariako Txakolina Spain (Wine Club Wine)
2015 Cune Gran Reserva Rioja

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Our Hosts: Amanda McCrossin & Sur Lucero
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Associate Producer: Laura Koffer
Music: Diego's Umbrella