

I was living in Chicago, going to film school, and there are amazing Mexican neighborhoods, like Pilsen, with bakeries and butcher shops and tortilla factories. And of course Rick Bayless. When I was cooking, I would go to his Frontera Grill and eat once a week. And just sit at the bar by myself, order off the menu and go crazy.
Last year, first time. It’s a bummer that I waited so long. But it’s the place I want to go to the most right now. It’s clearly being transported to another place going there. The authenticity and the flavors and the vibes are just… unbelievable. Oaxaca especially is a gift. Just the light. And the colors. And obviously the food. The seven moles are just so incredibly special.
I’m obsessed with tlayudas. It’s really a Oaxaca thing. A gluten-free, way healthier sandwich. I’m ecstatic about it. I just feel like it’s the future of Mexican food. So being able to get in and explore that more – and turning that into a thing – is something I want to do.
We only do food that we love. Starting with the thing I love the most. And I love Italian food. I couldn’t live without pasta. So sticking with that same family vibe, shared seasons experience – Mexican food. We don’t want to do anything other than what we want to eat.
You know, I never really use that word anymore. I think everyone’s interested in food now. I don’t have anyone in my life, probably because of the bubble I’m in, that’s not all about coffee, or wine, or food, or something. I think it’s just becoming more normal now. People care about the quality of food.
George Harrison! He’s the best Beatle. You’re kidding me, he wrote the best songs. Everyone loves John when you’re younger. No one really likes Paul. Then there’s poor Ringo. And then you realize George wrote the best songs. I’m all in on George.