Arriba Mexico!
The 4th Annual Latin American Cuisine Summit
The Culinary Institute of America in San Antonio, TX
October 17–18, 2018
Come explore Mexico’s diverse and dynamic cuisine, influences, and culinary heritage at Arriba Mexico! You’ll meet and hear from chefs who are not only passionate about Mexican cuisine but who also have a deep cultural and personal connection to the region.
Meet CIA San Antonio Chef Sofia Sada
Born and raised in Mexico, Chef Sada has a deep connection to not only classic Mexican cuisine, but also the significance food plays within the Mexican Culture. We asked her…
What is your staple ingredient in any Mexican dish?
Chiles make everything taste better for sure. If I’m creating a Mexican dish, I can’t leave out chiles! My favorite chiles of all time are habanero and piquin. If we’re talking dry peppers, chile de arbol and chile morita have to be my favorites. Another staple ingredient I add to almost everything is cilantro, it’s most definitely my favorite herb.
What does the future hold for Mexican cuisine?
Mexican cuisine has been on the rise for the past decade. We have really gotten on the map for fine dining Mexican cuisine. I think people used to think of Mexican food as only tacos, tostadas, enchiladas, and salsas—mostly street foods—which are still some of my favorites. But, today, people around the world are realizing all the amazing possibilities you have with Mexican ingredients, especially the chiles, the variety is so extensive, and the dishes are endless