Diana Dávila, Katie Button and Michael Diaz De Leon
Three chefs representing Mexican- and Latin-inspired restaurants sailed through the first round of competition during the premier of America’s Culinary Cup on Wednesday, March 4, on CBS. The new series, hosted by former “Top Chef” host Padma Lakshmi, features elite chefs competing for $1 million — the biggest cash prize ever awarded the winner of a TV cooking competition.
During the inaugural episode, the 16 original contestants were challenged to cook the dish that shows who they are as a chef. Three showcased winning recipes from Mexican/Latin culinary traditions.
James Beard Nominee Diana Dávila of Chicago’s Mi Tocaya Antojeria prepared Pollo con Pipian with a spicy white sauce that judge Chef Michael Cimaruski said burned his throat “…but in a good way. That recipe bested the Surf & Turk with beef, lobster and mashed potatoes from Michelin Starred Chef Malyna Si of Hotel Jackson in Jackson Hole, Wyoming.
Michelin Starred Chef Michael Diaz De Leon, formerly of Denver’s BRUTO and currently of Molino Chido in Aurora, Colorado, impressed judges with his Mole Negro — a mole that Cimaruski praised for its depth of flavor. His creation topped the Sous Vide Hamachi from James Beard Nominee Rochelle Daniel of Atria in Flagstaff, Arizona.
And James Beard Award Winner Chef Katie Button of Curate Bar de Tapas in Asheville, North Carolina, made an Ajoblanco that host Padma described as “a beautiful rendition of a white gazpacho.” Button’s almond-based chilled soup outscored the Ras el Hanout Duck Breast from Chef Chris Morgan of Joon in Vienna, Virginia.
The second installment of America’s Culinary Cup airs Wednesday, March 11 at 9:30 p.m. ET/PT on CBS, and streams next day on Paramount+.
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