Junior Merino's guest appearances

Junior Merino


	Comments on: CultureShift	

flavors unknown podcast

Nick Drake

Jeremy Piven

Judah Friedlander

Raphael Saadiq

David Burke

Drew Adams

Andre Natera

Josh Ritter

Rashaun Rucker

Fred Armisen

Alejandro Escovedo

Simon Tam

Wendell Pierce

Neil deGrasse Tyson

Curtis Mayfield

OwlTail

From The Liquid Chef making cocktails to M Cantina in Dearborn, Michigan,  Junior Merino is  a chef, sommelier, and mixologist originally hailing from Puebla, Mexico. Through his food, guests find not only a wide variety of flavors, but an introduction to some of the lesser-known, pre-Hispanic foods that you don’t see on most Mexican restaurant menus. As part of our series of episodes honoring Hispanic Heritage Month, today you’ll hear what his cultural background means to him, and the ways in which Puebla-styles and flavors show up in his particular style of food and drink. He shares his personal and professional culinary influences, how they inspire him, and how he incorporates a world of influence on his restaurant menu through the lens of fresh Mexican ingredients. What you'll learn with chef and Mixologist Junior Merino 	The impact of Mexican cuisine has had on the US (2:50) 	How Mexican food is misunderstood in the states (4:00) 	The various types of Mexican food we experience (5:05) 	How the Puebla style influences his creative process (6:24) 	The history and evolution of mole (9:02) 	One common ingredient misconception about mole (10:59) 	The traditional preparation of mole (11:34) 	Defining the concept of “Nuevo Latino” (13:26) 	Various types of tortillas and how they’re used (14:57) 	The 30 types of tacos served at M Cantina (15:52) 	Applying a made-from-scratch philosophy (20:32) 	Why juicing is harder at home than in the restaurant (21:46) 	How insects are incorporated on the menu and how they’re served (23:36) 	The pre-hispanic foods of Mexico (26:14) 	World-wide sources of inspiration (27:45) 	Where his biggest inspiration comes from (28:58) 	How his experience as a sommelier influences his cocktails (30:13) 	The unusual flavors he sources from Mexico (31:53) 	A recipe you can make at home (33:27) 	Where and how Mexican crema is used (35:18) 	Series of rapid-fire questions. 	Link to the podcast episode on Apple PodcastLinks to other episodes with Latino chefs talking about Hispanic foodInterview with chef Erik Ramirez from Llama Inn and Llama SanConversation with Pastry Chef Antonio Bachour from MiamiInterview with Pastry Chef Philip Speer from AustinConversation with chef Levon Wallace from Fatbelly Pretzels in NashvilleInterview with blogger and author Mely MartinezTalking Hispanic Heritage Month with 3 chefs from AustinConversation with chef Shamil Velazquez from CharlestonInterview with Celebrity Chef Jose GarcesConversation with chef Jonathan Zaragoza from ChicagoInterview with chef Andre Natera from AustinLinks to most downloaded episodes (click on any picture to listen to the episode)Jeremy Umansky in Cleveland3 Chefs in Austin - What is more important: techniques or creativity?Misti Norris in DallasCarlo Lamagna in Portland			#gallery-1 {				margin: auto;			}			#gallery-1 .gallery-item {				float: left;				margin-top: 10px;				text-align: center;				width: 25%;			}			#gallery-1 img {				border: 2px solid #cfcfcf;			}			#gallery-1 .gallery-caption {				margin-left: 0;			}			/* see gallery_shortcode() in wp-includes/media.php */Cocktail from Junior MerinoCrispy Fish Taco from Chef Junior MerinoSalsas at M CantinaChef Junior MerinoClick to tweetLatino cuisine has a huge influence in the US. A lot of the things we eat and a lot of the general market, like the big chains, have always some kind of either Mexican or Latino flavor influence in their cuisine. 				Click To TweetAs Latinos, we bring a lot of our culture and a lot the things that we have in our countries to the US, and it just makes it really amazing because we have so much to share.				Click To TweetI have all these insects on the menu because that'...

From The Liquid Chef making cocktails to M Cantina in Dearborn, Michigan,  Junior Merino is  a chef, sommelier, and mixologist originally hailing from Puebla, Mexico. Through his food, guests find not only a wide variety of flavors, but an introduction to some of the lesser-known, pre-Hispanic foods that you don’t see on most Mexican restaurant menus.  As part of our series of episodes honoring Hispanic Heritage Month, today you’ll hear what his cultural background means to him, and the ways in which Puebla-styles and flavors show up in his particular style of food and drink. He shares his personal and professional culinary influences, how they inspire him, and how he incorporates a world of influence on his restaurant menu through the lens of fresh Mexican ingredients.  What you'll learn with chef and Mixologist Junior Merino 	The impact of Mexican cuisine has had on the US (2:50) 	How Mexican food is misunderstood in the states (4:00) 	The various types of Mexican food we experience (5:05) 	How the Puebla style influences his creative process (6:24) 	The history and evolution of mole (9:02) 	One common ingredient misconception about mole (10:59) 	The traditional preparation of mole (11:34) 	Defining the concept of “Nuevo Latino” (13:26) 	Various types of tortillas and how they’re used (14:57) 	The 30 types of tacos served at M Cantina (15:52) 	Applying a made-from-scratch philosophy (20:32) 	Why juicing is harder at home than in the restaurant (21:46) 	How insects are incorporated on the menu and how they’re served (23:36) 	The pre-hispanic foods of Mexico (26:14) 	World-wide sources of inspiration (27:45) 	Where his biggest inspiration comes from (28:58) 	How his experience as a sommelier influences his cocktails (30:13) 	The unusual flavors he sources from Mexico (31:53) 	A recipe you can make at home (33:27) 	Where and how Mexican crema is used (35:18) 	Series of rapid-fire questions. 	Link to the podcast episode on Apple Podcast Links to other episodes with Latino chefs talking about Hispanic food Interview with chef Erik Ramirez from Llama Inn and Llama San Conversation with Pastry Chef Antonio Bachour from Miami Interview with Pastry Chef Philip Speer from Austin Conversation with chef Levon Wallace from Fatbelly Pretzels in Nashville Interview with blogger and author Mely Martinez Talking Hispanic Heritage Month with 3 chefs from Austin Conversation with chef Shamil Velazquez from Charleston Interview with Celebrity Chef Jose Garces Conversation with chef Jonathan Zaragoza from Chicago Interview with chef Andre Natera from Austin Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland 			#gallery-1 { 				margin: auto; 			} 			#gallery-1 .gallery-item { 				float: left; 				margin-top: 10px; 				text-align: center; 				width: 25%; 			} 			#gallery-1 img { 				border: 2px solid #cfcfcf; 			} 			#gallery-1 .gallery-caption { 				margin-left: 0; 			} 			/* see gallery_shortcode() in wp-includes/media.php */ Cocktail from Junior Merino Crispy Fish Taco from Chef Junior Merino Salsas at M Cantina Chef Junior Merino Click to tweet Latino cuisine has a huge influence in the US. A lot of the things we eat and a lot of the general market, like the big chains, have always some kind of either Mexican or Latino flavor influence in their cuisine.  				Click To Tweet As Latinos, we bring a lot of our culture and a lot the things that we have in our countries to the US, and it just makes it really amazing because we have so much to share. 				Click To Tweet I have all these insects on the menu because that'...

Junior Merino Defines Nuevo Latino Cuisine

The award-winning mixologist behind M Cantina in Dearborn creates alcohol-inspired cocktails for the ‘sober-curious.’

The Drink Without the Hangover? Chef Junior Merino Teases New Alcohol-Free Cocktails