Kate Chomyshyn and Julio Guajardo
MEXICO CITY, MEXICO
Quetzal restaurant, co-owned by chefs Kate Chomyshyn and Julio Guajardo, along with Grant van Gameren (Bar Isabel, Bar Raval) and Owen Walker (El Rey Mezcal Bar), opens in Toronto later this year.
What draws you to Mexico City?
Definitely the diversity of their gastronomy and culture, which they are always willing and ready to share.
After you land and settle, where do you go first?
We head straight to Medellín market for some tlacoyos (a football-shaped masa stuffed with beans or cheese) and fresh juice or horchata (with cactus pear, garnished with pecans and melon)—our favourite is jugo verde made with fresh cactus. Markets are the heart and soul of any city, where you can learn more about local traditions, ingredients and flavours.
Is that your routine all over Mexico?
Yes, we always go to the local market or street stands where they are cooking whatever is in season with masa on comales. Masa is the dough made from dried corn that’s been boiled and soaked overnight in