Los Angeles is about to make a quantum leap in Modern Mexican cuisine later this year when chef Diego Hernandez of Valle de Guadalupe’s Corazon de Tierra opens +52, named after the country code to dial into Mexico. Hernandez represents a small group of Mexican chefs from the new generation that are 100 percent Mexican trained—the Baja California native started his career with chef Benito Molina (Manzanilla, Ensenada) and finished his training with chefs Guillermo Gonzalez (Pangea, Monterrey) and Enrique Olvera (Pujol), who recently opened Cosme in New York City.
Hey, I told you this was coming, but who cares about that now? The important thing is that L.A. is getting its own Modern Mexican chef.
Hernandez has been racking up the accolades—Corazon de Tierra has held a spot on the coveted Latin America’s 50 Best Restaurants in the two years the list has existed and has earned many awards in Mexico for his modernist Baja California cuisine.
“It will be similar to the way we are cooking in Baja, with more emphasis on the things people in L.A. associate with Mexican food—we’ll use more chilies than we do at Corazon de Tierra,” Hernandez says of the menu, which he’s still developing.
The restaurant will be located in the multi-use building in West 3rd Street’s lively dining and shopping district and has a tentative opening in the fall. This marks the first time a major Mexican chef has opened a restaurant in Los Angeles and our first look at what’s current in the world of Modern Mexican cuisine. Baja California is just a few hours away, but now we can save the mileage and just dial +52 for Modern Mexican cuisine in L.A.