Three of Mexico’s Most Important Young Chefs Will Be Cooking at Coachella

The Outstanding in the Field event is building a huge roster of Latin talent

Daniel Ovadia’s landmark restaurant, Paxia, reigned for 10 years as one of the pivotal restaurants of Mexico’s vanguard movement, and the chef currently helms the kitchen at acclaimed Mexican fusion joint, Nudo Negro. But on April 17th, chef Ovadia will be cooking for a different clientele: Coachella fist-pumpers. He’ll be joined by chef Jose Manuel Baños of Oaxaca’s Pitiona (43rd place on the S. Pellegrino Latin America’s 50 Best) and Guadalajara’s Francisco Ruano of Alcalde at the Outstanding in the Field event in the Coachella Rose Garden. And what could be more rock ‘n roll than tacos to fuel your appetite for destruction?

This dinner is a rare chance to experience the future of modern Mexican cuisine from three chefs that are well known in Latin America and Europe but are still waiting to have their moment stateside. Collectively, these chefs have worked at El Bulli, Celler de Can Roca, Mugaritz, Noma and Arzak, but that won’t stop these guys from throwing the most badass taquiza Coachella has ever seen.

Ovadia will the doing whole hog carnitas cooked traditionally in a cazo (large copper pot) over a wood fire and Baños will be doing suckling pig—double the pork tacos, double the fun. Ruano plans to serve a scallop ceviche with ginger and a vanilla emulsion for a second course, preceded by a salad prepared by Ovadia featuring local produce from the several farms working with Outstanding in the Field. This is your best bet this weekend to taste Modern Mexican—so come join us for this historic presentation of tacos and Guns N’ Roses.

Outstanding in the Field, Sunday, April 17, Daniel Ovadia, Jose Manuel Baños and Francisco Ruano,, $225 per person. (Full disclosure: I’m one of the event curators.)