Joy Is Fruit Farming, with Enrique Olvera

Today we’re joined on Honey & Co. The Food Sessions by renowned Mexican chef, Enrique Olvera. Enrique is celebrated for elevating traditional Mexican cuisine to a fine-dining level. He is the chef-owner of the acclaimed two-Michelin star restaurant, Pujol in Mexico City, which is consistently ranked among the best in the world, and has opened many more successful restaurants globally, including Cosme in New York City. He is also author of several cookbooks, including his latest, Sunny Days, Taco Nights. We talked about early memories of joy, what brings him happiness in his day to day, how to keep going at such a high level and we took a deep dive into molé.

About the Joy Season

The world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy — breakfast, lunch and dinner — but it doesn’t stop there. This season, The Joy Season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate.

Enrique Olvera's Joy Manual

Dish: Quesadilla

Book: Demian, by Hermann Hesse

Experience: Fasting for a month

Restaurant: Máximo Bistrot or Nicos, both in Mexico City

Earliest memory of joy: Baking a cake

About Our Sponsor

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Episode Credits

Sponsor: Blink

Producer: Miranda Hinkley

Sound Engineer: Tony Onochukwu

Sound Mixer: John Scott

Theme Song: Daniel Winshall

Honey & Co Team: Louisa Cornford & Winnie Thomas

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