In conjunction with our current exhibitions we’ve asked local chefs to prepare a comfort food dish for us. To kick off the series, Ernesto Gomez, a leader in Vancouver’s culinary scene, makes a Mexican take on chicken noodle soup.
Ernesto is a driving force behind Vancouver favourites: Chancho Tortilleria, Nuba, and Fayuca. Recently, he announced the launch of Alimentaria Mexicana—a restaurant, tortilla factory, and retail shop that is slated to open in Vancouver this summer in Granville Island.
Ernesto’s style is characterised by his encyclopaedic knowledge of Mexican bio-diversity, a deep respect for indigenous cultures and traditions, and mad skills – that’s the technical term – honed in the kitchens of European heavyweights like two-star L’Espadon (Paris) and three-star Martín Berasategui (Basque Country).
Dividing his time between Mexico and Canada, Ernesto is passionate about connecting farmers with chefs around the world. He works directly with families and growers in several remote communities in Oaxaca, Chiapas and Tabasco to source indigenous products, from chillies and spices to beans and cacao.