Thanks for watching! Head over to Instagram to follow along with the team! Val: instagram.com/valmcantu and the restaurant: instagram.com/californiossf
@@jdelorenzod2725 that’s an unfortunate reality of the restaurant industry as a whole and why I choose to not follow cooking in the traditional ways. A lot of sacrifice is made for this passion when I’m not sure it needs to be
Chef Val tries not to yell at his chef because in my experience he expected everybody to be accountable for their actions so if you own up to it he won’t yell
This was legitimately eye opening as I have not seen anywhere on TH-cam someone comparing corn to sushi rice, or tacos to nigiri. The chef here is right that we need to appreciate the food that we consider cheap or lower in status or quality based off established norms or pedigree.
I was thinking the same thing while watching an Eater video on a Filipino chef. Just bc it’s “cheap” doesn’t mean it’s not quality or can’t be awesome. Thank you for saying something.
Yea but Mexican cuisine is itself not very creative. Just go to the large grocery stores in Mexico and then check their spice aisle or veggie section it’s tiny.
@@whatdothlife4660 This is one of the most popular travel channels, she travels to around Mex. Every meal is enchilada or tacos lol not creative. I get it the country is poor but check Mid East or South East Asian food and they use a lot of variety of spices and fermented foods, roots, herbs for umami. It’s funny to think of the Oscars or some formal dinner in Mexico with pretty girls eating sloppy tacos, lol. I watched a famous cooking show while I was in Mexico and the chef was putting tofu in a poblano pepper lol. th-cam.com/users/costoXdestino
@@charlesmills6621 his food is bomb,he don’t make small ass ‘luxious dishes’ for experience,He make the most casual dishes and elevate them with high quality ingredient.You are that kind of hypocrite who haven’t even tried his food and go on the hate train like other hypocritical casuals
I like how the chef acknowledges that fine dining can be an anxiety filled experience for many. I think many people love eating new and creative foods from these type of places but are put off by the prices, the over attentive service, and the stuck up atmosphere.
ive never seen a head chef/owner give so much freedom and constructive feedback to sous chefs. You can really sense the respect they sous chef's have for them owner knowing that it takes hardwork, dedication, and humble collaboration to create the scientific art. I know my next pit stop next time i am in san fran.
Absolutely love seeing high quality dishes designed and served with love and humility … no air of arrogance, just respect … for the ingredients, the process and the diners. Awesome!
What I really appreciate about his approach is how he's trying to stay true to Mexican cuisine's flavours and traditions, while being more than willing to adapt new ingredients and flavours - the persimmon, for example, is something that traditional Mexican food would never have experienced.
You have no idea of Mexican flavors and traditions, I can bet over 90% of Mexicans have never even tasted caviar or as you said the persimmon, sea urchin, squab, abalone. Mexican cuisine is about ingredients the only Mexican element here is the nixtamal corn . Shitake mushrooms have been available in Mexico only recently. Dulce de leche? There is no such thing in Mexican cuisine, we have cajeta, give it to an Argentinian or Uruguayan and tell them it’s dulce de leche and they’ll tell you it isn’t. If you’ve been to Puebla That is not a taco árabe, nor is that a tlacoyo, just because he names dishes after what inspired him does not make it what it should be. It might be a great restaurant but it isn’t Mexican cuisine, kind of Mexican inspired at best. Watch de mi rancho a tu cocina that is Mexican cuisine
@@for.u925 🤣🤣🤣no juegues en Michoacan? El esturión es oriundo de Rusia dudo usen el mismo q está usando este cuate, yo conozco gente de Michoacan y jamás me han dicho mira enchiladas michoacanas con caviar o échate una corunda de caviar. O será caviar de mojarra porq como está la situación económica la onza de caviar de cualquier pez es demasiado cara para el mexicano promedio. Salvo q sean los narcos
@@vizmon3159 your view of Mexican cuisine is so limited. I suggest you travel around your own country and try different foods, from high end restaurants to taco stands. You make it sound like all Mexican live in a bubble without having traveled, without being able to have international influence adapted to Mexican food? Restaurants like these have existed since 30 years ago!!! Cajeta is the same thing as Dulce de Leche, only that cajeta is made of goats milk and has a very gamey flavor. Depending on the dish you don’t always want that gamey flavor. Also, you are Mexican and have never had a persimmon? It’s called caqui/chapote in Mexico and common in many northern states. I grew up eating them! In Baja California we eat ALL kinds of sea food, and even have seafood stands that sell sea urchin tostadas (tostadas de erizo). You sound ignorant and want to make it seem like all Mexicans are like you! We are not. 😑
Bro I wanna work here‼️ everybody looks happy, I don’t see one eye bag, and most of all the chef isn’t yelling and is encouraging but is still able to keep the kitchen working smoothly
Honestly I wouldn’t be mad to spend $200-500 per person at his restaurant. The way that supports and acknowledge everyone of his staff it’s truly amazing. Wish nothing but the absolutely best for him.
Sourdough tortilla? 🤯 I’m a big fan of tortillas de harina anyway, but sourdough is flipping me out. I mean, the red snapper al pastor kind of boggled my mind. La infladita is just nuts. 🤩
really dig this guys vibe. The way he treats his staff is A+ and he seems like hes just an overall good dude! really enjoyed this episode of Mise en Place.
one thing i truly admire about chef Val is that he introduces his chefs by first and last name. i can only imagine how in-sync and tight-knit this kitchen must be
You can tell this chef loves what he does and also I can feel the love he has for employees. They all seem like a happy family . The mood/attitude of the executive chef/owner(s) can be the difference between a very cohesive functioning kitchen or a toxic kitchen which then can spread to the front of the house creating a toxic work environment.
Mexican food is one of those foods that seem to wither when tried to make "gourmet" since tradition is what really laces the flavor into the meal. I like that this dude isn't just making or trying to make "fancy" Hispanic foods. He's creating with influence. Which I think is the most beautiful part about it.
Primera vez que me encuentro con un chef mexicano que tiene estrellas Michellin, (claro que nunca me he dado a la tarea de investigar), que genial ver lo mejor de la comida mexicana en otros países. ¡Esas tortillas de harina de veían fenomenales! Saludos desde México.
This is the ideal kitchen environment. Respect, Professionalism, Positivity, and Creative Criticism that isn’t taken personally. Such a great boiling pot to create a master chef
Just wow the chef has such a positive approach and the culinary vision their team is pursuing and executing is incredible. the sad part is it's on the other side of the continent from where I live lol.
this makes me so happy. i’ve been watching a lot of fine dining videos and i was wondering why none of them incorporated mexican flavors. i’m mexican myself and i know it’s so delicious and i’m so glad someone is showing how amazing it can be, and that it is worthy of respect in the fine dining world
Love watching these videos and getting the impression that these restaurants are becoming healthy, supportive places to work. Didn't always used to be like this. Gives me hope for the future of the industry.
Spellbound! Seriously, darn near speechless. But thankfully, Chef Cantu and crew are soooo inspiring that the comment section serves up high accolades and kudos. Sooo impactful. So inspirational
Congrats to the carnal Cantu! With that said this is just a reminder of how Mexican food is literally the third most popular food type in the US, but the culture and the chefs who represent it are taken for granted and constantly disrespected. There are amazing Michelin-star quality Mexican chefs working out of trucks and carts and holes in the wall everywhere in the United States. Just because something is pushed to be affordable due to it’s assumed lack of value because it doesn’t come in tiny servings, or because it comes from a place that lacks certain people’s standards of “ambiance” due to a lack of expensive decor and/or has no association with European food doesn’t mean it doesn’t deserve some stars. With that said..keep doing your thing homie and keep inspiring a generation of young chefs to come!
third? where the hell are you from , ive been all over the couontry and mexican food is either #1 or #2 depending on the region, actually the only place in america that mexican food is #2 in the northeast new york area where obviously Italian food has its deep roots, but everywhere else california texas, arizona, florida, chicago, washingotn state etc.. mexican food is usually the number 1 depending on how many mexican people live there.
First of all, nobody is disrespecting Mexican food or chefs. Get real. Second of all, Mexican food has no association with European food? LOL what an ignorant kid you are. Ever heard of the SPANIARDS? They heavily influenced Mexican cuisine along with every other aspect of Mexican culture.
If I ever stop by San Francisco I will definitely stop by this restaurant. The experience he has created for both his staff and customers is something to learn from.
I’m general I’ve fallen out of love with tasting menus as I’ve gotten older. I just Tej to prefer traditional restaurant models with a la carte and a deep wine list… but Californios is literally one restaurant I would LOVE to go to. Every dish looks incredibly technical, but still like proper food / dishes with substance. Incredible!
At 3:51, it shows the fish with a hole on his face(head) area. As the man said, they were killed by the ikejime method. When most fishermen catch fish, they suffocate the fish, causing the fish to get stressed which causes the fish to taste bad and rot faster. Ikejime on the other hand, makes the fish brain dead, making the fish taste like it came right out of the ocean.
I ate at Californios just the other week in November. I had the best time and definitely not your average experience in Michelin dining. The place is funky and bumps awesome music. The servers are characters and it's like dinner and a show in one. I highly recommend coming here and enjoying the experience. Unforgettable and delicious. If I could eat there once a week I would. SO delicious!!!!
The video intro caught my attention with all the caviar being spread on a large tray😄 the banana combo that goes with the caviar is interesting for sure because it is unusual. Most of the dishes here look amazing to say the least.
One of the better eater episodes and I've seen most of them, this dude for real. Caught me by surprise, lots of good stuff going on this kitchen it seems!
I am so happy to see Mexican food getting the treatment it deserves. In the United States it has need reduced to street cart food. It deserves its place in the haute cuisine scene.
Very cool. I agree that there are some Mexican ingredients that do not get the credit that they deserve. I'd love to see restaurants using more "huitlacoche" based dishes. This is corn smut. Considered almost like a delicacy in Mexico. A little chopped onions, epazote and peppers sautéed with butter...it tastes like heaven. Very inspiring kitchen, tho
That was a good kitchen. Such a polite atmosphere unlike many other Michelin star restaurants and employees who look like they have a stick up there ahh
People want it because it's expensive. Like truffles. A quarter of the population cannot smell the signature aroma of truffles yet pretend they do. Also kind of like diamond too with it's inflated price
Thanks for watching! Head over to Instagram to follow along with the team! Val: instagram.com/valmcantu and the restaurant: instagram.com/californiossf
Caviar and Mexican food... Yeah ok bro
Wait, I thought Cosme was also a two-Michelin star restaurant?
Literally THE best chamoy salad😍🥰😘 th-cam.com/users/shortsObIvdb3YuTU?feature=share .
@@fernandojuancadena2475 4⁴
You don't use silverware with caviar
I love how positive this kitchen while still being so serious about everything. Also, Chef Val encouraging the creative process, is truly inspiring
its for the cameras. They probably work 16 hours a day, make $16/hour, and get yelled at.
@@jdelorenzod2725 that’s an unfortunate reality of the restaurant industry as a whole and why I choose to not follow cooking in the traditional ways. A lot of sacrifice is made for this passion when I’m not sure it needs to be
Chef Val tries not to yell at his chef because in my experience he expected everybody to be accountable for their actions so if you own up to it he won’t yell
@@mightguyfieri7776 Does he yell if you don't own up to it?
The one time he yelled was when 3 raw entrees were sent out and he was more worried for guests because it was pork and he yelled and sent them home
This was legitimately eye opening as I have not seen anywhere on TH-cam someone comparing corn to sushi rice, or tacos to nigiri. The chef here is right that we need to appreciate the food that we consider cheap or lower in status or quality based off established norms or pedigree.
I was thinking the same thing while watching an Eater video on a Filipino chef. Just bc it’s “cheap” doesn’t mean it’s not quality or can’t be awesome. Thank you for saying something.
Yea but Mexican cuisine is itself not very creative. Just go to the large grocery stores in Mexico and then check their spice aisle or veggie section it’s tiny.
@@MonkeySpecs301 What a cringey comment
@@whatdothlife4660 You consider facts cringy? Lol
@@whatdothlife4660 This is one of the most popular travel channels, she travels to around Mex. Every meal is enchilada or tacos lol not creative. I get it the country is poor but check Mid East or South East Asian food and they use a lot of variety of spices and fermented foods, roots, herbs for umami.
It’s funny to think of the Oscars or some formal dinner in Mexico with pretty girls eating sloppy tacos, lol. I watched a famous cooking show while I was in Mexico and the chef was putting tofu in a poblano pepper lol.
th-cam.com/users/costoXdestino
What a nice and inspiring environment he creates for his team and guests.
Yeah you rarely see so much of the staff being involved in creativity
@Blah Blah if so, even that would be an achievement of a leader, to convince media and people so that they discuss and maybe even eat there.
I've been to many restaurants and the culture there is the best I've ever seen!
Great Chef. He seems very passionate & level headed and doesnt come across as cocky like a lot of other master chef’s
Are you possibly referring to that overrated fry cook Gordon Ramsey?
You really can’t tell someone’s character by an interview you have to know them in person
@@Erik-uo1cx True!
@@charlesmills6621 his food is bomb,he don’t make small ass ‘luxious dishes’ for experience,He make the most casual dishes and elevate them with high quality ingredient.You are that kind of hypocrite who haven’t even tried his food and go on the hate train like other hypocritical casuals
@@charlesmills6621 yeah, so cocky yet he can't make a grilled cheese.
I like how the chef acknowledges that fine dining can be an anxiety filled experience for many. I think many people love eating new and creative foods from these type of places but are put off by the prices, the over attentive service, and the stuck up atmosphere.
Plus, he understands that with 5 bites, the anxiety (hangry feeling) is allayed. I'd be interested in the price structure. Are these gifts?
@@victoriamilonas1942 nothing is free obviously. Mostly find dining places serve one or two "gifts" before what you actually ordered.
@@armLocalhost it's called amouse bouche and it's usually a taste of what the kitchen has to offer
@Jm Fn he should feel ashamed to not serve burritos
@Jm Fn exactly. You can't just use a taco shell and some corn. And call it mexican food. Nothing about this is mexican. Caviar and banana?
I appreciate his intention of honoring mexican food, would love to see more mexicans in the kitchen though.
Respect to the chef. He reminds me a lot of the young doctors I work with. Very intelligent and level headed.
ive never seen a head chef/owner give so much freedom and constructive feedback to sous chefs. You can really sense the respect they sous chef's have for them owner knowing that it takes hardwork, dedication, and humble collaboration to create the scientific art. I know my next pit stop next time i am in san fran.
Absolutely love seeing high quality dishes designed and served with love and humility … no air of arrogance, just respect … for the ingredients, the process and the diners. Awesome!
As the Mastercraftsman that he is this Chef exudes humility. What innovative, carefully constructed food. Great time to be alive.
No he sounds fake and pretentious
Yes indeed! I could not have said that better myself. 👍🏾
What I really appreciate about his approach is how he's trying to stay true to Mexican cuisine's flavours and traditions, while being more than willing to adapt new ingredients and flavours - the persimmon, for example, is something that traditional Mexican food would never have experienced.
You have no idea of Mexican flavors and traditions, I can bet over 90% of Mexicans have never even tasted caviar or as you said the persimmon, sea urchin, squab, abalone. Mexican cuisine is about ingredients the only Mexican element here is the nixtamal corn . Shitake mushrooms have been available in Mexico only recently. Dulce de leche? There is no such thing in Mexican cuisine, we have cajeta, give it to an Argentinian or Uruguayan and tell them it’s dulce de leche and they’ll tell you it isn’t. If you’ve been to Puebla That is not a taco árabe, nor is that a tlacoyo, just because he names dishes after what inspired him does not make it what it should be. It might be a great restaurant but it isn’t Mexican cuisine, kind of Mexican inspired at best. Watch de mi rancho a tu cocina that is Mexican cuisine
@@vizmon3159 I mean where Im from in Michoacan, Caviar is pretty common, a good 80% of people have tried it
@@for.u925 🤣🤣🤣no juegues en Michoacan? El esturión es oriundo de Rusia dudo usen el mismo q está usando este cuate, yo conozco gente de Michoacan y jamás me han dicho mira enchiladas michoacanas con caviar o échate una corunda de caviar. O será caviar de mojarra porq como está la situación económica la onza de caviar de cualquier pez es demasiado cara para el mexicano promedio. Salvo q sean los narcos
@@vizmon3159 si caviar de mojarra, digo que es comun porque muchos la han probado alguna vez en su vida. Tampoco estamos tan atrasados wey
@@vizmon3159 your view of Mexican cuisine is so limited. I suggest you travel around your own country and try different foods, from high end restaurants to taco stands. You make it sound like all Mexican live in a bubble without having traveled, without being able to have international influence adapted to Mexican food? Restaurants like these have existed since 30 years ago!!!
Cajeta is the same thing as Dulce de Leche, only that cajeta is made of goats milk and has a very gamey flavor. Depending on the dish you don’t always want that gamey flavor. Also, you are Mexican and have never had a persimmon? It’s called caqui/chapote in Mexico and common in many northern states. I grew up eating them! In Baja California we eat ALL kinds of sea food, and even have seafood stands that sell sea urchin tostadas (tostadas de erizo).
You sound ignorant and want to make it seem like all Mexicans are like you! We are not. 😑
Bro I wanna work here‼️ everybody looks happy, I don’t see one eye bag, and most of all the chef isn’t yelling and is encouraging but is still able to keep the kitchen working smoothly
Honestly I wouldn’t be mad to spend $200-500 per person at his restaurant. The way that supports and acknowledge everyone of his staff it’s truly amazing. Wish nothing but the absolutely best for him.
The richness of mexican/latin american food culture meshed with fine dining and artistry. Must be an experience!
It's safe to say that we all want to see more of these chefs
It is very interesting to see the chefs making efforts that are unknown outside the kitchen. All the food is beautiful!
Sourdough tortilla? 🤯
I’m a big fan of tortillas de harina anyway, but sourdough is flipping me out. I mean, the red snapper al pastor kind of boggled my mind.
La infladita is just nuts. 🤩
Sourdough is emblematic of S.F. a wonderful way acknowledge its placement.
really dig this guys vibe. The way he treats his staff is A+ and he seems like hes just an overall good dude! really enjoyed this episode of Mise en Place.
one thing i truly admire about chef Val is that he introduces his chefs by first and last name. i can only imagine how in-sync and tight-knit this kitchen must be
Finally another Mise en Place episode. I love it
i don't know too much about cooking, but he seems like a fantastic mentor to his chefs.
Dude is so confident on what he’s doing! Great job, great video as well. Eater (the channel) is addicted. 🥘
It'ss also addict I N G. ⚘
@@majoroldladyakamom6948 🙄
TOP🔝 video!👏👏
th-cam.com/video/zC1cWHgylC8/w-d-xo.html
@@majoroldladyakamom6948 I’d go for “addictive” to sound even more uppity.
val cantu and kedar shenoy are absolutely jedi names and I won't hear anything against it
Man this guy seems so approachable, casual and down-to-earth compared to many other fine-dining chefs and restaurant owners in the series
Banana and caviar. What a time to be alive.
Yea wtf is that!!!sort of like Strawberries on sushi with Gordon Ramsey.
Yeah that dish didn't sound very appetizing at all.
@@christopherlee1695 must be nice to be an expert on what caviar goes well with.
I had the pleasure of eating there and it really works.
Never had something like it before (obviously) but it tasted great.
Always heartwarming to see an incredibly proud parent 🥲
Finally an episode about Mexican food, I love it!
You can tell this chef loves what he does and also I can feel the love he has for employees. They all seem like a happy family . The mood/attitude of the executive chef/owner(s) can be the difference between a very cohesive functioning kitchen or a toxic kitchen which then can spread to the front of the house creating a toxic work environment.
That is one of the more welcoming kitchens I've seen. What a great atmosphere for innovation.
Mexican food is one of those foods that seem to wither when tried to make "gourmet" since tradition is what really laces the flavor into the meal. I like that this dude isn't just making or trying to make "fancy" Hispanic foods. He's creating with influence. Which I think is the most beautiful part about it.
Yes!!
Primera vez que me encuentro con un chef mexicano que tiene estrellas Michellin, (claro que nunca me he dado a la tarea de investigar), que genial ver lo mejor de la comida mexicana en otros países. ¡Esas tortillas de harina de veían fenomenales! Saludos desde México.
Hay un lugar en Orange County California, el nombre es Taco María, también tienen una estrella Michellin. Cocinan comida tan riquísima.
Pa tortillas de harina las de mi jefita
@@juanvillalvazo3813 Qué se me hace que comes tacos de trompo con tortillas de harina, te falta ácido fólico mano, no te creas jajajaja.
No es chef mexicano, es pocho.
@@ericktellez7632 Ese “pocho” pone más en alto la cultura mexicana que tú 🤡
Hispanic and Asian cultures are the main domain, bring flavors that’s made what it is 💯we love spices an bring those unique flavors all together
I would pay for whole episodes of this series. Amazing content.
This is the ideal kitchen environment. Respect, Professionalism, Positivity, and Creative Criticism that isn’t taken personally. Such a great boiling pot to create a master chef
I'm always so inspired and impressed by professional kitchens like this that a part of me is impulsively like, "I HAVE A NEW PASSION TO PURSUE"
GO FOR IT! YOU CAN DO IT!
Just wow the chef has such a positive approach and the culinary vision their team is pursuing and executing is incredible. the sad part is it's on the other side of the continent from where I live lol.
Mexico gave the world chocolate, potatoes, tomatoes, corn, alvacados and more. pretty mindblowing
Potatoes originated in Peru.
watching this while eating is an ethereal feeling
Mexico, the land of corn, cacao and avocados🌽🍫🥑🇲🇽🔥
and Mexico is also the first place where tomatoes were domesticated. pretty mindblowing
this makes me so happy. i’ve been watching a lot of fine dining videos and i was wondering why none of them incorporated mexican flavors. i’m mexican myself and i know it’s so delicious and i’m so glad someone is showing how amazing it can be, and that it is worthy of respect in the fine dining world
Love this series so much!! One of the best things to watch on youtube (as a food junky). Thanks Eater!!
Love watching these videos and getting the impression that these restaurants are becoming healthy, supportive places to work. Didn't always used to be like this. Gives me hope for the future of the industry.
I can imagine all those flavor combined in my mouth, fantastic.
You can?
Eater y’all have been putting out some of the best food content for years now Thank You
Finally another one, I could never stop watching Mise en place 🙈🙈🥰
@11:20 cool team! It’s nice to see all of them can speak openly about their work and set the kitchen’s direction together.
Seriously though he’s the only chef I’ve seen offer legit feedback to his sous chefs during R&D for new dishes.
Spellbound! Seriously, darn near speechless. But thankfully, Chef Cantu and crew are soooo inspiring that the comment section serves up high accolades and kudos. Sooo impactful. So inspirational
That corn from Tierra Farms looks absolutely incredible.
He's right Mexican cuisine deserves respect of high class
His dad is a gem! Love to see it
Congrats to the carnal Cantu! With that said this is just a reminder of how Mexican food is literally the third most popular food type in the US, but the culture and the chefs who represent it are taken for granted and constantly disrespected. There are amazing Michelin-star quality Mexican chefs working out of trucks and carts and holes in the wall everywhere in the United States. Just because something is pushed to be affordable due to it’s assumed lack of value because it doesn’t come in tiny servings, or because it comes from a place that lacks certain people’s standards of “ambiance” due to a lack of expensive decor and/or has no association with European food doesn’t mean it doesn’t deserve some stars. With that said..keep doing your thing homie and keep inspiring a generation of young chefs to come!
third? where the hell are you from , ive been all over the couontry and mexican food is either #1 or #2 depending on the region, actually the only place in america that mexican food is #2 in the northeast new york area where obviously Italian food has its deep roots, but everywhere else california texas, arizona, florida, chicago, washingotn state etc.. mexican food is usually the number 1 depending on how many mexican people live there.
@@jonesy585 I meant in comparison to fast food/like hamburgers and pizza.
That's a really long sentence man
First of all, nobody is disrespecting Mexican food or chefs. Get real. Second of all, Mexican food has no association with European food? LOL what an ignorant kid you are. Ever heard of the SPANIARDS? They heavily influenced Mexican cuisine along with every other aspect of Mexican culture.
I love seeing food and flavors that I grew up eating being treated so professionally and with so much respect ♥️
You grew up with caviar? Nice
@@blokin5039 😂 not caviar but you know what I meant
If I ever stop by San Francisco I will definitely stop by this restaurant. The experience he has created for both his staff and customers is something to learn from.
I’m general I’ve fallen out of love with tasting menus as I’ve gotten older. I just Tej to prefer traditional restaurant models with a la carte and a deep wine list… but Californios is literally one restaurant I would LOVE to go to. Every dish looks incredibly technical, but still like proper food / dishes with substance. Incredible!
I really appreciate this guy for holding mexican Cuisine down 🤙🏽
At 3:51, it shows the fish with a hole on his face(head) area. As the man said, they were killed by the ikejime method. When most fishermen catch fish, they suffocate the fish, causing the fish to get stressed which causes the fish to taste bad and rot faster. Ikejime on the other hand, makes the fish brain dead, making the fish taste like it came right out of the ocean.
Each dish is visually stunning. The squab taco looks sooo good
As a Korean guy I've never had Fish Tacos until I was like 26, one of the most greatest Tacos ever next to Birria.
I ate at Californios just the other week in November. I had the best time and definitely not your average experience in Michelin dining. The place is funky and bumps awesome music. The servers are characters and it's like dinner and a show in one. I highly recommend coming here and enjoying the experience. Unforgettable and delicious. If I could eat there once a week I would. SO delicious!!!!
The video intro caught my attention with all the caviar being spread on a large tray😄 the banana combo that goes with the caviar is interesting for sure because it is unusual. Most of the dishes here look amazing to say the least.
Incomparable attention to detail, I probably can safely bet the flavor is outstanding. Well done.
Love Californios! It's our favorite fine dining spot in SF. Val is awesome.
His ingredients and skills are divine
What a great Chef. Truely inspiring
The dishes all look AMAZING and so beautiful!
Wow… this is the first time I see high-end Mexican cuisine
This is my favorite of this series of videos. I hope this place is open when I eventually get to travel.
Amazing. So proud. Te mereces más estrellas… Caigo en la primera oportunidad.
Sourdough tortillas sound incredible!
the kitchen is so chill and idk smooth the atmosphere is freaking wonderfull
One of the better eater episodes and I've seen most of them, this dude for real. Caught me by surprise, lots of good stuff going on this kitchen it seems!
Definitely one of the best videos on this channel so far
Proud to be Mexican 🇲🇽
I love Mise en Place. Shines such a great light into how much work restaurants go through to put food on the plate. A real labour of love.
Great food !! Mexican heritage Bravo chef!!
I need a whole Chef's Table episode about Val immediately! 😩
Definitely my favorite series on TH-cam, please always continue these!
Mise En Place is my favorite series from the channel! Please keep this up!
The restaurant is almost like a surgical theater, I love how everything and everyone is so synced like a symphony
Mise en place is my most fav series in this channel. Thank you for making such a great contents!
Chef with Papa was the best part, need more of this
The only Michelin star place I’d feel comfortable eating at, purely for the fact he seems like a guy you could sit and drink a Busch light with
I am so happy to see Mexican food getting the treatment it deserves. In the United States it has need reduced to street cart food. It deserves its place in the haute cuisine scene.
These people get it. Their own twist on authentic “Mexican” cuisine
Might just travel to San Francisco for this (from europe). This looks very original and amazing
Very cool. I agree that there are some Mexican ingredients that do not get the credit that they deserve. I'd love to see restaurants using more "huitlacoche" based dishes. This is corn smut. Considered almost like a delicacy in Mexico. A little chopped onions, epazote and peppers sautéed with butter...it tastes like heaven. Very inspiring kitchen, tho
This is a brilliant series. Congratulations to all producers in chefs.
That was a good kitchen. Such a polite atmosphere unlike many other Michelin star restaurants and employees who look like they have a stick up there ahh
I ate there 5 years ago and it was a wonderful experience but after having watched this I believe they've gotten better.
As long as they use caviar in their dishes, it becomes Michelin-starred.
This restaurant makes plates look simple, but packed with deliciousness
This is a great Mexican blend...I applaud you
These videos are spectacular. Keep them coming!
Caviar doesn't taste good.
But anyways, I can appreciate their dedication and passion. I always love these Mise en Place episodes
way too salty for me
People want it because it's expensive. Like truffles. A quarter of the population cannot smell the signature aroma of truffles yet pretend they do. Also kind of like diamond too with it's inflated price
Venezuela in the house
That’s my niece! So proud of you Kaylin!
Never thought I’d see Mexican food gentrified hahaha
For real.
This place reeks of pretentiousness
Japanese, Mexican and French. My Favorite cuisines
Sure, but not all mixed up on the same plate. That's called fusion puke.
@@charlesmills6621 Very shortsighted view of cuisine and how the cuisines of various cultures can play off and, yes, even complement others.
Mexican, Italian and Japanese for me... the 3 that pretty much makeup California cuisine