Today, I’m talking to chef Rico Torres from Mixtli in San Antonio, TX. Born and raised in El Paso, the vast desert landscapes helped inspire his creativity. His proximity to the border of Mexico fed his love for south of the border culinary traditions, made evident through the food he dishes up at Mixtli.

You’ll hear how he embraces his Mexican cultural roots in the food he creates, and how he cleverly weaves the history of the people and the land into every menu.
He shares his early passion for art and explains how that led to a love for culinary creativity.
You’ll hear about his progression through the world of cooking, his impressive skill set as a self-taught chef, and his thoughts on the future of food.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques.

Conversation with chef Edgar Rico

Interview with Chef Rick Lopez from La Condesa

Conversation with chef Tavel Bristol-Joseph

Conversation with chef Fermin Nūnez

Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin

Conversation with Pastry Chef Philip Speer from Comedor in Austin

Leadership  with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1

Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2

Interview with Chef Andre Natera – The Culinary Yoda

Chef Fiore Tedesco – L’Oca D’Oro

Chef Michael Fojtasek – Olamaie

We’re like a desert flower that doesn’t receive enough rain, so it just sometimes blooms a little brighter. El Paso is full of incredible creative talent from music and art to food and architecture.

A lot of times, I’m more of a counselor than a chef. There are so many different personalities that need to be dealt with and whenever you’re trying to keep a team together, knowing when to make cuts and knowing when to invest in an individual, is paramount to having the right team.

Throughout my career, it has been things like that- if you want it, go get it, go find it. Go find the answer. Go ask somebody.

Chef Rico Torres

Mixtli

Restaurant Mixtli in San Antonio

Coffee Shop – Greenhouse