Today, I’m talking to Chef Rick Lopez about Mexican cuisine. The recent James Beard Award nominee is the creative force behind La Condesa in Austin, Texas. He grew up in San Antonio and, through his food, honors the traditions of his Mexican heritage. 

You’ll hear about his early start in the kitchen as he traces his memories back to his childhood. He explores how his Mexican heritage has shaped his culinary style and talks about the mentors he’s had along the way. You’ll learn about the special relationship he has forged with the farmers in his community, and what sets his restaurant apart in the vibrant Austin restaurant landscape.

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. Check out the links below for more conversations with chef from Austin.

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

When I came back to Texas, I knew I wanted to give back to my heritage. I wanted to show my parents that I can do something that’s for us, and for our culture.

When you look at Mexican cuisine as a whole, it’s dynamic. The street food is so wild. And the culture itself does not discriminate on what they eat or how they eat.

I’ll never ask a farmer to grow things for me. Because I wouldn’t know how to start that. So I’m not going to ask anybody to do something that I don’t know how to do.

Chef Rick Lopez

La Condesa

La Condesa