What excites you about authentic Mexican flavours and ingredients?

It's a very joyful cuisine, which reflects the culture not only for its richness and diversity but also for the spirit it embodies. Mexican cuisine is cheerful, affectionate, warm and vibrant, and that's what I like most about the country. You can see it in homes, in restaurants and in the dishes: it's not just about what you put on the plate, but what it means to cook in Mexico.

How do you present Mexican food in an innovative, modern way at Carao?

At Carao we wanted to draw inspiration from the Pacific palapas [open-sided thatched eateries], where the product is king, and where the cook's hand has minimal presence. It's about presenting cuisine from a humble perspective. We aim to provide a simple, understated meal that, as a result, is very elegant.

Tell us about some of your new signature dishes at Carao and what makes them uniquely Mexican?

The products that the sea offers us: it is the boss and gives you what it wants; we adjust to it. Corn also plays a central role – the combination of marine ingredients and corn is central to our offering. Grilled seafood and fish, with minimal processing, with a very clean presentation; a cuisine that is not elaborate in its conception, but exquisite in its execution.

Do you love celebrating local produce?

The Pacific has always been close to me. My grandfather lived in Ixtapa, on Mexico’s west coast, and among my memories is going fishing with him, gathering chocolate clams. We would eat on an island near Zihuatanejo, where there were strips of fish, grilled fish, clams with lime and salt... That's the definition of luxury: being in a place and eating what's from there. That's what we offer at Carao.

Meet Celebrity Chef Enrique Olvera