More Than Street Tacos

Mexican food in France is often treated as cheap street food, but chef Carla Kirsch is challenging that narrative. In this episode of Fishwives of Paris, we sit down with the Mexican-born, French-trained chef behind Alebrije in Lyon to talk about bringing Mexican cuisine into the French fine dining world.We dig into why French diners expect Mexican food to be inexpensive, why spice still scares people in France, and how many core French ingredients originally came from Mexico and the Americas. Carla also shares what it takes to source Mexican ingredients in France, from dried chilies and tomatillos to masa made from French corn, and what it’s like to open a restaurant in France as a foreign woman.Places & Institutions Mentioned in This EpisodeAlebrije (Lyon) – Carla Kirsch’s fine dining Mexican restaurantMilpa (Lyon) – Carla Kirsch’s more casual taco shopInstitut Paul Bocuse (now Institut Lyfe), Lyon – where Carla trained in classical French cuisine🎧 Fishwives of ParisHosted by Caroline Fazeli and Emily Monaco📲 Instagram: @fishwivesofparis🍷 Goguette affiliates: https://bit.ly/goguette_FWOP💌 Press & partnerships: bonjour@fishwivesofparis.comWatch full episodes in 4k on YoutubeFollow us on Instagram, TikTok, Facebook, and join our Facebook group. Hosted on Acast. See acast.com/privacy for more information.