ADRIANA CAVITA’S BACALAO A LA VIZCAÍNA
![f0170-01](https://article-imgs.scribdassets.com/7sfgbn3qkg9l4fxe/images/fileY9PGS0EI.jpg)
Chef Adriana Cavita’s CV includes a stint at the fabled El Bulli, time in New York at the two-Michelin-starred Aska and a period at Mexico City’s Pujol, currently 12th on the World’s 50 Best Restaurants list. It is a glittering résumé.
But that time in the world of ambitious, high-end cuisine is only one part of the 34-year-old’s story. As the open-fire cooking and street-food influences at her new London restaurant attest, Adriana is also steeped in the grassroots food of her native Mexico.
Adriana chose a university gastronomy degree with a ‘super-unusual’ focus on, ‘Mexico, Mexican cuisine, Mexican culture’, and has undertaken endless road trips to explore the complex ways agriculture and history have combined to shape Mexico’s diverse cuisine: ‘There are
You’re reading a preview, subscribe to read more.
Start your free 30 days