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I think as long as you're not being malicious and you're not hurting people then you should not be ashamed of what you do.

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Aaron Sanchez

I like to cook with the philosophy of using great ingredients and not altering them too much.

Ingredients, Like, Philosophy, Too Much
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Instead of going out, I'm trying to encourage people to have a memorable experience in their own home. We call it 'Delicioso Night In. ' I invite the people I care about the most. Then, when I get a lot of people together, I like to have finger foods.

Foods, Home, Memorable, Night, Together

When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.

Latin, New Orleans, Orleans, Teenager, Time, Worked

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style. . . I cook from the soul.

Challenges, Cooking, Dishes, Methods, Soul, Usually

I wanted to get away from the Mexican vernacular and do more 'nuevo Latino. ' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.

Americans, Ingredients, Latino, Mexican, Starting, Vernacular

My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.

Country, Cuisine, Mom, Mother, Zarela
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