Chef Elia Herrera from Los Colibris in Toronto

Today’s the day the Canadian Culinary Championships begin and the chefs are hard at work designing their dish for tonight. Chef Elia Herrera answered our interview questions and we are looking forward to trying her dishes over the next few days. Best of luck to all the chefs!

Tell us a little bit about your restaurant.

My restaurant is a very traditional regional Mexican cuisine, inspired in my grandmother and my childhood

Where do you eat in your city?

I eat at Pai thai restaurant, Ufficio Italian inspired restaurant.

What would be your ideal food day?

I love to travel and have multiple meals in different restaurants or even street food whatever I go.

What ingredient do you always have on hand?

Garlic, I really love it, and any acid (lime/lemon more often)

What’s your go-to recipe when you’re eating at home?

Quesadillas (simple, fast and delicious)

What cookbook are you most interested in lately?

I am reading slowly beside other type of books  “modernist cuisine”

Any hints on what dish you will be preparing for the Culinary Championships?

It is Mole negro, Pork belly, habanero pumking seed salsa, orange.

What beverage are you pairing with?

Estate Cabernet Franc Rose. South brook Vineyards.

Who is coming with you?

One of my sous chefs Rafael Castillo

What, outside the competition itself, are you looking forward to experiencing in Kelowna?

I am looking to get to see more of Canada and to get to meet all the amazing chefs at the competition.