vwin德赢avwin德赢ac米兰c米兰食品与葡萄酒最佳新厨师2021：费米恩·努涅斯（FermínNúñez）
您可以从一个街区之外闻到Suerte的气味。东第六街是奥斯汀最繁忙，最有活力的通道之一，但跟随您的鼻子 - 鼻子上的鼻子充气，充满烤玉米的无误气味，您会发现自己站在厨师FermínNúñez的Altar前面，。这是该国越来越多的餐馆之一，专门致力于尼克萨马利化艺术，该过程使干燥的玉米仁准备成熟，以使玉米饼和托斯塔达斯的新鲜面团磨碎，以使您的风味如此柔和，以至于您是否会问您是否会问您是否会问您是否会问您是否会问您是否会问您是否会问'之前曾经真正品尝过玉米。
You will not find a single packaged tortilla atSuerte。该餐厅平均每天晚上经过100至150磅的干玉米。这转化为近300磅的Masa。厨房中最繁忙的车站是玉米饼站，该站每班产生2500至3,000次从裂缝玉米饼中产生的。它通常由一个人操作。对MASA的这种奉献精神是Núñez决心为Tex-Mex烹饪提供的替代定义的一部分，该定义超出了一堆粘糊糊的玉米片，嘶嘶作响的Fajitas拼盘和冰冻的玛格丽塔酒，这么大，因此可能会误以为是小孩池。
Núñez partners with Barton Springs Mill, which works with local farmers around Texas, to source the highest-quality corn possible. "Rather than flying corn from Mexico, which is outstanding, we wanted to take corn that was grown here in Texas and treat it like you would corn in Mexico," explains Núñez. He is extremely proud of the result. "Our tortillas, they're not like Mexican tortillas," he says. "But they are inspired by Mexico, and they taste to me like Mexico."
Ultimately, his goal with the food at Suerte is to give it a real sense of place, while honoring his roots as a Mexican immigrant. "Suerte is its own little Mexico, but in Austin," explains Núñez. "Its first language is English, but it's very fluent in Spanish." It's a philosophy he has expanded to other parts of the menu.
取嫩的Suadero炸玉米饼，您不可避免地可以在每张桌子上找到：Núñez和他的团队厨师牛s慢，慢慢慢了大约五个小时，然后将肉与他所说的“黑魔法”混合在一起，这是一种诱人的大蒜，Morita Chiles的诱人混合物和黑芝麻。或他如何与本地非传统成分一起玩耍。努涅斯说：“茴香在今年早期在奥斯丁的疯狂生长。”“为什么不用绿色番茄制作茴香莎莎酱？”
It's also evident in the way he cooks seafood. The menu at Suerte features a rotating selection of crudos, aguachiles, and ceviches (served with the restaurant's excellent tostadas). Fresh fish is seasoned with Mexican ingredients like hibiscus and avocado, but also white soy, kombu, and black sesame seeds—all of which nod to his time working in the kitchen at Uchiko, chef Tyson Cole's beloved Japanese-inspired Austin institution.
在墨西哥北部小镇Torreón长大的Núñez很快就知道他本来应该在厨房里。他在圣安东尼奥（San Antonio）的大学度过了一年，但发现他对学校的兴趣较小，对与人会面和18岁的年轻人更感兴趣。正是在那一年，他发生了安东尼·布尔登（Anthony Bourdain）的有影响力的书，厨房机密。"I would find myself driving to Barnes & Noble just to read a chapter or two at a time." The book convinced him that cooking could be a career—though Núñez is quick to point out that he is drawn to the work and not to the partying culture Bourdain's book glorified.
At the age of 19, Núñez entered culinary school and he suddenly knew where he belonged. "For the first time in my life, I was doing very well in school because it didn't feel like 'school' to me," he recalls. He found that tasks like making the perfect broth and deboning chickens came naturally to him.
Though he did not miss being at a traditional university, he was envious of his friends' spring break trips, so he planned one of his own, to Europe, sleeping on the couch in a friend's living room in San Antonio to save up money. The experience opened Núñez's mind to what food could be—and forced him to eat humble pie. "I thought I was God's gift to cooking, but I quickly realized that when you go to Europe and you go to Italy, you would see people in hostels that are making pasta better than any restaurant in the U.S.," he says with a laugh.
努涅斯回到德克萨斯州，在那里他在著名的奥斯汀餐厅La Condesa工作，并在大麦猪上演，最终成为Launderette的厨师De Cuisine。vwin德赢ac米兰当他现在的伙伴山姆·赫尔曼·马斯（Sam Hellman Mass）与他开设努涅斯的梦餐厅（Dream Restaurant）时，他正在计划在纽约做饭，这是一家以马萨为中心的。他说：“对我来说，vwin德赢ac米兰墨西哥菜总是我非常热衷的东西，因为这对我来说意味着什么，还有一只玉米饼，这是墨西哥烹饪的画布。”“我立即对这个概念充满热情。”
刚满28岁的努涅斯（Núñez）最初觉得他可能还太年轻，无法运行这样一个项目，但他给自己直到30岁，才能锻炼。他说：“我一直在心态，如果我要赌博，那也可能会在我自己身上。”可以肯定地说，赌博已经获得了回报。Núñez最近庆祝了他的33岁生日，Suerte比以往任何时候都更加忙碌，Núñez向所有走过门的人都传播了好玉米饼的福音。
塞德里克·安吉利斯的照片