- Chef Alfonso Brito, of Monarca in Salt Lake City, hosted chef Oliver Seki, of Mexico, for a workshop to showcase the range of Mexican food.
- Seki, from Ensenada, Mexico, focuses on a style dubbed Japan-Baja, melding the food of Japan and Baja California.
- Seki prepared tuna tartar before a crowd at the workshop, also hosted by the Mexican Consulate.
SALT LAKE CITY — There’s more to Mexican food than tacos and burritos.
“It’s so vast in Mexico that when you go to Baja California, to Ensenada, it’s very different cuisine. It’s still Mexican cuisine, but it’s different from one state to another,” said Alfonso Brito, the chef at Monarca in Salt Lake City and co-owner of the high-end Mexican restaurant.
In a bid to put the variety on display and underscore some of the many food traditions in Mexico, Monarca and the Mexican Consulate of Salt Lake City hosted Oliver Seki, a chef based in Ensenada, Mexico, this week. He offered a workshop at Monarca showcasing his cuisine, which is dubbed Japan-Baja, fusing the food of Japan and the Mexican state of Baja California, where Ensenada is located…