`Julian Medina's 'Toloache' to Feature Elite Olive Oils - Olive Oil Times
Enter keywords and hit Go →
enEnglish
enEnglishfrFrançaiselελληνικάdeDeutscheitItalianozh-CN中文ptPortuguêsesEspañoltrTürkçehrHrvatskija日本語hiहिंदी
enEnglish
enEnglishfrFrançaiselελληνικάdeDeutscheitItalianozh-CN中文ptPortuguêsesEspañoltrTürkçehrHrvatskija日本語hiहिंदी

Julian Medina's 'Toloache' to Feature Elite Olive Oils

By Michael Goodwin
Mar. 31, 2013 13:00 UTC
Summary Summary

The New York International Olive Oil Competition will fea­ture some of its 700 olive oils at Toloache, a Mexican bistro in Manhattan run by chef Julian Medina, known for his con­tem­po­rary Mexican cui­sine. Medina will show­case how extra vir­gin olive oils can enhance his dishes, such as black-truf­fle que­sadil­las and grasshop­per tacos, dur­ing the week of the com­pe­ti­tion.

Chef Julian Medina

Some of the 700 olive oils com­pet­ing in the New York International Olive Oil Competition will be fea­tured at Toloache, a Mexican bistro with three loca­tions in Manhattan.

NYIOOC, APRIL 16 – 18, 2013


Run by chef-owner Julian Medina, orig­i­nally from Mexico City, Toloache will fea­ture con­test entries in spe­cial pair­ing dishes between April 15 and 19, the week of the com­pe­ti­tion.

Medina will show how extra vir­gin olive oils can enhance and ele­vate his con­tem­po­rary Mexican cui­sine that puts focus on fresh, sea­sonal ingre­di­ents.

Sam Sifton, writ­ing for The New York Times, wrote that Medina ​“is a mar­velous inter­preter of gua­camole, of ceviche, of fin­ish­ing-school tacos and wood-oven que­sadil­las.”

Toloache’s menu fea­tures such excit­ing dishes as black-truf­fle que­sadil­las and grasshop­per tacos.

The restau­rant opened to great acclaim in 2007. Toloache’s orig­i­nal Theatre District loca­tion, as Mike Peed observed writ­ing for The New Yorker, was named for a ​“flow­er­ing plant famed in Mexico for its use in love potions.”

Chef Medina, who com­peted on the pop­u­lar tele­vi­sion pro­gram Iron Chef America is sure to employ his cre­ativ­ity in his olive oil pair­ings.

Metromix New York named Medina ​“Chef of the Year” in 2011, assert­ing that ​“his cook­ing embod­ies the depth and com­plex­ity of today’s New York culi­nary scene: high­brow meets low-key, uptown meets down­town, local meets global.”

Medina is also the Executive Chef at Yerba Buena, with two loca­tions in Lower Manhattan, and Coppelia.


More articles on:  , ,

Advertisement

Related Articles