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

Food & Cooking

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

Mar. 31, 2013
Michael Goodwin

Recent News

julian-medinas-toloache-to-feature-elite-olive-oils-olive-oil-times-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.



Related News