Octopus Tacos with Holbox's Gilberto Cetina | The Kitchen at the Los Angeles Times

This year's Restaurant of the Year winner, Gilberto Cetina from Holbox, came to our kitchen to make his tacos de pulo en su tinta.


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[jtuck]

So much to appreciate about Gilberto in this video! It was mentioned that he had not been culinary trained, but you can see he worked and absorbed so much to perfect his craft not only the culinary, but also the business side of things. He demonstrates the truthfulness of this proverb: 'Have you seen a man skillful at his work? He will stand before kings; He will not stand before common men.'
Great job Gilberto 👍

[hasancouey]

He’s Amazing, his drive to innovate and Use traditional recipes is Wonderful. I feel and hear the love of Cooking when he speaks . I will definitely be stopping by once I Touch down in LA

[harca]

Ate at holbox today. Food is delicious there. Can't wait to go back and try more items on the menu

[panzon]

Use to work down the street from here chichen Itza 💣 💯

[ThePiratePaddy]

Makin this now I ain’t got no ink and u didn’t tell me what leaf goes in the safrito but hey I got kafir lime leaves bay leaves and some other herby leaf like u said. MAHISCO!

[protectanimals]

Octopus are incredibly intelligent, sensitive, loving living souls. All the alternatives to eat and you really have to kill them ? 💔

[MarkSchmidt-ws]

No No No. You don't boil octopus you season it and GRILL. You then chop it into small pieces if you want to make a taco. Who in the helll is going to spend 10 minutes chewing on a giant tentacle on a taco? You then put proper toppings on which you also missed. Good Lord man.