How Casa Enrique Became the First Michelin-Starred Mexican Restaurant in NYC — Mise En Place

Chef Cosme Aguilar worked in French fine dining for 15 years before opening Casa Enrique in 2012. The restaurant earned a Michelin star just two years later. Aguilar built the menu using his mother’s old recipes, serving dishes like fluke ceviche, mole de Piaxtla, chorizo tacos, and more.

Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Nicholas Mazzocchi, Connor Reid
Editor: Michael Imhoff

Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Terri Ciccone, Frances Dumlao, Avery Dalal
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[alancats]

The amount of work involved in making the mole sauce is staggering. As is the array of ingredients. No shortcuts from Chef Aguilar; this guy is working hard, every minute of the day.

[ground]

Finally, someone said it, Mexican food is very labor intensive and definitely should not be expected to be cheap.

[cjmalek]

Casa Enrique could release all their recipes and yet no one could copy their work and dedication to the craft.

[CavemanSynthesizer]

I like that he uses both figs and butter, a true chef unconstrained by the considerations of "authenticity" while simultaneously producing the best of his regional cuisine.

[McMikey]

Glad to see they've awarded a Michelin star to a restaurant in NY that isn't 18 courses of 1 table spoon of caviar king crab truffle that takes 10 minutes to garnish with tweezers. Food looks stunning.

[MarlinMakayla]

rip to his mother, she would be so proud that her son not only has made a legacy from her recipes but that he has not forgotten her!

[lugaretzia]

This is the type of head chef/owner that other chefs love working for. Passionate, creative, hard working, eager to get stuck in with the troops and, above all, good natured.

[RyanMulligan]

It's amazing how much hard work and stress goes into getting a Michelin star yet he seems very easy going and relaxed. Amazing. Really pulls you into his vision of food.

[awachili]

Thank you Chef for validating and advocating the worth of Mexican food. It should not be cheap and you are absolutely showcasing why that is. Muchas felicidades por todo el éxito y les deseo lo mejor en el futuro. Ojalá me toque probar de su comida algún día. Arriba México y nuestra gastronomía 👍🏾!

[memoalvaradom]

You can't be more real than this, everyone in Mexico can approved the work just from seeing this video. Never heard of Chef Aguilar before but I'm so proud that he exists haha

[DomBogey]

You can see the love and passion he has for his cooking. I love to see it!

[juanalbertomartinez]

Como mexicano, como chiapaneco y como costeño me siento muy muy orgulloso d elo que el Chef Cosme a logrado a base de esfuerzo.😇😇

[ryanowns]

Dude mexican food is amazing at surface level. Imagine how good THIS IS. Phenomal, huge respect to the chef for such a huge menu and nailing EVERYTHING.

[eddiemachetti]

I grew up in Los Mochis Sinaloa watching a chef uncle of mine work and care for food like chef Aguilar. Watching this great food inspired by Michoacán is amazing. Thanks for sharing.

[carp]

I love Mexican food. I’m so happy he got a star. I fell in love with chile relleno after eating it in a small mom and pop restaurant in California. I recreated it at home and it is VERY time consuming.

[norbertoperez]

As a Mexican, I can confirm this is legit Mexican cooking. The ingredients are all there, but with a more refined technique and finish.

[Mia_Silva]

Hands down one of the best Mexican food restaurants in NYC! Every plate is incredible and it takes you on a journey. There’s a of lot good food out there but there’s not a lot that can tell a story and take you on one of the best gastronomy experience like Casa Enrique. Thanks for bringing a taste of México to NY.

Huge kudos Chef Aguila👏🏻

[Archlifts]

Que chingon chef Aguilar! Esa representación es muy importante, y más que esos platillos son auténticos 🙏🏽 que orgullo y felicidad, viva Mexico 🇲🇽

[appalachianfamilyrecipes]

Those crab tostadas looked unreal. What an amazing amount of effort goes into eat dish, thanks for sharing!

[TheChefmike]

Ok. This was one of my very favorite episodes of all.
This guy! I mean, All of the Chefs on Eater have heart and passion, but I need to go to this place! I have so much respect.