At the Table With… Chef Richard Sandoval

Continually voted one of the best Mexican chefs in America, Mexico City native Richard Sandoval owns over 30 restaurants around the country and beyond. He recently opened Raymi, which celebrates the flavors of Peru, in New York City.

Dish you crave from your abuela: 

Ceviche. I spent much of my childhood in Acapulco and at an early age learned to love the fresh ceviches my abuela made with flavorful citrus marinades at her house by the beach.

Secret ingredient to make a dish pop: 

Chiles. Fresh or dried, chiles add a hint (or whallop) of heat and “pop” at the end of each bite.

Favorite Latin restaurant in U.S.: 

Fonda in Brooklyn, New York, owned by Chef Roberto Santibañez.

Favorite city to eat: 

New York. It’s still the world’s melting pot and I can find any flavor or experience I’m in the mood for—from ramen noodles served at picnic table to molecular gastronomy.

Secret to a perfect dinner party: 

Tequila. Salud! And good friends; the food always tastes great if the conversation is good. 

Biggest food indulgence: 

Avocados.  I eat avocados on just about everything; you can’t beat the flavor and creamy texture. Luckily for me, they say that avocados have the “healthy” fat. I will choose to believe that.

Favorite vegetable: 

Jicama. This unusual root vegetable has crisp texture and bright flavor that add great dimension to salads. As a slaw, it makes a fantastic garnish. Because of the crunchy texture, I prefer it raw with lime juice and chile powder.

Best food memory: 

There are many, but the best revolve around my childhood in Mexico. Every Sunday, friends and family would gather at my grandmother’s house to eat, drink and talk all day. That is how I came to love food and hospitality.

Ideal breakfast, lunch and dinner: 

Breakfast: I like local fresh fruit and huevos rancheros.

Lunch: Taquerias are my favorite places to lunch when I’m home. I can order as many different fillings as I want by the piece, so there is always something to meet my taste. 

Dinner: I have loved seafood since my childhood in Acapulco, so my ideal dinner involves different preparations of seafood—ceviche, grilled fish, delicate stews. Fish and shellfish are also an ideal dinner because they are flavorful but relatively light and healthy.  

Favorite Latin cocktail:  Margarita. I was born and raised in Mexico, and consider myself to be a bit of a tequila aficionado. There is no doubt that the Margarita is the king of Latin cocktails (rocks, salt).



Favorite kitchen gadget: 

Molcajete. Nothing compares to a traditional, volcanic rock molcajete when making guacamole. You just can't get the right texture without them. My other go-to is a Cuisinart hand blender—a staple gadget in any kitchen.

Perfect song to cook to: 

Anything from my two children’s iPods; it keeps me in touch with kids today. I also love mariachis.

Most adventurous food you eat: 

I just returned from Colombia where ants are a common delicacy.  Several weeks prior, I dined on guinea pig in Peru. Throughout my travels, I’ve probably seen it all—raw foods, live foods, bugs, you name it.  

Favorite fusion: 

Latin-Asian. The spices, chiles and other ingredients complement each other perfectly. It is easy to mix and match ingredients and cooking techniques from each region to create new and unexpected flavors