Travel Time with Aaron Sanchez

When you’re a professional chef, travel time is a job requirement. From visiting food producers, purveyors, and chef kitchens to conducting in depth food research (yes, that’s part of the job), chefs log some serious frequent flyer miles. That’s definitely the case for celebrity chef, cookbook author, and restaurateur Aarón Sánchez. Recently Sánchez, along with his good friend and star chef himself, John Besh, traveled to Guadalajara, Mexico in search of inspiration for their next project. Here, Sánchez shares his travel stories, what’s always in his bag, and the one food he always misses.

“Traveling allows me to see different ingredients, visit home cooks and learn different techniques of cooking food,” says Sánchez on what influences his cooking. “I have a lot of local chef friends [in Guadalajara], so it was great to have them as our guides, showing us all the different markets and restaurants.” 

Speaking of friends, Sánchez has found a new travel partner in Besh, and reveals that it has been a great experience traveling with a good friend while they research their new restaurant concept Johnny Sánchez. 

“It’s interesting that we’ve been to the same places and have the same experiences, but we see things in different ways,” he says. “It’s cool to get his perspective on our travels.”

Fortunately for Sánchez, the Besh experience goes way back, through many years of friendship. “We always have a ton of fun together. I like that he also likes to experience the culture of the places we go and visit, it’s not always just about the food,” says Sánchez.

In keeping up with his travels, Sánchez has been keeping a daily food log on his Instagram page. While his posts have us drooling over the almost palpable flavors, the food from Guadalajara was about more than taste to Sánchez; it was, as he calls it, “soulful and inspiring, and a reminder of why I cook.”

Although his time in Guadalajara was short, Sánchez revealed two meals that he just can’t stop thinking about. To be honest, we can’t blame him.

“At Sotano II, the tostadas, sliders, and ceviches, were all incredible,” says Sánchez. “Also, the birria we had at one of the mercados we visited was amazing,” he says of the spicy Mexican stew. Among the many mercados, Sánchez’s favorite was one in Tonala.

Next up, Sánchez reveals his top three must-sees in Guadalajara…

While it’s nearly impossible to stop talking about the food, we asked Sánchez to share his three must-see places in Guadalajara. “Tequila is a must, the same with the mercado in Tonala,” he says. “Basically, you should spend a few days going around the city. We were lucky enough to have local chefs act as our tour guides,” Sánchez continues.  

It’s no secret that Sánchez is proud of his Mexican heritage. His family hails from Chihuahua, in northern Mexico, so comparing the food and traditions in Guadalajara was interesting for him. “Where I come from, we have milder chile, and more focus on tortillas and beef,” says Sánchez. “I think it’s a common misconception that all Mexicans eat the same food because it varies by region.”

While there are plenty of things on his bucket list, Sánchez would love to open a restaurant in Mexico one day, when the time is right. The fact that Mexican cuisine is always evolving is a source of encouragement. “There is a lot more focus on regional cuisines,” says Sánchez. “A lot of chefs are going overseas (to Europe and the US) to train, and are then coming back to Mexico and opening high-end restaurants.”  

Though Guadalajara is just one of Sánchez’s dozens of trips around the world, the chef, like most jetsetters, says that each destination has a special meaning to him. “Get out there and explore” is the advice he gives to anyone bitten by the travel bug. He highly recommends checking out the smaller towns, not just the big cities. “You’ll find the best restaurants, markets and hidden gems just by asking the locals for their favorite spots,” he says.

Excited to gain new ingredients, ideas and inspiration, Sánchez has left Guadalajara, Mexico a more experienced chef and traveler. We can’t wait to see and taste how he’ll share his treasures with the culinary world.   

Want to know more about how Sánchez travels? Check out our Travel Q&A.

What five essential items are always in your travel bag?

Chargers, my iPad, Buddhist literature (right now I’m reading Living Buddhism), my Kaenon sunglasses and pictures of my son.

Any rituals? Superstitions?

No rituals, no superstitions.

What’s the one home-cooked meal that you crave on the road?

My Tio Mario’s Chile Colorado.

Best travel experience EVER?

My favorite trip has been visiting Guadalajara, Mexico with John Besh. We went for a couple days to gather inspiration and research for our new restaurant concept, Johnny Sánchez.

Where are you headed next?

I have a little bit of a break before heading out to Myrtle Beach to visit the House of Blues. Then I’m off to Vegas for the Life is Beautiful Festival. I’m really looking forward to early 2014 when I go to Buenos Aires.