00:00We will never make anything that is better
00:02than someone's Mexican grandmother.
00:04That's the gold standard.
00:08Holbox is a seafood counter and a food court.
00:11I never thought that a Michelin star
00:13was a possibility for us.
00:14The tasting menu reservations,
00:16they have gotten a little competitive.
00:18When we release tasting menu reservations
00:20for an entire month, they sell out in about two seconds.
00:24There are constraints to a Holbox dish.
00:27Every dish has to meet certain criteria.
00:29It has to use exceptional ingredients, preferably local.
00:33It has to be rooted in tradition,
00:34and it has to contribute to the overall narrative
00:38of what we're trying to do at Holbox.
00:39That Mexican food is and can be a top-level cuisine
00:43that should be respected and revered
00:46in much the same way as other cuisines.
00:49Mexican food is more than what you expect it to be.
00:52It can be a lot more.
00:54And it has to be good also.
00:55Let's not forget that,
00:56because flavor first, always.
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