Instagram story viewer> @chileconmiel> Posts

TONY ORTIZ

@chileconmiel

11.7K

followers

7729

following

Building story and creating beauty
SF & NYC

POSTS STORIES REELS TAGGED

Inside the universe that is Chez Panisse by @chileconmiel

425

18

5 months ago

Images styled by me for @in_the_kusina by @woldykusina

Creative direction: @woldykusina
Photography: @fujioemura
Creative production: @cheftarathomas
Food styling: @ljalmendras and myself
Prop styling: @sashaveryovka
Photo assist: @sethkenji
Prop assist: @katek8_ @laurynholmquist
Publisher: @chroniclebooks by @chileconmiel

393

20

a year ago

La vida by @chileconmiel

513

27

2 months ago

The big boss showing off his tricks. Caña de la milpa which is corn cane. He showed me how to chew on the stalk after the organic sweet corn we grew had been harvested. The sweet flavor develops as the stalk ages and you treat it exactly how you would sugar cane. It has a delicate sweet corn flavor and is very juicy. He does this every time we clear the stalks while reminiscing about growing hectares of maiz back in Zacatecas. by @chileconmiel

3k

26

3 months ago

Summer 2025 @chezpanisse ❤️‍🔥 taken in Chez Panisse by @chileconmiel

654

34

a year ago

Update on the Milpa my family and I are working on in the Sierra Nevadas. I was in NYC for two weeks planting more seeds, styling a cookbook and then came back to an abundance of zucchini.

The first thing my grandmother does during the start of zucchini season Is make calabacitas con leche. It’s a simple dish with not much to hide behind so it's best to use organic locally grown zucchini when available. Basically you stew chunks of zucchini in milk that is sweetened with piloncillo and perfumed with ceylon cinnamon.

The real skill comes in controlling heat and knowing when to pull the pot. This ensures you aren’t left with mushy grey pieces and instead tender pieces that have cooked just long enough to lace the hot milk with as much of their grassy flavor as possible. The milk will be tinted green or yellow depending on the type of squash used. My favorites to use are Zephyr, Mexican (grey) or Costata Romanesco.

It’s a beautiful dish and is the perfect example of cooking to amplify the essence of ingredient. by @chileconmiel

453

22

4 months ago

Fall and Winter 2025 @chezpanisse

Teachings...or rather what i'm learning at one of the most influential restaurants in the country. Ingredients will tell you how to treat them and this will change based on point of season, climate and location grown in. Perfection can be achieved through intuitive cooking, presence, constant tasting and excellent produce. The beauty of the space you cook in is just as important as the food you cook in it.

How I create and navigate ingredients is transforming in a very special way. Chez is a dreamy space to cook in but don't be fooled, it is also one where a lot of intentional hard work is put in because well...it's Chez.

I will write about it more in length soon but right now I am very much in it and too busy building altars of produce and stripping satsumas out their fuzzy piths. taken in Chez Panisse by @chileconmiel

484

13

10 months ago

Burnt cacao flan aka crème caramel de cacao quemado

A custard that tastes like my favorite chocolate in the world made by Gaby Vidales in the deep country of Zacatecas. A cocoa flavor that is rich, earthy and almost bitter. Served alongside a burnt caramel made of ceylon cinnamon tea.

The dish was inspired by the aroma and flavor of charred cacao during my time making chocolate with Gaby and Valeria @vaguvi99 in my families hometown of Valparaíso Zacatecas, Mexico. (Videos above)

I worked on development of the recipe for about 3 days. A big issue was color separation within the custard as it cooked which left a gradient effect I didn't want. Safe to say I cracked the code.

Burning ingredients reveals new depths of flavor, texture and color. It's a skilled form of cooking that requires patience and the use of all your senses to make sure you achieve the desired results. From charring meats over fire in the states to burning ingredients for a black recado in Mexico. What a beautifully orchestrated cooking technique.

Bien goth. Muy sensual

#flan #cacao by @chileconmiel

8k

219

2 years ago

Cooking and learning from Chef Pau of @lacocinadehumo which is an important culinary space created by Chef @thalia.levadura

The entire process reminded why I fell in love with cooking and storytelling. It's in a beautiful setting with a courtyard in which heirloom herbs and ingredients native to Oaxaca are being grown. The produce used is harvested from the chefs family farm not too far from the city.

The experience was a birthday gift to myself and a much needed reminder of how important it is for culinary artists to continue the preservation and evolution of their ancestral practices. A reminder to be involved and in touch with one's heritage and how significant that process is for the strengthening of identity and sense of self.

It was moving to be in a culinary setting that presented ancestral inspired cuisine with such beauty and pride. Cuisine that is rich in soul and keeping generational story and wisdom alive.

Thank you @thalia.levadura for creating this space and sharing your story and that of the traditional cuisine of Oaxaca. Thank you to Chef Pau for teaching me and telling me to put on the mandil lol. It was an unforgettable experience. taken in Oaxaca de Juárez by @chileconmiel

809

43

7 months ago

Solito en Oaxaca ❤️‍🔥 taken in Oaxaca de Juárez by @chileconmiel

521

5

7 months ago

Californian inspired Mexican cuisine in NYC presented with ancestral and contemporary technique.

Tostada with a @tamoamx chipotle misantla aioli, roasted artichoke, @m_w.nyc fava beans, @norwichmeadowsfarm fava leaves, amaranth in a thyme flower and chive blossom vinaigrette topped with frizzle leeks

Ataulfo mango with house made tajin

Toasted @breadalonebakery San Francisco loaf served with @diasporaco rose petal butter and @masienda Chicatana butter, chive oil, asparagus and snap pea @m_w.nyc

Infladita filled with @aquabestnyc sourced East Coast Jonah crab and ataulfo ceviche on top of a salsa made of the ashes of maiz, spring onion and scotch bonnet. Around it a garden of ruby streak and fried nettles. With a thyme flower and chive blossom vinaigrette

House made corn nuts and roasted chicatana ants sourced by @masienda dusted in @burlapandbarrel urfa chile and black lime

House made pate sucree filled with @lanisfarm hoja santa creme patisserie and topped with @norwichmeadowsfarm macerated strawberries and raspberry dust

Thank you for choosing to spend your time with us at @acehotelbrooklyn @camillebecerra 🤎

95% of produce used was from local organic soil. by @chileconmiel

479

29

2 years ago