Ever wondered what happens when classic French culinary techniques meet traditional Mexican ingredients? Join us for an incredible episode of Sauce and Uncensored as we sit down with Chef Taylor from Connemore to discuss the art of nixtamalization and the journey of opening a standout restaurant in Tampa. From sourcing rare chilies to the science of handmade tortillas, this conversation goes deep into what it takes to build a remarkable dining experience.
Chef Taylor shares his fascinating career path, moving from the soul of New Orleans to the high-pressure Michelin-starred kitchens of New York City before finally landing in Florida. We dive into why Connemore refuses to cut corners, specifically focusing on their labor-intensive in-house masa production and the importance of sourcing authentic Oaxacan ingredients.
We also tackle the gritty realities of the restaurant business, including the hurdles of a year-long build-out and the complexities of local inspections. Beyond the business side, we explore the menu’s unique fusion of styles, featuring dishes like duck fat masa dumplings and a fresh take on Al Pastor using pork belly. Whether you are a fan of rare tequilas, curious about fermented fruit drinks like tepache, or looking for the best steak taco in Seminole Heights, this episode covers it all.
Chapters
0:00 Intro and the Art of Nixtamalization
3:45 Sourcing Oaxacan Chilies and Fresh Masa
7:15 Culinary Roots in New Orleans and New York
11:30 The Move to Florida and Starting Connemore
15:45 Challenges of Restaurant Build outs and Inspections
20:00 Defining Authenticity in Mexican Cuisine
24:15 Signature Dishes and French Influences
28:00 Tequila Selection and Future Menu Specials
31:00 Local Tampa Favorites and Recommendations
32:45 Tasting the Steak Tacos and Tepache
33:35 End of Video
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#mexicanfood #chefinterview #tampaeats #nixtamal #culinaryarts
