Chef Maricel Presilla, Expert in Latin American Cuisine
As a culinary historian, Chef Maricel Presilla’s passion for Latin American and Spanish foods is unequaled in the industry. Read on to see how Chef Presilla gets her inspiration, and why this highly acclaimed Cuban-born chef views U.S.-grown rice as an essential ingredient in her cuisines. Also, be sure to try her favorite rice comfort dish: Maya-Mediterranean Chocolate Rice Pudding. It’s guaranteed to be a delicious dessert your patrons will crave.
| Chef Maricel Presilla’s Professional Background: | |
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Why does Latin American/Spanish cuisine inspire you? |
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Latin American and Spanish cooking are both in my blood and part of my daily existence. Born in Cuba, I was surrounded by great family cooks who taught me to value quality, fresh ingredients and vivid flavors. Later studying in Spain, I learned to appreciate simple foods without embellishment. It was truly a revelation. To further my knowledge, I began traveling extensively throughout Latin America—every one of my trips was fueled by both my historical and gastronomic curiosity. What I found is that Latin America is truly the mother of all fusion, a most exciting and complex reservoir of culinary wisdom stretching in time and space to many corners of the world. |
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What role does rice play in Latin American foods? |
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The people of tropical Latin America have an inordinate fondness for rice only matched by Asians. Their plates are dominated by a mountain of rice which serves as a flavor carrier for all other elements of the meal. We blend the rice with the meat, the vegetables and the salad before taking a single spoonful to our mouths. One of Latin America’s favorite feast foods is rice and chicken and of course everyone has their own version of rice pudding—both are comfort foods everyone craves. |
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As a long-time user of U.S. rice, what benefits does it offer you as a chef? |
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Coming from Cuba, where U.S. rice was readily available, I grew up with it and have been using it in my cooking for many years. Additionally, supporting U.S. agriculture is important to me as a chef and a consumer. I use a lot of rice in my Latin dishes, and I’ve found U.S. rice is terrific. I also feel more comfortable with U.S.-grown rice, as I know this country is working hard to safeguard the integrity of its agricultural products and protect consumers. |
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You’re also very passionate about chocolate. What is one thing chefs would be surprised to know about this ingredient? |
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For me, chocolate is more than a sweet. Chefs should think of it as a versatile ingredient that can add backbone to any savory food from moles to stews, from spice blends to salad dressings. |
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How do you stay in tune with current food trends? |
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I like to be informed and am a voracious reader: history, politics, fiction, the small print on cereal boxes, food magazines, dining sections of prominent newspapers online as well as food industry publications. I’m also a good observer, eating out whenever I have a chance since restaurants are the battle trenches of food trends. I am not a trend follower, but as a chef I must be aware of changing fashions. |
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What’s your favorite type of cuisine when you eat out and why? |
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I am omnivorous. My only requirement is for the food to be well seasoned. Naturally, the cuisine of Cuba, my own country, satisfies me emotionally. But I’ve come to admire many of the other world cuisines for intellectual reasons, as the dishes feed my curiosity and yen for interesting flavor combinations. |
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What ingredient(s) will your kitchen never be without and why? |
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Rice and beans, naturally. It’s the ultimate comfort food for me. And even if I’m out of beans, rice is guaranteed to be the one thing that is never missing in my kitchen. |
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What’s your favorite kitchen tool? |
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I have two: a mortar and pestle made of extra hard guayacán wood that belonged to my great-grandmother Desideria. The second, and perhaps more useful tool, is my trusted cast-aluminum caldero, a traditional Latin American cooking pot. My caldero has a slightly flared shape that means it takes less liquid to cover a rice dish or a stew to the right depth, and it has two handles which comes in handy when cooking large batches. |
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You recently presented at The Culinary Institute of America’s conference that connects the foodservice industry with U.S. agriculture. What did the event’s theme “Inspiring American Menu Innovation from Farm to Table” mean to you? |
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The retreat encouraged foodservice operators to embrace both “world flavors” and quality seasonal ingredients from local agricultural resources. It’s one small but important step in the effort to bring healthier, more interesting and varied foods to millions of consumers, and to give new incentives to U.S. farmers. My role in supporting this effort is to promote authentic Latin American ingredients and flavor combinations as valuable alternatives for high volume kitchens. |
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How can today’s chefs and operators benefit by incorporating more agricultural products from U.S. farmers into their menus? |
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Adding nutritious grains and a larger variety of fresh produce into menus helps operators become more competitive in a world that is increasingly conscious about healthy foods. The move toward a healthier style of cooking that supports local farming will attract a broader clientele and open new markets for U.S. agriculture. In the end, everyone benefits: the industry, the consumers and the farmers. And the positive changes to the way Americans eat will be long lasting and set a precedent for future generations. |
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How would you advise chefs to maximize the benefits U.S. agriculture offers? |
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Chefs need to be more knowledgeable about agriculture and world foods. They can no longer afford to be passive recipients of whatever is available at their gigantic wholesale food suppliers. They must break from their comfort zone and seek ongoing and dynamic connections with local farmers if they really want fresh seasonal foods. |
