The Tacos

Essentially, the small venue at ThinkFoodLab has been transformed into a mini-Oyamel, with bold colors and whimsical artwork. The menu at Butterfly is a slice off of Oyamel’s extensive Mexican street snack offerings: papas al mole, tacos, and tortas. The king trumpet mushroom taco was my favorite dish; king trumpet mushrooms are grilled and then doused in maggi sauce, generously smothered in guacamole, and crowned with fresh cilantro. On the side, enjoy crispy fries blanketed by mole sauce, salad, or chips and guacamole. The guacamole has a slightly more citrusy, acidic flavor profile than the one at Oyamel that I loved. For dessert, try a Mexican popsicle, called paletas, available in strawberry-lime-chile, Mexican cinnamon, and Mexican chocolate flavors.

The Vibe

The vibe at ThinkFoodLab Butterfly Tortas y Tacos is fast casual: you order at the counter and then grab a seat. It’s a fun way to get your Oyamel taco fix without going to a sit-down restaurant.

ThinkFoodLab Butterfly Tortas y Tacos: The Verdict

Is there anything missing at ThinkFoodLab Butterfly Tortas y Tacos? Oyamel’s salt air margaritas! Other than that, this is a great pit stop by a taco, torta, or both. Pretty much anything that has Think Food Group and Jose Andres’ name attached to it, you know it’s going to be good!

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1. Your restaurant portfolio has everything from Mexican to your native Spain in terms of cuisine.  How does travel influence the menus at your restaurants?

I am constantly inspired when I travel. Not a moment goes by when I am on a trip where I am not taking in something new: a new flavor, a way of preparing a dish, the use of a familiar ingredient in a new way. It is incredible! When I travel with my team to places like Peru, Spain, China, Japan, Mexico (and the list goes on!) to research new concepts, we taste everything and talk to as many people as we can about native dishes and flavors. I always want to immerse myself in the flavors of the place I am in.

2. You’ve travelled all over the world.  Which cuisine has impacted you the most?

No matter how many new places inspire me, Spain will always be at the top of my list and the closest to my heart. It is amazing how many chefs in Spain continue to push the boundaries using classic Spanish ingredients and flavors. I love meeting purveyors young and old who are honoring Spain by making ciders, cheeses, and wines to share with the rest of the world. I’ve also been incredibly inspired by China, Peru, and Turkey.

3.  You started World Central Kitchen after traveling to Haiti after the earthquake. What inspired you to start this project?

I have always felt that food can and should be an agent of change, and through food we can change the lives of so many people around the world for the better. After the earthquake hit Haiti, I knew that I had to help. People needed food, they needed clean cooking methods, and they needed jobs to rebuild their economy. World Central Kitchen started out to address so many of these basic necessities and because of that, we’re now able to provide things like clean cookstoves and culinary job training to people in Haiti and beyond.

4.  Are there specific places you’ve traveled to that have inspired a specific restaurant of yours?

When we were doing research and development trips for China Chilcano, I was so moved by the flavors of Peru and all of the history that was behind each dish. China Chilcano celebrates not only the indigenous Criollo style, but also the influences of Chinese Chifa and Japanese Nikkei that have impacted Peru’s palate. On the menu, you will see everything from sashimi to ceviche to dim sum, from fried rice to lomo saltado. The influences of these cultures are represented across the menu. That could not have happened without traveling there.

 5.  As a frequent traveler, what is the one travel item you cannot live without?

 Bose noise cancelling headphones – they let me unplug! When I’m flying I feel like I’m a bird flying over the clouds.

From personally witnessing Chef José Andrés advocating for proper food labeling at Capitol Hill to seeing him give back to our world community through World Central Kitchen, he’s proven to be inspiration not only in the kitchen but beyond. I am looking forward to seeing what he has in store for the future. Who’s your favorite traveling chef?

Disclaimer: This interview with Chef José Andrés was sponsored by Samsonite. As always opinions are my own. 

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