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Mexican Chef Earns Michelin Star at Taco Stand

MEXICO CITY (AP) — Recently awarded Michelin-starred chef Arturo Rivera Martínez was hard at work at the first Mexican taco stand to receive a prestigious star from the French dining guide. With over 20 years of experience, he continued to sear meat on an intensely hot grill.

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Although Michelin representatives visited to present him with the company’s traditional chef jacket, Rivera Martínez opted not to wear it in the small, cramped space of Tacos El Califa de León where the heat from the grill is essential for cooking the meat.

At this humble taco stand in Mexico City’s San Rafael neighborhood, the menu consists of just four types of tacos, all featuring cuts of meat from different parts of the cow. The simplicity of the taco, with just a tortilla and sauce, combined with high-quality meat, is the secret to its success, according to Rivera Martínez.

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El Califa de León, known for its resistance to change, has maintained its original menu and cooking methods since 1968, showcasing a dedication to tradition. Despite its humble size, the restaurant earned a Michelin star, making it one of the smallest establishments ever to receive this prestigious recognition.

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Thousands of times a day, Rivera Martínez meticulously prepares tacos by grilling thinly sliced beef, adding salt and lime, and serving them on freshly made tortillas. The dedication to quality and consistency has garnered a loyal following and a reputation for serving some of the best tacos in the city.

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As the restaurant continues to thrive with its unchanged methods, customers appreciate the authenticity and quality of the food, even at a higher price point compared to other street vendors. The Michelin star has only added to the restaurant’s reputation and popularity among locals and visitors alike.

With the evolving landscape of the restaurant industry, El Califa de León remains true to its roots, standing as a testament to tradition and excellence in Mexican cuisine.

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