Easy and Inspiring Modern Mexican Recipes from Superstar Chef Enrique Olvera’s Red-Hot Restaurant Damian

At Damian in the Arts District of Los Angeles, legendary chef Enrique Olvera—known for New York’s Cosme and Atla, and Pujol in Mexico City—is further evolving the definition of what Mexican food can be. Ingredients like uni are combined with market greens in an inventive take on Caesar salad. Yukon gold potatoes are delicately hand-mixed with freshly ground white masa to create a tamal that becomes a potato-studded vessel for salsas of every kind. The dishes come out of the kitchen into an indoor-outdoor dining space covered in the greenery typical of Mexico City: Abundant monsteras and plume split-leaf philodendrons hang overhead as custom cutlery is placed alongside handmade Oaxacan dishware. 

Unlike at many restaurants of this caliber, the dishes themselves are deceptively simple yet over-deliver in complexity of flavor. Head chef Chuy Cervantes uses greens like wasabula, yu choy, and broccolini to embellish his dishes. A guacachile sauce is made by blending peppers, onions, and garlic before being brushed over carne asada, further deepening the char on a well-grilled steak. 

The dishes shared with us—and now you—are excellent expressions of what we love about the ever-growing diversity of Mexican food in the U.S.: They’re easy, despite their fine-dining restaurant pedigree; they’re delicious; and they’re local as can be. While each may require a bit more prep than you’re used to on a weeknight, no dish is beyond the skills of a home cook. Each is worthy of a party, the equipment needed no more exotic than a grill or a blender. Some dishes need no cooking at all. Tuna tartare is served atop a layer of chilled avocado salsa with a sprinkle of homemade furikake, an already winning spice combination that’s even better when handmade. The tuna is chopped until creamy, all the better to complement the crisp tostada. Plan ahead, invite some friends over, mix up a round of smoked highballs, and you will be transported to the lush plant-draped patio of Damian. Plus, you’ll have some amazing dishes to pull together time and again when you want to cook simple yet stunning modern Mexican meals at home. 

Make It Yourself

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Potato and Seed Chorizo Tacos

This recipe from Damian, in the Arts District of Los Angeles, shows that vegan can also mean insanely delicious. The seed mixture comes together with a blend of chiles, roma tomatoes, onion, and garlic to create a sauce that binds the pumpkin and sunflower seeds together. This mix then coats boiled fingerling potatoes to create the base of the taco filling.

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Carne Asada with Guacachile

Damian’s carne asada comes together with just a few ingredients and a quick sear on the grill. Can’t get to a grill? Throw these steaks onto a super-hot skillet to get the same char.

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Tamal de Papa with Russian Salad

Gently mixing the potatoes and masa by hand ensures that the roasted potato is evenly distributed throughout the tender tamale. The team at Damian sources corn from Masienda in West Los Angeles and grinds it in-house. Corn husks can be easily found in most Mexican grocers or well-stocked markets.

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Tuna Tartare Tostada

Serving raw fish can be daunting, but the simplicity and freshness of this recipe from L.A.’s Damian are what make it so brilliant.

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Smoked Highball

Calling all homegrown craft cocktailians: This drink from Los Angeles’ Damian depends on the quality of the ingredients. With a high-quality whiskey and pine-infused liqueur, the earthiness of the spirit is accentuated. As you sip, you inhale the oils releasing into the glass from the garnish of fresh eucalyptus.

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