César de la Parra

César de la Parra's culinary philosophy is deeply rooted in the concept of "simplicity well done" and an unwavering commitment to unparalleled quality. Influenced by his mother and grandmother's home cooking, he believes that even the simplest dish, when prepared with the finest ingredients and thoughtful combinations, can be extraordinary. This ethos led him to "simplificar mi forma de cocinar, cerrando un círculo que me lleva de vuelta a lo esencial, pero ahora con más experiencia, herramientas y entendimiento." He champions "platillos honestos, sin pretensiones, pero con la misma calidad y, por supuesto, con gran sabor," asserting that in Mexico, what is well-made and delicious will always find success. His overarching vision for La Once Mil was to challenge the perception of the taco, transforming it from an often-inexpensive street food into a luxurious, high-gastronomy experience. He questioned why such an iconic dish couldn't be elevated with the same premium ingredients and elegant presentation found in world-class restaurants, stating, “En La Once Mil usamos la misma calidad de ingredientes que encontrarías en uno de los mejores restaurantes del mundo, pero dentro de un taco.” Beyond the plate, Chef de la Parra aims to create "un bocado inolvidable," a culinary memory so profound that it inspires customers to return. This "experiencia vibrante" extends to every detail, from the carefully designed elegant ambiance to the quality of service and the positive, communal environment he fosters among his team. He sees the taquería as a place where anyone, whether with family, friends, or a partner, would desire to go, believing that a successful venture should "generar comunidad" and celebrate Mexican entrepreneurship. His cooking is a personal expression, an art that "no imita nada," but rather arises from "el antojo, de lo que realmente queremos comer." Chef de la Parra’s signature approach is characterized by a "precision casi arquitectónica" in crafting high-quality tacos. He emphasizes a simplified, yet highly refined, technical style that focuses on bringing out the pure, honest flavors of premium ingredients. His philosophy centers on creating "bocadillos inolvidables" where "cada taco hable por sí solo desde la primera mordida." Flavor and plating are direct and impactful, relying on the inherent excellence of the components rather than overt pretension. He famously breaks down the taco experience into three equally critical parts: "Para César los tacos son 33% salsa, 33% tortilla y 33% relleno." His salsas, developed over many years, are a signature element, made with chiles like árbol, morita, and habanero, often with a hint of avocado. The tortillas are freshly nixtamalized, sourced from Zinacantepec, reflecting a deep connection to authentic Mexican culinary traditions. The selection of ingredients is paramount: he personally sources Black Angus High Choice/Prime beef from Kansas ranches, and utilizes wagyu A4/A5 Japanese beef. Other artisanal components include chorizo and cheese from La Vaquita Negra de Toluca and special quesillo. Signature dishes include the Taco de Lechón y Pork Belly, Taco de Ribeye (Chairman's Reserve), and the premium Wagyu A4 Japonés. Non-beef options feature Pastor and Barbacoa de Hongos, alongside unique tostadas like Spicy Tuna and Tiradito de Palmito.