For me, Romesco is one of the greatest sauces in the world.
I don't know any group of professionals that mobilize as fast and as often as chefs do when there are people who are in need.
After a year, the aromatics in an olive oil are gone. Sometimes the bottles on the shelf in the supermarket are there a lot longer than you are.
As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.
American cooking is one of the unknown cuisines in America.
I get very upset when people start adding weird things to romesco.
I get bored of vacation.
I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished.
In Spain, you can go into any tapas bar, and you'll see anchovies all over the menu.
Italians allow anything in their cooking.
I'm very happy with how Jaleo in Las Vegas came together.
One day, we'll have 10, 20 or 50 Jaleos around America or around the world.
The great-great-grandfather of my mother was probably using gelatins.
Standing around the grill is fine, but I like to have my friends come in and out of the house. Movement makes the party more exciting.
Romesco with asparagus is simple and brilliant.
Sometimes you need to give dishes a nap.
Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.
When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
We should all be involved in the avant-garde as long as we look toward the past.
To feed a nation is never easy!
When you become an American, they give you an injection so your accent changes.
