Marcus Nilsson, via Saveur Magazine

Ignacio Mattos Shares a Few of His Favorite Things

In the originality of his cooking, Ignacio Mattos manages to be both a chef’s chef as evidenced by the precise technical execution required for many of his best dishes - and a populist who delivers bold yet comforting flavors. Matto’s biography doesn’t do justice to the playfulness, inventiveness, technical skill and earthy appeal of his food, but does provide a little context: He was born and began his career in Uruguay, moved to San Francisco to work at legendary restaurants (and de facto cooking academies) Chez Panisse and Zuni Café, and then relocated to New York to establish himself at Il Buco.

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Ignacio’s Mostly Latin Lunch, A Selby Film. Presented by T, The New York Times Style Magazine, where you can read the recipes from the video.