How Chef Dominica Rice Cisneros Uses Olive Oil in Mexican Cooking
The Culinary Institute of America
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Show Notes
Chef Dominica Rice Cisneros is the owner of Bombera, a celebrated Mexican restaurant in Oakland's Dimond District, known for its Chicana heritage cooking, wood-fired techniques, and focus on community and local ingredients.
She talks about cooking with lard, butter, and corn oil as a child, and discovering olive oil when she started working in Bay Area restaurants in the 1980s. Alexandra Kicenik Devarenne is the director of Extra Virgin Alliance, and interviews Chef Dominica about how she incorporates California olive oils into her Mexican cuisine.
This video was produced by The Culinary Institute of America as an industry service to the International Olive Council.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen