Chef Fidel Caballero of New York City's Corima brings a deep appreciation for tradition and innovation to his cooking, drawing inspiration from his Mexican roots while pushing culinary boundaries. From his love of menudo—a dish that embodies both comfort and resourcefulness—to his admiration for chefs who challenge expectations, his approach to cooking is both thoughtful and dynamic.
We caught up with him to talk about his journey, the dishes that inspire him, and the essential role of quality cookware in his kitchen, both at home and in the restaurant.
- What’s a dish that tastes like home?
- If you could open a novel restaurant concept that was guaranteed to be a success, what would it be?
- When did you know you wanted to be a chef?
- What’s the best meal you've had recently?
- Which chefs inspire you?
- If you could add one thing to your menu that doesn’t make sense but you love making, what would it be?
- Which piece of Made In cookware do you reach for the most?
- What do you expect out of your cookware?
- How important is having good kitchen tools?
- What's one way you use Made In cookware to finish a favorite dish on the menu?
What’s a dish that tastes like home?
Menudo is an essential northern Mexican dish, celebrated for its rich and flavorful broth as well as its deep cultural significance. Growing up, it was a Sunday morning staple so it is a comforting reminder of my childhood. As a dish that utilizes off-cuts, it represents Mexican cuisine's ability to make the most out of the ingredients that are available and not let anything go to waste. This is a philosophy that we carry on at Corima.
If you could open a novel restaurant concept that was guaranteed to be a success, what would it be?
Two completely different answers here. Either a dive bar that just serves grilled chicken or a tiny 8 seat tasting menu restaurant.
When did you know you wanted to be a chef?
College. I studied industrial design and the culinary program was across the hallway and always occupied my mind. From there, I joined the industry as a dishwasher and never looked back.
What’s the best meal you've had recently?
Sushi Sawada in Tokyo. The meal really highlighted how much mastery can go behind such "simple" food.
Which chefs inspire you?
Jorge Vallejo has always inspired me for making food that is extremely elevated and doesn't necessarily appear to be Mexican at the surface, but is rooted in traditional flavors and ingredients. We often hear that the food at Corima doesn't seem to be Mexican, but once people taste it and hear the stories behind it, it clicks.I also look up to Magnus Nilsson for making food that is deeply tied to the area surrounding his restaurant, despite its remoteness. At the time, the idea of a restaurant being so remote and still being considered a destination was unheard of and now we see that more and more.
If you could add one thing to your menu that doesn’t make sense but you love making, what would it be?
A steak tartare sandwich with potato chips.
Which piece of Made In cookware do you reach for the most?
- Stainless Clad Saucier
- 3 QT
- $169
The Saucier. It is super versatile. I use it as a pot, to sear, for pastas, risottos, esquites. It's great to have a piece of cookware that has so many different uses. I also love my Carbon Steel Pans.
What do you expect out of your cookware?
I expect reliability and versatility, which is why we love Made In and try to use it as many products as we can in the restaurant.
How important is having good kitchen tools?
It's crucial. There are so many other curveballs that come up over the course of prep and service, we need to be able to rely on our tools and equipment to execute our menus.
What's one way you use Made In cookware to finish a favorite dish on the menu?
- Stainless Clad Butter Warmer
- ¾ QT
- $79
We use the Butter Warmers for tableside saucing. It's a great opportunity for the kitchen to connect with the guests and explain the technique and process behind a dish.
