LAist is part of Southern California Public Radio The backstory: If you've visited Olvera Street you may have noticed a stuffed donkey stand near the entrance the family that operates the attraction was issued an eviction notice because of a contract issue after a death in the family a judge ruled ruled in their favor and they were able to beat the city on the eviction notice the fight to save the famed donkey continues; the Hernandez family is preparing for a week-long jury trial that begins on April 28 The eviction allegedly stemmed from a contract issue No one else in the family was listed on the paperwork before Maria Trancito “Tancho” Hernandez passed away an expiration date was set on the contract Locals consider the photo op with the stuffed donkey one of Los Angeles' many historic landmarks Supporters are not ready to let the donkey and its memories go easily the community has shown up to support the family as they attempt to find a solution to what they feel is an unfair attempt at removing them from the area the family said that the City has refused to provide witnesses for deposition claiming that they did not represent the Commissioners who run the El Pueblo Monument This caused the court to rule in favor of the Hernandez family he expressed his disbelief over the reasoning behind the city's intent to remove the iconic family-owned business from the area “I have to spend time defending a stuffed donkey rather than continuing to fight back the homelessness crisis,” he said “But the City is just being ridiculous here I have pictures of my children on that donkey and I plan to one day have those same pictures of my grandchildren.” and actors are among those who have taken photos with Jorge have had their photos taken here when they were children returning years later to take a picture with their kids and I find the waste of resources by the City here unacceptable,” said Bramzon “Does Hydee Feldstein Soto plan on a reelection campaign based on some sort of anti-donkey platform that celebrates and represents Mexican-American culture in Los Angeles the family feels good about the progress they are seeing and refuses to back down said the ongoing battle goes beyond their business “We believe this case highlights broader issues of cultural preservation and misplaced priorities within our city leadership,” she said Enrique Olvera doesn’t talk about growth the way most chefs do He doesn’t use words like “portfolio,” “rollout,” or “expansion strategy.” Instead he reaches for a metaphor from agriculture—specifically the traditional Mexican system of growing corn alongside other complementary crops but as a collection of site-specific expressions—each one rooted in place and reflective of Mexico’s rich culinary heritage “We don’t want to be a monoculture,” he says “We want different representations of restaurants in different locations.” Olvera opened Pujol in Mexico City in 2000 it was a revelation—modern Mexican cooking with fine-dining precision and a spirit that felt both rooted and revolutionary That restaurant would become the foundation of Casamata the hospitality group Olvera quietly built over the following two decades he resisted the standard path of scaling a concept or duplicating a flagship each one shaped by its own rhythm and purpose a Mexico City café offering tortas and seasonal salads which grew into a multi-location neighborhood staple with more ambitious restaurants like Cosme and Atla in New York he’s opened Damian in Los Angeles and Carao in Nayarit the group includes 14 restaurants—spread across Mexico and the United States—with no two exactly alike “It was never about creating a group in the traditional sense,” Olvera says and dishes that speak for themselves,” he says Whether it’s a fine-dining tasting menu or a casual café At the heart of it all is a deep respect for the guest experience “The best restaurants are the ones where you feel great,” he says “Not necessarily the ones chasing recognition.” That’s not to say the group lacks ambition—Pujol remains one of the most influential restaurants in Latin America—but Olvera’s approach is driven less by prestige than by feeling: How does a dish land How does a meal make you feel when you leave That ethos extends to design and ambiance as well is alignment: to bring the philosophy of the kitchen into every part of the experience from the food to the chairs to the playlist While Mexican culinary tradition runs through every restaurant in the group Olvera is adamant that each location reflect its own context we work with the seasons and the land where we are,” he explains that means East Coast seafood and local vegetables while Damian in Los Angeles draws on the region’s vibrant produce and proximity to the Pacific Olvera and his team emphasize working with local farmers and purveyors in each city using regional ingredients to express Mexican technique without forcing replication “We try to use fish from the Atlantic in New York and fish from the Pacific in California,” he says “It’s about adapting without losing our identity.” Olvera says the group had drifted slightly toward a safer they’re doubling down on site specificity again—returning to the farms “That’s the focus of the company this year,” he says “To come back to that idea of anchoring ourselves to place.” One of the most striking aspects of Olvera’s restaurant group isn’t just the caliber of its food—it’s the legacy of people who’ve come through his kitchens Many have gone on to open acclaimed restaurants of their own including Eduardo García of Máximo Bistrot in Mexico City and a long list of chefs leading projects across Mexico But Olvera is quick to deflect the idea of ownership over their success mentorship is less about creating disciples and more about creating conditions for others to grow That shift in mindset has extended to how the group attracts and retains talent many young cooks sought out Pujol for the name and résumé boost Olvera wants people to stay for different reasons: a sense of community “We’re trying to build a company where people want to stay and grow with us,” he says Olvera’s restaurants have long emphasized sustainability—not just in sourcing but in how they relate to producers and manage their operations “We want to work with farmers in complicity and building long-term relationships rooted in mutual respect the group has created a dedicated sustainability coordinator role at Pujol and the development of circular programs with suppliers and staff in the kitchen receive bonuses tied to traceability—encouraging transparency and accountability across the supply chain it’s not just about doing the right thing for the environment,” Olvera says Olvera is keenly aware of the limits of growth “I don’t want to become a multinational empire,” he says “That’s very clear to me.” Instead of chasing scale he’s focused on deepening what already exists—refining each concept he remains open to new opportunities—so long as they align with the group’s philosophy and Mexico City are cities he feels especially connected to and where future projects are most likely to emerge “We try to be as selective as possible,” he says expansion is never just about opening another location It’s about cultivating something meaningful in a specific place—a restaurant that reflects the land In an industry often shaped by uniformity and scale Enrique Olvera’s restaurant group offers a different blueprint—one that grows like a milpa: intentionally Each restaurant is a reflection of its place It’s about cultivating meaning—one restaurant leading him to pursue an education at The Culinary Institute of America (CIA) in New York he returned to  his home in Mexico City and opened Pujol The restaurant quickly gained international recognition for Olvera’s innovative approach to traditional Mexican cuisine combining  ancient techniques with modern gastronomy Pujol’s expression of modern Mexican fine-dining tasting menus and Olvera's meticulous attention to detail have earned Pujol a place among the world's best restaurants ranking high consistently on the The World's 50 Best Restaurants list Pujol holds two Michelin stars and is considered an institution that both inspires and exists within a new and innovative era for Mexican restaurants and cuisine Olvera’s influence can be felt far from the plate also: with his homeland undergoing hardships and societal struggles over recent decades Mexican food has been brought out of the shadows to lead a cultural revival food and gastronomy has become a form of resistance against violence and crime to forge connections between people and become a positive force in society Opened in 2000 after Olvera graduated from culinary school Pujol has since gained legendary status as a standard bearer for modern Mexican gastronomy An ever present on The Word’s 50 Best Restaurants list The menu is constantly changing according to the seasons Olvera makes a point of working with and championing local Mexican producers One of his famed innovations is Pujol’s omakase taco counter where guests can observe chefs dedicated to the beloved Mexican tradition and see it elevated to new gastronomic heights Olvera's influence extends beyond Mexico City and Pujol He is the creative force behind several other successful ventures which showcases his flair for combining Mexican flavors with contemporary techniques in a new and exciting ways One of the most sought-after reservations in New York City modern atmosphere provides a perfect backdrop for a new The kitchen team at Cosme features a constant stream of young talent that Olvera mentors to be the next generation to represent Mexican cuisine globally a tortilleria dedicated to the important Mexican tradition bring Olvera’s gastronomic excellence to casual mini franchises that are more affordable and accessible in an urban setting Tradition is the main ingredient in all of Olvera’s cooking but the chef is no slave to dogma and always innovates looking for a higher expression of his native culture though food guests ae invited to engage deeply with the important Mexican tradition something Olvera also endeavors to preserve at Molino el Pujol But the real creativity of the chef is seen in Pujol's ever-changing seasonal tasting menu where guests are invited to try traditional dishes elevated to fine-dining status like scallop ceviche with egg salad or grilled Baja coast rockfish with butternut squash puree and sherry foam One of Olvera's best known expressions is his Mole Madre simultaneously simple and delicious yet incredibly complex The dish is plated with a central ring of mole perfectly encapsulating Olvera's passion for combining the ancient with the fresh and new Olvera has authored several cookbooks such as the hugely popular Tu Casa Mi Casa: Mexican Recipes for the Home Cook and appeared on various television shows including Chef’s Table and MasterChef His dedication to celebrating and elevating Mexican cuisine continues to inspire chefs and food enthusiasts around the world Olvera has made a huge contribution to shaping the landscape of modern Mexican gastronomy Three city council seats are on the Fair Oaks Ranch ballot with the Place 4 seat being filled by a new councilmember Jarrett joined Community Impact Newspaper as a reporter in September 2021 he was a staff writer for two papers in North Georgia the North Georgia News and the Towns County Herald He graduated from Young Harris College with a degree in Creative Writing in 2020 real estate development and nonprofits in the Northeast San Antonio Metrocom Hotelier Middle East Home » People » The Chedi Al Bait, Sharjah appoints Marilu Olvera as general manager The Chedi Al Bait, Sharjah has announced the appointment of Marilu Olvera as its new general manager. With more than two decades of international hospitality experience, Olvera has held senior leadership roles across the UAE, Saudi Arabia, Oman, Costa Rica, the Maldives, Jamaica, and Mexico. Her past tenures include positions at Qasr Al Sarab Desert Resort by Anantara, Six Senses Zighy Bay, Cheval Blanc Randheli by LVMH, and Hacienda AltaGracia, Auberge Resorts Collection. “It is an honour to take on the role of general manager at The Chedi Al Bait, a property that so beautifully embodies the spirit and heritage of Sharjah,” said Olvera. “The resort is a true gem — a place where history, culture, and understated luxury come together to create a deeply memorable guest experience.” Olvera is recognised for her thoughtful leadership style, grounded in authenticity, cultural sensitivity, and a focus on operational growth. She has led multiple pre-openings, implemented transformative guest initiatives, and built high-performing, multicultural teams. “My focus will be on preserving the authenticity that defines The Chedi Al Bait while continuing to elevate the service and standards our guests have come to expect,” she added. “I believe in leading with purpose and cultivating a team culture built on trust, passion, and attention to detail — because it’s the people who bring a destination to life.” MexicoChevron OaxacaChevron “The markets capture what is beautiful about Oaxaca,” he tells Condé Nast Traveler from his home in Mexico City “Even though seasons are not as pronounced here in Mexico as they are elsewhere in North America you will see all these variations of vegetables and different kinds of herbs that make up the region’s cuisine.” What was the first thing you ate when you got off the plane He moved back to Oaxaca five or six years ago and opened this small restaurant inside his family’s house They work only with heirloom products from Oaxaca and cook with whatever they find at the market which means they don't have a long menu and are stuffed with a few threads of pork or chicken They also have this amazing tichinda tamale too: Jorge's wife curates a lot of artisanal ceramics and there are always some textiles and tableware to buy I love having breakfast at Casa Oaxaca hotel where I usually stay if I’m not at Casa Criollo because The hotel is right across the street from the Santo Domingo Church and it has one of the most beautiful interior patios in the city Just five or six tables and a menu that changes all the time it’s like a verbal list of things that they cook that day where they’re usually served with red or green salsa along with freshly made tortillas and smoked meat that is just quickly grilled over charcoal a nice glass of whatever juice is available—there are so many varieties of mangoes and oranges here—and maybe a coffee or a hot chocolate with water In Mexico, Chef Enrique Olvera Is Doubling Down on His Commitment to Local FarmersWith Mexico's artisanal produce under threat the country's top chef is prioritizing his commitment to small farms—to the benefit of diners And your most anticipated meal—and how was it One of my favorite chefs is Thalia [Barrios García], who has a restaurant called La Cocina de Humo where she uses comals [clay pans] to prepare a set menu with lots of different bites from the region [within Oaxaca] where she is from She’s not doing a fixed menu of the classics She is also very good at guisados—braised meats with chiles—so I’m always looking forward to those And she does this salad with heirloom tomatoes I think that’s one of the most beautiful dishes that she makes And you can always stop somewhere and have a quesadilla—just make sure that the quesillo is fresh Most of the restaurants here tend to be laid back There’s actually been a lot of very heated conversations about whether Mexican regional cuisines can be performed in fine dining it’s more about the hospitality and the execution It’s more about what's happening on the plate than the luxury of the space or the fanciness of the experience One dish very close to my heart is a tlayuda Alejandro Ruiz from Casa Oaxaca makes one with all the insects from Oaxaca—the worms and the chicatana ant and the grasshoppers The chicatana ants taste a little bit like beef jerky and a little bit of coffee; they have this fermented soil taste The grasshoppers are normally a little bit spicy because they are roasted with chiles and garlic Then the worms… I personally think they're really smoky and more fatty The best dessert in Oaxaca is fruit in peak season The mangos here taste so much better than regular mangoes in Mexico City but as a snack I’ll add a little chile and salt Well, I’m always traveling back with mezcal. Most of the good mezcal is produced in very small [batches]. So if you find a mezcal that you like, buy a bottle, because you probably won't see it again. And I like to buy seeds from some of the markets if I can. That way I can plant them in my garden and get them forever. up-to-the-minute voice in all things travel Condé Nast Traveler is the global citizen’s bible and muse We understand that time is the greatest luxury which is why Condé Nast Traveler mines its network of experts and influencers so that you never waste a meal or a hotel stay wherever you are in the world There are no statistics available for this player Thanks for visiting The use of software that blocks ads hinders our ability to serve you the content you came here to enjoy We ask that you consider turning off your ad blocker so we can deliver you the best experience possible while you are here This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page University of Notre Dame Notre Dame News University of Notre Dame juniors Faiza Filali and Angela Olvera have been named to the third cohort of Obama-Chesky Voyager Scholars. They are Notre Dame’s second and third Voyager Scholars after senior Raleigh Kuipers who recently returned from Latin America as a member of the second cohort Administered by the Obama Foundation with support from a $100 million gift from Airbnb co-founder Brian Chesky the Voyager Scholarship offers rising juniors who qualify for need-based financial aid the opportunity to pursue careers in public service through access to travel and education This year’s cohort consists of 100 students from 35 states and territories representing 60 colleges and universities across the United States Selected for their strong academic record and commitment to public service Voyager scholars receive as much as $50,000 in “last dollar” financial aid plus a $10,000 stipend and free Airbnb housing to pursue a summer work-travel experience Filali, who is from New Orleans, Louisiana, is a political science and peace studies major with minors in Korean and the Hesburgh Program in Public Service. She is a Hesburgh-Yusko Scholar and Glynn Family Honors Scholar French and Korean with varying degrees of proficiency Filali has served as an intern with the Borgen Project a nonprofit dedicated to ending global poverty She has also interned with the National Committee on North Korea a nonpartisan organization dedicated to promoting peace on the Korean Peninsula through the College of Arts and Letters’ Washington Program She will study abroad at Yonsei University in Seoul in the spring Filali plans to travel between South Korea and Japan to research local opinions on nuclear proliferation in support of her senior thesis which will focus on the political and societal effects of living in direct proximity to a nuclear state She plans to attend law school after graduation then work with policymakers through established international organizations such as the United Nations Office for Disarmament Affairs to bring an end to “nuclear anxiety.” “I am so absolutely beyond grateful to have been selected for the Obama-Chesky Scholarship for Public Service,” Filali said “The benefits of this award — including the scholarship summer experience and being in a cohort of intelligent talented and motivated students — makes my commitment to nuclear deterrence and nonproliferation all the more realistic and meaningful I am beyond excited to engage with the cohort and push myself even further towards my goal of building nuclear peace.” Angela Olvera is a political science major and Latino studies and constitutional studies minor from McAllen She is a Latino Studies Scholar and a cabinet member for national political engagement and gender relations for Notre Dame Student Government She is a past research assistant with the Institute for Latino Studies Olvera has served as an intern in the Office of the Vice President of the United States She has also interned for the National Immigrant Justice Center through the Institute for Latino Studies’ Cross Cultural Leadership Program Joaquin Castro of Texas through the Washington Program She will study abroad through Notre Dame London in the spring she plans to research citizenship processes while interning for the International Rescue Committee in Colombia a nonprofit devoted to helping people whose lives are shattered by disaster or conflict with the ultimate goal of helping to develop and implement immigration and other policy — and advise the attorney general and deputy attorney general on such policy — from within the Department of Justice’s Office of Legal Policy "I am incredibly grateful to receive the Obama-Chesky Voyager Scholarship and to be welcomed into a community truly dedicated to public service,” Olvera said “I was born and raised in a border community in South Texas I hope to make my community proud and work towards real change and empowerment of akin communities In applying for the Voyager Scholarship, Filali and Olvera worked closely with the Flatley Center for Undergraduate Scholarly Engagement (CUSE) which promotes the intellectual development of Notre Dame undergraduates through scholarly engagement creative endeavors and the pursuit of fellowships Elise Rudt-Moorthy is the associate director of national fellowships at CUSE “Working with Faiza and Angela was an absolute pleasure and I am incredibly impressed with their accomplishments and drive as they are only just beginning junior year,” Rudt-Moorthy said “They are both truly deserving of this award and will do amazing things on the global stage.” For more on this and other scholarship opportunities visit cuse.nd.edu Notre Dame News © 2025 University of Notre Dame Thanks for visiting MALIBU - Jaxon Olvera has signed with the Pepperdine men's basketball program head coach Ed Schilling announced on Tuesday afternoon Olvera spent his senior year of high school at Dynamic Prep in Irving Texas during the 2022-23 season before heading West last year to attend Golden State Prep in Northern California 3.1 rebounds and 1.2 assists per game while helping his team to the 2023 Texas Christian Athletic League 6A Championship Olvera saw competition against some of the nation's top recruits and averaged 19 points and six boards per contest "Jaxon is a great addition to our basketball program," Schilling said "He was one of the best guards on the prep school circuit this past season being named to the first team in several of the top tournaments such as: Big Shot National Tournament Hoop Hall Prep Showcase and The Golden State Classic his versatility was seen in his season averages of 19 points We are excited to see how he fits in and contributes to the Pepperdine basketball program." "I chose Pepperdine because I had a very good feeling about it and it felt like home," Olvera said "I'm so excited to play in a good conference and really show my talent on the biggest stage." Thanks for visiting ShareSaveCommentBusinessFood & DrinkHexClad And Chef Enrique Olvera Help Desert Smash Charity Tennis Event Raise Over $1 MillionByAndrew Watman Forbes contributors publish independent expert analyses and insights I cover innovation across the food & beverage landscape.Follow AuthorMar 14 10:15am EDTShareSaveCommentDesert Smash 2025 largely by providing prenatal vitamins to pregnant women in underserved regions “We have a soft spot for promoting the role that women play across society,” HexClad cofounder and CEO Danny Winer tells me “We’re also the sponsors of the James Beard Women's Leadership Foundation which provides scholarships to aspiring female chefs…So whenever we can do anything like that catered the event with a team of chefs using HexClad’s proprietary ‘hybrid’ cookware Laser-etched hexagons cover the surface of these pots and pans which make them non-stick without a teflon coating thanks to HexClad’s patented ‘TerraBond’ technology forever chemical-free non-stick,” Winer says The non-stick technology is just one layer of the ‘hybrid’ innovation “The edges of the hexagons are like the peaks and in the valley is the non-stick…but because the food is actually resting on the peaks you get a great golden brown sear and you can use metal utensils on it,” Winer explains “It’s got the searing power and the durability of stainless steel and the heat retention and searing capability of cast iron.” The program began with a cocktail hour along Zenyara’s lakeside beach including a caviar bar and hor d’Oeuvres like thick-cut tuna tostadas with flaky sea salt The first course Olvera and his team served was a kanpachi ceviche topped with caviar and ginger with hearts of palm in a miso sauce A family-style plate of roasted duck carnitas accompanied mushroom barbacoa and smoked tomatoes for guests to fill their own house-made tortillas Olvera’s inspiration for the dining experience derived from blending inspiration from his three restaurants but added a twist by honoring Southern California’s beloved fresh produce “The products here and the products in Mexico are different but the technique is pretty much the same,” Olvera tells me but we're using different kinds of fish and vegetables.” Functionally adorned throughout the dining table were the aluminum statuettes that are HexClad’s new HexMill Pepper Grinder The heavy-duty burr grinders are designed to withstand a home next to a hot stove for years “We wanted something that was really hard and durable,” Winer says it broke the tile of your floor versus the pepper mill itself.” chef Olvera began to ladle on each plate what seemed like hot chocolate lava puddles “It’s probably our most emblematic dish at Pujol,” he says “It has been aged and heating for the past 10 years.” A tlayuda with spring herbs were used as a vessel to taste the outrageously indulgent mole which carried a deeply nutty flavor profile The #1 seeded men’s player at this year’s BNP Paribas Open attended the charity dinner to show his support for the cause “Desert Smash is a highlight–seeing people enjoy tennis and growing as a sport for a great cause is the best part.” Two dessert dishes included a banana leaf flan drizzled in sesame caramel and a violet hibiscus meringue that sparked a tropical sensation yet casually constrained thanks to a touch of vanilla Olvera tells me that in honor of the 25th anniversary of Pujol he will be bringing the restaurant to LA for a 10-day pop-up event in April “A lot of the customers that we have in Mexico City are from Los Angeles,” he says “so we believe that it’s a market that knows the Pujol name well.” He will be bringing back Pujol classics and teases me with a handful of dishes he plans to highlight on the exclusive menu “We used to make thinly sliced avocado in a ravioli style with shrimp tartar that will probably be there we used to do a squash blossom soup–with cream that we melted with coconut And a fish al pastor and the mole de olla that were also emblematic during the first decade of Pujol.” The tasting menu of about seven courses will be available for about 200 covers split between an early evening and late evening service She says she also loves Olipop’s Crisp Apple flavor "I always go for Dobel tequila whenever I have a moment to celebrate a big win,” she tells me Hexclad is expected to focus more of its marketing efforts in the sports world Please upgrade your browser to improve your experience The mole madre at Pujol has been the living breathing headliner of the fine dining favorite for more than ten years Chef Enrique Olvera explores the dish’s biography and hints at its future Enrique Olvera’s mouth starts to water as he describes the mole that crowns the prix fixe menu at his restaurant Pujol in Mexico City when it arrives at our table pooled on a small plate and he has swiped his finger through it to capture a taste That the mole here stirs such sensory enthusiasm in the veteran chef is perhaps a sign of the dish’s place in his career a signature offering that has come to define his cooking style of exquisitely elevated age-old ingredients It’s also a dish that he’s watched grow up in the most biological sense: For more than a decade the same batch of mole has been reheated and remixed with a fresh one producing a flavor that embodies the complexities and certainties that come with age and watched as Pujol this year received one of Mexico’s first Two MICHELIN Star distinctions It’s become so synonymous with the restaurant that diners complained after it was at first left off the menu at Pujol’s adjunct taco bar But as the restaurant looks towards its 25th anniversary next year breathing headliner into a new stage of life “I think it's a little bit like what happened to Juan Gabriel when they asked him to sing ‘Querida,’” Olvera says of the mythic Mexican pop star and his trademark song before noting the upcoming quarter-century milestone “We’re going to make several changes in the overall experience of the restaurant and I think surely we’ll have to change the way in which the mole participates in that experience.” When we speak last month in the restaurant’s lush courtyard when the tomatoes and bananas that compose the peaks and depths of its flavor are at their ripest Dozens of ingredients make up the black mole recipe that is folded in every two days while more star anise than tradition dictates lends a brightness to the dish When the kitchen detects that the spice level is low Fruits that bring “liveliness” recur in the recipe at the peak of their season The path that the mole’s flavor follows over time “is more like a spiral than a line,” he says you go back to banana and you go back to the apple.” “What you look for when reheating a mole is for the ingredients to meld and for there to be a better integration of the ingredients into the whole,” he says Still, over its 3,500-day lifetime, the mole madre has gone through certain distinguishing phases. The story of the dish begins, like most moles in Mexico, with a celebration: the first anniversary of Quintonil (Two MICHELIN Stars) now a fine dining landmark down the street in Polanco.  Olvera and his team prepared a mole negro with the chilhuacle they had recently bought in bulk from farmers in Oaxaca as part of an initiative to save the chili from extinction The sauce was served spooned over a lightly fried tortilla like stars on a black night sky – a metaphor for mole as a celestial body The leftovers were taken back to the Pujol kitchen where they were reheated and served each day until the supply ran low Satisfied with how the mole had gotten smoother with each trip back to the flame – a technique Olvera says he learned from the chef Ricardo Muñoz Zurita a renowned researcher of Mexican gastronomy – the original Quintonil batch was extended with the integration of a new one penciling notes on the mole’s metamorphosing flavors into a logbook and adjusting around the edges the team introduced fruit into the recipe and designed the elegant plating that remains today with a circle of a rust red mole made fresh that day nested in the center of the mole madre then ones delicately pressed with an hoja santa leaf after Olvera has passed over any maize or metal vessel in favor of his digital utensil he explains that the way the mole madre tastes moves in cycles I think that’s something very beautiful,” Olvera says The next form the mole will take in the reimagined Pujol remains unclear But Olvera betrays no hint of anxiety about the uncertain fate of his most important creation When you manage to understand food in that way I think there’s no anxiety about creativity,” Olvera says “I feel that creativity is something that happens over time.” What the MICHELIN Guide Inspectors Saw in 2025 Whether it’s your first time in a fine dining restaurant or your fiftieth these tips from our seasoned MICHELIN Guide Inspectors will help you get it right — your way When you want to dress up and enjoy a night out on the town Bib Gourmand Pierozek brings people together for delicious From listening bars to neighbourhood restaurants explore all the top recommendations from Chishuru’s Adejoké Bakare One of the most prominent chefs serving Indian cuisine talks India and his New York The Mexican capital takes center stage alongside the culinary world's top talents From Texas Barbecue to Mexico City's cutting-edge dining these new MICHELIN Guide hot spots promise unforgettable vacations and world-class cuisine These are the best lake vacations for a summer break from Lake Tahoe in the US to Lake Como in Switzerland and the MICHELIN-recommended restaurants and bolt holes to bed down in when you visit where do fashion’s biggest names retreat for a bite and a bed We imagine the post-Gala sanctuaries of the chicest attendees these iconic chefs mentor professional chefs who have an ego Who knew brisket and biscuits could be so good From tartan fabrics and stag antler furnishings to rare Scotch whiskies and castle views you'll have no doubt which country you're in when staying at these Michelin-Key hotels she has championed America’s farm-to-table movement for 54 years The self-proclaimed “unofficial talent scout” shares his local favorites from the city he calls home Sustainability is more than a buzzword—it’s a core value embraced by some of North America’s most design-forward hotels Non-members can add the privileges at checkout through our 30 day free trial By continuing I accept the Terms & Condition and Privacy Policy. I would like to receive Newsletter from MICHELIN Guide Save lists of your favorite restaurants & hotels Enrique Olvera\u2019s mouth starts to water as he describes the mole that crowns the prix fixe menu at his restaurant Pujol in Mexico City That the mole here stirs such sensory enthusiasm in the veteran chef is perhaps a sign of the dish\u2019s place in his career It\u2019s also a dish that he\u2019s watched grow up in the most biological sense: For more than a decade and watched as Pujol this year received one of Mexico\u2019s first Two MICHELIN Star distinctions It\u2019s become so synonymous with the restaurant that diners complained after it was at first left off the menu at Pujol\u2019s adjunct taco bar \u201cI think it's a little bit like what happened to Juan Gabriel when they asked him to sing \u2018Querida,\u2019\u201d Olvera says of the mythic Mexican pop star and his trademark song \u201cAs long as people continue to like it \u201cWe\u2019re going to make several changes in the overall experience of the restaurant and I think surely we\u2019ll have to change the way in which the mole participates in that experience.\u201d When we speak last month in the restaurant\u2019s lush courtyard Fruits that bring \u201cliveliness\u201d recur in the recipe at the peak of their season The path that the mole\u2019s flavor follows over time \u201cis more like a spiral than a line,\u201d he says you go back to banana and you go back to the apple.\u201d \u201cWhat you look for when reheating a mole is for the ingredients to meld and for there to be a better integration of the ingredients into the whole,\u201d he says Still, over its 3,500-day lifetime, the mole madre has gone through certain distinguishing phases. The story of the dish begins, like most moles in Mexico, with a celebration: the first anniversary of Quintonil (Two MICHELIN Stars) like stars on a black night sky \u2013 a metaphor for mole as a celestial body Satisfied with how the mole had gotten smoother with each trip back to the flame \u2013 a technique Olvera says he learned from the chef Ricardo Mu\u00f1oz Zurita a renowned researcher of Mexican gastronomy \u2013 the original Quintonil batch was extended with the integration of a new one penciling notes on the mole\u2019s metamorphosing flavors into a logbook and adjusting around the edges I think that\u2019s something very beautiful,\u201d Olvera says I think there\u2019s no anxiety about creativity,\u201d Olvera says \u201cI feel that creativity is something that happens over time.\u201d « Back This Thursday the Mexican delegation won their third medal at the Paris 2024 Olympic Games thanks to the performance of Juan Manuel Celaya and Osmar Olvera who took the second place and the silver medal home being bested only by a minimum difference by the Chinese duo the Mexican divers Osmar Olvera and Juan Manuel Celaya have secured the first Olympic medal for Mexico in the Synchronized 3 meters Springboard Diving the talented divers got an extraordinary score of 444,03 It is important to mention that never before has such a small difference between the first and the second places been seen which proves how tight the competition was and it was only defined in the last of the six attempts with the Chinese team taking home the gold and 446,10 points The third place went to Great Britain with a score of 438,15 This is a complete joy for the Mexican duo obtaining their first Olympic medal and the sixteenth for Mexico in this sport throughout history The Panam Sports Ambassador Osmar Olvera was happy although he stated they could’ve taken the gold it’s a subjective assessment sport and that’s how it is in the end the judges didn’t think our performance was the winning one you don’t even know how hard we trained for this medal,” mentioned the Santiago 2023 Pan American champion and I was able to have them here on the stands a big hug to the rest of my family that stayed home I’m so happy and I only want to thank everyone,” concluded Osmar Olvera after his spectacular presentation The Panam Sports Ambassador still has to participate in the individual competition We are using cookies to give you the best experience on our website You can find out more about which cookies we are using or switch them off in settings This website uses cookies in order to provide you with the best possible user experience. 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You can get more information about the cookies used in our Cookie Policy Please enable Strictly Necessary Cookies first so that we can save your preferences OSHKOSH – A 23-year-old Omro man will spend three decades in prison for killing his girlfriend in March 2023 He had initially been charged with first-degree intentional homicide but he took the lesser charge in a plea deal In the early morning hours of March 11, 2023 officers from the Winnebago County Sheriff's Office were called to a residence on Spruce Street in Omro after a man called 911 saying he killed his girlfriend and threatened suicide they took him into custody just before 4 a.m. A medical examiner determined her injuries were "consistent with smothering," according to the complaint investigators found a note written at 1:01 a.m that included the statement "I'm sorry (Johanna) I didn't mean to kill you," and a video of Olvera apologizing to Schultz and her parents Olvera said he had been drinking throughout the day on March 10 He said he woke up that night and found Olvera lying on the floor Olvera told investigators "he didn't know if he caused her injuries because he was drunk," the complaint states One of Olvera's friends who had been at the residence earlier in the night on March 10 but left around 10 p.m. told investigators Olvera had been "defiant and drunk" and had gotten into a disagreement with Schultz about the volume of Olvera's music Olvera "was definitely intoxicated but not to a point where he didn't know what he was (doing) or he was falling down drunk," according to the complaint RELATED: Police identify 20-year-old woman found dead after disturbance at Omro residence Two people who were close with Schultz told investigators she and Olvera had a rocky relationship One of them told investigators Schultz had for the previous month "seemed sad and stressed" and had been "acting different," according to the complaint Investigators said most of the text conversation between Schultz and Olvera had been deleted about a week prior to her death but they found a conversation from June 2022 in which Schultz told Olvera "I'm scared you're gonna kill me" and Olvera wrote "I told you I was very angry and just mad at everything," the complaint says Olvera is currently incarcerated at the Milwaukee Secure Detention Facility Contact Kelli Arseneau at 920-213-3721 or karseneau@gannett.com. Follow her on X, formerly Twitter, at @ArseneauKelli A Columbus man faces drug trafficking charges after Licking County prosecutors accused him of trying to sell meth to undercover Homeland Security agents at a Hebron truck stop Central Ohio Drug Enforcement Task Force detectives and Homeland Security agents arrested him last week after they allege he sold an informant 4.5 ounces of meth and 1 ounce of cocaine at the stop The court set Olvera-Sanchez’s bond at $1.5 million and appointed him an attorney He remained in Licking County jail as of Thursday afternoon detectives allege that they found 3 kilos of cocaine 213 grams of fentanyl and several firearms inside Olvera-Sanchez’s home and shed They also allege he had a gun while they arrested him Detectives also allege in the complaint that Olvera-Sanchez also known as "Keto Olvera," told them during his arrest that he sells drugs “to make a little extra money” and that he let them search his shed They are also accusing him of shoving an officer and fleeing during the search before they arrested him again Inmate records show officers also arresting Olvera-Sanchez on suspicion of assaulting a police officer and resisting arrest Olvera-Sanchez is next scheduled to appear in court Oct Advocate reporter Josué Perez can be reached at jhperez@newarkadvocate.com The Mexican chef behind Cosme and Pujol reveals his travel routine In celebration of Cosme’s 10th anniversary Olvera details how he lives well at cruising altitude What do you wear to the airport?Comfortable pants We have the address for the funeral home & the family on file If you're not happy with your card we'll send a replacement or refund your money A Catholic funeral mass will be celebrated for Clemente Olvera age 80 of Lamesa, TX. at 2:00 p.m. on Thursday, November 21, 2024, at St. Margaret Mary Catholic Church with Father Sylvester Dsouza officiating. Funeral arrangements are under the... View Obituary & Service Information The family of CLLEMENTE OLVERA created this Life Tributes page to make it easy to share your memories A Catholic funeral mass will be celebrated for Clem.. Made with love by funeralOne Armstrong Williams takes on the news of the week and asks the questions you want answered. Don’t miss our weekly town hall. Omro man sentenced in girlfriend's deathby Brian Kerhin Olvera had previously pleaded no contest to first-degree reckless homicide avoiding the mandatory life prison term the original count of first-degree intentional homicide would have carried and promised to get help with mental health and addiction issues “There’s no words to show just how sorry I am Not only to family and friends but to everyone who knew just how wonderful she was,” he said According to the criminal complaint, Olvera called police to report the death indicated he had firearms and was planning to die by suicide Members of the Winnebago County Sheriff's Office SWAT and Negotiator team were deployed to the scene officers heard a gun multiple times from inside the residence Olvera left the home wearing body armor and with "a fully automatic AR and a Glock," the complaint states Olvera said he didn't know how Schultz died because he was drunk at the time Police found a digital note on Schultz's phone The couple had ongoing relationship issues Autopsy results Schultz's injuries were "consistent with smothering," the complaint states If you or someone you know is struggling with thoughts of suicide, FOX 11 has various suicide prevention resources available. NOTE: This defendant, Joseph Olvera, is unrelated to a man with the same name who was sentenced for a stabbing at a Green Bay gas station. Few people would be overjoyed at the prospect of working in a computational facility at night Monica Olvera de la Cruz was doing it with a smile on her face she was a PhD student at the University of Cambridge researching how polymer chains mix and move at the molecular level But the research required extensive work in algorithm construction and simulations which was a tall order for Cambridge’s single computer available to students Olvera de la Cruz would have to wait in a queue of dozens of young scientists for days to use the equipment for a few hours Her fortunes changed after a visit to the UK Medical Research Council’s state-of-the-art computational facilities “I asked my friend if I could run my simulations on their equipment at night,” Olvera de la Cruz recalls ACS’s Basic Package keeps you connected with C&EN and ACS $80 Regular Members & Society Affiliates ACS’s Standard Package lets you stay up to date with C&EN ACS’s Premium Package gives you full access to C&EN and everything the ACS Community has to offer Current position: Lawyer Taylor Professor of Materials Science and Engineering Best professional advice: Find your own research problems because there is no satisfaction working on a problem others have formulated It will probably be solved before you solve it I have too many favorite songs depending on my mood These polymer simulations led to a partnership with the council to try to understand what happens to DNA “I think that was the most important thing I did to look for a problem that had significance It was no longer just a simulation game,” she says That unexpected collaboration changed the course of her doctorate and it was a sign of where her research would end up Olvera de la Cruz directs her own lab and several research centers at Northwestern University that are known for their work combining chemistry She’s especially well known for bridging theoretical and experimental teams with her multidisciplinary approach and bright spirit “She loves her science and really has a deep commitment to it It’s an infectious enthusiasm,” says Charles Sing who worked with Olvera de la Cruz during his postdoctoral fellowship at Northwestern University Olvera de la Cruz’s origins are far from universities the greater the lack of laboratories,” she says she had no opportunity to meet any researcher and had no scientist as a role model which initially led her to consider a career in philosophy or mathematics her curiosity about the nature that surrounded her flourished It all translated into an aptitude for science in school She recalls her first physics class: “The teacher gave us all the equations With the support of her family and the desire to understand the forces of nature she pursued a physics degree at the National Autonomous University of Mexico a group at Northwestern used simulations created by Olvera de la Cruz’s group to design soft materials with the ability to react and adapt to the environment at a molecular level—for example by being responsive to magnetic fields and light Those properties were key to the robots’ walking and steering the group members need to deal with many variables such as how an electric field is distorted by ions and they need to know which variable will be relevant for what they want to do trying to figure out what is going on in our systems,” says Martin Girard and there was always a good atmosphere in the group And despite the often behind-the-scenes roles assumed by theoreticians “you can see the echoes of Monica’s work and the ideas she pioneered going throughout the literature over the past few decades,” says Sing who is now a professor at the University of Illinois Urbana-Champaign One of her greatest influences is in the field of electrolytes she discovered that the interactions between polyelectrolytes and counterions can lead to the formation of a solid from a solution This discovery contributed to the understanding of the behavior of charged molecules my PhD adviser mentioned that if I wanted to understand electrolytes all I needed to do was read Olvera de la Cruz’s papers,” Sing says “Often when I go to do something in this area I look back and find that Monica did it very well decades ago.” With a constant smile and joy in sharing her knowledge Olvera de la Cruz can engage anyone in the fields she studies Today the professor is pleased to see that academia especially in the fields of chemistry and physics and she hopes this will allow new generations to feel more included in the scientific community This article has been sent to the following recipient: Sign up for C&EN's must-read weekly newsletter Copyright © 2025 American Chemical Society Please select what you would like included for printing: Copy the text below and then paste that into your favorite email application a dedicated industrial operator whose life was marked by resilience and love Ignacio's journey was an inspiring testament to hard work and determination His days were spent tirelessly contributing to the industry embodying the spirit of diligence that so many admired in him was that of a devoted husband to Josefina Gonzalez Their bond was a beautiful narrative of partnership woven through shared dreams and enduring support they built a life steeped in mutual respect and affection one that echoed through the laughter and warmth of their shared moments leaving an indelible mark on Josefina's heart As family and friends gather to pay tribute to Ignacio’s life they will remember his infectious smile and the way he approached every day with enthusiasm and purpose He was not only a steadfast figure in the workplace but also a source of inspiration for those around him—an embodiment of perseverance that many aspired to emulate Ignacio Recendiz Olvera leaves behind a legacy of love and devotion that will continue to inspire those fortunate enough to have known him His memory will forever be cherished by those whose lives he touched a gentle reminder of the importance of family Northeast - Puente & Sons Funeral Chapels Enter your phone number above to have directions sent via text This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply Service map data © OpenStreetMap contributors The Mexican diver and Panam Sports Ambassador got a score of 500,40 and won the third place and bronze medal in Paris 2024 The Santiago 2023 Pan American champion came with a clear goal to the Olympic Games: win a medal he won a silver medal in the Synchronized 3 meters springboard with Juan Celaya and today he reached glory once more by winning the bronze medal in the individual event as the most important athlete of the Mexican delegation in the Paris 2024 Olympic Games and one of the top athletes in the history of Mexican sports Osmar Olvera got third place with a score of 500,40 The second place went to Zongyuan from China with 530,20 and the first place and Olympic champion title went to Sit Zie The President of Panam Sports Neven Ilic and the honorable Executive Committee congratulate the Team Panam Sports Ambassador on this amazing achievement for Mexico and the Americas Reporting by Kane Wu; Editing by Ken Ferris Our Standards: The Thomson Reuters Trust Principles., opens new tab , opens new tab Browse an unrivalled portfolio of real-time and historical market data and insights from worldwide sources and experts. , opens new tabScreen for heightened risk individual and entities globally to help uncover hidden risks in business relationships and human networks. © 2025 Reuters. All rights reserved Print One of Olvera Street’s most photographed icons may soon vanish from his post because of a ruling by a Los Angeles city commission the stuffed donkey known as “El Burro” who greets guests entering Olvera Street were given a 30-day eviction notice on Thursday Hernandez owns and operates a Mexican restaurant there called La Carreta The notice was handed out by the Board of Commissioners for the El Pueblo de Los Angeles Historical Monument Authority The board manages the historic and commercial resources of Olvera Street, a venerable thoroughfare whose origin dates back to when the city was founded as a Spanish pueblo. In 1930, the street was officially repurposed as a Mexican marketplace The board listed ownership issues and delinquency concerns as the primary drivers for voting in favor of eviction, according to board records. Hernandez’s troubles began years ago when his mother, Maria Trancito Hernandez, tried to add his name to the lease for the spot occupied by La Carreta. According to the commissioners, Maria Trancito was the sole individual on the lease agreement. In the eviction notice, the board acknowledged that Maria Trancito Hernandez attended a meeting on Oct. 9, 2019, with El Pueblo’s previous general manager. She requested that her son Richard, who was managing the “El Burro” stand and restaurant, and her daughter Patricia Hernandez be added to the agreement. Olvera Street’s general manager expressed concern then about adding Richard Hernandez, citing a “record of nonpayment of rent, inconsistent business insurance, aggressive and threatening behavior and making false accusations against city staff and merchants.” There was no documentation of Hernandez’s alleged failings or any explanation of what constituted the “aggressive and threatening behavior.” A call to current general manager Arturo Chavez was not immediately returned, nor were calls to the Hernandez family. California Jorge has never turned down a photo opportunity the stuffed donkey faces eviction from Olvera Street Richard Hernandez was placed on a one-year hold to give him an opportunity to improve his behavior The board eventually found that his aggressiveness continued from 2019 through 2023 When shops returned to business in the summer of 2021 there was no further progress on amending the lease Nicole Macias, niece of Richard and granddaughter of Maria Trancita, called the issue a “clerical error” in a TikTok post on May 10 and said she didn’t understand why Olvera Street wasn’t working on a new lease. Pete Brown, a spokesperson for Los Angeles City Councilman Kevin de León, who represents Olvera Street, said that the board has the power to enter into contracts for services and leases as it deems necessary. “As of today, our office was not made aware of any extenuating circumstances preventing the commission from providing a lease agreement,” he said. “Therefore, it’s disappointing to see that the El Pueblo Commission could not find a way to amicably resolve the situation with Mr. Hernandez. This leaves El Pueblo with one less legacy-family business to uphold the history and traditions of our city’s birthplace.” was named this week as one of the country’s top five “Great Streets” by the American Planning Assn Though Richard Hernandez has been running the business since the 1990s Don Chuy employed a live donkey from Pomona named Cirila Cirila was also used in Olvera Street’s traditional Christmas posadas Cirila was retired in 1972 and replaced with the stuffed donkey Jorge The erstwhile beast of burden sat for six months in a customs warehouse before agents cleared its passage Jorge has become an iconic feature on Olvera Street with generations of locals and visitors taking photos A petition to save Jorge is nearing 5,000 signatures. Andrew J. Campa is a member of the Fast Break team at the Los Angeles Times, having previously covered the Eastside and San Gabriel Valley. Before, he worked at several medium and small daily newspapers and has covered education, sports and general news. He’s a proud University of Alabama (#RollTide), Cal State Fullerton and Pasadena City College alumnus. Subscribe for unlimited accessSite Map