“There are people there who have been doing great food for 35 years, and there are a bunch of young chefs who have traveled the world who’ve come home and decided, ‘Let’s move Mexican food forward.’ It’s like Tuscany down there. It’s amazing. I was there for eight days and didn’t see a single American. Traveled around wine country there — it’s awesome. It’s the great undiscovered wonderland. Rolling hills, grape arbors and great chefs cooking very forward, very subtle, very local, very good food.
“They’ve thought, ‘We need to reinvent ourselves. We’re not going to be the whorehouse for frat boys anymore.’ And something amazing’s happening.”