The renowned chef of Pujol and Cosme, Enrique Olveramade a collaboration with the hamburger giant Shake Shack with a proposal created in collaboration with the culinary director of the restaurant Mark Rosati.
© Provided by Millennium
Enrique Olvera collaborates to create the Ant Burger. Special
This creation baptized as Ant Burger is a mix of the classics elements of the ShackBurger that are already spoiled among Mexican diners, fused with ingredients that highlight the cuisine of Olvera and the flavors of our country.
We’re talking about a 100% natural Angus beef burger (no hormones or antibiotics) with Monterey Jack cheese, lettuce, heirloom tomato and Chicatana ant mayonnaise, served with house-made pickles.
“I really like the classic Shake Shack hamburger, when we started talking about how to add, I thought of something that has become emblematic of our menus: the Chicatana ants. We are not inventing anything new, but contributing ingredients with which we regularly work: ants and vegetables from our network of producers in Valle de Bravo,” said Olvera.
The Ant Burger will be available exclusively at Shake Shack de Reforma 333 only next July 15, and promises to be a delicious explosion of flavors co-created by one of the most important references of Mexican gastronomy on an international scale.
Video: Craving tacos de asada? Without a doubt these are a very good option (Dailymotion)
replay video
Olvera affirmed that the Ant Burger is a celebration of Mexican culture and its gastronomy, which is why the restaurant will donate all the profits generated from the sale of this collaboration to the National Museum of Anthropology, with the aim of supporting the continuation of preserving the wealth culture of the country.
our chef
Enrique Olvera graduated with honors from The Culinary Institute of America, in New York. During his career he has received numerous awards such as the gold medal from the Société Culinaire Philanthropique of New York, the MK Fisher Award and the Jacob Rosenthal Leadership Award.
In 2005 and 2007 he received the award for the Young Restaurateur awarded by the National Chamber of the Restaurant and Seasoned Food Industry (Canirac). In 2000 Olvera opened the Pujol restaurant in Mexico City, with 22 years of existence it is one of the most important references of contemporary Mexican cuisine in the world, and has been part of the 50 Best list for some years.