Episode 14 March 30, 2023 The MICHELIN Chef mini-series continues with Chef (and Owner) Val Cantu of Californios, the first and only Mexican restaurant in North America to earn two Michelin stars. From squab al pastor tacos to a grilled banana with Caviar, he has taken Mexican cuisine to a whole new level and we got the scoop on how to capture those flavors at home. Plus, Master Sommelier Sur Lucero joins us to help explain why we should all be breaking out Txakoli and Rioja with our Mexican-inspired dishes. Wine Featured on This Episode: 2021 Inazio Urruzola Blanco Getariako Txakolina Spain (Wine Club Wine) 2015 Cune Gran Reserva Rioja Join the Unfiltered Podcast Wine Club 4 bottles per shipment hand selected by Vanessa and Amanda Delivered every 2 months (1 wine/episode) / 6x per year $120 + tax Shipping Included Cancel anytime 10% off all Wine Access purchases Follow us on social! IG: @wineaccessunfiltered Twitter: @wineaccesspod Our Hosts: Amanda McCrossin & Sur Lucero Shop all the wines at Wine Access Articles Discussed Cyclone Gabrielle rips through New Zealand’s North Island How CRISPR could help save crops from devastation caused by pests Napa Cabs go Big at Auction Associate Producer: Laura Koffer Music: Diego's Umbrella