Chatting With Fany Gerson: La Newyorkina, Rockaway Taco, and a Freezer Full of Paletas
It seems like a lot of places here think Mexican hot chocolate means dumping cinnamon into regular hot chocolate.
Or they're putting in chili and just calling it Mexican hot chocolate. I'm like, no.
It's too bad, given how complex the real stuff is.
When I was doing research for the book, I met some incredible people and artisans and have been thinking of a way since then to kind of help them and help distribute and get known what they make. As a long-term goal, I would like to do an incubator in Mexico to help them out. In the meantime, what I want to do is source from people who grow cacao and hand-grind it in Mexico and import it here.
A lot of people ask me if I'm going to do organic. It's organic when possible, but that's not the main concern. When it's seasonal and organic I will use those things for sure -- I'm talking to different farms to source milk from them, but because the core of my product is Mexican, I feel more of a social responsibility to source from artisans in Mexico, whether it's chilis or tamarind or chocolate. I want to help them, but also nobody else has a better product than they do. There are some very good products here -- some companies do very good stone-ground chocolate -- but I want to support these women that have been doing it for generations.
Have a tip or restaurant-related news? Send it to email@example.com.