Recently Herdez, Mexico’s popular salsa brand, held an event in New York City to showcase its exciting portfolio and demonstrate how the various selections can enhance any meal.  Chef Cosme Enrique Aguilar, recipient of a Michelin star, was the man responsible for creating classic yet innovative dishes that are taken to the next level with the use of Herdez. Following the event we caught up with the award winning chef to discuss how to improve your home-cooking skills, the key to running a successful restaurant, and the path to becoming a top chef.

Cosme Aguilar is the chef/co-owner of Casa Enrique and the popular Quique Crudo. His passion for food was inspired by his mother in their hometown of Chiapas, Mexico; leading to his first restaurant opening in March 2012. By September 2014 the French-trained chef led Casa Enrique in Long Island City to become the first Mexican restaurant in NYC to receive a Michelin star.

Chef Aguilar is known for his traditional and creative dishes, such as Chamorro de Borrego al Huaxamole, a Colorado lamb shank braised in chili pulla, huajes (a legume with a flavor similar to tamarind) and cilantro, served with rice and beans. His mole sauce, featured in dishes such as Mole de Piaxtla is required fare.
His latest passion is Quique Crudo, a seafood-focused bar in Manhattan’s West Village. The venue serves small-bite plates such as ceviche made with the day’s fresh catch, as well as fried oysters, and a crab tostada. Creative cocktails are a highlight here with over 40  to choose from.

HOMBRE: How did the association with HERDEZ develop?
Chef Enrique Cosme Aguilar: Growing up in Mexico, the HERDEZ brand was a staple, so I was especially proud to partner with them to celebrate Hispanic Heritage Month. The brand and I share a deep commitment to authenticity, bringing the true flavors of Mexico to every meal. With a legacy rooted in traditional Mexican ingredients and recipes, the HERDEZ brand feels like a natural fit for what we do at my restaurants—preserving and showcasing the richness of Mexican heritage and cuisine for everyone to enjoy.

H: What sets HERDEZ apart from other salsas?
CEA: The HERDEZ brand is truly one-of-a-kind because it captures the depth and boldness of Mexican flavors while staying true to its roots. The ingredients are carefully chosen to create products that taste fresh and authentic, like they were made at home. That dedication to quality and tradition really makes HERDEZ stand apart, giving people a genuine taste of Mexico.

H: Any tips on using HERDEZ to enhance your meal preparations?
CEA: Absolutely— HERDEZ salsas are incredibly versatile. You can use them to create everything from marinades to bases for sauces. It can bring an extra layer of flavor that enhances even the simplest dishes. Here’s a delicious Spicy Corn recipe to try:

Spicy Corn with HERDEZ Salsa
Ingredients

16-ounces corn, drained

2 cups shredded Pepper Jack cheese

1 cup sour cream

8-ounces cream cheese, softened

1/2 cup HERDEZ Roasted Salsa Verde Medium

12-ounces diced jalapenos

1/3 cup diced red onion

1/4 cup chopped cilantro

1/2 lime, juiced

1 teaspoon garlic powder

1 teaspoon chipotle chili powder

Salt and pepper

GARNISH

1/3 cup cotija cheese

2 tablespoons chopped cilantro

SERVE

Tortilla chips or pita bread

Directions

In large bowl combine ingredients and mix well.

Pour mixture into greased, medium oven-safe dish.

Cook at 350° for 30 minutes.

Garnish with ingredients and serve with tortilla chips or pita bread.

H: Which two HERDEZ salsas would you recommend to someone as an introduction to the brand?
CEA: I’d recommend starting with HERDEZ TAQUERIA STREET SAUCE Habanero Hot and HERDEZ Avocado Hot Sauce. The Habanero Hot Taqueria Street Sauce delivers a bold, fiery kick that’s ideal for those who love a bit of heat, perfect for drizzling over tacos or burritos. The Avocado Hot Sauce, on the other hand, offers a creamy, smooth texture with a subtle heat, making it a great addition to burgers, eggs, or as a dip. Both sauces are excellent introductions to the vibrant flavors of the HERDEZ brand.

H: What would you say is the key to success in the restaurant business?
CEA: Consistency and passion is everything. You need to have a genuine love for the food and the people you’re serving. Consistently delivering quality—day in and day out—is what builds trust with your guests. Also, staying connected to your roots and vision helps create a unique experience that people will come back for.

Quique Crudo

H: What advice can you offer someone interested in becoming a successful chef?
CEA: Stay curious, stay humble and never stop learning. The culinary world is constantly evolving, so embrace opportunities to grow. At the same time, remember that success in the kitchen requires hard work and resilience. Find inspiration in your own heritage and personal experiences, cooking with authenticity and heart is what truly resonates with people.