"While I honor tradition in Mexican cuisine and pay homage to its authenticity, I would not be true to myself if I was unable to inject originality in my work and use my natural instinct to take a good thing and make it better for you. Today, the term ‘fusion' to describe cooking has come to mean the ‘throwing together' of anything. For me, fusion is more about an organic melding of techniques as well a thoughtful symbiosis of ingredients, while paying homage to tradition. Because my training is classical, I tend to apply long, slow braises to the meats for taco fillings, concentrate flavors through reduction and enrich and thicken with butter. So, if ‘fusion' applies to what I do, it would have to be more ‘French/Mex' than anything else. "