Brooklyn original

LUIS HERRERA • Ensenada

WORK • Thursday Routine

LUIS HERRERA • executive chef/partner • Ensenada
Neighborhood you work in: MiMo District
Neighborhood you live in: Bed-Stuy, Brooklyn

It’s Thursday morning. What’s the scene at your workplace?
I scooter to work at Ensenada, our new restaurant in MiMo, which opened last month. After I check emails and interviews for the day, I get into the kitchen — we're moving full steam ahead.

What’s on the agenda for today?
Ensenada Miami is our second location (after the original in Brooklyn) and we’ve created several brand new dishes for Miami. I’m meeting with our masa supplier today. We’re sourcing from this amazing Venezuelan and Mexican couple, and incorporating their masa into dishes like our new huarache with clams and butternut squash, and tamal with picadillo de cazon. As a Venezuelan cooking Mexican food, this was a kismet connection.

Any bar or restaurant plans today, tonight, this weekend?
Two places on repeat since we’ve been down in Miami are Joe’s Stone Crab and Mandolin.

How about a little leisure or culture?
Opening a restaurant means there’s no time for full leisure for the foreseeable future, but being in Miami, I plan to hit the beach to reset any little chance I get. Our team has also gotten in the habit of playing tennis together in the morning before we have to get to the restaurant.

Any weekend getaways?
Will be planning a road trip to The Keys when the dust settles on the opening!

What was your last great vacation?
I went to Japan back in March with my Ensenada business partner Bryce and our girlfriends. It was an unforgettable experience in eating and drinking. Some favorites: Bunon, Oosaka 5cm Tonkatsu Chiyomatsu Dotonbori Main Store, Tempura Tarojiro, Nishiki Market, Sumiyaki Sousai Toriya Hitomi, and Goût de Jaune.

What’s a recent big-ticket purchase you love?
Bought a Vespa to get around the city the second I landed in Miami.