Fresco’s reputation stems from a commitment to terrific customer service and to tantalizing taste buds with flavors, textures and techniques learned from the maestros of Mexican cuisine. For more than 20 years Fresco’s head Chef de Cuisine has taken an annual 10-day trip to our southern neighbor to learn from and cook with chefs across the country, from Baja to the Yucatan.
Each trip expands his already extensive knowledge of regional recipes, ingredients, flavors, and techniques.
These journeys focus on the cuisine of a particular region in Mexico; the differences are vast and are based on ingredients readily available in the area. Because of its long history of occupation by foreign countries combined with the foods of the indigenous populations, Mexican cuisine is quite rich and complex and continues to evolve from one region to another.