On today’s episode of THE FOOD SEEN, Aarón Sánchez grew up on the Mexican border town of El Paso. He learned to cook from his mother Zarela Martinez, who would come to be one of the first female Latin chefs in New York City, if not the nation. At age 16, Aarón was accepted for master class with Chef Paul Prudhomme, which launched his career, through schooling at Johnson & Wales, and under the tutelage of other nuevo-Latino chefs like Douglas Rodriquez. In 2001, Aarón’s own voice was heard, opening Paladar in New York City’s Lower East Side. Gritty and true to his roots, it helped define the kind of cooking Aarón would continue to perfect. His understanding of chilis, salsas, chorizo, and moles, made Aarón a go to authority for Mexican cooking, landing him a judges seat on Food Network’s Chopped, and in front of many other food television shows, like Cooking Channel’s Taco Trip. When the cameras, and Aarón heads home, he still longs for his mother’s famous arroz con crema. This program was brought to you by Bonnie Plants.



“I don’t want people to watch my show and think they’ll see classic stuff all the time. I want people to be surprised.” [26:00]


“If I see another kid with a pig tattoo, I’m going to throw up in my mouth. Does it make you a better cook if you have a pig tattoo or some beets going up your arm? Come on!” [30:00]


“I’m very committed to helping restaurant workers, especially immigrants, get the rights and respect they deserve.” [32:00]


–Aaron Sanchez on THE FOOD SEEN