Chef shows complexity in Mexican cuisine

By Richard Leong

NEW YORK (Reuters Life!) - Roberto Santibanez is an ambassador of contemporary Mexican cuisine. His mission is to show that his country's cooking is as varied and complex as the country itself.

A prevalent misconception, which Santibanez wants to dispel, is that Mexican cuisine is laden with heavy sauces.

"If Mexican food is well executed and intelligently made, it's one of the healthiest cuisines in the world," the 43-year-old Mexico City native said.

"Everything we do is vegetable-based."

Santibanez has been the culinary director of Rosa Mexicano for five years. Under his guidance the restaurant chain has been ranked among the best in New York City.

His upcoming cookbook "Rosa's New Mexican Table" displays his global approach to Mexican cuisine.

Santibanez spoke to Reuters about his cooking:

Q: What sparked your interest in food?