Although Sundays are usually very busy at Endemica, Emilio likes to have breakfast. If there is time, he prefers to savor one of his favorite dishes: Otumba barbecue. “But if I am in Mazatlán – where he is from – then I have some taquitos of caguamanta (seafood stew) for breakfast; they are a reset for the soul,” he tells us.
Endemica opened in 2021; until today, Emilio has learned the most about being a leader. “Experience as a chef or head chef does not prepare you to be the owner of a project. Therefore, leading from a more comprehensive management position has been my greatest learning. In the restaurant business, hospitality is essential for success,” says someone who sees cooking as a true passion.
“Cooking has gone from being a hobby to an obsession, and now it is my way of life,” he insists with a voice of satisfaction because it is in the kitchen where he expresses himself and can share with others what he likes to do most. “Honestly, it means everything to me,” he says.
How would you describe Emilio Landeros’ cooking at Endemica today?
My cuisine is nourished by classic elements, which we reinterpret with our style to bring the world’s cuisines closer. Examples include Mexican gastronomy and seasonal and signature proposals for the local public.
What do you think stands out the most at Endemica and differentiates it from other restaurants in Mexico?
Our dynamism sets us apart. Our offering constantly changes with weekly menus that transform the experience with each visit. You might come across a restaurant specializing in Indian, Greek, or a specific Mexican region. Our à la carte proposal also varies depending on the year’s season.
If I visit Endemica for the first time, what should I order?
A black aguachile, a rib eye, or one of our homemade pastas. Ramen is also a great option.
But Emilio is also an entrepreneur. Beyond his talent in the kitchen and his will to find an ingredient that can turn a good dish into an extraordinary one, he also likes to create new spaces. In 2024, he promises to open a new bar. “It will specialize in gin, and we will offer robotayaki. I fell in love with the yakitori technique of working with Japanese chefs. I’m excited to work with charcoal and fire. We will be in San Juan Teotihuacán”, he reveals to us.
Finally, he recognizes that his favorite dessert is ice
cream, just like the ones they make at Endemica,
“they are versatile and usually complement our
desserts. But in the sweet world, chocolate is my
weakness,” says Emilio.
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