When I experienced chef Rogelio Garcia’s (@chefrogeliogarcia) tasting menu at the Michelin-starred Auro last year, it was clear he had many culinary stories to tell. His new book, Convivir (Abrams, 2024), which means “to live together,” proves the point. Garcia, whose restaurant resides in the Four Seasons Napa Valley (fourseasons.com/napavalley), celebrates the fusion of traditional Mexican cuisine with the agricultural and artisanal riches of California’s wine country. Here, Garcia chats about everything from his favorite ingredients to his favorite food city.
Chef Rogelio Garcia
What’s the best culinary advice you ever received? Go home after work, stay patient with yourself and learn as much as possible.
Your earliest food memory? My mother making flan during the holidays—the whole house smelled like dark burnt sugar and cinnamon. I also loved her chiles relleno.
What would you eat every day? Avocados
What would people be surprised to know about you? I love to run and exercise. I also try to eat vegetarian more than ever.
Convivir, Garcia’s new book will arrive in September.
What are your favorite kitchen ingredients? Lemons, limes, herbs and garlic