Olvera lists Muñoz Zurita, author of the Diccionario Enciclopedico de Gastronomia Mexicana (Clio Editorial, 1998), a seminal work on traditional Mexican cookery, as an influence. But for the 36-year-old Olvera, tradition is only a starting place. Trained abroad at the Culinary Institute of America in Hyde Park, New York, Olvera cooks Mexican food with a global perspective. The chefs Thomas Keller and Ferran Adria are also among his inspirations—Olvera's unctuous and elegant huevos con nopales, in which creamy, nutty giant ant eggs sit in a pool of emulsified hen egg dusted with burnt onion powder, recalls the caviar, mollusk, and sabayon of Keller's famous "oysters and pearls," and he says his potato souffle, in its puffed masa casing, is cribbed from Adria's now-closed restaurant, El Bulli. The chef appears frequently at events outside Mexico, and his cookbooks, UNO (Editorial DN3, 2010) and En La Milpa (Editorial DN3, 2011), are filled with photos of lush farmsteads as well as gorgeously deconstructed dishes. Rene Redzepi, the pioneering chef of the restaurant Noma in Copenhagen, is a friend. He is, in short, a chef that seeks to honor his native foods by elevating them in unique and exhilarating ways on a global stage, much like Redzepi has with his New Nordic cuisine.