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Give Your Hanukkah Spread a Mexican Spin Cook like chef Julian Medina and make brisket tacos and whitefish guacamole SHARE Classics from the Jewish canon smoked fish, brisket, latkes aren’t just good eating. They’re also canvases eager to take on other colors and flavors. After all, Hanukkah cooking is pretty straightforward. Meanwhile, Jewish cooking is all about taking on influences from other cultures. Which is why chef Julian Medina of Toloache in New York gives his Hanukkah spread a Mexican spin. The intersection of these two cuisines is greater than you may think: Jews have been living and cooking in Mexico for five hundred years, picking up flavors from local ingredients along the way. Medina, a Catholic-raised, Mexican-born chef of seven restaurants in New York, converted to Judaism and married a Jewish woman in 2004. But his fusion of Jewish and Mexican food started years before that, at Zocalo on the Upper East Side.

Julian medinaGive your hanukkah spreadஜூலியன் மதினா