Chuck "Cheesepuff" Woodruff
A controversial list puts Mexican globalist chef ( or cook) as having the 13th highest rated best restaurant in the world and Enrique Olvera is part of the money movement restaurant industrial complex that gives subsidies and key spots for so-called acclaimed restaurateurs like Enrique. This has enabled Mr Olvera and his corn dishes to be over-valued and other global city loans and property managements of the banking classes established as Enrique is planning new restaurants to join his collection in Mexico City aent td New York.
I went to this over-rated scam cook and his luxury restaurants,which ks m ore of an excuse to get 0%interest loans to buy expensive furniture and remodel every three months ,named Cosme in New York and Pujol in Las Mexico and neither place was better than Taco Bell or Taco Johns and nothing I ate was nothing I or anyone could do myself in my own kitchen. The role of these "fake" famous celebrity great chefs I say is the economic bamboozle and crime of the century as over-glorifying chefs and cooks for these eateries is a shameful deceit and fraud of the one percent.
This cooks cooking is no different than what people can find in less expensive places and the elites are so psychotic they spend top dollar to feel good about themselves or they are ordered to spend money at these luxury eateries and spend 80 dollars for a quesadilla or string of Squid or Octopus at places like Enrique Olvera's over-priced eateries.
The Quesadilla I ate at this golddigger kitchen man restaurant was worse than what is at Taco John's and the Octopus string dish put me back fifty bucks for a few vegetables and a small dish. In the old days Conquistadors would go out and make their fortune in Mexico on finding gold but for the elites now the ponzi scheme of small plates and over-priced meals are the order of the day. This guys food and offering is not superior of the stuff you can get at Taco Bell or Johns and is a total disgraceful way for the urban global elites to empower themselves.





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