Uploaded April 2026 | Updated September 2026, 3 weeks ago

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Bon Appétit spends a day on the line with Chef Fidel Caballero of Corima in New York City. After earning a Michelin star just 11 months after opening, the team redefines Northern Mexican cuisine through whole-animal butchery, fermentation, and a bold tasting menu built entirely on trust.

00:00 Intro
00:57 Whole Animal Butchery
03:40 Making Tortillas
06:04 Turbot Breakdown
07:31 Bar Construction Updates
09:02 Scallop Prep
10:06 Pre-Service Meeting


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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.