There's also Cooking Up A Tribute: Located in Northern Catalonia, El Celler de Can Roca is considered by many to be the best restaurant in the world. In 2014, the three Roca brothers (head chef Joan, sommelier Josep, and dessert chef Jordi) decided to challenge themselves by closing their doors and taking their culinary creations on a five-week tour of the Americas. The Rocas come across not as carpet-bagging celebrities but as devoted students, absorbing the culinary traditions of Mexico, Colombia, and Peru, and using exclusively local ingredients — maize, maguey, quinoa, water chili, even honey ants — as the inspiration for a multitude of new dishes. This engaging documentary has more on its mind than mouth-watering dishes; its emphasis is on the connection between national cuisines and indigenous cultures, often sustained by small farmers and restaurateurs who resisted the homogenizing movement away from ancestral techniques and traditional foodstuffs.
Chicago: March 3 - 30 at the Siskel Film Center.