Why We Love Joshua McFadden
Joshua is a man of passion and a true creative force. His chosen medium is food, however he is equally at home in design, music, art, and architecture. Josh is a factory of ideas rushing out in rapid fire, daring us to keep up. His laugh, well, really it’s his chuckle, is as unique as it is infectious.
Joshua’s passion for veggies drove him to write Six Seasons: A New Way With Vegetables, which earned him a James Beard Award in 2018. Joshua's passion and knowledge leap off each page.
Magic pure and simple: rich flavorful moles, a handful of spiced roasted grasshoppers, a street-side tlayuda. Oaxaca's food is a passion, obsession, and inspiration for Joshua.
When did you first learn Mexican food is more than just a taco?
I was living in Chicago, going to film school, and there are amazing Mexican neighborhoods, like Pilsen, with bakeries and butcher shops and tortilla factories. And of course Rick Bayless. When I was cooking, I would go to his Frontera Grill and eat once a week. And just sit at the bar by myself, order off the menu and go crazy.
And when did you first try Mexican food in Mexico?
Last year, first time. It’s a bummer that I waited so long. But it's the place I want to go to the most right now. It’s clearly being transported to another place going there. The authenticity and the flavors and the vibes are just… unbelievable. Oaxaca especially is a gift. Just the light. And the colors. And obviously the food. The seven moles are just so incredibly special.
Many people know about Oaxaca's mole sauces. What other food should they try?
I’m obsessed with tlayudas. It’s really a Oaxaca thing. A gluten-free, way healthier sandwich. I’m ecstatic about it. I just feel like it's the future of Mexican food. So being able to get in and explore that more – and turning that into a thing – is something I want to do.
You have Italian and Mediterranean restaurants. Now you're opening two Mexican restaurants in Portland. Why?
We only do food that we love. Starting with the thing I love the most. And I love Italian food. I couldn’t live without pasta. So sticking with that same family vibe, shared seasons experience – Mexican food. We don’t want to do anything other than what we want to eat.
What's a "foodie"?
You know, I never really use that word anymore. I think everyone’s interested in food now. I don’t have anyone in my life, probably because of the bubble I’m in, that’s not all about coffee, or wine, or food, or something. I think it’s just becoming more normal now. People care about the quality of food.
So, if you could cook a meal for any Beatle...
George Harrison! He’s the best Beatle. You’re kidding me, he wrote the best songs. Everyone loves John when you’re younger. No one really likes Paul. Then there’s poor Ringo. And then you realize George wrote the best songs. I’m all in on George.
Explore Upcoming Trips with our Tastemakers
French Alps: Photography Expedition
The French Alps are a photographer’s dream come true. Explore Europe’s premier hiking route, sleep in elegant mountain inns, make your way up, down and around, peak by peak, village by village, all the way to the Côte d’Azur. Join us on a photography adventure like no other.
Morocco with Nyesha Arrington
Experience Morocco at its most timeless and delicious with chef Nyesha Arrington. This is a Moroccan serenade for the senses, from Marrakech’s souks and Fes’ fabled bazaars to a stylish kasbah retreat in the Atlas Mountains.
Vietnam with Meg Galus
Street food is Vietnam’s star; desserts are its lesser-known delights. Join pastry chef Meg Galus as we eat our way through local markets and Vietnam's top kitchens. Get hands-on with local chefs and bakers, cacao producers and chocolate makers. Bite by bite, we'll experience Vietnam's rich culture and French-inspired flavors.