How did you become a Chef?

This a Family matter, I have an extraordinary Chef at Home … my Mother. I remember also attending cooking classes with her until 8 years old.

How would you define your cuisine?

A combination of Memories, Ingredients, techniques & places transformed in Plates from Mexico

What are your favorites products and criteria for choosing?

I love to use regional ingredients from Jalisco and of course Tequila & Agave

What is your signature?

Our menus are the result of a large research of ancient recipes and family histories of Mexican Cuisine classics.

What professions surround you and what would you like to pass on to them?

Young and passionate cooks are our generational shift discovering new versions of our Culinary Legacy

Do you have a Chef’s tip for Sunday cooking?

If you want an intense Cilantro flavor in a fresh Mexican Salsa, don’t blend it or chop it !!!…. Just add the complete leaves at the end the preparation and wait for a burst in your taco.