My dad is a pastry chef, we used to have a pastry shop in my childhood house, and I always knew that I wanted to become a cook.
I have been close to the sea my whole life – The Baja Peninsula, two Caribbean islands and Costa Rica – so fresh seafood is very important for me. I also acknowledge the hard work of the farmers and producers and I am taking the guests to discover the culture of the place by telling the story of the product through my dishes.
Whatever is in season – I like to continuously change my menus according to the availability of the products. I collaborate with local producers and take inspiration from the discovery of new autochthonous products.
I like to express my Mexican identity through my dishes
For me this is a very kind profession, you will need humility and be able to give all of yourself to others, to guests and your own team. Be very receptive to learn from anyone and anywhere.
Make a ‘Carne asada’ in your backyard I am from the north of México where we are the experts in barbecues. To make a nice spicy sauce, get ripe red tomatoes, onion, garlic, habanero peppers and chargrill them until almost burned, then blend it using the pulse switch, add salt, black pepper, a dash of lime juice and chopped fresh cilantro. One single habanero pepper is enough for a liter of hot sauce. And if you want a professional tip, instead of the blender you can use a ‘Molcajete’ which is a kind of mortar made out of volcanic stone.
