Mexican culinary history spans 5000 years of civilizations

Trade routes, migrations and conquests:

Aztecs, Olmecs, Toltecs, Mayans, Mixtecs, Zapotecs throughout large swaths of North America, Central and South America…the Spaniards who brought with them Arab, Phoenician, Jewish, Persian, Christian and Roman dietary laws, ingredients and cooking techniques.

The Spanish also brought with them enslaved peoples from Mozambique, Senegambia, Guinea, Congo and Angola who introduced seeds and their cooking and cattle husbandry techniques. The Acapulco or Manila Galleon allowed the exchange of spices, cooking utensils, fruit, salted meats and fish from Perú, China, the Philippines, India, Bangladesh and Vietnam as well the settlement of thousands of free and enslaved peoples through Acapulco, Mexico City, Puebla and Veracruz.

The French established an ephemereal empire in the mid 1800s complete with a Hapbsburg prince, soldiers and a small legion of cooks. The 20th century saw an important influx of refugees from Spain, Germany, Austria, Eastern Europe, Iran, Lebannon and Syria who brought the richness of their cuisines with them.

Let´s not forget the Turkish influence via the Vienesse pastries and coffee culture, as well as the Mongols via Hungary, Russia and Poland. My work is centered around bringing the healthiest Mexican cuisine to your kitchen, table and imagination in a way that is authentic, delicious and wholesome.

I use natural ingredients and healthy cooking techniques. Every recipe is part of a suggested menu to create satisfying and beautiful experiences that you can enjoy with family and friends.