OUR CHEFS

RESTAURANT

Mario
Espinosa

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Sonia
Arias

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José Manuel
Baños Rodríguez

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Margarita
Carrillo

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Sergio
Camacho

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Rodolfo
Castellano

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José Ramón
Castillo

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Aquiles
Chávez

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Arturo Fernández
Montes de Oca

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Guillermo
González Beristáin

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Diego
Hernández Baquedano

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Benito
Molina

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Edgar
Núñez

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Enrique
Olivera

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Daniel
Ovadía

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Mónica
Patiño

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Javier
Plascencia

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Elena
Reygadas

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Luis
Robledo

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Francisco
Ruano

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Alejandro
Ruiz Olmedo

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Pablo
Salas

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Roberto
Solís

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Lucero
Soto

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Jair
Téllez

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Jorge
Vallejo

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Gerardo
Vázquez Lugo

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Ángel
Vázquez

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Alfredo
Villanueva

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Alfonso
Jarero

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Mario Espinosa (Mexico City)

Mario Espinosa (Città del Messico)

Born in Mexico City in 1983, Mario is the eighth cook in his family. His long list of contributions to the family tradition began precisely with his father as a kitchen. He soon joined the team as an intern Ambrosia banquet at the Hotel Sheraton Centro Historico in Mexico City and joined the Ambrosia Culinary Center (CEC). In 2005 the career of Mario jumped to internationally recognized as one of the best chefs in Mexico stellar plane with Enrique Olvera. The collaboration began in Lizarran restaurant and continued in 2006 when Mario came to the kitchen Pujol ranked among the top 50 restaurants in the world by Restaurant magazine in the prestigious ranking sponsored by San Pellegrino & Acqua Panna.

Mario worked as executive chef at the restaurant Giraldillo, Tuxtla Gutierrez, Chiapas, and executive chef and manager of A & B Hotel Boutique Rosas & Xocolate in Merida. The creative work of Mario in the kitchen received the award Distinction Bohemia 2011 for best contemporary Yucatecan cuisine proposal, and continued his career as Corporate Chef of AESSA group, operating eight restaurants in Merida. In designing the menu K'u'uk, Mario did a stage in the Celler de Can Roca in Girona, Spain, considered by many critics as one of the best restaurants in the world.

Sonia Arias (Mexico City)

Restaurante Jaso, Mexico City

Her interest in pastry-making began when she was a child. At the age of 15 she took her first intensive course at The Culinary Institute of America, in New York. Afterwards she worked at Four Seasons México. She continued working with grand chefs, including the master chocolatier Thomas Mann and the pastry chef Johnny Luizinni of the Jean Georges Michelin 3 star restaurant. In 2005 she opened the Jaso restaurant in Mexico City, described by the press as “a corner of New York in Mexico City”. Her awards include the prize for the Best Dessert in Mexico from the Gourmet Awards Travel + Leisure. In addition, she also directs the Jaso Bakery pastry shops, with 3 branches, and hosts the Utilísima channel’s program “The cake shop”.

José Manuel Baños Rodríguez (Oaxaca)

 Pitiona, Oaxaca

A native of Pinotepa Nacional, Oaxaca, Barros studied at the Instituto Culinario de México in Puebla; on finishing he became head chef at the Casa Oaxaca restaurant. Later he traveled to Spain and worked in the kitchens of the Arzac restaurant and also the Bulli. In 2007 he returned to Mexico and became the advisor to La Catrina de Alcalá in Oaxaca and Tony’s in Baja California Sur; he also worked in the restaurant El Jaleo. In 2011 he received the Young Chef of the Year award in the Gourmet Awards of Travel + Leisure, held by the life and style magazines Quién, Bleu and Blanc and Condé Nast. Since he founded Pitiona Cocina de Autor it has started to become an important gastronomic destination in Oaxaca. Today Baños participates in conferences and congresses and is planning a new project.

Margarita Carrillo (Mexico City)

The Cookbook, Mexico City

Margarita Carrillo was born in Mexico into a family with a strong culinary tradition. She specialized in Mexico and abroad and has been the chef representing Mexico in different events held in various countries. She has participated as a speaker in international gastronomic and cultural conferences and seminars and had the honor of being the executive chef at the G20 and World Economic Forum meetings held in this country. Today she is the coordinator of the Escuela de Cocina Mexicana of the Centro Culinario Ambrosía and Vice-President of Gastronomy Projects at the Conservatorio de la Cultura Gastronómica Mexicana. In addition, she presides the Grupo Ideas y Desarrollo, which has been producing homemade ice cream since 1998. Her extensive career has been completed with her participation on the screen of elgourmet.com where she has her own program.

Sergio Camacho (Mexico City)

Ambrosía, Mexico City

With 15 years of experience, Camacho has managed to position himself as one of the principal exponents of modern cuisine in Mexico. With his motto “live to serve”, he worked alongside important figures such as Ferrán Adrià and Juan Mari Arzak and in the Le Cirque restaurant in New York. He also cooked in Japan, where he developed his avant-garde cuisine. When he was in charge of the Restaurant-School Alkimia of Grupo Ambrosía he developed a menu based on simplicity and tradition for the restaurant of the Hotel St. Regis. He has trained in congresses such as Madrid Fusion, Star Chefs, Cumbre Gastronómica Círculo de Bellas Artes and La Mistura in Perú. Today he is in charge of the food and beverages management of Banquetes Ambrosia.

Rodolfo Castellanos (Oaxaca)

Origen, Oaxaca

Oaxaqueño by birth and inspired by his mother’s cooking, he began his culinary career as a child. He made his professional studies at the Instituto Culinario de México, and received a scholarship from the Fundación Turquois for a residency in the principality of Monaco. His professional experience includes special participations in kitchens in Mexico, Monte Carlo and San Francisco. Great restaurants and great tutors have given strength and consistency to every creation made by Rodolfo Castellanos.

José Ramón Castillo (Mexico City)

Que Bo, Chocolatería

He is the founder of the Que Bo! Chocolatería Mexicana Evolutiva, recognized by Le Guide de Croqueurs de Chocolat as one of the best chocolateries in the world. The work of Castillo has merited many awards. At the age of 23 he received the Absolute Prize in Barcelona and gained the title of Master Chocolatier of the Americas. Last year the Ministry of Agriculture, Livestock, Rural Development and Food declared him the maximum exponent of Mexican Cocoa and Master Chocolatier. Also his book Kakaw, received an important prize and the programs and short films dedicated to cocoa he has made for elgourmet.com are exceptional.

Aquiles Chávez (Mexico City)

La Fishería, Houston, Texas

At the age of 16 he began to work in the kitchen of a restaurant in Tabasco. In 2000 he entered the Colegio Superior de Gastronomía and a few years later he launched himself as the joint owner of the restaurant LO Signature Cuisine in Villahermosa, Tabasco. In 2012, Chávez emigrated to the United States to open the restaurant La Fishería, in Houston, which opened last year. This is a business that he describes as an “avant-garde seafood restaurant”. A charismatic chef who regards work in the kitchen as a life attitude, he shares his experience with Latin American audiences in various television programs broadcast by the Utilísima channel. In 2011 he published the book “La cocina y las locuras de Aquiles”, which earned him another award.

Arturo Fernández Montes de Oca (Mexico City, 1974)

Raíz, Mexico City

He studied at the Italian Culinary Institute for Foreigners, in Turin, as well as at the Escuela de Repostería Mey Hoffman, in Barcelona. Later he arrived at the restaurant elBulli, where he worked under Ferran Adrià. In 2004 he won the Young Mexican Chef competition and that same year traveled to San Sebastian, Spain, where he carried out a residency alongside the renowned chef Andoni Luis Aduriz. On returning to Mexico, he began his career as a teacher and promoter of gastronomic art. He recently opened Raíz, a restaurant-school in the north of Mexico City. He forms part of the team of chefs on the elgourmet.com channel, where he directs the program Si camina, corre o vuela.

Guillermo González Beristáin (Ensenada)

Grupo Pangea

A graduate of The Culinary Institute of America, Beristáin has worked in Michelin-starred establishments such as Juan de Alzate in Madrid; Le Divellec in Paris; Table Gourmande in Strasbourg; Troutbeck in New York, and WineSellar & Brasserie in San Diego. In 1988 he revolutionized the gastronomy of Monterrey when he created Pangea. Today Pangea is a prestigious corporation that also owns Bistro Bardot, ChinoLatino and La Félix, as well as the Pangea professional culinary school. Beristáin has obtained international awards such as the Five Star Diamond Award granted by the American Academy of Hospitality Sciences, and other national prizes such as the Best of the Best in the Gourmet Awards Travel + Leisure in 2012.

Diego Hernández Baquedano (Ensenada)

Corazón de Tierra, Ensenada

He began his career in 2001 as an apprentice in Benito Molina’s restaurant Manzanilla in Ensenada. Before beginning his formal studies at The Culinary Art School in Tijuana, he worked for the chefs González Beristáin and Olvera. In 2008, his experience and sensitivity earned him first place in the competition Joven Chef Mexicano, Baja California chapter, organized by Grupo Ambrosía. En 2011 in the emblematic Valle de Guadalupe he opened the restaurant Corazón de Tierra, of which he is joint owner. The gastronomic proposal he presents here makes the most of organic ingredients grown in a vegetable garden on the premises and fresh products from the region. In 2012 this place was named Best Hotel Restaurant in the Gourmet Awards Travel + Leisure.

Benito Molina (Ciudad de México)

Manzanilla, Ensenada

Molina belongs to the generation of gourmet cooks who began to appear in magazines and were considered stars in Mexican culture and society. Married to the chef Solange Muris, together they opened the restaurant Manzanilla in the year 2000. This was the beginning of a rising career as pioneers of Baja Mediterranean food, as reported in the Gourmet USA, Life & Style, Travel + Leisure y Monocle magazines. Today, in addition to Manzanilla, every summer they open the Silvestre outdoor restaurant, set in the rich wine-growing land of the Valle de Guadalupe, in fusion with the vineyards of the enologist Hugo D’Acosta. The couple appear on the Utilísima channel’s program Benito y Solange, which enjoys great popularity among lovers of good food.

Edgar Núñez (Mexico City)

Sud 777, Mexico City

He took diploma courses on Viticulture and Liquors and obtained the title of Culinary Trainee from the Maîtres Cuisiners de France. He trained in elBulli, in Spain, in Noma, in Denmark and in the establishments of Paul Bocuse, in France. He also worked with Olivier Lombard, in L’Olivier. He is a member of the Académie Culinaire de France, and one of the hosts of the television program Hombres en la cocina. Today he is the executive chef and joint owner of the restaurant Sud777, considered by the specialized publications as one of the best in Mexico City. The sophistication with which he uses the national ingredients and the syncretism of his elegant dishes, full of color and flavor, earned him the Distinción Bohemia award in 2012.

Enrique Olvera (Mexico City)

Restaurante Pujol, Mexico City

He studied at The Culinary Institute of America in New York. On returning to Mexico in 2000, he opened Pujol, presently rated 17th out of the 50 best restaurants in the world, according to the San Pellegrino list, and 16th on the list of the Elite Traveler & Laurent Perrier Top 100 Restaurant Guide. Olvera’s proposal combines the essential flavors of Mexican gastronomy to which he adds new proposals and a very particular variety of ingredients. He has published the books UNO and En la milpa. The latter obtained the Best Book of the Year award in the Gourmet Awards Travel + Leisure 2012, and in 2013 it was nominated for Best Cookbook in the Gourmand World Cookbook Awards.

Daniel Ovadía (Mexico City)

Paxia, Mexico City

He has been passionate about coking since he was a child, and was one of those people who start to teach themselves. He began by working at the restaurant Ostrica before founding Paxia in 2006. His restaurant’s success led to the birth of the Daniel Ovadía Group, made up of 5 business units, including restaurants, catering service, specialized consultancy and the production of mescals, tequilas and Mexican wines. The Paxia San Ángel restaurant has received the Five Star Diamond Award granted by the American Academy of Hospitality Sciences five times, and Paxia Santa Fe has received it on two occasions. His work has been praised in publications such as Chilango, Travel + Leisure, Bleu and Blanc and Monocle. In 2011 Paxia received the People’s Choice Award in the Gourmet Awards Travel + Leisure.

Mónica Patiño (Mexico City)

Delirio, Mexico City

She studied at L’École de Cuisine, in La Varenne and also at L’École Lenôtre, in Paris. She has taken cookery courses in India and Thailand. Thanks to her vast experience and well-established work promoting Mexican gastronomy, she has represented Mexico in gastronomic festivals in Germany, Spain, Portugal and England. She is the joint author of the encyclopedia La gran cocina mexicana, and author of Sabores en la cocina de Mónica Patiño. She has also taken part in the television programs El rincón de los sabores, on the Once TV channel, La cocina orgánica de Mónica Patiño, on el elgourmet.com and Simple y natural, on Utilísima. She is the owner of the restaurants La Taberna del León y Delirio.

Javier Plascencia (Tijuana)

Misión 19, Tijuana

He was born and raised in Tijuana in a family setting marked by the restaurant milieu. Plascencia has used the bicultural experience of life on the border to promote, develop and present the gastronomic potential of Baja California in Mexico and in the United States. In 2011 he opened Misión 19, which stands out for using in its dishes the ingredients available in the area that the chef considers his territory, from Los Ángeles to San Quintín. This cuisine, described with the adjectives sustainable, organic, traditional and Baja Mediterranean, led him to become a member of the ChefDance, the gastronomic part of the Sundance Film Festival. In 2012 he founded the Baja Culinary Fest for which he was awarded the Premio a la Diversificación del Producto Turístico Mexicano.

Elena Reygadas (Mexico City)

Rosetta, Mexico City

She studied English Language and Literature at the National Autonomous University of Mexico and on finishing she moved to New York where she entered the French Culinary Institute of Manhattan. Later she traveled to London and worked with Giorgio Locatelli, in whose restaurant she acquired a special interest in the Italian culinary culture. Back in Mexico City, she founded the restaurant Rosetta, which since its opening has been defined by a mixture of talent and commitment to cooking, added to a clear, honest proposal that endeavors to create a balance between a menu with subtle flavors and options that appeal to the boldest and most curious palates. In addition to care and passion, Reygadas’ work also reflects knowledge and rigor.

Luis Robledo (Mexico City)

Tout Chocolat, Mexico City

He trained in The French Culinary Institute and worked under the direction of the renowned pastry chefs Daniel Boulud and Franҫois Payard as well as the master chocolatier Thomas Haas. He was the executive desserts chef at the Hotel Presidente Intercontinental and the restaurant Au Pied de Cochon in Mexico and also at Le Cirque and the Four Seasons hotel in New York. Considered one of the 10 best chocolatiers in North America, since 2006 he has been sharing his creations in the Tout Chocolat chocolate and cake shop, a showcase for the infinite possibilities of the different varieties of cocoa. In 2010 and 2012 he won first place in the World Chocolate Masters in México. Last February he was named Best Chef of the Year 2012 by the Club Vatel.

Francisco Ruano (Guadalajara)

Alcalde, Guadalajara

He is a native of Guadalajara, where at present he is developing an important gastronomic proposal as the executive chef of the restaurant Alcalde. He is in love with the flavors that he learned in the typical Mexican cuisine, which he refines freely and with flair. His experience in top-level kitchens has had a decisive influence on his philosophy of cooking and the methods he uses. Through these kitchens he has understood the importance of keeping close to the land and its products. Alcalde’s basic concept revolves around using products from the Bajío region and particularly from Jalisco. Based on what he calls “honest cuisine”, Ruano has developed a menu using products from the markets of his native city.

Alejandro Ruiz Olmedo

Casa Oaxaca, Oaxaca

Since childhood he has been in contact with the preparation and production of food, which has influenced him in developing the style that he calls “inspired cuisine”, a fusion of haute cuisine with traditional Oaxacan ingredients and techniques. For three years in a row his restaurant, Casa Oaxaca, received the Five Star Diamond Award granted by the American Academy of Hospitality Sciences. In order to promote the regional cuisine of Oaxaca, he created the festival El Saber del Sabor, an event where chefs of the standing of Enrique Olvera, Aquiles Chávez, Antonio de Livier, Thierry Blouet, Benito Molina, Mónica Patiño, Mikel Alonso, Bruno Oteiza, Roberto Solís, Juantxo Sánchez, Ricardo Muñoz, Guillermo González, and cooks from Oaxaca have participated.

Pablo Salas (Toluca)

Amaranta, State of Mexico

He is regarded as one of the best chefs in the country and a representative of the traditional cuisine of the State of Mexico. Salas is a man who is closely tied to his roots, which is why he set about researching the flavors that accompanied him during his childhood, expressing the culinary tradition of the State of Mexico in each of his dishes. A graduate of the Instituto Culinario Ambrosía, he had mentors of the standing of Ricardo Muñoz Zurita. He is a member of the Conservatorio de la Cultura Gastronómica Mexicana, where he has been a professor and speaker. In 2010 he opened Amaranta, where he presents his gastronomic inclinations, combining traditional techniques with his knowledge of molecular cuisine.

Roberto Solís (Yucatán)

Néctar, Mérida

In 2003, he founded Nectar Food & Wine, the first haute cuisine restaurant in the city of Merida. Two years later, with the intention of enriching his culinary proposal, he traveled to England where he worked at the Fat Duck and learned molecular gastronomy techniques. In the summer of 2006 he went to Denmark and was in the famous restaurant Noma. There he gained experience in the New Scandinavian Kitchen Cuisine alongside the chef René Redzepi. He has been invited to take part in very important festivals and congresses, such as the Festival Sabor in San Miguel de Allende, the III Edition of Madrid Fusión México and the Cancun-Riviera Maya Wine and Food Festival.

Lucero Soto

Lu Cocina Michoacana, Michoacán

She acquired her love of gastronomy when she was small. Her passion for ingredients from the countryside and traditional recipes and her curiosity about new products led to the fusion of tradition and innovation in her cuisine. She graduated in gastronomy in Mexico and specialized at The Culinary Institute of America in New York and at the Escuela de Hostelería y Turismo in Valencia, Spain. She has worked as a restaurant manager, lecturer and gastronomic advisor. Since 2004 she has been the chef at the Restaurant Lu Cocina Michoacana, in Morelia, and the Turotel Hotels. She has been a speaker and guest at the Worlds of Flavor International Conference & Festival and the Festival Gourmet International and Latin Flavors: American Kitchen. Today she delights bon vivants in elgourmet.com.

Jair Téllez (Hermosillo)

Laja, Baja California, and Merotoro, Mexico City

He studied at The French Culinary Institute in New York, and has worked at Daniel in New York, La Folie and Gordon’s House of Fine Eats in San Francisco, and at the Four Seasons Hotel in Mexico. In the Valle de Guadalupe he found the ideal spot to embark on his dream to open his own restaurant, Laja, extolling Baja Californian cuisine. He lives in Mexico City, where he promotes the Baja Californian cuisine in the Merotoro restaurant.

Jorge Vallejo (Mexico City)

Quintonil, Mexico City

After studying at the Centro Culinario Ambrosía, he began a long sea voyage as a chef on the Princess cruise ships. On his return to Mexico, he joined the team at the Pujol restaurant and later became the corporate chef of the Grupo Habita. In 2010 he was invited to become the Executive Chef of the Hotel St. Regis, Mexico City His work has been praised in national and foreign magazines such as Gula, Chilango, El Universal, Luxury + Travel, among others. In 2012 Vallejo began a new venture, together with his wife Alejandra Flores, opening the restaurant Quintonil, in Mexico City. A year after its opening, Quintonil has become one of the most solid and promising gastronomic offers in the country.

Gerardo Vázquez Lugo (Mexico City)

Nicos, Mexico City

He changed a promising career as an architect to devote himself to his passion: traditional Mexican cuisine. He has taken part in gastronomic congresses and festivals in Mexico, France, Kenia, Italy, Spain, Japan, China, United States, Canada, Guatemala, Puerto Rico, Argentina and Uruguay. His work as a researcher and promoter offers a historical perspective of the national cuisine, from its Pre-Hispanic and Colonial roots up to today. He is a precursor of the new generation of Mexican chefs who are promoting regional culinary traditions, organic foods and the support of small local producers. At present he runs the Nicos Mexico restaurant and is the advisor to Nicos Querétaro, he also appears in the Tu cocina program on the OnceTV channel.

Angel Vazquez (Puebla)

Intro Restaurante, Puebla

A key figure in the contemporary gastronomy of Puebla, she is the chef and owner of the restaurant Intro and is in charge of Salomé, a restaurant and mescal lounge. Through her cuisine she presents the flavors of Morocco, Thailand, Scandinavia and Mexico to palates seeking new gastronomic experiences. She studied gastronomy at the Instituto Culinario de México in Puebla and specialized at The Lenôtre School for Professionals and Ferrandi and Potel et Chabot in París. She worked at the El Cingle restaurant in Barcelona, and the Ze Kitchen Gallerie restaurant in Paris. She has represented Puebla’s gastronomy at the Chicago Gourmet Festival, the Bicentennial Dinner in Chicago and the Fitur in Madrid. She has also been invited to cook at the Vatican on two occasions.

Alfredo Villanueva (México)

Romero y Azahar, Monterrey

Romero y Azahar, Monterrey After studying visual arts, Villanueva has worked in cooking since the year 2000, practicing and learning in different restaurants in Mexico and Spain. He has been the joint owner of various restaurants in Mexico, focusing on Mexican and Spanish cuisine. He also worked as a consultant to a bistro specializing in Latin American food in Florida. In 2011 he opened the first restaurant of his own: Café Xbox, a gastro pub where he has been able to combine and experiment with top quality fresh ingredients in an eclectic atmosphere. In 2013 he participated in the most important international gastronomy congress in Mexico, Mésamérica. Romero y Azar is his new contemporary Mexican cuisine restaurant, which opened its doors in 2013.

Alfonso Jarero (Mexico City)

El Ozio, Acapulco

Chef Alfonso Jarero Valencia is an expert in ice cream-making, cold pastry and chocolate. His love of cooking is hereditary, since his mother and sister are also chefs. His fascination for homemade ice cream stems from a journey in which he discovered the variety of textures that can be achieved with it. He studied in Argentina and Italy and has participated in several international competitions. He is the first Mexican to win first place in the Laboratorio delle Idee Europeo, one of the most important ice cream competitions in the world. His creations can be enjoyed in the restaurant Sud 777, where he gives free rein to his imagination. He is also the owner of the El Ozio ice cream parlor, located in the La Isla Mall in Acapulco.

The word mezcal is derived from the Nahuatl language: Mexcallí.

Metl = Maguey
Ixcalli = Cocido

Mezcal is obtained by means of a long and complex artisan process of baking, fermentation and distillation of the heart of the maguey cactus.

Each type of mezcal is unique, its flavor determined by the species of maguey, the tradition of the region in which it is produced and the recipe of the master mezcalero in charge.

Agave Karwinskii

Agave Americana

Agave Cupreata

Agave Angustifolia

Agave Potatorum

Agave Salmiana

Agave Marmorata

Agave Duranguensis

1- Care of the ecosystem

To ensure the continuity of the mezcal tradition, it is indispensable to take care of the ecological equilibrium, promote the reproduction of wild agaves, reforest and care for the fauna that pollinate the agaves.

2 - Maguey selection and trimming

Solely ripe agaves are selected - each species has a distinct maturation time ranging from 8 to 40 years. Trimming consists of cutting the long stalks in order to extract the heart of the plant.

3 - Baking the maguey

The agave hearts (also called piñas) are baked for 3 to 8 days underground in volcanic stone ovens in order to extract the sugars.

4 - Grinding of the maguey

The baked maguey is ground to extract the juice and begin the fermentation process of the sugars.

Fermentation

This is the longest stage of the process - the juice is allowed to ferment for 8 to 15 days depending on the climate and tradition of the region.

6 - Distillation

This is carried out in a still- the heat provokes evaporation of the alcohol which, upon condensation, will make up the mezcal. Distillation has three stages, the master mezcalero determines the quantity of mezcal to be used from each stage for the final blend.

1-Observe

Stir the mezcal to observe its transparency, the pearling and its body and consistency.

2-Touch

Rub a drop of mezcal between your thumb and index finger to feel the texture, which may be coarse, oily or dry. Next, place a drop in the palm of your hand and rub it so as to heat and evaporate the alcohol, then hold your hand up to your nose.

3-Smell

Discover the aroma of smoked maguey in your hands, smell the glass in different positions and open your mouth to take in the aroma, feeling the aroma as it intensifies, and try to find memories connected to these aromas in your olfactory memory.

4-Savor

The first kiss

Take a small sip of the mezcal and spread it over your palate, tongue and mouth. Continue smelling the mezcal until your tongue begins to salivate and prepare for a second drink.

The deep kiss

Take a bigger sip of the mezcal and then tip your head back, softly allowing the mezcal to pour little by little down your throat, drinking it very slowly.

The romance

Take a drink of the mezcal and once you have swallowed it take a deep breath, slowly inhaling through your mouth and exhaling through your nose. Feel how your sense of smell and taste connect to explore the full array of aromas and flavors.

5- Order another shot!