I was born and raised in the busy streets of Mexico City. I have vivid memories of my childhood, gazing in awe at the hand-pressed tortillas ballooning on the hot comal. It was at that point when I started my culinary journey.
I was like a fly in the kitchen, bugging my mother more than actually helping her while trying to absorb as much as possible.
My dream was that one day I could make someone as happy as I was while eating her concoctions.
I started my formal gastronomical education at the age of 13 and haven't stopped since.
I attended Universidad del Caribe in Cancun
and have a degree in Culinary Arts from the University of Las Vegas, Nevada. I have also taken specialty classes at Centro de la Gastronomía Mexicana Nixcomil, with
Chef Irad Santa Cruz and with
Rafael Mier from Fundación Tortilla.
Corn is the backbone of Mexican Culture and Cuisine. I would like to revive the knowledge & practice of traditional flavors and technique through my cooking. I am fortunate to be able to import Heirloom Corn from several regions of Mexico and utilize traditional methods of preparation in my ancestral background.
As I work directly with the local Farmers, I am also able to support those with the same vision. I look forward to completing the circle by introducing my heritage into the Las Vegas community.