I am a chef and culinary instructor comming from a tradition of more than 5 generations in the city of Puebla, Mexico.  (the location of the famous battle of “Cinco De Mayo” now celebrated in the U.S.) Two of my great-grandmothers came there with Maximilian and his troops during the French invasion, married local men and stayed in Mexico.   That invasion changed the cuisine in Puebla; the French influence effecting the traditional recipes in the area. 

Puebla at that time still had a very special place in the culinary tradition of Mexico due to the long tradition of hospitality in the convents, their kitchens catering to the royal and church officials resting at the halfway point (Puebla) between the coast and Mexico City.

The women in my family for generations prior to my time worked as cooks for the well-to-do residents of Puebla.  I began a classical culinary apprenticeship at the age of seven in the traditions of Mexico that still existed at that time under the tutelage of my great-grandmother, grandmother and the older women of her family.

After working in various restaurants in Mexico I left, spent 20 years as head chef at my family’s restaurant in San Francisco and then returned to Mexico to share my culinary traditions.

My dream was and continues to be passing on the traditions and cuisine of Puebla, which are being lost.