Where did you grow up?
In Mexico City, the capital of Mexico located in Central America and the home of fabulous food.
Did you eat your veggies as a child?
Yes, fresh vegetable nopales, the naturally flat stems of prickly pear, and cactus, of course.
When did you know you wanted to be a chef?
When I was a child and I got to see my mother cook, and of course eat her delicious food. It was all like magic to me and I knew then, this was what I wanted to do my entire life.
What favourite foods do you remember eating as a child?
Quesadillas, tacos, chilaquiles and traditional Mexican food made by my mother.
Where were you trained, and how difficult was your training?
I trained at Fullerton in California, USA. There were challenges with the training, but I enjoyed it. When you’re passionate about something it feels easier than maybe it should.
From where do you get your inspiration?
From my surroundings and by exploring new cities and cultures. But also from other chefs who use their own unique cooking skills and techniques. I admire that.
What’s your favourite kitchen gadget or piece of equipment?
The charcoal grill! I like the smoky flavour you get from this kind of grilling.
Best piece of advice you would give a home enthusiast?
Practice, practice, practice and don’t be afraid to challenge yourself. The best chefs in the world are the most creative who dare to be different.
Best cooking tip for a novice?
Start working in a busy dining environment and follow all standards and procedures. You’ll succeed if you keep your wits about you.
What’s the most popular dish at Loca and what’s your spin on it?
That has to be our tacos and fajitas, but also the handmade cornhusk tamales which have earned a reputation for being delicious and savoured by all; a very traditional dish made by me with inspiration from my hometown in Mexico. It’s made with a secret recipe of corn masa that differs from region to region.