Hi! Hola! Ciao!

 
 
 
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As a chef, I combine my greatest loves -- food and culture.

Cooking is my second career. Before receiving my culinary arts education, I worked in public health and communications. As a student at UCLA and USC, I spent countless hours studying Mexican history, culture, and diplomacy.

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I'm passionate about meaningful and delicious food.

The kind of food that makes you feel like you're treating yourself. Food bursting with color. Food that connects you to the world you live in.

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My culinary style incorporates the dynamic and refined flavors of the West Coast.

I'm inspired by my Californian heritage that blends Mexican and Mediterranean influences. I'm enamored by the edible smorgasbord in the waters and mountains of Washington state. And above all else, I'm an advocate for more nutritious, real food at our tables.

 

My Work

 

Blog

Blog
Sweet Potatoes with Almond Milk, Chamomile & Blackberries
Sweet Potatoes with Almond Milk, Chamomile & Blackberries
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Braised Pinto Beans with Piperade & Chorizo
Braised Pinto Beans with Piperade & Chorizo

A marriage of two dishes creates a hearty, soul-warming brunch meal that no one could resist.

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Roast Pork in Chile-Peanut Sauce
Roast Pork in Chile-Peanut Sauce

Real talk: this is one of the best things I’ve made. It’s rich, comforting, aromatic, and it renders me totally powerless.

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Morita Chile Salsa
Morita Chile Salsa
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Roasted Red Pepper-Almond "Romesco"
Roasted Red Pepper-Almond "Romesco"

Guys, here’s a really good salsa to throw on literally any grilled thing for the rest of the summer. You’re welcome.

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Ricotta with Epazote-Hazelnut Pesto
Ricotta with Epazote-Hazelnut Pesto

A celebration of the flavors and textures of my summer garden.

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Ensalada de Jitomates (Tomato Salad)
Ensalada de Jitomates (Tomato Salad)

When tomatoes are in season, I want to eat them every day. This salad showcases the beauty of summertime heirloom tomatoes.

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Jocoque
Jocoque

Easy and homemade, fermented in a clay pot, and a versatile pantry item to transform your home cooking. Need I say more?

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Let's cook!

 
 

It all starts with an email. How can I be of service to you?

  • Recipe Development

  • Curriculum Development

  • Cooking Classes & Demos

  • Private/Personal Chef

  • Menu Planning

  • Events & Collaborations

  • Editorial

 
 
 
 
 

The 'Gram

 
View fullsize It wasn’t until 2 months of living in Korea that I felt like picking up a knife and turning on a burner to cook something. They were simple recipes — a selection of Korean temple dishes from various cookbooks I’ve collected while h
View fullsize ☀️August highlights☀️ A month of transitions, milestones, and reasons to celebrate.
View fullsize July was, without a doubt, the most challenging month I’ve had in … years? Ever? I cried on a bus and for half a day I couldn’t taste spicy food (I suspect my brain’s pain receptors went numb? From being overwhelmed?). I also
View fullsize Starting July 27 I’m teaching classes at @thepantryseattle with a menu that is very close to my heart: the asada norteña. Inspired by the family gatherings we had growing up, these dishes help tell stories of a large region of Mexico (
View fullsize And now for the primary timing-related reason behind MexiKo — I’m moving to Korea! 🇰🇷 … for 6 months 🙃 This is something I’ve daydreamed about for years with @jjangexclamationpoint, but it wasn’t until very recently
View fullsize 🕺POP-UP ALERT 💃 On July 25th, I’m coming out of pop-up hibernation to serve a menu called “MexiKo,” a marriage (figurative and literal) of Mexican-Korean flavors, techniques, and stories. Said the two people at my plate test yest
View fullsize Ok so lol it’s July now? Garden dinners: choy, cress, fava greens Duck (and jackfruit) carnitas bday party for @mmanetta_real_estate Tortillaz Tamal con flor de azahar, queso manchego, ate de manzana, jocoque Cactus salad (for a secret p
View fullsize The month of May was a great one. So great that I’m angry at the 10 image limit on Instagram posts. Long gone are the days of the Facebook album 150+ image dump (probably for the best, I suppose). Mother’s Day fideuà 💗 Black be
View fullsize 🌷April things🌷 Surprise radishes 🌿 “Dream intuition” arroz con gandules, almost-pegao 🍚 Flour tortillas 🤠 닭도리탕 (dakdoritang) with millet rice 🍗 Pernil, not pictured: the best cubano sandwiches 🐷 The crispiest 김치전 (kimchi jeon
View fullsize Tonight was the first outside meal of 2022 🌞(non PNWers, please know that it’s still 55F/13C) Blood orange, Peruvian botija olive amarillo chile tapenade manchego Cucumber mint shallot salad with avocado crema Fried red peppers Sicilian an
View fullsize Adventures in salt cod🐟 Remojón. A salad of oranges, salt cod, onion, Peruvian botija olives, smoked paprika, lots of good olive oil. Calabrian limoncello for bonus vibes. Buñuelos de bacalao. Fried fritters salt cod, potato, garlic,
View fullsize Of course I didn’t get a single picture of “opening night” of my Veracruz menu 😅 Too much of me trying to remember the order of things and figuring out how to keep a room of 15 people busy for 3 hours. Al fin y al cabo, everything