I’m a chef trained at the globally highest rated Mexican restaurant and am here to guide you through modern Mexican recipes and the techniques required. Living in Chiapas, Mexico allows me to interview and bring to my blog rarely interviewed traditional cooks. Enjoy!


Soy un chef formado en el restaurante mexicano con la calificación más alta a nivel mundial y estoy aquí para guiarte a través de las recetas mexicanas modernas y las técnicas requeridas. Vivir en Chiapas, México, me permite entrevistar y llevar a mi blog rara vez entrevistado a cocineros tradicionales. ¡Disfrutar!




  • 6 medium ripe avocados

  • half bunch of cilantro

  • 1/2 tsp chopped serrano chile (jalapeño can be substituted)

  • lime juice to taste

  • 1/2 onion finely chopped

  • sea salt or kosher salt to taste


  1. In a molcajete (optional) or a large bowl with a large spoon, add the chopped serrano chile, a pinch of salt and mash it to create a chile puree

  2. Add the avocados one by one and lightly mash into a chunky consistency

  3. Once the avocados are blended with the chile, mix them with the chopped onions, cilantro and lime juice

  4. Stir the guacamole until well blended and adjust the seasoning using the sea salt or kosher salt and serve

Bean Puree

Bean Puree

Roasted Vegetable Salad with Roasted Garlic Yogurt Dressing

Roasted Vegetable Salad with Roasted Garlic Yogurt Dressing