IT IS ALSO IMPORTANT TO ME TO SUPPORT MEXICO AS MUCH AS I CAN BY PROMOTING AND EDUCATING, BY SHARING A RICH (AND DELICIOUS) PART OF THE CULTURE, AND BY GIVING BACK.

I do hope, that at the end of the course, you are transported and happy with what we have created together"

We will work with carefully sourced ingredients, working with locals and the surrounding area to get delicious organic, seasonal fruits and herbs. 

I ALWAYS LOVED GOING TO THE MARKET WITH MY SISTER AND MOM AND WAS FASCINATED BY ALL THE STANDS THAT SURROUNDED US. 

Many years later, when it came time to figure out what I was going to study, I was going to go to art school as I didn’t even know cooking was an option. But, once I did there was no going back! My parents were not happy with that idea at all because they know the sacrifices you make in this industry. They feared I would get burned out and not have many options afterward. The funny thing is that they wanted me to pursue a career in arts which also presented an uncertain future, but which they thought was better. They let me attend a cooking school in Mexico for 2 years and said I could study wherever I wanted afterward if I still wanted to, secretly thinking I wasn’t going to like it or would get bored. 

AT THE TIME THERE WERE ONLY A HANDFUL OF COOKING SCHOOLS IN MEXICO; I DIDN’T EVEN KNOW THERE WERE WOMEN CHEFS. 

I absolutely loved it and ended up going to The Culinary Institute of America and graduated in 1998. After doing an externship at Akelare restaurant in San Sebastian, Spain, I returned to New York and have been here ever since. I worked in several restaurants including Rosa Mexicano, La Côte Basque and Eleven Madison Park.

THE REST, AS THEY SAY, IS HISTORY IN THE MAKING….WE NOW HAVE SEVERAL SEASONAL LOCATIONS, HAVE EXPANDED OUR PRODUCT LINE, HAVE OUR FIRST BRICK AND MORTAR AND ARE CONTINUOUSLY AND HAPPILY GROWING.

About | La Newyorkina

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