chef
1978
We're a family with a pretty light sense of humor but, still, on the anniversary of my mom's passing we don't feel like getting 'colorful' and remembering her favorite foods. Every March 5th, the anniversary of her passing, we go to church and are sad for pretty much the rest of the day.
It fills my heart with pride and joy that international food writers and press have taken an interest in Tijuana.
I don't make mole everyday nor do I cook Mexican food every day.
Quesadillas, those are my comfort food.
My aunt was a chef and she inspired me deeply so she was a huge motivator but more than anything it was a quest for independence and freedom that lead me to an L.A. Culinary School.
One summer, when I was on break from architecture school in Tijuana, my aunt gave me a summer job cleaning up and peeling garlic, and I got to see her in her element. She was so passionate and such a good teacher, I decided to quit architecture school and go to culinary school in Los Angeles.
People don't realize that we're spending money throwing food away rather than feeding people.