About the Chef

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Mexico City, Mexico
Over ten years experience in high-end restaurants. Currently works as a consultant on the Mexican culinary experience, food quality and authenticity, and recipe creation and kitchen management.

Culinary Philosophy

To shape the future, one must first understand the past. It is my interest in culture, tradition and the historical fundamentals of gastronomy has shaped my food, as well as my background understanding chemistry and physics. I am primarily interested in gastronomical transformations that cultivate development and inventiveness, and serve as a form of cultural expression.

Friday, September 23, 2011

Pulqueria Opens this Monday

Finally, Pulqueria is opening to the public. It's been a long road, but it's finally coming together. Come stop by for a drink or taco: 11 Doyer Street off of Bowery (south of Canal).

You can get a sneak peak here:

Thanks for all of you that have helped make this possible.
You can read about some early press here:

Black Book 9/16
Huffington Post 9/20
Guest of a Guest 9/23

Come visit - tell your friends!
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