Pinchido - 06000 Ciudad de México

Whether florid and fancy or down-home and bib req'ing, eat what you enjoy and enjoy what you're eating. It sounds simple, but we have a lot of subtle anxiety built up around everything we put into our mouths these days. Should I, shouldn't I, how much or how little... It's a part-time job as long as you're eating...

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My food philosophy is to find what you love and find how to love it more deeply and never stop. The more you enjoy your food, your body will benefit from it that much more. Plus, burnout is for the unimaginative. 

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If I can help someone remove that next layer of anxiety in their personal journey through cooking, I have succeeded. For some it's following a recipe with more than 5 steps. For others, it's cooking a meal without measuring and eventually inventing a new dish altogether. A lot of times just having someone at your side1 is all you need. 

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My classes2 are always a mix of technique, fear stomping, nutrition, micro-biome obsession, history, and culture.  For me every class should feel completely fresh. I'm not interested in reciting recipes for someone to execute. HOT TIP: you can Google a recipe... I'm interested in growth, exploration,  playfulness, exchange, and new things to feed my biome buddies down in my gut garden. 

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