Aquiles Chavez.
With the intention of exploring new horizons , Mexican Chef Aquiles Chávez has moved with his family to Houston,Tx.
Born in Mexico City, Aquiles has become famous in America through his two television shows on the cable channel Utilísima: El Toque de Aquiles (The Touch of Aquiles) and Aquilísimo.
He has opened La Fisheria, his seafood restaurant located at 4705 Inker Street. Houston, Tx.
Rick Bayless
His highly rated on-going Public Television Series, Mexico—One Plate at a Time can be found on television sets coast to coast, as well as his award-winning, seven cookbooks. In 2012, Rick was nominated for a Daytime Emmy for Best Culinary Host. Rick’s second book, Mexican Kitchen, won the Julia Childs IACP cookbook of the year award in 1996, and his fourth book, Mexico—One Plate at a Time won James Beard Best International Cookbook of the Year award in 2001.
His side by side award-winning restaurants in Chicago were founded in 1987. The casual Frontera Grill and the 4-starTopolobampo. In 2007, Frontera Grill won for Outstanding Restaurant by the James Beard Organization.
Rick has used our Smoked “Copal” salt on a delicious mushroom plate
Javier Plascencia.
Javier’s popularity as well as that of Mision 19 as been growing rapidly, in just the last year and a half it has gone from being a Locals of restaurant to becoming a destination fine dining for lovers throughout the country and the rest of the world . Publicity has been prominent in The New Yorker and The New York Times among many other local and international publications.
Benito Molina & Solange
Before the rise of haute cuisine gastronomic Baja California and the fame of its wines and ingredients from the sea, the emblematic dish of the entity were the fish tacos, famous since the 1950s.
The port of Ensenada is what marked the culinary heritage of this region. “Baja California is a blank canvas”, the ingredients are high quality, but not the gastronomic tradition.
There is an ancient art like Oaxaca. This allows me to be on the constant lookout of my own identity, “explains the Chef Benito Molina.
It was in the kitchens of the fishing boats where brewing a culinary culture unique to Baja California, being to eventually scored his gastronomic identity.Now this Culinary Culture is presented to guests at his restaurant - Manzanilla.
Gilberto
Nomadism brought him to the port of Ensenada little more than five years ago, after leaving a biochemical engineering career in Tj,Mx , to become a student of the Autonomous University of Baja California and obtain a bachelor degree in gastronomy. Gilberto's relationship with the kitchen comes from a historial perspective. His journey and victories in diverse gastronomic competitions, built a name and a reputation
in the "Best of Baja California", "ChocolateFestival","Mushroom Festival" "Fish + Seafood Expo" ,"Sardine & Calamari Day", "San Felipe Shrimp Festival"and "Baja Culinary Fest". His affection for Baja California cuisine is motivation for his work and fuels his innovation, merging ethnic ingredients and dishes from Sonora. He honors the first settlers of Baja, by reinventing the region's cuisine with his unique perspective.
Gilberto was one of the first Chefs to use San Felipe Salt.
San Felipe has started to put gastronomy on the map by their participation in the famed Annual Vendimia events in the Guadalupe Valley
as well as events in San Felipe along side the likes of Javier Plascencia, Mision 19, Benito Molina or Manzanilla, Juan Eumir, and Esteban Lluis
