TULUM FOOD, SPIRITS & WINE FESTIVAL

Director of the research platform Mexican Museum of Kitchens, Head Chef of the Humo-Tulum restaurant. He is a delegate of the Conservatory of Mexican Gastronomic Culture where he works to safeguard the Mesoamerican food system and the dissemination of the high gastronomic culture of Mexico.

 

Part of its specialty is the recording of cooking techniques and processes, the symbologies and the meanings that communicate the food within the Mesoamerican cosmovision.

 

For 15 years he has traveled the country registering part of the ritual expressions of cuisine and ancestral food production of deep Mexico.