TULUM FOOD, SPIRITS & WINE FESTIVAL

Maricela Zorrilla is a Chef, from Hidalgo. She is always looking for contrasts: between, the perfection and experimentation of avant-garde cuisine, while infusing the most minimal ingredients to create an earthy balance of traditional cuisine. Currently she is Executive Chef in "El Comedor" of Chef Edgar Núñez located inside Casa Síclo in Santa Fé, Mexico City.

 

An avid promoter of the Hidalguense Cuisine, Mate has traveled the world to study in various specialty schools, such as Ecole Supérieure de Cuisine Française Jean Ferrandi and Ecole Ritz Escoffier in Paris, the Basque Culinary Center, in San Sebastian; to learn to master art and the techniques of the best chefs in Europe and thus, have the tools to carry out her life project: to create a Hidalgo conscious kitchen, with emphasis on endemic products and preparations of the region. 

 

Chef Maricela’s goal is to promote tourism and gastronomy in the state of Hidalgo and, through her dishes, make people fall in love with the diversity of flavors, products, traditions, places and people of her land native. She has been inspired to create her catering company, Condimento Banquetes. With more than one decade of experience in banquets, and with a wide trajectory that crosses restaurants like L'Espadon and Lucas Carton, of two and three Michelin stars, respectively, the Manoir de Lan Kerellec of Relais & Chateaux in Brittany; Chef already has high profile clients. 

 

She has participated in gastronomic festivals and congresses such as Millesime Mexico 2016

representing the NH Collection Hotel, as well as Women's Weekend in 2016 and 2017 and Morelia in Boca 2017