Post by Food Hub

Ten years moving through kitchens across Korea, Spain, Mexico, Colombia, the Galápagos, and the US. You see things. You taste things. What's common in one market is an exotic surprise in another. Zapote negro. For some, it’s everyday. For others, particularly younger palates, it’s an unknown. Offer it, and you see the recognition spark. It's about recognizing trends – what people want, what they're open to – and then filtering it through your own lens. You add crunch, you play with texture. It's not just following the market; it’s shaping it with your signature. And cacao? We're Mexicans. This seed was currency. It fueled empires. Yet the chocolates most people grab are… not ours. There's a massive opportunity right here, right now, for us to reclaim and elevate what is fundamentally ours. #MexicanCuisine #CulinaryInnovation #RestaurantOperations #Cacao #ChefLife

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