Pero sobre todo mucho, mucho sabor

First things first: I am here because of the gente I come from. There is no Chef-MB without my family, my parents, my abuelas, or mi Guatemala. When food starts from such a personal space, well, it seeps into everything.

In Guatemala you’ll hear every abuela or tia in the kitchen talking about developing your sazon—this idea that even if we all cook with the same ingredients, every person has their own unique way of seasoning their food. Your essence, so to speak.

If I had to summarize mine it would go something like this:

One part obsession with land, gardening, and seasonality. Food tastes better when it’s grown with love, and if you eat my food in the summer, you’ll get heaps of it through the produce from my garden. When you take care of La Tierra, La Tierra takes care of you.

One part technique remixes between classical culinary techniques and Abuela secrets. Find me in any kitchen, looking to elders to learn from their wisdom. And also, catch me on my couch taking notes while watching Top Chef in my notebook filled with recipe development scribbles.

One part community. This business started because I love to feed people in my home and community. Food is my immediate love response, and as such, this business will always create space for regular giving (of food and money) to both grassroots and mutual aid organizations here in Chicago.