Food is how Cholula tells its story.
Alfonso “MilpaChef” Rocha Robles is a chef and culinary anthropologist with over 15 years of experience, former director of Slow Food Mexico and a university professor of culture and sustainable gastronomy. Every tour is built around producers he trusts — heirloom-corn cooks, mole grandmothers, mezcal families, cricket vendors, artisanal brewers. Each tasting comes with the history of the dish, its origins and its techniques.
Mexican gastronomy does not begin in the kitchen.
It begins in the soil.
In the seeds.
In the communities.
In the people who grow our food.
Alfonso Rocha is a chef, anthropologist and specialist in sustainable gastronomy. For more than seventeen years he has worked with rural communities, producers, traditional cooks, universities, and national and international organisations on projects dedicated to conserving Mexican food heritage. His work brings together professional cooking, anthropological research and territorial development.
MilpaChef communicates as a close expert: professional without being elitist, academic without being complicated, passionate without exaggeration — as accessible to an international traveller as to a university researcher. We always seek to inspire curiosity, not to show off knowledge, but to share it.
Gastronomy
Cooking as cultural expression.
Sustainability
Responsible production, biodiversity and conscious consumption.
Anthropology
Understanding how food, culture and society relate.
Territory
Every landscape produces a different cuisine.
Producers
Recognising and making visible those who grow our food.
Education
Learning to understand before simply consuming.
To inspire a different way of understanding Mexican gastronomy, connecting people with the producers, ingredients, traditional knowledge and territories our cuisine comes from — while promoting more sustainable, fair and conscious practices.
To make MilpaChef the reference platform for sustainable gastronomy in Mexico and Latin America, integrating research, education, tourism, consulting and project development that strengthen local food systems and biocultural heritage.