MilpaChef is a platform devoted to exploring, teaching and promoting sustainable Mexican gastronomy through immersive experiences, education, research, consulting and traceable products. Tours, classes, products, consulting and research are different expressions of one philosophy.
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.
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.
Understanding gastronomy from its origin.
Immersive experiences to discover Mexican gastronomy through walking tours, cooking classes, tastings and activities with local producers.
Food projects with roots and traceability.
Development and support of gastronomic projects focused on sustainability, territorial identity and traceability.
Ingredients with a name, a community, a territory.
A selection of ingredients from small Mexican producers that represent the country's biodiversity and food heritage.
Learning to understand before simply consuming.
Educational programmes for the general public as well as academic institutions and professionals.
Knowledge about Mexican food systems.
Generating and sharing knowledge on sustainable gastronomy, food heritage and agrifood systems.
Communities, producers and living heritage.
Actions that strengthen communities, producers and local food systems through alliances, social projects and the conservation of gastronomic heritage — built on years directing Slow Food Mexico and Comida Lenta A.C.
Each area feeds the next: research becomes teaching, teaching sharpens consulting, consulting strengthens producers, producers supply the products, products enrich the experiences — and experiences raise the questions that start the research again.
Cooking as cultural expression.
Responsible production, biodiversity and conscious consumption.
Understanding how food, culture and society relate.
Every landscape produces a different cuisine.
Recognising and making visible those who grow our food.
Learning to understand before simply consuming.
We do not only sell tours. We do not only teach recipes. We do not only trade ingredients. Each project combines professional gastronomy, anthropology, sustainability, biocultural heritage, responsible tourism, short food chains, direct work with producers and culinary education.
What MilpaChef really offers: knowledge, gastronomic heritage, food culture, territory, sustainability, identity, stories and transformative experiences. Food is the vehicle.
