Gastronaut through time
More often than not culinary trends move forward, towards the future, towards innovation in search of the next big thing, towards the next discovery that may make a mark in the gastronomic world. As cooks and researchers we have the ability to travel back in time. We have this amazing and state of the art time machine that allows us to literally trek back hundreds and thousands of years to different times and eras, to see what others saw before us. To see what people ate, how things were cooked, how monumental complexities of cooking were invented and by whom, and to ultimately, bring back dishes and traditions lost through time. It’s a very simple thing. It’s called books. They are dialogues, manuscripts, and journals lost in time. We have this magical ability to research them and bring them back to life.
Diego was born in Toluca, Mexico in 1984. He moved to San Antonio in 2002. He studied psychology at The University of Texas at San Antonio a few years before graduating from The Culinary Institute of America.
While a student at the CIA, he was employed at Restaurant Lüke, owned by Chef John Besh, and a local french bakery where he did Sunday brunch. Weekday mornings, he would do service at Patty Lou’s at the Olmos Pharmacy.
Diego has had the opportunity of working back in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz, and stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago.
Mixtli is a very personal and intimate project that reflects Diego’s love and passion for his native country. In April of this year Diego was named one of Food & Wine Magazine Best New Chefs.
- Website – http://www.restaurantmixtli.com
- Facebook – https://www.facebook.com/restaurantmixtli
- Twitter – https://twitter.com/mixtlicloud
- Instagram – https://www.instagram.com/mixtlicloud/