Kitchen and life
The machete is an ancestral icon historically used to plant corn and its name connects to this project in many ways.
The origin of this project dates back to my earliest memories linked to the scents that woke me up every morning. At five in the morning I would hear my mother’s voice saying: “Get up, daughter, it’s time to take the nixtamal (hominy) to the corn mill.”
After returning with the nixtamal turned into dough, the real magic began… Let’s make tortillas!
Machete is an extension of me, a fragment of thousands of memories, smells, experiences and flavor, currently located in the emblematic Strathcona neighborhood; it was born at the end of 2020 in the midst of the COVID-19 pandemic with a lot of passion and dedication.
I have created this project combining diverse skills and specialties. I am a chef, a traditional cook, and a pharmacobiologist specialized in functional nutrition and food biotechnology, in addition to having extensive experience in pre-Hispanic cuisine and traditions.
I feel immensely proud of my family’s history and the culinary heritage that my great grand-mothers, grandmothers and mother have passed on to me. They are my greatest source of inspiration because without my ancestors this would not be possible. The culinary techniques I use are based on the deep roots of ancestral Mexican food, with the aim of raising awareness and introducing diners to ancient Mexican culture as well as healthy eating and lifestyle habits using pre-Hispanic ingredients with high nutritional qualities known as superfoods.
My recipes revolve around the Mesoamerican triad: corn, beans, and squash, which are the main crops of the milpa (cornfield), along with chilies and tomatoes.
My cuisine values native corn and indigenous producers, seeking to be creative while maintaining the essence of traditional flavors in a vibrant, fresh and cozy way. “The dishes are designed to take you on a journey to the most remote experience of my ancestors’ kitchens.”
I also use traditional and haute cuisine techniques without losing respect for the authentic flavors that reflect the culinary richness of different regions of Mexico, especially the southern region of Jalisco (the Nahuas), where I am from. One of our distinctive features is that we make our tortillas entirely by hand.
Can you imagine finding a place full of flavour that also takes care of your health?My greatest desire and goal is to show the world that natural foods still exist and that Mexican cuisine should be recognized not only for its spectacular flavors, but also for its high nutritional value. I want each diner to feel in a comfortable and relaxed environment while connecting with their spiritual essence as they enjoy delicious and nutritious dishes prepared with love and passion.
Immerse yourself in the Machete experience and allow our beautiful life experiences to reach you through our food.