My family opened La Cocina Oaxaqueña in 2000 to share and educate people from around the world about the exquisite, renowned cuisine of Oaxaca, Mexico.
My grandmother was from Etla town, a small Zapotec village where the culinary traditions stretch back thousands of years. My mother learned from her grandmother and my sister and I continue to learn from her and thus share a history of cooking that stretches back for generations. We’ve made our tortillas the same way for a long, long time!
I loved the food – eating and preparing – and thus chose to attend the National Superior School of Gastronomy and Tourism, graduating with a Degree in Culinary Arts and Management.
I thus learned the little secrets of Mexican cuisine from both family and school, and have continued to hone my skills in restaurants and catering businesses throughout Oaxaca and while travelling elsewhere in Mexico and Latin America.
Additionally, while studying local and rural tourism, I developed an interest in sustainability, organic food, and the Slow Food Movement, which is a focus to our work at La Cocina Oaxaquena. Oaxacan cuisine is traditionally “natural and organic” and it is important to all of us that we preserve and pass on these native practices. In addition to classes, I am currently writing a cookbook on Oaxacan cuisine.
We invite you to share our passion to recreate traditional Oaxacan cuisine with authentic Oaxacan flavors and aromas. Doing it with family and new friends from around the world is a dream come true for our family.
Chef Gerardo Aldeco Pinelo