I am a natural foods activist, traditional herbalist, and health-based private chef with deep family roots in northern New Mexico (Tewa, Tiwa, Mexican, Spanish). My ancestral foods have greatly influenced my culinary style, and more importantly, I see indigenous foods as models of nutrition. 

My kitchen is a living and breathing space, where I translate my cultural knowledge into modern dishes that nourish, heal, stimulate, and delight the palate. 

I prepare dishes using flavors and techniques I've acquired from my travels around the world, as well as my experience as a restauranteur.

The Sonoran Desert is my home, where I offer classes on indigenous foods, traditional medicine ways, and plant-based cooking. 

 

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One of my favorite New Mexican dichos (traditional sayings) is, “curate en salud,” cure yourself while in good health. 

 

The Smithsonian National Museum of the American Indian's annual Living Earth Festival showcases the best of traditional knowledge and traditions to promote sustainable living. The 2016 festival focused on the potato, a food staple that spread across the world from the indigenous peoples of South America.

This is one of my favorite photos of my great-grandmother.  She was a midwife and herbalist from Tijeras Canyon, New Mexico.  Her vast knowledge of traditional herbs and plants continues to inspire me in my kitchen today. 

This is one of my favorite photos of my great-grandmother.  She was a midwife and herbalist from Tijeras Canyon, New Mexico.  Her vast knowledge of traditional herbs and plants continues to inspire me in my kitchen today.