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Margret-chef1Hola, I’m Margret!

Since my early 20s,I felt a beckoning from restaurant kitchens on a pretty regular basis, despite the fact that my first career was as a jeweller. In 2005, I gave in to all things culinary and started a “second career” as a Personal Chef.

When in late fall 2009,  I arrived to Mexico for what I was thinking was a “3 month hiatus”. UNESCO had just announced its designation of the gastronomy of Mexico – specifically of Michoacan – to the Representative List of the Intangible Cultural Heritage of Humanity. My timing couldn’t have been better.  As I travelled to different parts of the country, I awakened to what “Mexican food” really is; variety, and variability from region to region revealed a complexity and cultural relevance I  had never realized. I wanted to taste and cook with everything!

From 2009-2016, I was based in San Miguel de Allende, a beautiful colonial town in the central high desert, about 3 hours north of Mexico City. It’s a popular destination for Americans and Canadians, both visitors and expats.

As a Personal Chef, the mercados are where I go for inspiration, and I loved to observe how English-speaking foreigners would interact with local vendors…

Often, I would poke my nose in and give advice:

How to choose a ripe mamey (because it is the best fruit ever!)…

What huauzontles taste like and how (and why) to prepare them…

Which of the prepared guisados on offer by the taco/quesadilla stand were vegetarian…

 Once the fog of mystery was cleared most people were delighted by the chance to try something new. What would they have done without help? Most of the time, the response to this question was…

“We’d probably just have looked”

What if there was a resource for this?

There is now. I took my background in design, passion for problem-solving and a compulsion to create something from nothing, combined it with my culinary skills which I had been honing for more than 20 years, I followed guidance of more knowledgable authorities than myself, perhaps most importantly, the wisdom of the humble elders and traditional farmers of Mexico. I believe that we need to look toward the sustainable food systems of the past for the healthy future of our children and our world.

Currently, I’m based in Mexico City. More travel is always number one on my agenda!

I’d love to get involved in your food-related project…

Get in touch

 

 

2 comments

  1. Katie Lyn says:

    Hi Margaret! I came across your website while searching for the name of a bean I got at the tiangis in Veracruz. Anyways, I live in Mexico too and think you have a pretty cool website. I did not see a way to subscribe, but I am on an iPad, so it does not always display pages fully. I hope by commenting it will subscribe me to the blog. Thanks! Katie

    • Margret says:

      Hi Katie – sorry about the tardy comment. Was the bean espelón? Actually, I am not great when it comes to blogging… I do have a facebook page that you can follow, and maybe I will start to get my blogging act together… xFrutas Y Verduras on Facebook

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