The Mexican cuisine has been, since 2010, Intangible Cultural Heritage of Humanity. It is an element that integrates part of the national identity due to its history, technique, and diversity. It is forged by recipes passed down from generation to generation, by ingredients that represent the megadiversity of our country, and by cooks who preserve, investigate, transform, and share this living and evolving legacy.

To talk about food culture is to talk about identity but also about territory, climate, and geography; about people, knowledge, and artisanal techniques, since food is the expression of the networks of a community and the dialogue with others to nourish and complement each other. It is a set of flavors, aromas, and textures transformed into dishes that characterize and represent us as a nation. Talking about moles and pipianes, chiles en nogada and pozole, or tacos and tamales is to represent an important reflection of our gastronomic culture and, of course, of the legendary authors who share a piece of their soul with us every day through their delicious creations and adaptations of traditional Mexican recipes.

That is why we will take a brief tour through the lives of five mythical Mexican chefs who, through their undeniable talent and overflowing passion for food, have marked the lives of thousands of diners thanks to their delicious dishes, which they share every day in their various restaurants. They bring life to our exclusive KiwiPro recipe books. 

Pepe Salinas

The chef Pepe Salinas has a fruitful career in the gastronomic world that began as a graduate in Gastronomy and later specialized in European Gastronomy at the Culinary Institute of Switzerland.

Among Pepe's successful career achievements, we find countless collaborations with important magazines and newspapers such as Reforma, Universal, Gourmet, Sabor y Arte, in addition to various triumphs like the LACH International Latin American Chef Competition in 2010 and the La Veste d'Or du Chef Les Toques Blanche ExpoHotel International Competition in 2008.

Currently, Pepe Salinas serves as a consultant for national restaurant chains, Corporate A and B Director at Central Hotels, and is the head of the Balcón del Zócalo restaurant located in Mexico City.


Lula Martín del Campo

Lula Martín del Campo has a long and successful gastronomic career. She began her journey in the culinary world in 1995 and has since become a reference point for cuisine in our country.

In 2011, the Mexican cook published her book Lulachef México Contempo, where she drew inspiration from the recipes of Mexican cuisine that have been present throughout her career.

Currently, Lula owns the restaurants Cascabel and Marea, both located in Mexico City, where she reflects the philosophy that has characterized her: Less is More.

Mikel Alonso

Mikel Alonso, a Mexican by conviction, summarizes his philosophy in a basic concept: “To be a good cook, you must start by being a good person,” which he acquired during his time at the Luis Irizar Cooking School in San Sebastián, Spain.

This philosophy has accompanied him in all the gastronomic projects he has developed, such as the Biko restaurant, considered one of the best restaurants in the world by the British list The S.Pellegrino World's 50 Best Restaurants; the Lur restaurant since 2017, KO MA since 2018; Tartel Bar and “Cocina de Autor” (awarded the 5 diamonds by AAA), within the Grand Velas All Suites & Spa Resort in the Riviera Maya, where he is a consulting chef.

Mikel is also a teaching chef at various gastronomic institutions in Mexico, has participated in culinary television programs, and in numerous courses, festivals, workshops, and classes throughout Mexico.

Alejandro Ruíz

Alejandro Ruiz Olmedo was born in 1970 in La Raya, Zimatlán, in Oaxaca, an agricultural town where most of the crops are for self-consumption. From a young age, he learned the value of the land by helping every day in the family garden with basic farm tasks, such as watering, harvesting, and milking from dawn. Products with which he and his mother cooked for the family, recipes inspired by the traditional flavors of Oaxacan cuisine.

Alejandro has highlighted the authenticity of the flavors and endemic products from all over the state, making him an ambassador of Oaxacan cuisine worldwide. In 1997, he created the gastronomic concept Casa Oaxaca, within a boutique hotel of the same name. In 2003, he opened Casa Oaxaca El Restaurante and in 2006, Casa Oaxaca Reforma, recognized among the best in Mexico. He later opened Guzina Oaxaca in Polanco, Mexico City, Oaxacalifornia, south of the city of Oaxaca, and recently presented Portozuelo.

He also founded and directed the first gastronomic and cultural festival El Saber del Sabor in Oaxaca and published the book Alejandro Ruiz, Cocina de Oaxaca, which received the García Cubas Award in 2018.

Javier Plascencia

The personality of Tijuana chef Javier Plascencia is reflected in his interpretation of Baja California cuisine – of which he is an indefatigable and passionate promoter – by utilizing ingredients from both land and sea from this region.

With the culinary background of his family's cooking, his culinary training in the United States, and his multiple tours through Baja California and all of Mexico, he has been awarded in Mexico and abroad as chef of the year, and his restaurants are recognized among the best in the country. He is currently the chef at Finca Altozano, Jazamango, Erizo, Animalón, and Animalon by the Sea.