If you think about it, the first contact that we humans have with the source of life is food, and it is done with love. It is a demonstration of love in every sense of the word, hence why my profession is so important to me and to humanity, as the Chef knows well. Vicente Torres.

Coming from some of the most demanding kitchens in Europe, his arrival in Mexico and more specifically in San Miguel, began his deep connection with our local ingredients.

Now that it's been a while since I got to Moxi of the Hotel Matilda With the help of Bruce Jaimes, the challenge was to bring the art of cooking to the level of a hotel where the level of detail and excellence is extremely high, and it is here where I can demonstrate more than 15 years of my life in Mexico.

The proposal I make is a product proposal where the product is the king of the dish and it is pampered so that it reaches the diner in all its splendor. We try to work with local and nearby products. Have contact with small suppliers (the rest is imported, especially seafood and fish).

Being in a kitchen in San Miguel is not far from being in a kitchen in Europe, because when things are done with passion and a desire to improve every day, it doesn't matter where you do it. 

For example, I would like to emphasize two dishes that we prepare at Moxi and that I truly believe are a great example of what we do here: They would be the crab aguachile and the corn and dulce de leche cake with bourbon.

As an architecture lover, I often get inspired by buildings for my dishes and if I were given the opportunity to create one based on San Miguel de AllendeObviously I would choose the emblematic Parish and try to implement some of its elements such as the pinkish tone of its stones to my culinary creation.

We are in San Miguel for having a chef so dedicated to his art that he doesn't complicate his life too much and whose creations are usually out of the ordinary both in presentation and in flavor profile.