A Team That Breathes Like Family
Nadia
Although she has been in La Cocina de Humo for a short time, Nadia liked meeting people here from her community El Frijol Yucutindoó, this helped her to adapt very quickly with the whole team.
She really likes potato soup, wild greens quelites and mole sauces.
Nallely
She is originally from the city of Oaxaca, always smiling and excited to share experiences with others.
She likes to see how other people perceive with love and appreciation the performance of our family.
She is proud to know that the place where she works contributes a lot to the Oaxacan culture.
Pau
Pau is from the Valles Centrales of Oaxaca, she really likes social interaction and enjoy being in charge of the cooking experiences where she can interact more with the diners who visit us.
Since she joined our team she has been a great host who will always welcome you with a big smile.
Mary
Since she arrived with us has shown great interest in learning to cook new things and being in contact with our diners.
Mary really likes making tortillas and being behind the comales, but she is also the one who helps us in our little clay store.
Thalía Barrios
She was born and raised in the center of San Mateo Yucutindoó, a community that belongs to the district of Sola de Vega in the Sierra Sur of Oaxaca, since she was 7 years old has been involved in all the chores of a family kitchen. Thalía proudly carries the ancestral knowledge of traditional cooking, mainly from her grandmother Catalina and her mother.
She is the youngest of 7 siblings and the only one who, since she was little, had a great interest in cooking and continued learning about local ingredients, traditional techniques and recipes; affinities that some years later led her to study gastronomy.
Since she was little, she has been in contact with the harvest fields, planting, the cornfield and its seasons.
“I always remember my grandmother Catalina’s backyard, she had a cornfield with beans, chilies, wild greens quelites, wild greens quintoniles, pumpkins, green beans, and there was always coriander of different sizes.”
For chef Thalía, it is impossible to leave farming occupations behind in her town, so visiting the community has become an important part of her agenda.
In her community, preparing the land, weeding the field, planting and harvesting are activities with the same importance in their daily tasks and they usually do so respecting the cycles of the moon.
Rutila
Our extroverted turkey has been with us for almost two years now and you will surely hear her around when you visit us.