About Chef Miriam
Le Cordon Bleu-Certified
Raised in Pabelo, a small village in Jalisco, Mexico, I grew up in the kitchen helping my grandmother with everyday tasks: hand-grinding corn, making fresh cheese, picking fresh chiles, grinding spices with mortar and pestle. Everyone pitched in, and everyone gathered to eat meals together. Food was not just calories or nutrition but a way of sustaining love and the fabric of family. Food is a love language, a way to say “I love you.”
Now, as a Le Cordon Bleu-trained chef, I have traveled not just throughout Mexico but Europe and beyond. I’ve worked at Blue Hour, one of Portland, Oregon’s premier fine-dining restaurants. I’ve started a catering business in Cork, Ireland. And I’ve lived in the hustle and bustle of Barcelona, one of the world’s most modern, cosmopolitan cities.
But it was the vibrant culture of Jalisco (the birthplace of tequila and mariachis, to name just two) and the sustainable traditions of village life, that led me back to my roots. The slower pace of life. Living closer to the land and culture which give rise to the ingredients. A more deliberate care in the preparation of food, using rustic and made-from-scratch techniques.
About the Class
Apart from learning traditional Mexican recipes, students learn general cooking skills that can be applied with many kinds of ingredients. The focus is on learning about local ingredients and traditional Mexican cooking methods.
Our team isn’t just passionate about cooking and hospitality, we are truly cheering you on in your culinary experience here in beautiful Puerto Vallarta!