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7 years


My name is Cayetano Espejo. I am originally from Spain, but I have been living and working as a chef for years in Cancun. I studied in Luis Irizar Cooking School in San Sebastian, the city with more Michelin star restaurants in the world. I have been passionate about cooking since I was a child. After working in several restaurants, Belgian, Basque, Asian I decide to come to Mexico to work as an executive sous chef in a hotel. All this time in Cancun has given me the wonderful opportunity to discover a millennial cuisine, new ingredients and learn new technics. Mexican gastronomy is so rich and diverse that you are always learning something.

What was your inspiration to get into cooking, food and teaching how to cook?

We know that Mexican food is a gift provided by our ancestors that have passed from generation to generation. We believe that this gift has served as a universal language that has shaped the way Mexican culture is today. As receivers of this gift, our duty is to present it to the world & use it as a bridge to connect with people and other cultures a using the same language our ancestors used. All of our tours and experiences have been created to connect you with the greatest food, drinks, tastes and experiences in Cancun & in Mexico Mexican Food is more than tacos and Cancun is much more than a beach!

What excites you the most about your work?

Our goal is to provide every traveler, a local’s perspective of the city while they enjoy very diverse Mexican food and beverages from all over the country in the most authentic way.

How do you select the menu for you classes?

We selected simple dishes (yet difficult to accomplish to perfection ) with easy-to find ingredients, so that you can prepare them by yourself back home.