All Mexico tastes like tomato, avocado, peppers, beans and tortillas. Smells like lemon grass, May flower and coffee. Oaxaca particularly has a flavor of mole, tlayudas and yolk bread with hot chocolate.
Oaxaca, gives us the black mud, endless crafts and an exquisite cuisine that leaves a special mark in whom that taste it, we also know the delights of a bakery and its freshly aroma of baked sweet bread, the smell of the melted sugar caramel and warm bread rolls. That magic and all the dedication is an important path for Chef Luis Arellano.
Originally from the region of La Cañada in Oaxaca, Mexico, Luis Arellano lived the gastronomy from a very interesting point of view, by having the opportunity to work at his parent’s bakery.
Perhaps at that time Luis had no idea about what to expect or what would be his professional way, but after some years his interest for the cuisine began to awake with curiosity in 2006 when he started his first stage as an intern in the famous “Casa Oaxaca” restaurant where his effort and dedication took him to climb in the kitchen and win the Sous Chef position.
By 2012, his training as a traditional cook and his professional experience lead him to the opening of “Pujol” restaurant, considered one of the best restaurants in the world, a place that enhances the real virtues of the Mexican cuisine taking its clients to a new level of art and infinite creativity.