Gilberto Cetina Biography

watching his mom cook for workers in a timber town. He studied to be an engineer but turned his attention to cooking when he came to the States. Self-taught he honed his skills working at restaurants while catering on the side. The restaurant: A casual spot where you order at the counter surrounded by shops selling Latin American arts and crafts a Mexican bakery and more. The food: One hundred percent Yucatecan. Cetina is an expert in the use of complex rubs called recados and other traditional ingredients. Specialties: One of his favorite dishes is puchero a hearty stew. “It takes me back to my childhood” says Cetina. Inspiration: His mother was his inspiration as was his love of eating and preparing food for people. Home cooking: He’d rather dine out saying “Price doesn’t interest me. When I go some place new I look for something that attracts me.
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