In our interview, she reveals her culinary vision for Decimo and favourite dishes on the menu.

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When did you first fall in love with cooking?

It may sound cheesy, but I grew up in a family that cooked a lot. For every occasion my family would throw a party, and cooking was always at the heart of it. I remember helping my grandma and mum prepare the meals; they always involved me a lot. My granny also loved watching cooking shows on TV, and I quickly fell in love with them too. That’s when I thought to myself, “hold on, I want to be a chef”.

How would you describe your culinary style?

Nostalgic, emotional and flavourful. My dishes are quite simple. We always try to use the best possible ingredients, and they involve certain techniques, but the majority of the flavour comes from the sauces and moles. I would say my culinary style is a reflection of my food memories and experiences growing up.

When I’m cooking, everything has to click. If a dish doesn’t create that connection between my palate and my memories, then it’s simply not good enough.

What is your culinary vision for the menu at Decimo?

To continue shaping my own vision of Mexican cuisine, creating memorable experiences that evoke the same emotions and connections I feel when I eat these dishes.

Do you have a favourite dish on the menu?

Difficult… The tuna tostada has always been one of my favourites. For a main course, I love the chicken al pastor and the seabream with pistachio mole.

What is the most important lesson you’ve learned during your career?

Always remain humble, listen to what others have to say and stay curious. That’s how you continue learning, growing and discovering new things.

What are the biggest challenges faced by the hospitality sector at the moment and how are you tackling them?

Unfortunately, these are all challenges that are beyond our control. The economy is not what it used to be, and we are currently going through a period in which people want to ensure they get value for money every time they go out.

What we can control, however, is the experience we provide. Our responsibility is to make sure that every guest who chooses to dine with us at Decimo has the best possible experience.

Which chefs have inspired you?

Enrique Olvera. He was one of the pioneers of what the new generation of Mexican chefs are doing today: showing the world that Mexican cuisine is far more diverse and sophisticated than many people realize, and that it can be truly world class.

I would also say my husband, who happens to be a chef. He has always been my compass. Whenever I have ideas, we sit down and brainstorm them together; his perspective has been invaluable throughout my career.

Last but not least, chef Peter Sanchez, who was my mentor here at Decimo. He definitely helped shape my culinary style into what it is today.

What is your approach to sustainability in your cooking? 

We believe that caring for the environment is part of doing business. That’s why we prioritise local ingredients wherever we can and work continuously to reduce waste and make more sustainable choices.

What would you like your next project to be?

Keep focusing on Decimo, keep our consistency and become one of London’s favourites.

What is your favourite dish, and who cooks it? 

My mom’s green enchiladas, forever and always.