PATRICIA QUINTANA LLC

Chef Patricia Quintana often looked for local cooks and the elders for practical knowledge, studying the indigenous ingredients she found in home kitchens, whether along stony waterfronts or across agave-speckled flatlands, in adobe pueblos or apartment buildings. Her personal story begins in the traditional Mexican kitchen of her great-grandmother. Raised surrounded by bubbling pots, the rhythmic pounding on the metate – the flat volcanic grinding stone used for making corn masa dough, the crackling of firewood and the gente cadence of palms rhythmically clapping as they skillfully shaped rounded tortillas.