On the ground with the future leaders of the restaurant world
The members of the group offer a variety of complementary skill sets: Cyntia, who has a background in PR, is the storyteller at their pop-up meals, focused on themes like “sound,” “form,” and “arrivals”; Cristina, who works in marketing and design, crafted their; Sergio Ramírez de la Vega uses his expertise in business and sustainability to manage their budget and lessen their environmental impact; Raúl Dominguez Palestino, who works by day as a pharmaceutical researcher, is the other...
A plate of chicken marinated in whey, sprinkled with popcorn and served in a pink pool of sour atole.Cyntia came upon the group by chance about two years ago. She was sitting in the Mercado San Juan when she struck up a conversation with Juan, a baby-faced 27-year-old. She had taken up cooking when her first child was born, then became fascinated by the market and started to write a guide.
“I think it’s not entirely clear to them why we would study something and then not end up pursuing it,” said Cristina, who went to junior high school with Juan. “My parents come from a very simple background, and they had to work before they studied to help their families. They were finally able to earn university degrees and become professionals. That was a big achievement for them. What we’re doing isn’t concrete; it’s far from their reality.
From left to right: Raúl Dominguez Palestino, Cyntia González Santos, Ana Cristina, Rubio Hernandez, Juan Escalona Melendez, Sergio Daniel Ramirez de la Vega