Cooking class in Mexico City
One of the yummiest Casa Jacaranda side-dishes is the history that’s present, behind every recipe, especially when you meet the chefs behind it all. Might it lead you to cook your own culinary history when you get home?
Chef Emilio began his culinary journey at a young age, laying the groundwork for his passion and career in the kitchen. He quickly advanced to working with numerous renowned chefs, but it was Antonio Toño De Livier who helped him cultivate the refined palate and cooking skills he now brings to Casa Jacaranda. His experience includes cooking for high-profile restaurants in Los Angeles and New York.
Later, Guadalajara chef Fabián Delgado recruited him to join an innovative culinary project, where he deepened his expertise in fine dining and mastered the art of the “apapacho”—the heartfelt care and comfort delivered through flavors and attentive guest experiences, something he excels at.
For three years, Emilio has been Casa Jacaranda's resident chef and operations manager. He combines exceptional culinary talent with strong organizational skills while maintaining a vital presence in the front room, kitchen, and dining area, always extending a warm and genuine welcome to every guest.
Training with Yuri de Gortari—the so-called Yoda of Mexican cooking—led Beto to focus on presenting regional cuisines. Later, he made a deep-dive into the cultural relevance of the nation’s street-level delicacies, in tandem with renowned food historian Edmundo Escamilla.
He and his husband co-founded Casa Jacaranda in 2014. Beto is also famed for ongoing research on old-school technique and traditional recipes, great for cooking at home or eating on the Mexican capital’s every corner. He’s working on a book that recounts it all. Stay tuned.
Jorge jumped into cooking as a boy. One experience was visiting indigenous women’s kitchens where yummy recipes were prepared with little else than chiles, tomatoes, corn and eggs.
His love for popular cooking led to studying Mexico’s food heritage, a key element for co-founding Casa Jacaranda. He, his husband and their teams led the one-of-a-kind experience to worldwide acclaim.
Back in town, he’s designing and hosting at Casa Jacaranda, doing tequila and mezcal reviews, and training bartenders and chefs in Latin America, the US and Europe.
A clever word we always use is sazón. It refers to someone, or something someone cooked, whose flavors, sauces and seasonings are just right. Casa Jacaranda invites you to discover your own magic touch, your own sazón.
We’re upping technique, unforgettable tastes, aiming at five stars. More precision, surprises and refinements that are part of the fun. But the fun we’ve always had with guests is still authentic, down-home and piquant.
We admit the Casa Jacaranda experience is getting messier. Like never before, we’re calling on guests to chop, slice and dice, julienne, heat up and stir up. The outcomes have been delicious and the feeling is real.
“It will change your life,” not a few Casa Jacaranda guests have insisted. Admitting anything is possible, our happiness resides in seeing friends, old and new, cooking and digging in. You'll be glad you booked.
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