Although I have explored many different types of cooking in my thirty years of being a chef, the Cocina Mexicana is most certainly the closest to my heart. My mother’s parents were Mexican, and my grandmother used to run a little restaurant in the Hospital of Santa Rosa in San Antonio, Texas. Her food was Tex-Mex, based on the most incredibly chewy flour tortillas, pinto beans with crispy corn chalupa shells and exceptional hot tamales.
Susana Trilling is a chef, teacher, caterer, author, TV hostess, food consultant and directora of Seasons of My Heart Cooking School and Sazon de Mi Corazon S.A. de C.V., producing gourmet Mexican products. She owned 2 NYC restaurants, a restaurant in Fremantle, Western Australia and has lived in Oaxaca since 1988, where her two sons were born and raised on her ranch outside of the city.