Passion was always there, but not as my main dream, I learned to cook some eggs at a very young age because I couldn’t wait for an adult to wake up and cook for me. After I finished half way through college and started to work in Barcelona my wife pushed me to become a cook and here we are, I was always in love with cooking but I saw it as a far away dream.

This is a tricky one, I have a thing for egg yolk, my father show me how to eat it in one bite and the explosion of the most amazing and natural sauce in the world can flood your mouth with happiness and creaminess, as a meal I am a big fan of burgers but now I’m obsessed with Fideuá.

Salsa Macha is a very traditional Mexican sauce, some say it was influenced by the Chinese immigrants in north México, but usually is a very powerful extremely spicy sauce, with plain flavour, maybe some nutty touches, but I think there was a boom a few years ago and people started to spice things up and adding different things to make it more interesting, our SALSA MACHA is a blend, a coupage of 4 different dry Mexican chilies, each have his own special input and the amount is perfectly balanced, we use also soy sauce and more stuff to make it Umami to our clients, that way we’re not trying to kill anyone with the spicy part, rather we’re trying to add lots of flavour to your life, so yes it has been a long process for me and my wife and now we can say we have our final recipe, even ourselves we’re addicted to.

Probably at our new restaurant in Poblenou, we’re about to open =), we will put on stand by the pop ups for a while to focus on our new project.

We will try to play with the seasonal products, and we are excited to see how the things develop and what our clients are demanding so we can adapt organically to it and offer something that can make people happy. We will have some fix stuff and also traditional Mexican classics

I have quite an old man's taste, I love classics, to have Cava and Callos in the morning, lamb brains, cap I pota, etc. My favourite places are La Cova Fumada, Bar Gelida, Bodega J Cala, Bodega Carol. From the new wave I love Sra. Dolores, Ultramarinos Marin, Bandinis, Mikan. As far as Mexican food goes I love Pachuco/Pachuca and Cresta Colorada.

Yes of course, something very special for me, is simple and humble but yet extremely delicious. So you go and buy pinto beans already cooked, this is important because if you boil them from scratch you have high chances to get old ones and they get starchy. So you render some lard (pork fat) in a pan, about a tablespoon for a 250gr jar, once the fat is rendered you throw some chopped onions and garlic, about a quarter of an onion and 1 garlic clove, you cook it for a few minutes stirring so it doesn’t burn, then add 1 or 2 chipotle chilis from a can, throw the beans, add salt and pepper and squeeze of vinegar can be apple or wine, cook it for a few minutes, blend with a hand blender or with the butt of the glass bean jar gently until this becomes a paste, add your favourite cheese that melts nice and that’s it, you can thank me =)