communities, restaurants, markets, and everything in between. He reached out to the locals to show them around. They learned how to grind chocolate in Oaxaca, make mole in Puebla, and fry fish tacos in Baja, California. They also met with craftspeople for pottery and furniture. Finally, he built a robust supply chain with the indigenous people that would ensure there were enough ingredients once the restaurant opened in Tulum. This mind-blowing journey to his native country not only taught him about the culinary customs that existed long before Spanish Conquistadors' arrival but also about how the people in different their own containers. They even weave their own tea towels just for specific events. “So, if they're going to have an event for a wedding or a party (with tens or hundreds of people), they would work for six months,” he says. “From making the pot and (the festive clothing) that they are going to wear to foraging to feeding the animals, to cooking the sauces and (other) preparations that would take days.” It gave him a deep understanding that these people have been doing the same thing for generations. They are also very generous in teaching others how to do it along with the regions lived. They forage. They make
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