The Art of the Meal
Renowned Mexican chef Martha Ortiz Chapa grew up in Northern Mexico, the daughter of a doctor and an artist. Dinners were grand occasions, often accompanied by luminaries such as Rufino Tamayo, Juan Rulfo, José Luis Cuevas and Octavio Paz, discussing the issues of the day over a meal.
Ortiz’s passion for food was born during those dinners, where she learned that food could transcend the utilitarian function of eating.
Although she earned a degree in political science, Ortiz then traveled the world tasting the cuisines of different cultures and earning a renewed appreciation for Mexican food, with its rich flavors and colors.
And it’s the food of her homeland that she celebrates at her restaurants, which are often named the best in Latin America, including Águila y Sol, Dulce Patria and London’s Ella Canta.
“The most important ingredient is passion.”
Currently, Ortiz heads up the kitchens of Filigrana in Mexico City and Tuch de Luna in the Mayan Riviera, where menu items are like carefully curated paintings in a museum, telling stories through flavors that have a distinctly and unabashedly feminine touch.
Her Vampire Ceviche, made with mango, sangria and topped with chamoy sorbet, is legendary and part of her concept of eating color and revolutionizing Mexican art and cuisine.
A former host of Top Chef Mexico, and author of several cookbooks, Ortiz’s personal elegance and love for country results in dishes that are like poetry, unique and transformative contributions from a woman who understands and redefines the art of a meal.
PHOTOS COURTESY OF: Martha Ortiz Chapa
