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Jetzabel Rojas Barragán enrolled in the Culinary Institute of Mexico in 1999 in the city of Puebla where she not only honed her knowledge and skills, but also was “able to experiment more than I could imagine!”
Following graduation, the young chef garnered experience in restaurants in the United States where she was greatly influenced by renowned restaurateur Thomas Keller and sought to absorb and apply his culinary approach. Later, she returned to Mexico to a restaurant in the town of Huatulco – where her flair and style caught the attention of Viceroy Riviera Maya, and she was invited to join the resort’s staff as chef.
MUCBIL POLLO: is a baked tamale typical for the day of the dead, stuffed with pork and chicken then wrapped in banana leaves.