FOOD - FASHION - HEALTH - WEALTH - TECHNOLOGY
Alondra Maldonado Rodriguera 2018-04-24T18:35:41+00:00

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Alondra Maldonado Rodriguera
Alondra Maldonado RodrigueraChef
Alondra Maldonado Rodriguera (Tepic, Nayarit, 1975). She studied Teaching English as a Foreign Language at the Anglo-Mexican Cultural Institute (ANGLO), translation at Berlitz, and also studied literature and philology at UAM and UNAM. Being a natural born cook, she dedicated herself to it and launches herself as cook of her own restaurant, La Vita Delicatessen in Tepic.

Some of my highlights

Rodriguera’s Cookbook Flavors of Nayarit has been awarded by The Gourmand Cookbook Awards in the following categories 2015 for Mexico:

  • Best Historical Recipe Cookbook
  • Best Local Cuisine
  • Best First Book

On June 9, 2015 in Yantai, China, was awarded as Best in the World as:

  • Best Historical Recipe Cookbook in the World
  • Being finalist as Best Local Cuisine in the World

On October 15, in Frankfurt, Germany, was awarded as:

  • The Best of the Best in 20 Years as Best Historical Recipe Cookbook.

Due to her research and constant promotion of the traditional cuisine of the state of Nayarit, in 2016, was named as Delegate of the Nayaritan Gastronomy by the Mexican Gastronomy Culture Conservatory.
Chef Alondra Maldonado, is engage in the promotion of the Nayaritan Gastronomy through researching, teaching, giving lectures, as guest chef in different restaurants, promotion of her book as well as native corns.

Alondra Maldonado Rodriguera studied teaching English as a Foreign Language at the Anglo-Mexican Cultural Institute (ANGLO), translation at Berlitz, and also studied literature and philology at UAM and UNAM. For many years she did translation and taught English. Later, she studied at the Instituto Argentino de Gastronomía / Argentinean Institute of Gastronomy (IAG) in Buenos Aires, where she worked in a number of restaurants including Fernando Mayoral’s Thymus. Since her return from Argentina to her city of birth, she has imparted culinary classes and taught at the Universidad Tecnológica de Tepic (UT), has participated in radio programs, consulted on food projects. Since 2013 decided to focus to researching the ritual, cultural and identity forging bond of cuisine in the distinct peoples.