Join the Mexican Cultural Institute for a week of culinary programming and menus focusing on Mexico at the St. Regis' Decanter. International Culinary Week will feature the cooking of Chef Margarita Carrillo Arronte and Sous Chef Ángeles Ayala, bringing the flavors of Mexico to Washington DC.
Mexican chef Margarita Carrillo Arronte hails from the state of Chihuahua, and has earned national and international acclaim for her invaluable contributions to Mexican haute cuisine. Alongside a group of Mexican historians and fellow chefs, she has spearheaded the initiative to recognize Mexican cuisine in UNESCO's list of Intangible Cultural Heritage. In Mexico, she has worked as Chef and Partner of her the restaurant, "Turtux" in Mexico City and her expertise and innovations have culminated in her publication of her two original books, "Tamales y Atoles Mexicanos" in 2012, and "Mexico, The Cookbook" in 2014.
Ángeles Ayala is a seasoned independent Mexican chef and sous-chef to Margarita Carrillo Arronte. As an independent chef, Ayala devotes most of her time to culinary consulting, private event catering, teaching, and writing recipe and cook books. In recent years, Ayala has participated in a number of international fairs and festivals promoting Mexican cuisine across the globe. She has also contributed to numerous articles to international magazines about contemporary Mexican recipes and traditional techniques.
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