ABOUT

ozolco, puebla

Hola!

I’m Rocio Carvajal, food researcher, cook and author.

Gastronomy has been a life long passion and over the years I have created a series of food-related projects including academic publications, opening and running my own microbakery specialised in historical breads, and feature as a guest cook in supperclubs in the UK.

My recipes and editorial work have also being featured in publications like Thrive Magazine UK and in the official blog of Mexico’s Chamber of the Baking Industry.

Through my work I want to change the way the world thinks about Mexican food, its culinary traditions cooking and eating.

Did you know Mexican cuisine is proudly listed by UNESCO for its Cultural Intangible Heritage? Its luscious mix of indigenous, colonial and contemporary influences masterfully blend ingredients from the far East, Europe, Africa and the many native fruits, spices and vegetables

My recent food ventures include:

Editor of the digital magazine SABOR! This is Mexican Food a quarterly digital magazine dedicated to the exploration of Mexico’s gastronomic heritage and traditions.

 


 Producer of Pass the Chipotle Podcast, a delicious and thought provoking bi-weekly podcast will take you on an exciting gastronomic journey to discover the edible treasures of Mexico’s world-acclaimed cuisine.

 


Creator of Puebla’s Great Food Tour a unique experience carefully designed to take you on an exciting gastronomic journey to sample Puebla’s culinary heritage and discover the historical events that shaped the edible treasures of a world-acclaimed cuisine.

 


As a guest and private cook I’ve proudly taken Mexico’s cuisine from the beautiful  rural north to the green misty south of Britain. Constantly navigating the culinary worlds of Britain and Mexico I never cease to delight in the discovery of new flavours pairings and joys of the endless possibilities that food brings as a source of enjoyment, togetherness and celebration.

 


On 2016 I participated as a speaker at PechaKucha Birmingham. This event was done in partnershp with Birmingham City University’s Annual Digital Media Conference  #ReThinkMedia and BBC Academy: Digital Cities 2016.

My talk was on:  The Language of Food: Bread Stamping in Colonial Mexico

Rocio Carvajal at PechaKucha Birmingham v12 from Pete Ashton on Vimeo.

 


 Co-authored the book: Authentic Recipes from Around the World.

This book is part of a larger research project called: Consuming Authenticities: Time, Place and the Past in the Construction of

Authentic Foods and Drinks, which is funded by the Arts and Humanities Research Council in relation to their major research theme, Care for the Future: Thinking Forward through the Past.
The book is divided in the following sections:

  • Pulque in Mexico Then and Now.  Deborah Toner and Rocio Carvajal.
  • Flaounes: Celebration Easter Pies from Cyprus. Anna Charalambidou.
  • Cider in Wales. Emma-Jane Abbots, Hazel Thomas and Elaine Forde.
  • Acarajé: Between Bahia and West Africa.  Ana Martins.

 

 

Let’s cook up some delicious stories together!

Click here to find out more about the partnership program.

 

 


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