Few chefs thread science, heritage, and coast-to-table ease like Ana Cecilia Ávalos Reyes. A private chef based in Punta Mita, she brings more than nine years of experience to bespoke dinners across Riviera Nayarit and Puerto Vallarta, serving towns like Sayulita, San Pancho, Bucerías, and Nuevo Nayarit.
Her background spans Gastronomy studies at ICUM and Food Design Thinking at Universidad Anáhuac, with training in molecular and techno-emotional cuisine, mixology, and dietary needs. She has explored Mexican herbalism, nutrition, plating, and even the science of well-being, which shows up in the way she builds menus and moments. Book her for intimate dinners, family brunches, weddings, or retreats, and expect seasonal produce, local seafood, and a lot of soul.
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Interview with Chef Ana Cecilia Ávalos Reyes
What inspired you to become a chef?
“Molecular cuisine is what hooked me at the beginning. Discovering that science and cooking could come together opened up a world of possibilities. Over time, anthropology and history became my greatest allies, helping me refine what I do and understand that every dish is also a cultural story.”
What is your signature dish, the one that always impresses?
“My rajas con crema. It might sound simple, yet many people don’t know it in its authentic form. It always surprises with a deep flavor tied to family tradition and ranch cooking.”
If you could cook for anyone, living or not, who would it be and why?
“My great-grandmother. She taught my great-aunt, who passed down the family recipes to me. Our techniques are different, yet her foundations are the base of what I cook today. My great-aunt always said it would have been wonderful if we had met, since the family’s culinary art practically went with her. My great-grandmother cooked for important figures during the Porfiriato, and I would have loved to build that bridge between generations.”
What is the most unusual or curious ingredient you’ve worked with?
“Capomo. It is an ancestral ingredient from Nayarit with fascinating uses in baking, beverages, and desserts. I love rescuing it, since it represents a part of our gastronomic memory that almost disappeared.”
What kitchen tool can’t you live without?
“The metate or the molcajete. They are not just utensils. They symbolize tradition, patience, and respect for ingredients.”
After a long service, what is your favorite comfort food?
“Frijoles a la charra with a few corn quesadillas. That combination gives me peace, connects me with my roots, and reminds me why I love simple cooking packed with flavor.”
Do you have a philosophy or motto you follow in the kitchen?
“Cook with memory. It is not just about preparing food, it is about honoring the stories, people, and cultures that live through what we serve at the table.”
What food trend do you secretly love, or openly dislike?
“I love brunch. Beyond the trend, I like it because it is timeless. You can have breakfast for dinner or dinner for breakfast, and no one questions it. It is a free space to play with cooking.”
If you were not a chef, what would you do?
“I would be an ethnobotanist. I am passionate about the relationship between plants and culture, and I actually studied Mexican herbalism at university, though I did not finish the degree. I have always been fascinated by how nature and cooking intertwine.”
What would your dream menu be for a perfect dinner, start to finish?
“I would start with a corn amuse-bouche, maybe a reinterpreted little tamal. Then a bean soup with fresh herbs. Next, a main of golden fish in ranch style, with squash from the milpa. For dessert, something with cacao and capomo, to honor ancestral ingredients. I would pair it with Mexican wines and seasonal aguas frescas.”
