I am a chef with 14 years of experience, proudly graduated from Le Cordon Bleu Mexico. My specialty is Mexican traditional cuisine, though my creativity has no limits—I love exploring flavors and techniques from around the world.

Passion drives my work. I focus on using local and organic ingredients, highlighting freshness, sustainability, and authenticity in every dish I prepare.

Throughout my career, I have been honored to receive recognition as the Youngest Chef in Yucatán and to represent Mexico at the Nanchang Culinary Fair in China, where I taught and showcased the richness of Mexican gastronomy.

Beyond the kitchen, I am also a professional analog photographer, which is my second great passion in life. Just as in cooking, I value craftsmanship, patience, and storytelling through each frame I capture.

For me, cooking is...

Cooking for me it’s a way to express and share my feelings, knowledge and creativity cooking it’s my safe space.

I learned to cook at...

I began my culinary journey at the age of 17 as an empirical cook, driven by curiosity and passion, and specialized in French techniques at LCB.

A cooking secret...

Respect the ingredients source local and organic, less is more focus on the flavor and technique. Enjoy what you do.

My menus

Todo al asador -Grill experience

STARTER

Choose 2 dishes

Queso fundido con chorizo (Melted Mexican cheese with spicy chorizo sausage and warm corn tortillas). A perfect, shareable appetizer

Cebollas cambray asadas( Grilled spring onions cooked to a smoky, tender perfection seasoned with lime fresh cilantro and black pepper). A simple yet essential side for any authentic Mexican barbecue

Guacamole y totopos (Fresh, creamy guacamole made with ripe avocados, onions, cilantro, and lime juice, served with crispy corn tortilla chips)

Frijoles puercos (Rich refried beans with chorizo, bacon, and pork cracklings) creating a savory and hearty Mexican side

FIRST COURSE

Choose 1 dish

Mollejas al grill (sweetbreads marinated in grilled lemon juice)

Tuetano en canoa ( grilled bone marrow canoe served with garlic butter and corn tortillas)

Chorizo argentino con chimichurri ( grilled argentine chorizo, served with chimichurri and sourdough bread)

Elote amarillo (grilled yellow corn garlic butter lime juice fresh cilantro)

Portobellos rellenos de queso y chorizo(Portobello mushrooms stuffed with a savory chorizo-style sausage and melted cheese, then grilled to golden-brown perfection. A rich and hearty appetizer

Camarones al grill (Succulent grilled shrimp, seasoned with fresh garlic and a squeeze of zesty lime). A simple, classic dish

MAIN COURSE

All inclusive

Picaña al grill (Grilled picanha steak served with tender grilled onions and sweet, smoky grilled pineapple slices. A delicious, classic combination

Arrachera al grill (Tender grilled Flank steak, served with smoky grilled onions and spicy seared jalapeño chiles). A Mexican classic

Asado de tira (Tender grilled short rib with creamy, smoky grilled mashed potatoes and sweet grilled onions). A delicious, hearty plate

Langosta asada a la mantequilla (Grilled lobster, basted in butter and served with a colorful medley of fresh, grilled vegetables). A simple, delicious dish

DESSERT

All inclusive

Oreja al grill con cajeta y helado de vainilla (Warm, flaky oreja pastry served with a drizzle of rich cajeta and a scoop of creamy vanilla ice cream)

Crème Brûlée de coco (coconut and tangerine Crème Brûlée served with crystalized tangerine skins)

Mexican Vegan Street Food

STARTER

Choose 1 dish

Sopes de chorizo ( deep fried corn basket, black beens, chorizo ,lettuce, vegan sour cream, vegan cheese)

Taquitos de papa( deep fried potato tacos, lettuce, vegan sour cream, vegan cheese, spicy creen salsa)

Vegan esquites ( wthite corn cooked with epazote leaves and veggie broth , vegan cheese, vegn sour cream, powder chili, lime juice

FIRST COURSE

Choose 1 dish

Taquitos al pastor (Oyster mushrooms marinated al pastor, grilled with pineapple, served in corn tortillas with cilantro, onion, and spicy red salsa)

Torta de asado (Bolillo sandwich with grilled portobello mushrooms, guacamole, caramelized onions, and smoky grilled poblano peppers—hearty, flavorful, fully plant-based)

Corn truffle, pumpkin flower quesadillas ( Handmade corn tortillas with pumpkin flowers, corn, truffle, and melted vegan cheese—savory, aromatic, authentic Mexican vegan delight.)

Vegan chicharron gorditas(Corn patties filled with soy “chicharrón” style in red or green sauce)

Pambazo(Bread soaked in guajillo sauce, stuffed with potato and vegan chorizo, served with lettuce and avocado—classic Mexican vegan)

Hibiscus “Cochinita” Tacos (Corn tortillas filled with slow-cooked hibiscus flowers marinated in achiote and citrus—smoky, tangy, and completely vegan)

MAIN COURSE

Choose 1 dish

Red mushroom Pozole (tender hominy, savory red chile sauce, and mushrooms . Served with fresh toppings radish, iceberg lettuce , lime, and avocado,

Grilled portobello and black mole(Juicy grilled portobello mushrooms covered in traditional black mole, paired with seasonal vegetables)

Lentil Enmoladas (Corn tortillas filled with spiced lentils, topped with rich mole, vegan cheese, and creamy vegan sauce—hearty, comforting, flavorful)

Chiles en Nogada (Poblano peppers stuffed with vegetables and dried fruits, topped with vegan nogada sauce made from nuts and plant-based milk)

DESSERT

Choose 1 dish

Dulce de papaya ( green papaya cooked in burnt sugar syrup with vegan vanilla ice cream

Tangerine coconut custard, cristalized tangerine peels and cacao nibs

Yucatán en una noche

STARTER

Choose 1 dish

Sopa de Lima: A refreshing Yucatecan classic. A bright and zesty turkey broth with shredded turkey, crispy tortilla strips, and fresh roasted lime

Papadzules (A unique Yucatecan delicacy. Soft corn tortillas stuffed with hard-boiled eggs and topped with pumkin seed sauce and tomato red sauce)

Sikil pak (A vibrant Mayan dip. A smoky, nutty blend of toasted pumpkin seeds and roasted tomatoes. The perfect appetizer)

FIRST COURSE

Choose 1 dish

Panuchos (Fried tortillas stuffed with black beans and topped with pibil chicken, pickled onions, lettuce, fresh tomato, avocado and a vibrant habanero salsa)

Polcanes (A pre-Hispanic Yucatecan delight. Fried corn masa pockets filled with white beans, pumpkin seeds, and epazote)

Chaya and Queso de Bola Empanadas (Crispy fried corn masa patties mixed with fresh chaya leaves and filled with Dutch Edam cheese (queso de bola). These are served with a side of tomato sauce and pickled onions)

Salbut de cochinita (handmade corn tortillas, which are fried until crispy. Each one is topped with savory Cochinita pibil (slow-roasted pork marinated in achiote and sour orange) and finished with tangy pickled red onions)

MAIN COURSE

Choose 1 dish

Pollo pibil( Pollo pibil is roasted and slow-cooked chicken marinated in sour orange juice and achiote, served with tortillas)

Pavo en relleno negro y but ( Roasted turkey breast and savory ground meat stewed in a smoky recado negro broth; A unique Yucatan delicacy served with handmade tortillas)

Poc-chuc de pulpo (tender, grilled octopus in a smoky citrus marinade. Served with refried beans, grilled onions, tomato salsa, and roasted habanero salsa)

Calabaza local asada en salsa de pepita de calabaza tostada (Roasted local squash in a toasted pumpkin seed sauce, topped with fried sweet potato cubes. A unique, flavorful Yucatecan vegetarian dish)

Pipián de cacahuate y verduras (Sautéed vegetables in a rich sauce made from peanuts, chile de árbol, "recado rojo," and spices. Served with fresh guacamole and sweet fried plantains

Fish tikinxic (Locally sourced fish marinated in achiote, sour orange, and garlic, cooked in banana leaves, served with organic baked vegetables white rice deep fried plantain and hand made tortillas)

DESSERT

Choose 1 dish

Dulce de papaya, helado de pepita de calabaza queso de bola y miel de tajonal

Buñuelos con miel y helado de coco.(ight, crispy fritters toped with mayan honney and served with local coconut icecream)

Mexico in one dinner

STARTER

Choose 2 dishes

Traditional kibe with labneh pickled onions and peppermint leaves

Chayitas with ibes ( corn masa mixed with white local beans and punching seed powder deep fried and served with tomato sauce and tradicional queso de bola

Shrimp corn sopes with pickled onions fresh cheese and micro green salad

FIRST COURSE

Choose 1 dish

Coconut and mango fish ceviche with plantain chips (vegan option with out fish)

Guacamole with rib eye crackling and hand made tortillas

Gobernador tacos ( shrimp, Bell pepper, and melted gouda cheese over a big flour tortilla served with spicy hanger sauce

MAIN COURSE

Choose 1 dish

Local pumpking, pork belly confit pumpking seed sauce micro green salad

Shrimp poc-chuc served with hand made tortillas burnt tomato sauce guacamole and charred onions

Tikinxik fish ( white fish fillet marinated in achiote, cooked inside banana leaves served with vegetables and hand made tortillas

Black mole served over turkey confit with fried sweet potato

DESSERT

Choose 1 dish

Coconut and tangerine Crème Brûlée served with crystalized tangerine skins

Mexican dark chocolate brownie parfait serve with mezcal macerated citrus

Chef Raúl's reviews

4.78

•

30 services

We had the absolute pleasure of welcoming Chef Raúl into our vacation home in Mérida, and it turned out to be one of the most unforgettable highlights of our trip. From the moment he arrived, Chef Raúl was warm, personable, and deeply proud of his culture and cuisine—a true ambassador of Yucatán flavors. He guided our whole family through a hands-on cooking experience that was both fun and meaningful. We started with a delicious dzikil pak, followed by tetelas de frijol, and then an unforgettable main course: pork ribs in mole sauce that were simply to die for. We ended the meal on a perfect note with his cremita de coco, light and divine. What made it truly special was that we cooked with him, learning, laughing, and connecting through food. Chef Raúl created not just a meal, but a lasting memory we’ll cherish forever. If you’re in Mérida and want a unique and authentic experience, don’t miss the chance to cook with this amazing chef!

Chef Raúl was a great and friendly host, we thoroughly enjoyed our time dining with him. From the first message, he was flexible and always available to answer any questions. The dining experience was a 10/10 - he shared the menu with us beforehand so our group could choose dishes most suited to their tastes. We requested a menu that was more authentic and local, and boy did he deliver. Each course was so thoughtfully put together, we loved hearing abut his experiences and how he designed each dish. He was also super knowledgeable about the area and had great tips on the local town. Thank you Chef Raúl for such an amazing experience - we'd love to dine with you again, next time we're in town!

Raul went above and beyond, his presentation and knowledge of every dish was absolutely incredible. He left our kitchen cleaner then when he arrived. He was extremely friendly and attentive to every detail.

Chef Raul is an incredible chef with a very engaging personality. The food throughout the meal was incredible—the history of the Yucatán cuisine coupled with a description of the local ingredients made this memorable meal that much more special. Would strongly recommend this experience to others. Thank you Chef Raul and his lovely partner Patty.

We cannot recommend chef Raúl Gonzalez salgado highly enough. What a special evening. Raúl came totally prepared with the freshest ingredients and wowed the 11 of us with dish after dish of regional magnificence. The flavours were exquisite and from start (ceviche) to finish (creme brule) and everything in between a culinary delight. Raúl explained every dish with a smile. Do yourself a favor and book Raúl!

Our evening with Raúl was fantastic. He came prepared, and explained everything he was doing and how things were prepared. He was kind, engaging, friendly and professional. We were thrilled with the dinner Raúl prepared for us!