BACK TO THE FIRE
Atole Berlin, 2025.
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There are moments in life when we walk comfortably along familiar paths we consider safe, and suddenly, we find ourselves facing a precipice. These unexpected stops force us, almost instinctively, to step back to regain our balance and breath, while we find the calm necessary to analyze the new terrain. In such cases, it’s important not to lose sight of what lies ahead, but it’s equally vital to look back and gather the remnants of the past that are essential for building a stronger future, with a renewed vision and spirit.
This was 2024 for me: a bridge suspended over a precipice between two years, with a sign reading “closed for maintenance” after 49 years in operation. Now, this bridge didn’t deteriorate overnight (it needed renovation as badly as metro lines 1 and 2 in Mexico City—if you know what I mean), but it kept functioning as if nothing was wrong. It could have lasted for many more years, if not for a series of events that irreparably weakened its foundations: a war, a loss, and a forced move that, unexpectedly, became the catalyst for a wonderful opportunity in German (or should I say “sisterly”) lands, guided by the star that now lights my way. But without getting into too many details—at least for now (because that’s how I end up delaying my posts)—here I am, picking up where I left off, but from a new geography. Like a spinning trompo de pastor (or, in this case, döner), my essence remains unchanged, yet enriched by every culture it encounters.
In short, the context has changed, but the roots that nourish and sustain my narrative remain the same. I will continue to explore these roots through three interconnected lines:
Continuity – Cuisine, Decolonization, and Resistance
I will keep exploring how dishes tell stories of migration, resistance, and evolution. From tacos al pastor to döner kebab, food remains a bridge between cultures.
Present in Berlin – Planting Roots and Sharing Culture
This newsletter will also serve as a record of what initially brought me here: the opportunity to teach Mexican cooking classes at amazing venues such as Goldhahn und Sampson, Studio 32, and Über den Tellerrand, among others. Alongside this, I will develop a milpa project in two different locations: one in a community garden in Kreuzberg and another on a farm on the outskirts of Berlin, in Wansdorf.
Additionally, this space will act as a dictionary of ingredient substitutions, adaptations, and experiments with local products in Mexican recipes, as well as a list of my favorite places and recommendations from my culinary adventures in Berlin and other European cities.
My Connection with Mexico – Returning Home from Afar
The last few months in Mexico gave me the opportunity to reconnect with neighborhoods and areas of the city that have been fundamental to my story with it. I documented these places before my departure to keep this connection alive, especially during this significant moment in our history with our first female president.
I feel incredibly happy and fortunate to be here, sharing what I love most about my country with others: its cuisine and the many wonderful things surrounding it. Berlin deserves more and better Mexican food, and in my experience, it is more than ready to welcome it. However, being far from my loved ones, my wonderful country, my beloved city, and its blessed climate isn’t easy. But I’m determined to make it worthwhile, and I hope you won’t leave me alone on this new adventure.
If you’d asked me at the start of this year how it would end, I could never have imagined this outcome. But I’m grateful it turned out this way, proving that while the fire of the coals burns, it also regenerates. And although scars endure, they are nothing more than symbols of strength.
