Nico Mejía

Originally from Manzanillo, Colima, Nico Mejía is a chef and researcher with a passion for Colima cuisine.

Graduated in Culinary Arts and Service from the Culinary Art School

He has worked in prestigious Michelin-starred restaurants such as The Frères Ibarboure (France), Can Fabes (Spain) and La Capinera (Italy), and was sous chef at La Rosa Náutica (Peru).

Author of the series of books on Colima gastronomy with 5 published volumes

Director of the Colima Sabe platform and professor of the only subject on Colima cuisine in the master's degree at the Culinary Art School of Tijuana.

In 2015, his restaurant Cortez, in Guadalajara, was considered one of the “3 to eat” by New York Magazine and winner of the best casual dining by the gourmet awards.

He was the host and traveling chef of the television program Cocineros Mexicanos por Azteza.

He is currently co-owner of the restaurants La SaL and Casa Rangel, both in Manzanillo.

Other activities involving the participant:

Metadata for everyone: Using and leveraging the Crossref API

Luza Alvarado

She is a writer and editor born in Mexico City in 1977. She studied a degree in Cultural Sciences at the Universidad del Claustro de Sor Juana, French Language and Civilization at the Sorbonne University, and a diploma in Literary Creation at the General Society of Writers of Mexico. As a FONCA scholarship holder, she completed a master's degree in Literature at the University of Chile, which has enriched her literary and academic approach.

Her texts have been published in magazines such as México Desconocido, El Gourmet, Gatopardo, Chilango, and Travesías. Since 2009, she has specialized in gastronomic publications, standing out as a researcher and editor of the five-volume series on the gastronomy of Colima, by chef Nico Mejía. In addition, she was the editor of the book Agua y Humo - Cocinas de Tabasco, by chef Lupita Vidal and photographer Jesús David.

Other activities involving the participant:

Presentation of the book Water and Smoke. Kitchens of Tabasco