Mexican Heritage Talk: Mexican Cuisine

Chef Mali Fernandez was raised in Mexico, near the mountainous regions of Veracruz. It was here where young Mali was introduced to the farmers and artisanal shops that prepared freshly cured meats, sausages and goat’s cheese.

Mali's passion for cooking was greatly influenced by Doña Elena, her Grandmother, who passed on the gift of ‘real’ Spanish and Mexican cuisine using only the most authentic of ingredients.

So much of this drives Mali’s approach to her cooking, schooling and training, all based on regional dishes passed on from generation to generation.

Mali remains true in her approach and incorporates ingredients and flavors with a lot of heart and a lot of "sazón" (that special touch).

Her culinary journey reinforced her love for Mexican and Spanish cooking. She led the family catering business, introducing new things she picked up along her travels.

Seeking a new adventure, Chef Mali moved to Canada and became founder and partner at Embrujo Flamenco, Pachuco and Xola Mexican Food.