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August 7, 2024
The Midway SF will transform into a culinary haven for Ofrendas, a unique event that merges gastronomy with cultural expression. This second installment of Ofrendas brings together five esteemed Latinx/Chicano chefs, each known for their distinctive approach to cuisine rooted in Mexican heritage. The event will be accompanied by the electrifying sounds of cumbias spun by B-side Brujas, offering a complete sensory experience.
Ofrendas is more than just a dining event; it's a celebration of tradition, innovation, and community. Each chef will present one signature antojito (small dish), providing guests with an opportunity to savor diverse flavors while engaging in meaningful conversations with the chefs. The evening is designed to promote cultural exchange and appreciation, exploring the intersections of culinary art and heritage.
Born in Orange, CA to Mexican farmer migrants Maricela Vega, *Mari*, spent most of her life in north GA. Agriculture and Culinary practice are at the crossroads of her livelihood spanning 15 years as an accoladed chef, trained grower and interdisciplinary artist.
She is known for both of her award-winning work as executive chef of 8ARM and former start up CHICO.
Atlanta is home and birthplace to her career within the food systems. She has expanded her repertoire to include Food Styling for clients such as Delta, Coca-Cola, Dairy Queen.
Mari renews her relationships to food by researching and nixtamalizing maíz, stewarding a 1/4 acre garden & seed saving as well as practicing clay & maize culinary-artistry. She is currently enrolled at Georgia State University to continue academic pursuits in food.
Maricela is recognized through national publications like Bon Appetit, New York Times, Garden & Gun as well as with honors including 2020 Executive Chef of the Year by the Georgia State Department of Agriculture & James Beard Foundation Emerging Star Chef nomination.
Queer cocinerx from Mexico City. Coming from a long line of taqueros in the family, I bring taquero values and innovative cooking techniques, My food reflects a deep respect for Mexican cuisine while embracing new culinary trends.
I’ve been very lucky to share the kitchen with many talented chefs, had my first big position at A local Houston restaurant called Nancy’s Hustle as their Executive sous chef, to becoming the Chef the cuisine at Bacalar here in Austin
Andrea Aliseda (pronounced: ahn-dre-ah ah-lee-said-ah) is a Mexican-American writer, vegan recipe developer, and forthcoming cookbook author based in Los Angeles, CA. Andrea’s work primarily explores Mexican-American foodways, origins, and culture through a historical, decolonial and plant-based lens (see also: mushroom obsessed veg taco enthusiast). Her “genius” Salsa Guille, originally published in Epicurious, was featured on Food52’s Genius Recipes, and newsletter of essays was “recommended reading” in the SF Chronicle. Find her published work in Epicurious, Refinery29, Food Network, Edible Manhattan and more.
When she’s not working on stories and recipes, she’s writing fiction and poetry.
Emmanuel Galvan (Bolita) is a tortillerx based in the Bay Area. He is the proprietor of Bolita Masa, an heirloom masa / tortilla business based in Berkeley, CA.
The founder of My Friend Fernando, a Chicano pop-up and supper club, Jacob uses his culinary platform to explore and celebrate his Mexican roots. His collaborations with other chefs and food industry professionals reflect a deep respect for community and culture.
