Sopes de Soyrizo: Hand-Made Corn Fritter stuffed with sautéed crispy potatoes and vegetarian chorizo, topped with lettuce, sour cream, queso fresco and mild charred salsa

Quesadillas Marquesa: Hand Made Blue Corn Quesadillas with oaxacan cheese and sautéed mushrooms with epazote

Alambre de Arrachera: Overnight marinated skirt steak skewer served with avocado, queso fresco and tangy merlot marinate

Crema de Elote: Corn Chowder infused with serrano chiles topped with cotija cheese and yellow corn tortilla stripes

Camarones a la Diabla: Butterflied 16/20 shrimp grilled with a chipotle and citrus marinated, served with grilled pineapple glaze

Volovanes: Organic chicken breast simmered with traditional mole from guerrero, served on afresh made puff pastry, toped with cilantro crema and toasted sesame seeds

Ensalada de Nopales: Grilled cactus salad mixed with roma tomatoes, white onion, cilantro and pulled brisket (optional). Topped with queso fresco and avocado

Ceviche Blanco: Seas bass marinated with lemon, garlic and citrus tossed with manila mango, serrano chile, purple onion, cilantro. Served with fresh made tortilla chips

Tostadas de Tinga: White corn crisp topped with black beans mash, tangy chicken breast, crema and green salsa
Food type
Other Infomation

This is a unique approach to very authentic Mexican cuisine (which is my experience). Low in fat, high in vegetables and lean protein along with 100% gluten free hand-made tortillas and fresh fruit beverages. Plates will be full of color, rare to find spices an edible flowers

Meal for 29 on 15 December 2019

Chef Profile

    • Qualified chef
  • Fusion
  • Italian
  • Mexican
  • Modern American
  • Spanish

Signature dish:  

Mar y Tierra Sea and Earth

About Me

I’m a proud self thought chef focused on fusion cuisine with a healthy twist. For the past 7 years I have worked on perfecting a combination of traditional Mexican, Modern American, Italian and French recipes, some of them, hard to find in any restaurant in the US. My goal is to all the dishes I prepare, have a story behind which enriches not only the plate in front of you, but the knowledge and interest on a mix of cultures. It is also my compromise to provide not only a great and delicious service, but to also to share a piece of my culture that makes you and your guest have something to talk and remember forever. I offer vegan, vegetarian, gluten free and also soy and nut free options. From amuse-bouche to desserts and signature cocktails, I have your party covered. For me, a dish is not only food for the body but nurture for the soul.


Los Angeles

  • 2-3 Course Plated Meal
  • 4+ Course Plated Meal
  • Banquet Meal
  • Brunch
  • Cooking Lesson
  • Party canapes

Reviews (2)

  • Thank you Brisa for a wonderful menu and tasty food. We loved the food presentation, your professionalism and how well you made this experience for me and my guests. Thank you again.

    • Worked on September 12, 2019
  • The dinner was tasty and the chef met my desired budget. Presentation beautiful!

    • Worked on November 16, 2018