Chef Raúl Gonzalez Salgado

Chef At Home In Mérida

Profesional chef with 14 years experience, I graduated from Le Cordon Bleu Mexico, I’m specialized in Mexican traditional food but there’s no limit of what I can cook , I’m super passionate about what I do, the use of local and organic ingredients it’s my thing , I was awarded youngest Chef in Yucatan, I represented Mexico in the Nanchang culinary fair in China teaching and cooking Mexican traditional food. I’m a profesional analog photographer it’s my second passion in life.

For me, cooking is...

Cooking for me it’s a way to express and share my feeling, knowledge and creativity cooking it’s my safe space.

I learned to cook at...

I started cooking when I was 17 and started as an empirical cook, got my degree at Le cordón Bleu, but food it’s an every day learning discipline.

A cooking secret...

Respect the ingredients source local and organic, less is more focus on the flavor and technique. Enjoy what you do.

My menus

Yucatán en una noche

STARTER

All inclusive

Sopa de lima con pavo asado y lima asada

Sopa de lima vegana base caldo de verduras y miso con lima asada

FIRST COURSE

All inclusive

Degustación de botanas yucatecas( panuchos de pavo asado en recado rojo, chayitas con salsa de tomate y tokzel de pepita e ibes tiernos( vegano), papadzules de calabaza frita bañados en salsa de pepita tostada y salsa de tomate.(vegano) zikil pak con to

Tacos de pavo asado en escabeche oriental en tortillas hechas a mano

Vaporcitos de espelón con pavo asado y salsa de tomate ( tamales típicos de Yucatán)

MAIN COURSE

Choose 3 dishes

Pollo pibil( pollo asado y posteriormente cocido en una combinación de naranja agria y recado rojo servido en piezas con la misma salsa de la naranja y achiote se come con tortillas hechas a mano

Pavo en relleno negro but ( carne molida con recado negro cocido en el caldo del mismo relleno negro) negro y tortillas hechas a mano

Pib vegano relleno de calabaza local y col de verduras ( tamal tradicional del día de muertos o hanal pixan horneado en horno de leña). VEGANO

Poc chuc de pulpo acompañado de cebolla asada frijoles refritos, chil tomate, salsa de habanero tatemado

Calabaza local asada en salsa de pepita de calabaza tostada y dados de camote amarillo frito

DESSERT

Choose 1 dish

Dulce de papaya, helado de pepita de calabaza queso de bola y miel de tajonal

Pie de coco de San Crisanto con helado de coco y ralladura de chocolate negro orgánico

Mexico in one dinner

STARTER

Choose 2 dishes

Traditional kibe with labneh pickled onions and peppermint leaves

Chayitas with ibes ( corn masa mixed with white local beans and punching seed powder deep fried and served with tomato sauce and tradicional queso de bola

Shrimp corn sopes with pickled onions fresh cheese and micro green salad

FIRST COURSE

Choose 2 dishes

Coconut and mango fish ceviche with plantain chips (vegan option with out fish)

Guacamole with rib eye crackling and hand made tortillas

Gobernador tacos ( shrimp, Bell pepper, and melted gouda cheese over a big flour tortilla served with spicy hanger sauce

MAIN COURSE

All inclusive

Local pumpking, pork belly confit pumpking seed sauce micro green salad

Shrimp poc-chuc served with hand made tortillas burnt tomato sauce guacamole and charred onions

Tikinxik fish ( white fish fillet marinated in achiote, cooked inside banana leaves served with vegetables and hand made tortillas

Black mole served over turkey confit with fried sweet potato

DESSERT

All inclusive

Coconut and tangerine Crème Brûlée served with crystalized tangerine skins

Mexican dark chocolate brownie parfait serve with mezcal macerated citrus

Mexican Vegan Street Food

STARTER

All inclusive

Sopes de chorizo ( deep fried corn basket, black beens, chorizo ,lettuce, vegan sour cream, vegan cheese)

Taquitos de papa( deep fried potato tacos, lettuce, vegan sour cream, vegan cheese, spicy creen salsa)

FIRST COURSE

All inclusive

Taquitos al pastor ( pastor marinaste oyster mushroom, pineapple, fresh cilantro and onion, red spicy salsa

Torta de asado ( bolillo, grilled portobello mushrooms, guacamole, caramelized onions, and grilled poblano peppers

Corn truffle, pumpkin flower quesadillas ( hand made tortilla, vegan cheese)

MAIN COURSE

All inclusive

Vegan red pozole ( mushroom based)

Grilled portobello and black mole

Tofu milanesas ( breded tofu dep fried, hand made tortillas, green salsa, guacamole, an beens

DESSERT

All inclusive

Dulce de papaya ( green papaya cooked in burnt sugar syrup with vegan vanilla ice cream

Yucatán en una noche

STARTER

All inclusive

Sopa de lima con pavo asado y lima asada

Sopa de lima vegana base caldo de verduras y miso con lima asada

FIRST COURSE

All inclusive

Tacos de pavo asado en escabeche oriental en tortillas hechas a mano

Vaporcitos de espelón con pavo asado y salsa de tomate ( tamales típicos de Yucatán)

MAIN COURSE

Choose 3 dishes

Pollo pibil( pollo asado y posteriormente cocido en una combinación de naranja agria y recado rojo servido en piezas con la misma salsa de la naranja y achiote se come con tortillas hechas a mano

Pavo en relleno negro but ( carne molida con recado negro cocido en el caldo del mismo relleno negro) negro y tortillas hechas a mano

Pib vegano relleno de calabaza local y col de verduras ( tamal tradicional del día de muertos o hanal pixan horneado en horno de leña). VEGANO

Poc chuc de pulpo acompañado de cebolla asada frijoles refritos, chil tomate, salsa de habanero tatemado

Calabaza local asada en salsa de pepita de calabaza tostada y dados de camote amarillo frito

DESSERT

Choose 1 dish

Dulce de papaya, helado de pepita de calabaza queso de bola y miel de tajonal

Pie de coco de San Crisanto con helado de coco y ralladura de chocolate negro orgánico

Mexico in one dinner

STARTER

Choose 2 dishes

Traditional kibe with labneh pickled onions and peppermint leaves

Chayitas with ibes ( corn masa mixed with white local beans and punching seed powder deep fried and served with tomato sauce and tradicional queso de bola

Shrimp corn sopes with pickled onions fresh cheese and micro green salad

FIRST COURSE

Choose 2 dishes

Coconut and mango fish ceviche with plantain chips (vegan option with out fish)

Guacamole with rib eye crackling and hand made tortillas

Gobernador tacos ( shrimp, Bell pepper, and melted gouda cheese over a big flour tortilla served with spicy hanger sauce

MAIN COURSE

All inclusive

Local pumpking, pork belly confit pumpking seed sauce micro green salad

Shrimp poc-chuc served with hand made tortillas burnt tomato sauce guacamole and charred onions

Tikinxik fish ( white fish fillet marinated in achiote, cooked inside banana leaves served with vegetables and hand made tortillas

Black mole served over turkey confit with fried sweet potato

DESSERT

All inclusive

Coconut and tangerine Crème Brûlée served with crystalized tangerine skins

Mexican dark chocolate brownie parfait serve with mezcal macerated citrus

Mexican Vegan Street Food

STARTER

All inclusive

Sopes de chorizo ( deep fried corn basket, black beens, chorizo ,lettuce, vegan sour cream, vegan cheese)

Taquitos de papa( deep fried potato tacos, lettuce, vegan sour cream, vegan cheese, spicy creen salsa)

FIRST COURSE

All inclusive

Taquitos al pastor ( pastor marinaste oyster mushroom, pineapple, fresh cilantro and onion, red spicy salsa

Torta de asado ( bolillo, grilled portobello mushrooms, guacamole, caramelized onions, and grilled poblano peppers

Corn truffle, pumpkin flower quesadillas ( hand made tortilla, vegan cheese)

MAIN COURSE

All inclusive

Vegan red pozole ( mushroom based)

Grilled portobello and black mole

Tofu milanesas ( breded tofu dep fried, hand made tortillas, green salsa, guacamole, an beens

DESSERT

All inclusive

Dulce de papaya ( green papaya cooked in burnt sugar syrup with vegan vanilla ice cream

Yucatán en una noche

STARTER

All inclusive

Sopa de lima con pavo asado y lima asada

Sopa de lima vegana base caldo de verduras y miso con lima asada

FIRST COURSE

All inclusive

Tacos de pavo asado en escabeche oriental en tortillas hechas a mano

Vaporcitos de espelón con pavo asado y salsa de tomate ( tamales típicos de Yucatán)

MAIN COURSE

Choose 3 dishes

Pollo pibil( pollo asado y posteriormente cocido en una combinación de naranja agria y recado rojo servido en piezas con la misma salsa de la naranja y achiote se come con tortillas hechas a mano

Pavo en relleno negro but ( carne molida con recado negro cocido en el caldo del mismo relleno negro) negro y tortillas hechas a mano

Pib vegano relleno de calabaza local y col de verduras ( tamal tradicional del día de muertos o hanal pixan horneado en horno de leña). VEGANO

Poc chuc de pulpo acompañado de cebolla asada frijoles refritos, chil tomate, salsa de habanero tatemado

Calabaza local asada en salsa de pepita de calabaza tostada y dados de camote amarillo frito

DESSERT

Choose 1 dish

Dulce de papaya, helado de pepita de calabaza queso de bola y miel de tajonal

Pie de coco de San Crisanto con helado de coco y ralladura de chocolate negro orgánico

Chef Raúl's reviews

4.83

•

16 services

Chef Raul is an incredible chef with a very engaging personality. The food throughout the meal was incredible—the history of the Yucatán cuisine coupled with a description of the local ingredients made this memorable meal that much more special. Would strongly recommend this experience to others. Thank you Chef Raul and his lovely partner Patty.

We cannot recommend chef Raúl Gonzalez salgado highly enough. What a special evening. Raúl came totally prepared with the freshest ingredients and wowed the 11 of us with dish after dish of regional magnificence. The flavours were exquisite and from start (ceviche) to finish (creme brule) and everything in between a culinary delight. Raúl explained every dish with a smile. Do yourself a favor and book Raúl!

Our evening with Raúl was fantastic. He came prepared, and explained everything he was doing and how things were prepared. He was kind, engaging, friendly and professional. We were thrilled with the dinner Raúl prepared for us!

Raul went above and beyond, his presentation and knowledge of every dish was absolutely incredible. He left our kitchen cleaner then when he arrived. He was extremely friendly and attentive to every detail.