He began to appreciate the culinary traditions of his family and his
country. His father is from the state of Oaxaca in central Mexico.
Alfonso desired a return to the traditional values of Pre-Columbian
Mexico, so he returned not only to his country but to his Oaxacan
family farm in Reyes Etla in order to reconnect with the values of its
people and kitchens. He learned how to make mole with his aunt.
He also learned to prepare tlayudas, chintlextle, how to use known
medicinal plants and spices of the region and he also began working
on a social development project.
He decided to open his own space called Restaurante Terraza Salsa-
bor Prehispanico - a humble, simple, human space offering food
which is slowly cooked with love; where people feel as if they are at
home with his aunt, comfortable without the burden of the putting on
airs. He remains loyal to value and preserving the integrity of the
ingredients while respectfully modifying the processes of Mexican
cuisine so that everyone can enjoy his meals without being served
dishes that are too heavy or too spicy, paying close attention to utiliza-
tion of healthy ingredients that allow for good digestion.
Chef Alfonso has created a space that highlights flavors using all the
senses resulting in a home where eating is pleasant and natural. He
always takes care of food presentation, aroma, texture and taste for
each dish to ensure customers will always have a pleasant memory to
share.
In addition to the Terraza Salsabor Prehispánico restaurant located on
Salida a Celaya number 26 in San Miguel de Allende, Guanajuato,
Mexico, Chef Alfonso currently devotes his time to