The kitchen, as a space of memory, culture, and connection, has been the starting point for Maryan and Sonia, two young gastronomy graduates from Ciudad Juárez trained at the Instituto Superior de Alta Cocina (ISAC). Their passion for traditional flavors and the symbolic value of Mexican ingredients led them to explore cuisine not only through technique but also through research and respect for its roots.
During their time at ISAC, both discovered the richness of corn, the processes such as nixtamalization, and the power of cooking with identity. Inspired by personal and academic experiences—like Sonia’s fieldwork at a restaurant in Oaxaca or Maryan’s emotional bond with her grandmother’s recipes—they chose to dedicate their training to rescuing, reinterpreting, and sharing the best of traditional gastronomy.
The article published in NET Información Total highlighted their enthusiasm, vision, and academic focus on ancestral dishes that are part of our history as a country and as a borderland. Maryan and Sonia represent a new generation of chefs trained not only with technique but also with cultural awareness and a deep sense of belonging.
At ISAC, we proudly follow their journey and celebrate the drive of our gastronomy graduates who are building a cuisine with soul, purpose, and memory.