Xuva’

Chef Juan Aquino is originally from Santa María Zacatepec, Oaxaca, home of the Mixteco Tacuates, where he learned the importance of respecting nature and honoring the traditions of his people through food. From his restaurant here in Santa María de la Ribera, his cuisine combines ancestral ingredients with contemporary techniques giving rise to dishes such as filet mignon in pine nut mole with hormiga chicana or chilhuacle chile stuffed with cheeses in beet sauce. There is also a seasonal tasting menu that moves with the natural cycles of the ingredients, connecting us to the rhythms of the past.