Lady Kitchen, House and Canteen

I met chef Juan Pablo Loza through a taco of foie gras with mole of nuts and quintoniles mounted on a mezquite tortilla in “Chefs por los Cabos”, an event with cause in which a group of cooks joined together to raise funds for the firefighters of that destination.When I tried that eclectic combination of seemingly dysfunctional ingredients, like a piece of duck liver with tortilla and mole that tasted like a piece of heaven I wanted to know more…