Meet The Chef: Alex Torres
Alex Torres is one of the masterminds behind our Envero en el Valle box! Together with chef Aceves, they have crafted an authentic yet refined dining experience that has earned Envero en el Valle recognition in the prestigious 2024 MICHELIN Guide Mexico.
Learn more about Chef Alex, and about the inspiration behind the box:
Who or what inspired you to become a chef?
From a very young age, I developed an extraordinary appreciation for food. At home, we always enjoyed well‐prepared meals, and gathering at the table was the most important moment of the day. The idea of becoming a chef stemmed from my desire to cook what I love, combined with my passion for travel and discovering new cultures.
Where do you draw inspiration for new dishes or menus?
I always let the seasons and the ingredients themselves guide me in creating new dishes. When I’m seeking inspiration, I start by shopping at the market to see what’s fresh and available. Then I head back to the kitchen, put on some jazz, and begin experimenting with flavors.
What’s your guilty‐pleasure food?
My guilty pleasure is ordering takeout or delivery—something I can pick up or have brought home—then settling in for a movie marathon on the couch.
What do you enjoy doing when you’re not cooking?
When I’m not in the kitchen, I love walking my dog, exploring new restaurants and dishes, reading, and listening to music.
What was the inspiration for this meal?
The inspiration behind this meal is all about sharing—in every sense of the word. I wanted to showcase the flavors of Baja California and create dishes you can enjoy with loved ones or savor in a special moment at home.
How has your cultural background or travels influenced your cooking?
Thanks to my father’s work, I lived in various parts of Mexico and abroad from a young age, and later traveled on my own. From each place I’ve visited, I’ve brought back techniques, flavors, and lessons. I’ve also learned that honoring your roots—or traveling without leaving home—can be achieved through food.
What is the story behind one of your most well‐known creations?
The story revolves around three pillars: technique, tradition, and local produce. By blending classic culinary methods with time‐honored regional customs and the freshest ingredients, I’ve crafted a signature dish that truly represents our terroir.
What accomplishment are you most proud of?
My greatest pride comes from seeing guests leave happy—returning one, two, or more times a month. Additionally, being included in the Michelin Guide is a tremendous honor and a fitting reward for the hard work we’ve dedicated over the past six years.