Eva considers herself fortunate for having spent time in her grandmothers' kitchens, learning about the different ingredients of traditional Mexican dishes like mole, tamales, carnitas, enchiladas, and many more.During the second half of her childhood, she lived in a small rural community in central Mexico and witnessed firsthand the concept of farm to table. In Eva's case it was more like from field to table or chicken coop to table.Eva is a graduate from the Universidad de Guanajuato and obtained an advanced degree from the University of Southern California.She is the master chef in her house, and lives with her husband (experienced food tester and critic) in the Arizona high desert.Eva enjoys cooking dishes that allow for leftovers, watching sunsets, and occasionally sunrises.
