Ana Paulina Jiménez Barrientos · Guadalajara
I don't have a restaurant. I have your kitchen.
I · Her
More than food
I cook in other people's homes.
I arrive with the menu thought through and the wine at the right temperature. Sometimes one day a week, sometimes every morning.
I trained in kitchens where nobody sees the guest. I left because I wanted to.
II · How I work
How does it work?
In all of them I propose the menu, after a short call. What changes is how often I come and who does the shopping.
- One day a weekPrep semanalI come one day, cook the whole week and leave it ready in your fridge, labelled by night and with the temperature.
- Every morningServicio diarioI arrive in the morning and cook that day's food. Fresh, nothing reheated.
- Everything, start to finishServicio completoEither of the two above, but I do the shopping as well.
- An occasionPor eventoA dinner, a birthday, a tasting. Quoted per occasion.
- The wine+ MaridajeCan be added to any of the four. Certified sommelier. Bottles billed at cost.
III · The hands
My personal touch
Twelve years of knife. A sommelier certification I use more to pick the right beer than to show off vintages.
I measure things: 180 °C, 16 °C, 19:00. Not because I'm cold. So that nobody has to worry.
IV · You
Your personal touch
I propose the menu, but the home is yours.
What you don't eat, what you love, the hour you sit down, the childhood dish nobody gets right. Tell me once and it stays on the menu for good.
If you have a bottle saved for an occasion, tell me which. I'll cook around it.
→ Tell meVI · Write to me
No long form. Tell me how you'd like it and for how many.
I'll answer with a clear quote.
Write to me →