CARLA ALTESOR
 

Her creative processes involve notes from different projects which become intertwined on repeated occasions.

 

CARLA ALTESOR
 

Her creative processes involve notes from different projects which become intertwined on repeated occasions.

 

CARLA ALTESOR

Carla Altesor was born in Mexico City, her father Uruguayan and her mother of Yucatecan descent. Because of this mix of customs, she grew up loving everything from asados, fresh pasta and panuchos, to American comfort foods. She was guided by a family where all were masters of cooking classes, and thanks to the fusion of flavors and cultures, her palate and culinary knowledge had the opportunity to expand from an early age. Carla has a degree in Plastic Arts from the Universidad de las Américas Puebla.

While in Cholula, her concern led her to open a food club where tasting menus were prepared with local ingredients every week. Likewise, she advised food business openings, and she began creating and serving exclusive small events.

In 2007 he began to teach private cooking courses and, at the same time, wrote restaurant reviews for magazines such as Saborearte, Sabor and Animal.

She retakes the creation of boutique events within Mexico City and still runs them. In 2016 she joined Sicomoro Ediciones to carry out the book Alejandro Ruiz, Cocina de Oaxaca, where her participation begins with culinary research, and goes through creation, test development, edition of recipes and texts.

Carla currently lives in Mexico City and continues developing recipes, writing, designing and giving advice within the culinary field.

@caraltesor

::::::::::::::::::::

This video is part of ARCHIVO ABIERTO, a project by Atelier Romo and Arte Abierto.

Enter here if you prefer to watch the video directly on our YouTube channel.


CREDITS

VIDEO EDITOR > Christian Rivera

MUSIC > Máximo Hollander

PRODUCTION DESIGN > Sebastián Romo

CARLA ALTESOR

Carla Altesor was born in Mexico City, her father Uruguayan and her mother of Yucatecan descent. Because of this mix of customs, she grew up loving everything from asados, fresh pasta and panuchos, to American comfort foods. She was guided by a family where all were masters of cooking classes, and thanks to the fusion of flavors and cultures, her palate and culinary knowledge had the opportunity to expand from an early age. Carla has a degree in Plastic Arts from the Universidad de las Américas Puebla.

While in Cholula, her concern led her to open a food club where tasting menus were prepared with local ingredients every week. Likewise, she advised food business openings, and she began creating and serving exclusive small events.

In 2007 he began to teach private cooking courses and, at the same time, wrote restaurant reviews for magazines such as Saborearte, Sabor and Animal.

She retakes the creation of boutique events within Mexico City and still runs them. In 2016 she joined Sicomoro Ediciones to carry out the book Alejandro Ruiz, Cocina de Oaxaca, where her participation begins with culinary research, and goes through creation, test development, edition of recipes and texts.

Carla currently lives in Mexico City and continues developing recipes, writing, designing and giving advice within the culinary field.

@caraltesor

::::::::::::::::::::

This video is part of ARCHIVO ABIERTO, a project by Atelier Romo and Arte Abierto.

Enter here if you prefer to watch the video directly on our YouTube channel.


CREDITS

VIDEO EDITOR > Christian Rivera

MUSIC > Máximo Hollander

PRODUCTION DESIGN > Sebastián Romo