Daniel Nates

Daniel Nates is head chef of Maizal and culinary artist exploring through traditional and innovative recipes the biodiversity of Mexico. As a son of two biologists, he is concerned in mapping the Mexican biodiversity, history and territory through food and creating stories through his dishes.

He has been part of the Colaboratory Kitchen network since the pilot in 2018 and keeps being active participant, especially in the Marqués de Comillas area. In the project he is experimenting with creating new recipes that tell the story of biodiversity in the rainforest. For example by creating oils derived from all sort of “quelites” (herbs) or tropical plants, and co-developing recipes for axiote in ice-cream, paste and crisps with local producers of Loma Bonita and Chajul.

Follow his work here