Diego Hernández Baquedano

"The use of local sustainable ingredients is a must, I am obsessed with having to know everything about the plants and animals I am using, because to me, they are not just ingredients, but living species."
abalone, red seaweed, pickled onion, celery root, ginger, basil, lemon, topped with tomatillo juice
EDUCATION & EXPERIENCE
Culinary Art School. Tijuana, Mexico
Cerveceria Wendlandt. Ensenada, Baja California
Partner
Troika, a food truck. Guadalupe Valley, Mexico
Executive Chef/ Owner
UNO. Tijuana, Mexico
Chef and Co-Owner
Corazón de Tierra. Valle de Guadalupe, Mexico
Executive Chef/ Co-Owner
SKILLS & EXPERTISE
Ingredient sourcing
Fish butchery
Food styling
Kitchen management
Meat butchery
Menu development
Labor cost management
Leadership
Lectures/classes
TV/radio guest appearances
Training
"I don't like using ingredients that have been industrially raised or grown. I like to know the conditions and aspect of their life and what they were fed. This helps me to create a new fix menu everyday. Creativity is an everyday task. I come from a region with no tradition, but overwhelming culture."
GALLERY
VIDEO

  • Interview with chef Diego Hernández-Baquedano of Corazon De Tierra | Diners Club International

  • Diego Hernández-Baquedano en Mesamérica 2013

  • Un Corazón de Tierra: en la cocina de Diego Hernández-Baquedano

  • Corazon de Tierra - Primer Aniversario
AWARDS & ACCOLADES
  • Best Hotel Restaurant 2012 by Travel and Leisure Mexico
  • Best New Chef Nominee, Travel and Leisure Mexico 2011
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Diego Hernández Baquedano
Diego Hernández Baquedano
Valle de Guadalupe
Mexico

Corazón de Tierra
Executive Chef/ Co-Owner

Chef Hernandez did not have classic culinary training, he is a living example of a generation of Mexican cooks who were trained by Mexican chefs.  "This says a lot about the evolution of Mexican cuisine in the last 15 years and how Mexican cooks needed to leave the country in order to be properly trained."  

This has given Chef Hernandez a different perspective on how to approach ingredients and technique.  "The use of local sustainable ingredients is a must, I am obsessed with having to know everything about the plants and animals I am using, because to me, they are not just ingredients, but living species."

"I don't like using ingredients that have been industrially raised or grown. I like to know the conditions and aspect of their life and what they were fed. This helps me to create a new fix menu everyday.  Creativity is an everyday task.
I come from a region with no tradition, but overwhelming culture."

"At Corazon de Tierra we offer the best of the best, it is beyond organic, we have an emotional, social, economical and cultural impact on the community, and to me, that is what food is about."