Thalía Barrios García is the visionary chef and founder of Levadura de Olla and La Cocina de Humo in Oaxaca, Mexico. At just 28 years old, she earned a Michelin star and was named Young Chef of the Year in Mexico (2024)—a testament to her extraordinary talent and dedication to elevating indigenous Mexican cuisine on the global stage. Barrios García’s work is a thoughtful fusion of tradition and innovation, deeply rooted in the rich culinary heritage of Oaxaca and inspired by rural life, memory, and sustainability.
Cuisine:
Thalía’s cuisine focuses on authentic Oaxacan culinary traditions, meticulously researched and reinterpreted through modern techniques. Her approach includes:
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Sourcing heirloom ingredients from local indigenous farmers
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Celebrating ancient methods like nixtamalization and wood-fire cooking
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Emphasizing sustainability, seasonality, and cultural preservation
Her dishes tell stories of place and people, combining complex flavors with elegant presentation to honor Oaxaca’s vibrant food culture.
Restaurant Holdings:
At Levadura de Olla and La Cocina de Humo, Thalía has created immersive dining experiences that offer guests a window into Oaxaca’s indigenous foodways. Both establishments have received critical acclaim and have become destinations for food lovers seeking authenticity and refinement. Her restaurants emphasize community, education, and environmental stewardship as core pillars.
Media and Television:
Barrios García has been featured in top culinary publications like Forbes, Food & Wine, and international media spotlighting Mexico’s new generation of chefs. She frequently participates in panel discussions, culinary festivals, and documentaries focused on indigenous food sovereignty, sustainability, and cultural identity.
Authorship and Culinary Philosophy:
Thalía is an emerging author, contributing essays and recipes that explore the intersections of food, history, and social justice. Her philosophy centers on food as a cultural language—a means of preserving heritage while fostering innovation and environmental care.
Speaking Engagements & Collaborations:
She is sought after for speaking engagements at:
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Indigenous food symposiums
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Sustainability and biodiversity conferences
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Culinary innovation summits
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Cultural festivals celebrating Mexican heritage
Her workshops and demos emphasize ingredient knowledge, traditional techniques, and the importance of food systems.
Brand Partnerships and Endorsements:
Thalía aligns with brands that support:
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Sustainable agriculture and biodiversity
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Ethical sourcing and indigenous producers
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Craft kitchen tools and artisanal food products
Her authenticity and commitment to cultural preservation make her a natural ambassador for socially responsible brands.
Book or Hire Chef Thalía Barrios García:
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