In 2014, I travelled to Oaxaca, the most diverse gastronomic region in Mexico. My country is famous for its culinary tradition but it’s also one of the most alarming cases of obesity and diabetes in the world. From stainless-steel restaurant kitchens to open-air wood stoves, this project explores what we inherit through food and what we stand to lose if the knowledge of how to find it and cook it disappears.

Ixchel's Jalapeño Cream Rice with Epazote

Ixchel's Jalapeño Cream Rice with Epazote
Aldegunda Cisneros’ Wild Anoda Soup

Aldegunda Cisneros’ Wild Anoda Soup
Aída's Peppery Watercress and Nopales Salad

Aída's Peppery Watercress and Nopales Salad
Lorenza and Magdalena's Poleo and Black Bean Tamales

Lorenza and Magdalena's Poleo and Black Bean Tamales
Celia’s Citrusy Bean Flower Salad

Celia’s Citrusy Bean Flower Salad
Marisol's Thyme Caldo de Piedra

Marisol's Thyme Caldo de Piedra
Asunción's Zucchini Vine Broth

Asunción's Zucchini Vine Broth
Martha’s Creamy Amaranth and Zucchini Tortilla Lasagna

Martha’s Creamy Amaranth and Zucchini Tortilla Lasagna

I’m Gabriela Lendo, a Mexican Brand & Content Strategist based in California. I’m passionate about culinary heritage and documenting the impact food has in our lives and the planet’s.

If you have a similar mission, let’s talk.