Rosalba González is heiress of a lineage of traditional cooks from Oaxaca. To the culinary knowledge that goes back in the linage of her family’s women, Rosalba has added the experience gained in her work, preparing and serving haut cuisine dishes from all around the world. Her flavor connects us with the most exquisite flavors of our culinary culture. Thanks to her prodigious hands, Rosalba maintains México’s ritual cuisine alive, ruled by a calendar of celebrations that we follow with love and devotion throughout the year. Every November the 2nd, she prepares a banquet for the dead that visit her. The “pan de muertos”, Deads’ Bread, is made with sponge cake perfumed with anise seeds, orange and lemon peel shavings and orange blossoms water. Bone-shaped figures are placed over the rounded dough, or alternatively, with the shape of Saint Basil’s hat, that ancient religious bonnet. Rosalba’s altar includes the flavors of her land and the selection of the choosiest ingredients. So, she pleases both dead and alive with her soups, one made with beans and hierba santa, another with huitlacoche, one more of pumpkin flowers, or with fresh corn, or mushrooms and champignons, or tortilla. And to put an end to the year, she prepares, together with her team, several confectionary and bakery items that evoke the Patron Saints’ festivities with their great popular festival, full of stands where anything can be found: ensaimadas, yolk bread, cream cake, merengue sighs and gaznates. Or the custard sweets, such as jamoncillos, walnut and caramel kisses and the tissue buñuelos with syrup, thin so as not to sin, the air buñuelos, stuffed with custard, blown up by the grace and work of the holy spirit, which are the grand finale to close a feast of creole and mestizo dishes that include cooked codfish, turkey stuffed with chestnuts, dried fruits and fried ground beef. Or maybe cooked in pibil with its pickled purple onions and a side of small, puffed and soft tortillas, smeared with beans refried in lards. Or she may prepare her delicious black mole with the grandmothers’ recipe, to serve it on a parade that includes romeritos, giant shrimp, nagano pork ribs, roasted duck smothered in a delicious black salsa, the wheat buñuelos with which she prepares a mille feuilles stuffed with chicken, walnuts, plantain and chepil.