City Key of La Barca, Jalisco.

2019

Chef Romero shared her experience as a chef, TV contestant, founder of nonprofit Cocina Rx, and discussed the background of the Mexican Pozole dish before giving live instruction on preparing her recipe for green pozole. “It is important for me to motivate and set an example for the minority youth to fight for their dreams and to be successful in being prepared for a changing world,” says Romero about this Metro experience.

Chef Lupita Romero, originally from La Barca, Jalisco, was always surrounded by people who were passionate about cooking. From a very young age, she helped her relatives in the kitchen preparing recipes that were passed down from generation to generation. When she immigrated to Chicago, the kitchen was what reminded her of her family and her origins. She decided to enroll in culinary school where she took courses in molecular gastronomy, combining chemistry and cooking to fuse her dishes. She also specializes in pre-historic Mexican cuisine, incorporating the seasonings and cooking techniques that were passed down by her ancestors.