Chef Cynthia Martínez has dedicated her life to the study of Mexican gastronomy. She is the head chef and mastermind behind one of Morelia, Michoacán’s best Restaurants, “La Conspiración de 1809”. Renowned for its culinary artistry, her restaurant offers a harmonious blend of traditional and contemporary interpretations of local gastronomy, providing a unique and unforgettable dining experience.

She has been an ambassador on the forefront of spreading Michoacán Gastronomy, presenting its beautiful culinary arts all over the world including a dinner at the Vatican for Pope Benedict XVI.

Chef Martínez has been named “Woman of The Year” by the Rotary Club, Mexico, and was given recognition from the Michoacán government for her tireless work in raising awareness for the area’s traditional gastronomy; working with local producers and craftsmen to ensure the preservation of the region’s traditions. She is always looking for ancient recipes in order to preserve them for future generations. Her food is an homage to the traditions of the past, presented in a modern way.

5 Course Tasting Menu

Cost $125 per person, taxes and gratuity included

• Entrante/ First Course

  Bocadillo Cecina de tierra caliente, guacamole con macadamia y charales

  Dried beef “Tierra Caliente” style, guacamole with macadamia nuts, and small dried lake fish 

• Segundo/ Second Course

  Ensalada Catrina: lechugas varias, ate, amaranto, uva y aderezo de queso Cotija

  Catrina Salad: lettuce mix, quince fruit paste, amaranth, grapes and Cotija cheese dressing

• Tercero/ Third Course

  Crema de ajos, jitomate y jamon serrano

  Cream of garlic soup, tomato, serrano ham

• Cuarto/ Fourth Course

  Chile pasilla de Queréndaro relleno de uchepo

  Chile pasilla de Queréndaro, filled with fresh corn tamal

  or

  Chile Michelena: Chile pasilla de Queréndaro, relleno de picadillo de res, frutas y salsa de nuez

  Chile Michelena: Chile pasilla de Queréndaro, filled with beef picadillo, served with pecan sauce

• Pre postre / Pre-dessert

  Ate con queso y chongos

  Quince fruit paste with cheese and sweetened milk curds, cooked in a light cinnamon syrup

• Postre/ Dessert

  Mousse de aguacate

  Avocado mousse