Alicia Gironella De'Angeli
Alicia Gironella | |
|---|---|
| Born | Alicia Gironella De'Angeli 18 January 1931 Mexico City, Mexico |
| Years active | 1950s–2020s |
| Employer(s) | El Tajín Restaurant; Universidad Iberoamericana (Diplomado para Chefs) |
| Organizations |
|
| Known for | Promoting traditional Mexican cuisine |
| Spouse | Giorgio De’Angeli |
| Culinary career | |
| Cooking style | Mexican |
Alicia Gironella D'Angeli (born 18 January 1931) is a Mexican chef and gastronomic researcher. She has published many cook books.[1][2] D'Angeli has been the director and co-owner of the restaurant El Tajín since 1993.[3] She has turned the restaurant into a center for culinary and cultural activities with collaboration with National Autonomous University of Mexico.[4]
D'Angeli has been credited for introducing the Slow Food movement to Mexico. She was the first woman to become a member of the Club de Chefs des Chefs Cordon Bleu.[4]
See also
References
- ^ Gilman, Nicholas (December 2011). Good Food in Mexico City: Food Stalls, Fondas and Fine Dining. iUniverse. pp. 93–. ISBN 978-1-4502-9836-0.
- ^ Álvarez Cordero, Rafael (2009). Gastérea o los secretos deleites del gusto. Plaza Y Valdes. pp. 88–. ISBN 978-6074020786. PKEY:IMCO10.
- ^ "El Tajín – Change of Guard". GOOD FOOD MEXICO. 2016-05-29. Retrieved 2025-10-09.
- ^ a b "Chef Alicia Gironella - Biografía ⋆ Larousse Cocina". Larousse Cocina (in Spanish). Retrieved 2025-10-09.