Mateo's Cocina Latina
Passionate about real, healthy and sustainable foods, Mateo Granados grew up in the Mexican town of Oxkutzcab, an area known to locals as "the orchard of the Yucatán." A third-generation butcher, Mateo learned from his father and grandfather how to work with whole animals, and from his mother how to create nourishing and delicious food right from the home garden and open-air market. After coming to the United States in 1989, Mateo trained in classical French cooking, becoming chef de cuisine at Masa's and working with acclaimed chef, Alain Rondelli, at his eponymous San Francisco restaurant. Mateo then became chef at the renowned Manka's Inverness Lodge before moving to Healdsburg in 2003 to become executive chef at Charlie Palmer's Dry Creek Kitchen. Mateo's Cocina Latina opened to acclaim in 2011. Mateo only offers fresh, local and sustainably raised and harvested food to his customers. Raised on the flavors of the Yucatán and trained in the French canon, Mateo takes the bounty of the Sonoma region and transforms it into a wholly original cuisine that showcases the freshest local foods of the season.