Born into a family known for culinary excellence, Eduardo Palazuelos naturally followed that path to become one of Mexico’s most distinguished chefs. While he remained connected to his roots, his career also took him abroad—studying in Switzerland and New York and working in Paris, Seattle and Bangkok—experiences that broadened his culinary perspective.
Palazuelos is the proprietor of several acclaimed restaurants in Mexico, including Mar del Zur, Zibu and Mario Canario. His Acapulco restaurant Zibu has been recognized as one of the world’s standout dining destinations. He also co-owns Palazuelos Catering, a respected service provider to Mexico’s most exclusive clientele since 1973.
Guests at Live Aqua Urban Resort San Miguel de Allende can now experience Palazuelos’s distinctive cuisine at Zibu Allende. The restaurant explores the historical and cultural connection between Asia and Mexico symbolized by the Galleon of Manila, offering a refined fusion known as Mex-Tai that blends Thai and Mexican haute cuisine.
WHICH DESTINATIONS INSPIRED YOU, AND HOW HAS THAT INSPIRATION TRANSLATED INTO YOUR CULINARY CONCEPTS? I grew up in Acapulco, a coastal Mexican city on the Pacific, set between mountains and lush tropical gardens. Early culinary influences included coconut, mango, tamarind and the fresh seafood that arrived daily from local fishermen to my family’s home.
WHOM DO YOU CONSIDER TO BE YOUR CULINARY HERO? My mother, Susana Palazuelos. She earned renown as a caterer and cookbook author, and she traveled internationally to present Mexican food festivals, inspiring many through her dedication to Mexican cuisine.
WHAT ONE PERSON MOST INFLUENCED YOUR COOKING STYLE? Working with Wolfgang Puck at Cornell University was highly influential. I admired his pursuit of excellence and the way he combined Asian flavors with European techniques. Through that experience I expanded my own approach and began experimenting—melding traditional Mexican elements with Thai ingredients while emphasizing presentation. Travel and collaboration with chefs worldwide continually feed my creativity; cooking, like art, is always evolving.
WHAT IS YOUR FAVORITE FOOD CITY? Mexico City. Early travel exposed me to vibrant culinary scenes in places such as Hong Kong, London, Sydney, Madrid, Kuala Lumpur, Bangkok, Paris, Seattle and Lausanne, all of which broadened my understanding of global cuisine. Still, it was in Mexico where I developed a deep respect and love for native ingredients and techniques.
WHAT DO YOU THINK THE NEXT BIG TREND ON THE FOOD SCENE WILL BE? The focus will be on honest, responsible food—how culinary practice can help build a better world. Respect for ingredients and the people who produce them is essential, and sustainability is central today. Our habits influence outcomes, and that applies to cooking as well. Cocktails are making a strong comeback, and flavors from Mexico and India are increasingly shaping menus worldwide.
ZIBU ALLENDE
Live Aqua San Miguel de Allende Urban Resort
Calz. de la Presa 85, Zona Centro
37700 San Miguel de Allende
Mexico
tel 52 415 150 2300
liveaqua.com