CHEF MARGARITA CARRILLO is a leading global authority on Mexican gastronomy. As executive chef at Cachito, located in The Reef 28 on Playa del Carmen, she brings authentic Mexican flavors to life. The restaurant offers diners a culinary journey through Mexico while incorporating global influences and highlighting fresh, local ingredients.
Carrillo is deeply involved in researching, promoting, and sharing traditional Mexican cuisine worldwide. In 2016 she was named an Ambassador of Mexican Cuisine by SER. She has received recognition from the Government of Mexico and serves as Vice President of Gastronomic Projects at the Conservatory of Mexican Gastronomic Culture.
WHICH DESTINATIONS INSPIRED YOU, AND HOW HAS THAT INSPIRATION TRANSLATED INTO YOUR CULINARY CONCEPTS? Japan stands out for me because of its order, discipline, and deep respect for nature. Japanese cuisine reflects a natural simplicity and reverence for ingredients that I admire. The discipline and organization found in Japanese kitchens influence how I structure mine and approach technique.
Oaxaca, Mexico, also profoundly influences my cooking. Its culinary tradition is rooted in centuries of creativity and respect for history, with a strong commitment to local ingredients and ancestral techniques. As someone connected to that region, Oaxaca ties me to my roots and informs many of the flavors and methods I use.
At Cachito, these influences shape our menu. We aim to present Mexican cuisine in a straightforward, authentic way that honors local sourcing and high standards of quality. The result is a menu that channels both tradition and thoughtful innovation.
WHOM DO YOU CONSIDER TO BE YOUR CULINARY HERO? Alicia Gironella de’Angeli has been a pivotal figure in my professional life. She has championed Mexican cuisine for decades and opened many doors for me internationally. Through her I began traveling to Europe and learned how to communicate Mexican culinary traditions to foreign audiences. Chef Gironella supports the development of young talent and practices a form of traditional cooking that still allows for creativity and adaptation. She is a generous and inspiring mentor.
WHAT ONE PERSON MOST INFLUENCED YOUR COOKING STYLE? I would say two people: my mother and my maternal grandmother. They taught me to cook with love and joy for the family, lessons I carry into every restaurant I run. My grandmother ran a banquet business in Parral, Chihuahua, and held summer cooking classes for her granddaughters in Juárez. There were eleven of us, and she taught everything—from simple dishes like frijoles to elaborate skills like pastillage for cake decoration. Those formative experiences shaped my approach to food and hospitality.
WHAT IS YOUR FAVORITE FOOD CITY? New York City. It’s a cosmopolitan hub where you can find almost any cuisine at the highest level—outstanding Asian, refined Mexican, exceptional French, and much more. For someone who loves to explore diverse food cultures, New York is unbeatable.
WHAT DO YOU THINK THE NEXT BIG TREND ON THE FOOD SCENE WILL BE? I believe the movement will be a return to our roots and the natural. Authentic cuisine with cultural roots and respect for ingredients will outlast fleeting technological novelties. While cuisine naturally evolves, the enduring trend is toward food that values history, provenance, and traditional techniques. This philosophy is reflected in the new menu I designed for Cachito, which emphasizes heritage, flavor, and sustainable use of ingredients.
CACHITO
The Reef 28
1 Avenida Nte. and Calle 28 Nte.
77720 Playa del Carmen, Q.R.
Mexico
tel 52 984 206 5150
thereefresorts.com